- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ice cream scoops Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoops. dipper well no turned on.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, deli meats Repeat Violation. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. meatballs, bacon
- Plumbing system in disrepair. mop sink inopERABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad Corrected On Site.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats
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9/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roastbeef, ham @ 47 degrees F & turkey @ 45 degrees F. Corrected On Site.
- Critical. Observed food stored on floor. onions
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives in crevices between equipment. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Metal banded
- Observed nonfood-grade containers used for food storage.
- Observed build-up of dust on nonfood-contact surface. fan
- Clean utensils not stored inverted or in a protected manner. Corrected On Site.
- Critical. Observed toxic item improperly stored. Hooked on shelving with gloves.
- Critical. Observed unlabeled spray bottle.
- 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.
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7/14/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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.
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4/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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