Critical. Observed encrusted material on can opener.
Critical. Observed encrusted, soiled material on slicer.
Observed residue build-up on nonfood-contact surface. all top surface of all kitchen equipment
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed grease accumulated under cooking equipment.
No copy of latest inspection report.
Routine - Food
Inspection Completed - No Further Action
Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). (FRESH GARLIC/OIL MIX OBSERVED AT 72 DEGREES. PREPPED YESTERDAY AND KEPT AT ROOM TEMP)
Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. (SUGAR, SALT, ETC)
Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (GARLIC/OIL MIX: 72 DEGREES) *STOP SALE* Corrected On Site. (UPON CALL BACK: GARLIC/OIL MIX OBSERVED AT APPROX 82 DEGREES ON FOOD PREP TABLE. INSTRUCTED TO MARK START TIME & DISCARD AFTER 4 HRS)
Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. (SUGAR, FLOUR, ETC)
Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. (REACH-IN COOLER DRAWERS OF COOK LINE AREA HAVE RAW CHICKEN IN TOP DRAWER & RAW BEEF IN BOTTOM DRAWER) Corrected On Site.
Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. (ICE CREAM SCOOPS)
Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. (DISHWASHER)
Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. (REQUIRED AT ALL HAND SINKS)
Violation: 36-15-1 Observed food debris accumulated on kitchen/storage floor. (BENEATH ALL SHELVES)
Violation: 37-03-1 Observed wall in disrepair. (EMPLOYEE RESTROOM)
Violation: 37-08-1 Observed front counter soiled with accumulated food debris from orange peels. (BENEATH ORANGE JUICE MACHINE, THE COUNTER IS FULL OF ACCUMULATED, OLD PULP)
Violation: 37-14-1 Observed ceiling in disrepair. (STORAGE AREA)
Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing/glove wearing by employees.
Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. (NOT AWARE THAT EMPLOYEES MUST WASH HANDS BETWEEN HANDLING SOILED EQUIPMENT AND CLEAN EQUIPMENT)
Critical. Violation: 53B-08-1 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. (MAJORITY OF EMPLOYEES HAVE BEEN EMPLOYED OVER 2 OR 3 MONTHS AND HAVE NO PROOF OF TRAINING) This violation must be corrected by : 07/27/2009.
Routine - Food
Call Back - Admin. complaint recommended
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. No thermometer provided to measure temperature of food product.
Critical. No conspicuously located thermometer in holding unit.
Critical. No conspicuously located thermometer in holding unit. all coolers
Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
Critical. Observed raw animal food stored over cooked food.
Critical. Observed food stored on floor. walking
Critical. Observed uncovered food in holding unit/dry storage area. all coolers
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed employee with no hair restraint.
Observed cutting board grooved/pitted and no longer cleanable.
Observed utensils in poor condition.
Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Clean wiping cloth not properly stored.
Wet wiping cloth not stored in sanitizing solution between uses.
Multiuse disposable towel not discarded on a daily basis.
Observed soiled wet wiping cloth in use with fresh solution.
Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers