- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked food in True-kitchen
- Critical. Working containers of food removed from original container not identified by common name-front counter-peanuts. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-cooked food in True-kitchen.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-peanuts-front couunter
- Critical. Observed soiled reach-in cooler gaskets-2-door dressing cooler-kitchen .
- Critical. Handwash sink not accessible for employee use at all times-table on top-kitchen
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name-flour in take out containers . Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat-flour.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.-back door
- Observed food debris accumulated on kitchen floor-white sliding door-dry storage.
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08/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Other conditions sanitary and safe operation
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6/29/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above-pastellas/sandwich.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-both Victory and Beverage Air.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-rusted bttom shelf-kitchen.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical. Please see inspection report for more details.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Critical. Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/22/2009 | Routine - Food | Warning Issued |
| No report available. | 7/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/7/2008 | Routine - Food | Call Back - Complied |
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