- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food.
- 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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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment in poor repair. Freezer door
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOK HANDLE FOOD WITH BARE HAND.
- Critical - Observed employee dry hands on clothes/apron after washing. OBSERVED COOK DRIED HIS HANDS ON APRON.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOKED FAILED TO WASH HIS HANDS AFTER TOUCHING RAW MEAT.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED EMPLOYEE SCOOP COOKED RICE WITH PLATE.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. OBSERVED SCOOPS STORED IN TURBID WATER THAT IS COLD. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AND SAUSAGE ABOVE 41 DEGREES.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AT 109 DEGREES.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET CLOTH ON PREP TABLE.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
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