- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, above three cmpt. Sink
- Basic - Soil residue build-up on nonfood-contact surface, dish machine door area edges
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, at 0 ppm , operator called repair service **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching salad ingredients **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, intwo coolers **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name bulk flour container **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, at 0 ppm, operator replaced empty bottle . **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, bottom area to door cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pasta, sauces **Repeat Violation**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag of Food stored on floor, by floor mixer
- Basic - Carbon dioxide/helium tanks not adequately secured, by ice machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, and no straw
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment, at cookline container soiled
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair, prep cooler not maintaining 41°F or below during peak hours. Operator placed ice bags and temperatures by end of inspection 41°F to 42°F
- Basic - Single-service items stored on floor.
- Basic - Stored food not covered in chest freezer, bread.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, water temperature 124°F chlorine level 150° ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, bacon and onion sauce at128°F at steam table. Operator removed reheated to 165°F in microwave
- High Priority - Raw animal food stored over ready-to-eat food, raw shell eggs over cheese in reach in cooler
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, deli meats, pasta in reach in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, left on cookline and at 115°F and cooling had started 45 min ago, at end of inspection at 92°F 94°F, requested operator to remove and properly cool to 70°F within time remaining.
- Intermediate - Food thermometer(s) not calibrated weekly.
- Intermediate - Handwash sink used for purposes other than handwashing, defrosting scallops.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, bottom of cooler by glass door cooler
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food, raw shell eggs over produce in reach in cooler.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit, reach in prep cooler by hands ink in kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees, in kitchen **Corrected On-Site**
- Observed hole in wall, above hand sink in kitchen.
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bottom area of reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs over cheese and next to in reach in cooler.. **Corrected On-Site**
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area, bag of flour at end of cook line **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, soup in pot on stove. Operator reheating to 165?F
- Critical - Working containers of food removed from original container not identified by common name, plastic bottles across from cook line on prep tables.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed chicken cooling in reach in cooler covered COS.
- Critical - Observed microwave ceiling area light food debris.
- Observed sanitizer bucket soiled water. COS
- Observed shell eggs over ready to eat foods R.I.C C.O.S.
- Critical - Observed slicer not cleaned within every four hours. COS
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit, cooler with glass door
- 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
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing wiping cloths. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, at 100 ppm. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, roast beef Corrected On Site.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
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