| No violation noted during this evaluation. | 04/05/2010 | Out of Business | No |
- Demonstration of Knowledge / Person In Charge
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rapid Reheating (165 F in 2 Hrs)
|
01/05/2010 | Compliance | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Demonstration of Knowledge / Person In Charge
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
11/04/2009 | Compliance | No |
- Food Protected during Storage, Display, Transportation, Service
- Cross-Contamination of Raw/Cooked Foods/Other
- Demonstration of Knowledge / Person In Charge
Person in charge has not taken care of serious health code violations of inspection performed two weeks ago.
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
Lots of cockroached hiding within the gaps in the wall covering in the kitchen. Daylight show under the service doors and air conditioner. Lots of flies in the kitchen.
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
08/13/2009 | Compliance | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
Cooked roast 55 degrees today. Roast was cooked on Tuesday, 7-28-09 and did not cool down to 41 degrees.
- Food Protected during Storage, Display, Transportation, Service
Front panel of icemaker is missing resulting in unprotected ice.
- Cross-Contamination of Raw/Cooked Foods/Other
Shell eggs stored on top of ready to eat foods in sandwich cooler.
- Hot and Cold Water Under Pressure / Sufficient Capacity
No hot water at store room hand sink.
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
There is a gap under the kitchen door.
- Cold Hold (41/45 F)
Ham 52 degrees, sausage 53 degrees in sandwich cooler.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Interior surfaces of icemaker are soiled with a black slimy substance.
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
Undated leftover gravies in Maximum cooler. Undated cooked roast in sandwich cooler.
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
|
07/30/2009 | Routine | No |
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
01/09/2009 | Compliance | No |
- Food Protected during Storage, Display, Transportation, Service
Foods at salad bar not stored under sneeze guards. Top of ice maker is missing.using aluminum foil as a covering.
- Cross-Contamination of Raw/Cooked Foods/Other
Raw beef stored above produce in Maximum cooler.
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
Hand sink in storeroomno paper towels or hand washing sign.
- Toxic Items Properly Used/Stored/Labeled
Fly strip positioned over ice maker.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Food pans put up with food debris at storage.
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
- Clean/soiled laundered items properly stored.
- Approved Source/Sound Condition
|
12/09/2008 | Compliance | No |
- Food Protected during Storage, Display, Transportation, Service
Uncovered foods in freezercovered.
- Cross-Contamination of Raw/Cooked Foods/Other
Ready to eat foods placed on slicing board contaminated with blood residuetaken to sink and bleached. Raw hamburger meat stored above ready to eat chicken in make table.moved to bottom shelf. Raw beef stored above eggsmoved to bottom shelf.
- Demonstration of Knowledge / Person In Charge
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
West door not tight fittingdaylight shows around door.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Interior of microwave soiled with food residue. Interior of icemaker is soiled.
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
Consumer advisory not posted on menu for undercooked foods.
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean, used.
- Proper Handwashing / Proper Handling of Ready-To-Eat
Cook touches raw hamburger meatthen clean utensils and ready to eat food.did not wash hands.
|
11/25/2008 | Routine | No |
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Cleaning/maintenance equipment properly stored
|
06/18/2008 | Issue License Application | No |
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