- No Violations Were Observed
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4/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. Segregate severely-dented cans; and return them, to their respective vendors, for exchange.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Hot foods, held at less than 135 F (fried chicken), must be marked with 4-hour labels. The label indicates by when to discard any unserved portions. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard the food item.
- Critical. Working containers of food removed from original container not identified by common name. Bulk-food-storage containers must be labelled with the common names of their contents.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Varios items, on the salad bar, registered 43 F - 48 F. Cold foods must be maintained at 41 F (or colder), or they must be discarded within 4 hours.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried chicken, on the buffet line, registered 120 F. All hot foods must be held at 135 F (or hotter); or the food item must be discarded within 4 hours.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry beans in an open bag; transfer the contents to a clean, covered container.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store all vegetables on one side of the cooler, and all meats on the other side.
- Critical. Observed raw animal food stored over cooked food. Store all raw meats on the bottom shelves, cooked foods in the middle shelves, and eggs & cheeses on the upper shelves.
- 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. Do not scoop dry rice with a plastic bowl; provide a scoop with a handle.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the countertops; store them in the sanitizing buckets between uses.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Brak down cardboard boxes, and place them in the appropriate dumpster.
- Critical. License expired within 30 days after expiration date. State license is due to be renewed.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises. This violation must be corrected by : 4/10/2010.
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2/10/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the CONSUMER ADVISORY (provided) in the dining room. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Open food containers must be labelled with their common-English names.
- Critical. No thermometer provided to measure temperature of food product. Provide numerically-scaled (0 F-220 F) metal-stem thermometers, to verify proper food temperatures.
- Critical. No conspicuously located thermometer in holding unit. Install numerically-scaled thermometers inside all refrigeration equipment.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when handling ady-to-eat foods.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Provide disposable-plastic gloves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Invert the ates, in the dish caddies, at the buffet lines. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking faucets at the kitchen sinks.
- Critical. Covered waste receptacle not provided in women's bathroom. Provide lids on the waste baskets in the ladies' restroom.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured in place, so that they cannot be knocked over.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 2/17/2010. Call 866 372 7233 to order a study guide, and to schedule any exams. Keep copies of current certificates on the premises.
- 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. Employees must pass FOOD SAFETY TRAINING within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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12/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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