- No Violations Were Observed
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave damp-wiping cloths lying on the counter tops; store them in the sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Wash hands every time you change your gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Covered, cooked meats, on the counter top, must be labeled with a 4-hour-time label. Discard any unused portion at the end of 4 hours.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marking. Label repackaged, refrigerated foods with the date that they are originally repackaged.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. inside small refridgerater.
- Critical - Vacuum breaker mising at hose bibb. on hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. bulk sugar.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the refrigerator.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open package of hotdogs needs to be labeled with the date it is opened.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are repackaged.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided). Corrected On Site.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface./cloth over tortilla shells/blue cooler
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-16-1 Handwash sink no splash guard
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7/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink no splash guard
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/06/2011.
- 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 : 07/06/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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5/6/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink splash guard
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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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2/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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