- Critical. Working containers of food removed from original container not identified by common name flour. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit small white reading 23 food 41.
- Critical. No conspicuously located thermometer in holding unit in server refrigerator.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Wash solution not clean.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 0. Corrected On Site.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink all handsinks must have hotvwater. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions by icemachine. Corrected On Site.
- Critical. Observed screen in door torn/in poor repair.
- Critical. Observed toxic item stored by food comet on food shelf. Repeat Violation. Corrected On Site.
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01/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. corn 120, okra & tomatos 128. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. fish Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken salad stored in same pan as raw hamburger
- Observed gaskets/seals on cold holding unit in poor repair. reachin freezer
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed grease accumulated under cooking equipment and grease saturated cardboard under fryers.
- Observed personal item stored with food. jacket Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
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8/4/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gravy
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in cookline reachin, chicken 62, chicken salad 62, gravy 60, ham 52, roast beef 52, turkey 60. in white reachin, pasta salad & potato salad 50.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.on steamtable, mac & cheese 130, stuffed potatos 115
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 62.
- Critical. No conspicuously located thermometer in holding unit. white refrigerator Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair. pickup window cracked & food debris accumulated in cracks
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. none. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. walkin shelving
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. glasses in dirty freezer
- Critical. Hot water not provided/shut off at employee hand wash sink, prep sink. rear
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom of back door
- Floors not maintained smooth and durable. grease saturated cardboard under fryers
- Floors not maintained smooth and durable. walkin cooler floor in extremely bad repair-floor rusted, separating.
- Observed wall soiled with accumulated food debris and grease behind steamtable
- Carbon dioxide/helium tanks not adequately secured.
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8/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 9/8/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/7/2008 | Routine - Food | Warning Issued |
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