0820 A 2 - Corrected During InspectionCritical Food cold holding at improper temperatures. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
1580 - The cutting board(s) along the sandwich station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Stove top Clean and sanitize these surfaces for food contact.
1770 C - Corrected During Inspection Observed accumulations of mold residue or other debris on the following nonfood-food contact surfaces: Ice machine inside baffle. Maintain nonfood-contact surfaces of equipment clean.
3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3030 - No disposable towels were provided at the hand washing lavatory in the kitchen Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
3180 - Wall behind the stove in the kitchen noted in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
December 01, 2008 (Routine)
This is a snack bar and no food was being prepared during inspection.
April 11, 2008 (Routine)
0830 - Corrected During InspectionCritical The prepared ready-to-eat food in the freezer is not properly dated for disposition. Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Deep fryers Clean and sanitize these surfaces for food contact.
1770 C - Corrected During Inspection Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: sandwich station. Maintain nonfood-contact surfaces of equipment clean.
1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled. Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
3170 - Grease cup is missing on the exhaust hood Replace grease cup on exhaust hood.
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