- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at wait station, 46F. Ice added to product. Corrected On Site.
- Critical. Observed ambient air thermometers not located in the warmest part of the reach-in coolers. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine.
- Critical. Observed stained/grooved cutting board.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut cantalope, prep area temping 46F. Advised.
- Critical. Observed employees changing gloves without washing hands. Advised.
- Critical. Observed accumulation of debris in warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is working properly.
- Critical. Observed cutting boards stained.
- Critical. Handwashing soap lacking at hand sink.
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07/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs temp at 48 degree Corrected On Site. Advised Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. Covered pans while cooling Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle at cookline Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- 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. Wait staff Repeat Violation.
- 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. Need to wash hands before putting gloves on Repeat Violation.
- Critical. Observed employee drinking from an beverage container in a food preparation or other restricted area. Dishmachine
- Observed employee with ineffective hair restraint.
- Observed employee with no beard guard/restraint.
- Observed cutting board grooved/pitted and no longer cleanable. All single cutting boards
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed clogged drain at hand wash sink by dish area.
- Critical. No handwashing sign provided at a handsink used by food employees. Wait service area
- Critical. No handwashing sign provided at a handsink used by food employees. Dish area
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter temp at 47 degrees, small pitcher of milk at wait station temp at 55 degrees, individual cups melons at cookline temp at 48 degrees Advised
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit.
- Critical. Observed cloth used as a food-contact surface. Using cloth to dry dishes
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rubber spatulars at cookline
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Wash hands in prep sink & 3 comp sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Critical. Observed employee wash hands with no soap. Wait staff
- Critical. Observed employee drinking from a beverage container in a food preparation or other restricted area. Cookline
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of service datr
- Carbon dioxide/helium tanks not adequately secured.
- 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 Incomplete, missing certification dates
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7/23/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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