- Critical. Working containers of food removed from original container not identified by common name. salt container Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling pulled pork in deep container. was put in shallow pans immediately. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. chicken over sauces and cheese in reach-in cooler on cookline Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers/containers. food storage lids below oven in soiled container.
- Observed hole in wall. next to electric panel in prep room with slicer
- Critical. Observed toxic item improperly stored. WD-40 on spices shelf above meat slicer Corrected On Site.
- Critical. Observed unlabeled spray bottle. red liquid in spraybottle by mopsink Repeat Violation.
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01/06/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in spices containers in back kitchen
- 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. #10 can in rice bucket in kitchen
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen
- Observed grease / debris accumulated under cooking equipment and prep tables in kitchen
- Observed wall soiled with accumulated food debris. around meat slicer in back kitchen
- Observed wall soiled with accumulated grease. behind grill
- Critical. Observed unlabeled spray bottle. red liquid by dishwash area
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08/03/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. sliced pork in front line cooler
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. front line cooler
- Critical. Violation: 08A-28-1 Observed food stored on floor. potatoes in storage room
- Violation: 14-33-1 Observed equipment in poor repair.cooler interior near back door
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood
- Violation: 42-03-1 Wet mop not hung to dry.
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3/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sliced pork in front line cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunch meats in front line cooler, sliced pork. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 45 degrees , ham at 46 degrees , ham crockets at 45 degrees ,chicken at 46 degrees , steak at 44 degrees all at cookline flip top cooler. This violation must be corrected by : 3/24/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front line cooler Repeat Violation.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. front line cooler
- Critical. Observed food stored in a prohibited area. food storage cooler near restroom not locked or protected. cooler accessible to customers,
- Critical. Observed improper vertical separation of raw animal foods. raw chicken over raw beef at chest freezer
- Critical. Observed food stored on floor. potatoes in storage room
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. slicing onions. Corrected On Site. gloves worn.
- Critical. Observed employee eating in a food preparation or other restricted area.eating in kitchen
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.in 3 compartment sink
- Observed equipment in poor repair.cooler interior near back door
- Observed nonfood-grade containers used for food storage. premade sandwiches stored in non food grade bags in front line cooler. chicken stored in non food grade container in reach in freezer in storage room
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. dishes only washed and rinsed , no sanitization step observed .
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. over 200 ppm. 3 compartment sink and sanitizer bucket
- Critical. Observed soiled reach-in cooler gaskets. kitchen front line cooler
- Critical. Observed interior of chest freezer soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.front line shelfs. undercounter.
- Critical. Handwash sink not accessible for employee use at all times. bottles in handsink in kitchen
- Critical. Observed handwash sink used for purposes other than handwashing. front line. cups and buckets
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. front line Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.in kitchen hand sink
- Observed attached equipment soiled with accumulated grease. hood
- Critical. Observed toxic item stored by food. srored next to soda cans on front line
- Critical. Observed unlabeled spray bottle. oil bottle
- Wet mop not hung to dry.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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 Repeat Violation. Repeat Violation.
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3/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Not date or labelled.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeats frontline coolers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwiches meats frontline coolers.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. If held at lower than 135 degrees time and temperature log must be kept.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans at 44 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frontline cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Front counter coolers.
- Critical. Observed uncovered food in holding unit/dry storage area. Sandwiches front line coolers.
- Observed employee with no hair restraint.
- Critical. Sink compartments too small to accommodate utensils or equipment. Several large pans.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside reach in freezer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed food debris accumulated on kitchen floor. Under frontline coolers.
- Observed attached equipment soiled with accumulated grease. hood exhaust
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system inadequate ventilation
- 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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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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