- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.moldlike substance on walking cooler curtains
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.outdoor area where coolers are stored
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.ham and cheese sandwiches in sandwich station
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sauces,chiken, beef
- High Priority - Raw animal food stored over cooked food.chiken over sauces
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of food debris/grease on food-contact surface.shelving around
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.moldlike substance
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Pots
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee **Corrected On-Site**
- Basic - Equipment in poor repair. RI cooler in kitchen
- Basic - Garbage on the ground and/or pad around dumpster. Boxes.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Stored food not covered in walk-in cooler. Beans
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No 3rd step used in 3CS
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RI cooler at kitchen.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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