- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bottles, bulk
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich cooler
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-28-1 Observed food stored on floor. oil
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. bulk
- Violation: 15-32-1 Observed reachin cooler gaskets torn/in disrepair. both 2 door
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. only washing and rinsing dishes
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. 2 door reachin
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. dish
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. dish
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. all
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.all
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. back
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. back screen room
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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
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11/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. bottles, bulk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks. soda
- Critical. Observed food stored on floor. oil
- Critical. Raw animal food not properly separated from ready-to-eat food. chicken next to soda
- Critical. Observed cloth used as a food-contact surface. cutting board
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. bulk
- Observed reachin cooler gaskets torn/in disrepair. both 2 door
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. only washing and rinsing dishes
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested at 0 ppm
- Observed gaskets with slimy/mold-like build-up. 2 door reachin
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. outside in screen room unprotected from elements
- Observed single-service articles stored without protection from contamination. outside screen room
- Critical. Cold water not provided/shut off at employee handwash sink. dish
- Critical. Hot water not provided/shut off at employee hand wash sink. dish
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. all
- Critical. Handwashing cleanser lacking at handwashing lavatory.all
- Critical. Outer openings not protected with self-closing doors. back
- Floors not maintained smooth and durable. paint peeling , concrete chipped
- Lights missing the proper shield, sleeve coatings or covers. back screen room
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- No suitable facilities provided to store employee clothing and other possessions.
- Observed unnecessary items on the premise. 2 tires miter saw
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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09/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. dry goods and meat in reachin cooler
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. not sanitizing dishes at 3 compartment sink
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed interior of reach-in cooler filled with accumulation of water .
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. ladies restroom
- Critical. Hand wash sink lacking proper hand drying provisions. ladies restroom
- Light not functioning. prep area
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. missing nozzles to hood suppression system. Added flat top grill without modifying hood and suppression system.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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4/7/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Current license properly displayed
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3/22/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Current license properly displayed
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1/20/2010 | Routine - Food | Warning Issued |
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