- Basic - Accumulation of debris in three-compartment sink.
- Basic - Soil residue build-up on nonfood-contact surface. / left side of the grill.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. /
- Observed attached equipment soiled with accumulated grease. / fan.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. ceiling made of cardboard type absorption materials
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4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. ceiling made of cardboard type absorption materials
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. owner/operator wearing a band on wrist Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat gill, working areas of the stove.
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink as storage of utensils Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. poultry non commercially wrapped in the storage reach in cooler on the cookline stored over cold cuts. provided HR form 5022 098
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup 131 f degrees on the stove. corrective action reheating
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. poultry 98 f degrees, left on edge/ledge of the stove. corrective action placed into oven. oven is on.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After answering the phone gloves where not removed prior to continuing to prep foods
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2/2/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed expired Food Manager Certification. / operator has an appointment on October 19, 2011 with Prometric.
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10/3/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification. mgr will obtain.
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8/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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