- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza slices
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Tuna salad . **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Three door cooler .
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bread crumbs
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert cooler .
- Basic - Reach-in cooler gasket torn/in disrepair. 3 door unit .
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Creamers.
- Basic - In-use ice scoop stored on soiled surface between uses. Top of Bunn container at waitress station.
- High Priority - Container of medicine improperly stored. Tylenol on shelf in kitchen. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Triple sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Beverage cup-kitchen.
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melon
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Used in refrigerators. **Warning**
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3/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.Take out containers on bainmarie **Warning**
- High Priority - Container of medicine improperly stored.On shelf in kitchen area. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Used in refrigerators. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 49?f, ricotta cheese 47?f, ham 48?f, sausage 48?f **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Spinach 49?f, sausage 48?f, ham 48 ? f, ricotta cheese 47?f **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs stored over lettuce. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation** **Warning**
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3/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-In Cooler, and Prep. Cooler. Potentially Hazardous Foods held at 46-51 Degrees F. Ambient Air Temperatures (walk-in cooler 55 Degrees F. (Prep. Cooler 49 Degrees F.)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli Meats, Eggs, and Cheese at 51 Degrees F. in walk-in cooler. Ham, and Cheese 46 Degrees F. in prep. cooler.
- Critical - Observed shortning stored on floor. Corrected On Site.
- Critical - Observed uncovered cheese in walk-in cooler.
- Critical - Observed unlabeled bottles in cook area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/16/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not adequately secured.
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illness bacteria.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QAC TEST PAPERS.
- Critical - No conspicuously located thermometer in server's cooler.
- Critical - No handwashing sign provided at a handsink in kitchen area used by food employees.
- Critical - Observed an open beverage container on pizza prep. table. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of dust/ dirt on hood filters.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Observed employee with no hair restraint.
- Critical - Observed flour stored on floor in pizza area, and BIB drink syrup on floor in beverage area. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in towel bucket. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Observed toilet seat in womens bathroom very loose.
- Critical - Observed toxic item improperly stored on top of dishmachine. Corrected On Site.
- Critical - Observed unlabeled sanitize solution bucket. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. MILK. Corrected On Site.
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3/14/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Hand sinks - kitchen area and restroom .
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Establishment is new . Food manager certification must be obtained within 60 days of opening .
- Critical - No handwashing sign provided at a handsink used by food employees. Hand sinks .
- 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. New establishment . All food service employees must be trained within 60 days of hire .
- Observed broken wall tile in women's restroom .
- Critical - Observed bathroom facility in disrepair. Back office area .
- Critical - Observed buildup of soiled material on mixer head.
- Observed residue build-up on outside of mixer head .
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9/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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