- Water filter for the ice machine not dated .
- Observed walk-in freezer gasket torn/in disrepair.
- Critical. Observed buildup of mineral deposits in the interior of ice machine.
- Equipment and utensils not properly air-dried. Food pans are wet nested .
- Critical. Cold water not provided/shut off at employee handwash sink. Mop sink . Corrected On Site.
- Observed debris accumulated on floor below the ice machine .
- Critical. Electrical outlet missing cover plate. For reporting purposes only. By the syrup racks .
- Critical. Electrical outlet missing cover plate. For reporting purposes only. By the hand sink in prep area .
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked hamburger inside the walk in cooler not date marked . Also sliced cheese not date marked . Cheese insidE walk not date marked as observed during reinspection .
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in pan sitting on ice holding at 50 F. This violation must be corrected by : 11/10/09. Cheese on ice holding at 59 F during this reinspection .
- Violation: 14-27-1 Water filter for ice machine not dated .
- Critical. Violation: 35A-03-1 Observed 2 dead roaches below the syrup shelf . This violation must be corrected by : 11/10/09. One dead roach on hand sink ledge during this reinspection .
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11/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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11/9/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked hamburger inside the walk in cooler not date marked . Also sliced cheese not date marked .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in pan sitting on ice holding at 50 F. This violation must be corrected by : 11/10/09.
- Water filter for ice machine not dated .
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand sink in prep area . This violation must be corrected by : 11/10/09.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand sink used as ice dump .
- Critical. Observed 2 dead roaches below the syrup shelf . This violation must be corrected by : 11/10/09.
- Critical. Observed 3 live roaches inside cabinet below make table . This violation must be corrected by : 11/10/09.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. ABC extinguisher blocked by shelf post .
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- No copy of latest inspection report.
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11/9/2009 | Routine - Food | Warning Issued |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. Food management certification valid
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7/1/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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