- Critical. Observed handwash sink used for purposes other than handwashing. ice dumped in bar handsink. pitcher stored in waitline handsink
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken found at 51 degrees in glass-doored cookline reach-in cooler. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. operator states cooked rice sits out, then is put into walk-in cooler with lid fully on. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cookline employee states rice was put into cooler at 1pm, but rice is still at 100 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass-doored reach-in cooler on cookline not maintaining all foods at proper temperature throughout day. food at top found to be at 43 degrees or below. food at bottom of cooler found to be around 50. cooler functions, but not fully sufficient. must be looked at by a repair person or adjusted at the guage to hold all foods at 41 degrees or below
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on fan cover of glass-doored reach-in cooler
- Critical. Handwash sink not accessible for employee use at all times. sanitizer bucket sitting in bar handsink
- Critical. Hand wash sink lacking proper hand drying provisions. at waitline
- Critical. Observed toxic item improperly stored. tubs of chemical stored over food tubs and gloves on racks by dishmachine
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in glass-doored cookline reach-in cooler. raw chicken over raw pork in walk-in cooler Repeat Violation. On CB raw chicken over beef in glass-doored reach-in cooler and in walk-in cooler.
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4/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice, cooked meats, sauces in walk-in cooler Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked plaintains and sandwiches with meat and cheese at cookline under heat lamp. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in glass-doored cookline reach-in cooler. raw chicken over raw pork in walk-in cooler Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over veggies in walk-in cooler Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked chicken in glass-doored cookline reach-in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed cutting bread with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches observed on employees engaged in food prep
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed putting raw beef onto grill the handling clean customer's plates and frozen ready-to-eat foods without washing hands inbetween tasks
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty food wares then handled clean food wares without washing hands inbetween tasks
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. dishwasher wiping off food wares after they come out of dishmachine. sanitizer must be allowed to air-dry to be effective
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing out wiping cloth in kitchen handsink
- Critical. Hand wash sink lacking proper hand drying provisions. front prep
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1/26/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. any prepared or cooked foods must be dated in WIC if held overnight.
- Critical. Observed potentially hazardous food thawed at room temperature. raw chicken at prep sink by dishmachine
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork and raw beef in cookline glass-doored RIC. raw shell eggs over raw pork in WIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over lunchmeat in cookline glass-doored RIC Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on cookline garbage can
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Cold water not provided/shut off at employee handwash sink. by kitchen entrance
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/25/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/2/2008 | Routine - Food | Warning Issued |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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