- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical. Establishment operating without a current Hotel and Restaurant license. LICENSE IS EXPIRED.
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12/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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08/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed soiled reach-in cooler cover.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- 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 This violation must be corrected by : 5-15-10.
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3/15/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. Uncovered RTE Food containers stoked in top of each other
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Violation: 29-03-1 Observed water draining onto floor surface.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- 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 Repeat Violation.
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12/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food with mold-like growth.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Uncovered RTE Food containers stoked in top of each other
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee dry hands on clothes.
- Critical. Observed employee wash hands with no soap.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed water draining onto floor surface.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed container of medicine improperly stored. by food
- 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.
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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/9/2009 | Routine - Food | Emergency order recommended |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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