- No Violations Were Observed
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10/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface of floor under and beside cookline. **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- 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 cheese with bare hands, cheese voluntarily discarded, employee reeducated on hand washing and glove changes. **Warning**
- High Priority - Employee washed hands with no soap. Employee washed hands with no soap in 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, cheese, ham, pork, chicken etc in reachin cooler across from cookline at 46-49°F. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. **Warning**
- Intermediate - Reach-in cooler not 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. Reachin cooler across from cookline ambient temperature 46°F **Warning**
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10/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/24/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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 touched bread with bare hand . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, cheese, hummus etc in reachin coolers across from cookline at 49-50°F, ambient temp in unit 52°F, TCS foods placed on ice. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and pork over onions and condiments in two reachin coolers. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not 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. Ambient temperature in unit across from cookline 52°F , repair company called during inspection. **Warning**
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3/21/2014 | Routine - Food | Warning Issued |
- 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. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket 0 ppm chlorine sanitizer . **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee reeducate on proper handwashing procedures. **Corrected On-Site**
- 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 touched cheese with bare hands , employee reeducated on proper glove usage. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 50°F in reachin cooler on top of lid. Cheese moved to bottom of unit, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over dressing and other RTE foods in black refridgerator. **Corrected On-Site**
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 CS . **Corrected On-Site**
- Intermediate - Spray bottles containing toxic substance not labeled hanging over 3CS. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) chicken food thawed in standing water. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over fish in walkin cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by 3 compartment sink used to hold dirty dishes. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of toilet tissue at each toilet.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 an ice machine with no overhead protection.
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8/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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