Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical. Observed encrusted, soiled material on meat slicer.
Critical. Establishment operating without a current Hotel and Restaurant license.
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
12/07/2010
Routine - Food
Inspection Completed - No Further Action
Critical. OBSERVED POTENTIALLY HAZARDOUS FOOD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT.
Critical. COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES.
ESTABLISHMENT CHARGING AUTOMATIC GRATUITY WITHOUT PROPERLY DISCLOSING THE INFORMATION ON THE MENU AND THE BILL.
6/3/2010
Routine - Food
Inspection Completed - No Further Action
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical. Observed potentially hazardous food thawed at room temperature.
Critical. Observed food stored on floor.
Observed ice scoop with handle in contact with ice.
Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 200+ ppm
Critical. Observed buildup of slime on soda dispensing nozzles.
Observed soda gun holster with accumulated slime/debris.
Critical. Covered waste receptacle not provided in women's bathroom.
Critical. Hand wash sink lacking proper hand drying provisions.
Floors not maintained smooth and durable. Walki-in cooler
Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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