- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout in coolers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw chicken wings in water in triple sink at 53 . Corrected On Site.Placed into refrigeration within four hours.Thawed one hour.
- Critical. Observed potentially hazardous food thawed in an improper manner.Cooked breaded chicken nuggets commercially processed thawed in ambient air. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.Raw chicken wings in triple sink.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Triple sink.
- Observed employees with no hair restraints.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Plumbing system in disrepair.Outside faucet leaking.Back door to the left.
- Critical. Vacuum breaker mising at hose bibb.Outside back door.
- Critical. Hand wash sink lacking proper hand drying provisions.Bathroom and handwashing sink in kitchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Bottom of door allows openings to outside.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by :02/01/2011
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No person in charge of establishment.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 01/02/2011. This violation must be corrected by : 02/01/2011.
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12/01/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. flour & sugar Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed unlabeled spray bottle.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. three compartment sink
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed single-service articles stored without protection from contamination. to go container stored food contact surface up.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed ceiling in disrepair near back door.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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2/8/2010 | Routine - Food | Warning Issued |
- Observed build-up of grease on hood filters
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Wet mop not hung to dry. Corrected On Site.
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10/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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