- No Violations Were Observed
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08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 12 sandwiches held in the front sandwich prep reach in cooler. Ranging from 51°F to 53°F **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Pitchers inside sink. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not 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. Front sandwich prep counter and kitchen reach in cooler. **Repeat Violation** **Warning**
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08/15/2014 | Routine - Food | Warning Issued |
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, pork, cheese.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 50°F, cheese 56°F, pork 60°F
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not 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.
- Intermediate - Refrigerated drawers not 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. Main kitchen .
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in undrained ice. Shrimp. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - No copy of latest inspection report available.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Poultry over beef. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Inside and out of the restaurant.
- 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. Big 5
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee rest room at the employee dining room.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.all employee restrooms
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. all employee restrooms
- Critical - No handwashing sign provided at a handsink used by food employees.all employees restrooms
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. freezer Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed oven surfaces encrusted with grease and/or soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef pastry Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- 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
- Critical - No thermometer provided to measure temperature of food product.
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1/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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