- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease under grill.
- Basic - Dead roaches on premises. (1 in ice machine hallway, 7 in glue traps under hot table. 5 dead in trap at front line under coffee station.) **Corrected On-Site** **Repeat Violation**
- Basic - Food debris, grease and dirt accumulated on kitchen floor under holding and cooking equipment in kitchen and at front service line under counters and equipment. Heavy buildup along walls in these locations. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair.(at upright cooler near grill)
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. (Front line) **Corrected On-Site**
- Basic - Soil residue build-up on equipment rack hooks over hot line. Soil, coffee bean buildup in countertop built-in drip tray at front line.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (2 restrooms)
- Basic - Unnecessary items on the premise.(open boxes of tools, plumbing parts, miscellaneous items on outdoor shelves behind establishment. Boxes/containers have potential for vermin nesting.) **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. (Walk in cooler shelves. Equipment storage shelves with peeling contact paper. Wood shelves have mold like buildup. Wood counter in dining room at beverage sink is not sealed.)
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Wait staff observed clearing tables.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Opened cans of yams in walk in.) **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Discussed with operator the need for a written plan for items at cookline. Cooked potatoes, cooked sausage, bacon, raw shell eggs, and other items as menu warrants. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. (Color-printed Safestaff certificates and cards. No booklet perforations. Employee data is typed in.) **Repeat Violation**
|
09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. (Dry peas, beans, rice where bowls are used as scoops) **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Shelves at dirty dish pass thru from front line to kitchen. Also in front line bins where loose stainless steel silverware is held for customer use.) **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. (In back fenced area.) **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks, heavy staining, and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Floors not maintained smooth and durable. (Soiled cardboard used as flooring in walk in cooler) **Warning**
- Basic - Food debris accumulated on kitchen floor. (Throughout) **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. (In wait station cooler for tartar sauce) **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. (Front line) **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. (Side of kitchen window a/c unit has gap to outside.) **Warning**
- Basic - Single-use plastic bag reused to cover sliced turkey in walk in cooler. **Warning**
- Basic - Soil residue build-up on storage shelves throughout establishment. (Under microwaves, on dry storage shelves, equipment shelves, take-out container shelves, cookline shelves below grill) **Warning**
- Basic - Storage area not maintained clean and organized. **Repeat Violation** **Warning**
- Basic - Unnecessary items on the premise. (Shelves of tools, paints, linens, and equipment in outdoor fenced area behind establishment. Ground below shelves is covered with trash, and nesting debris. Items on shelves are held in torn boxes and open containers that allow for nesting of vermin.) **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. (Throughout. Bases, dry food products, grains) **Warning**
- 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. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment with regards to hand washing and sanitary glove changes. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Front line) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. (Front line) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Several foods prepared previous day in walk in cooler) **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. (Colored copies, no perforation between certificates and wallet cards.) **Warning**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. **Warning**
|
3/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (Roaches in paper traps at dry storage shelves and dish machine area) **Warning**
- Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. (Dry peas, beans, rice where bowls are used as scoops) **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Shelves at dirty dish pass thru from front line to kitchen. Also in front line bins where loose stainless steel silverware is held for customer use.) **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. (In back fenced area.) **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks, heavy staining, and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. 3 on dry storage shelves. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. (Hat and keys on cookline shelf next to bread packages) **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.(food processor stored wet with lid attached in open box on shelf at prep area) **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Floors not maintained smooth and durable. (Soiled cardboard used as flooring in walk in cooler) **Warning**
- Basic - Food debris accumulated on kitchen floor. (Throughout) **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. (In wait station cooler for tartar sauce) **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. (Front line) **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. (Side of kitchen window a/c unit has gap to outside.) **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. (Cook line) **Repeat Violation** **Warning**
- Basic - Single-service articles improperly stored. Unwrapped take-out containers stored at cookline on lower shelves for take-out orders, stored next to dried rodent droppings. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. (Several single service items stored in open packages on dry storage shelves that are soiled and used as storage for old, soiled equipment, open food packages and unused equipment.) **Warning**
- Basic - Single-service gloves stored loosely on on a soiled shelves at prep area. **Warning**
- Basic - Single-use plastic bag reused to cover sliced turkey in walk in cooler. **Warning**
- Basic - Soil residue build-up on storage shelves throughout establishment. (Under microwaves, on dry storage shelves, equipment shelves, take-out container shelves, cookline shelves below grill) **Warning**
- Basic - Storage area not maintained clean and organized. **Repeat Violation** **Warning**
- Basic - Unnecessary items on the premise. (Shelves of tools, paints, linens, and equipment in outdoor fenced area behind establishment. Ground below shelves is covered with trash, and nesting debris. Items on shelves are held in torn boxes and open containers that allow for nesting of vermin.) **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. (Throughout. Bases, dry food products, grains) **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Creole sauce in walk in unit, 47°F -52°F ) **Warning**
- High Priority - Dented/rusted cans present. See stop sale. (#10 fruit cans on shelf behind establishment in gated area.) **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, tested several cycles. **Repeat Violation** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Cook touching towels and apron with sanitary gloved hands, then returning to food handling at cookline and handle toast) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Creole sauce 47°F -52°F from previous day preparation. Corned beef in package on counter at 68°F . Corned beef cooked during inspection.) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw meats over ready to eat foods in cookline upright cooler) **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1observed on floor by gray flour bin in prep area. Cook killed roach immediately. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. (3 dried droppings on floor near roach trap in prep area and 20 dried on dry storage shelf in prep area above. 14 dried droppings on back of under counter shelves at cookline where styrofoam take-out containers, are stored unwrapped for use at cookline along with open english muffin packages and open sanitary gloves.) **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed cook crack raw shell eggs with both sanitary gloved hands then handle equipment and food.) **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (300ppm chlorine at front line) **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on bread shelves at cookline. **Warning**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment with regards to hand washing and sanitary glove changes. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Front line) **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Multiple throughout) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Front line) **Warning**
- Intermediate - No soap provided at handwash sink. (Front line) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Several foods prepared previous day in walk in cooler) **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. (Colored copies, no perforation between certificates and wallet cards.) **Warning**
- Intermediate - Sole sink at front line is not marked for hand washing. Unit is a single faucet, with one handle to turn water on with and is 74°F . Operator states it is not a hand sink. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. (Yellow degreaser near dish machine) **Repeat Violation** **Warning**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. **Warning**
|
3/13/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. Well area has thick black deposits and thick white deposits. **Repeat Violation**
- Basic - Accumulation of debris on exterior of warewashing machine. (Exterior of unit, associated pipes) **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt in front line bins where spoons, napkins paper towels and boxes are stored.
- Basic - Carbon dioxide/helium tanks not adequately secured. (In fenced storage area.)
- Basic - Cutting board has cut marks and is no longer cleanable. (At grill line cooler and small cutting board at front line wait station area.) **Corrected On-Site**
- Basic - Drain cover(s) missing at drain near back cook area reach in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Keys, phones, wallets on shelves where in use food packages are stored.)
- Basic - Food debris accumulated on kitchen floor throughout. Under tables, cook units, shelving.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. (Scoop lying with handle contacting sugar) **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Ice cream scoop in 76°F water.) **Corrected On-Site**
- Basic - Interior of multiple microwaves in kitchen soiled with encrusted food debris, especially on ceilings of units.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. (Cook line area counters are lined with cloth towels while food in holding containers are stored on towels.)
- Basic - Old, unused equipment stored outside in fenced area behind establishment. Fryers, microwaves.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. (Upright cooler at cook line) **Repeat Violation**
- Basic - Soil residue build-up on walk in cooler fan covers.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Dish wash area)
- Basic - Storage area not maintained clean and organized. (Gated area behind establishment has debris built up under shelving, supplies piled on ground near fence.)
- Basic - Uncleanable knife block in use to store knives. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Stored on shelf next to wiping cloth bucket.)
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine after several cycles. Data plate does not list water sanitizer option, only wash and rinse cycles and calls out for 50ppm chlorine. **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. (Observed operator assist cook and cut toast while holding bread with bare hands)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers with 'refrigeration required' label at 76°F on ice at wait station. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw beef over corn in upright cooler) **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed grill cook wiping sanitary gloved hands on apron and continue line work.)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300ppm chlorine, turns test strip purple than white) **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. (Creamers stacked high on ice at wait station. Bottom of stack properly holding. Top of stack not affected by ice.) **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle of degreaser on lower shelf near dish machine) **Corrected On-Site**
|
10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Bean bulk container
- Basic - Cutting board has cut marks and is no longer cleanable.(knife handle)
- Basic - Equipment in poor repair.(broken glass on front display cooler)
- Basic - Large amount of unused equipment/supplies present.( rear of building)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.( Upright freezer)
- Basic - Stored food not covered in walk-in cooler.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.(meatballs in Steamtable 117?) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(sauteed onions on table top) **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(upright freezers)
- Intermediate - No handwash sink for employees.( front counter)
- Intermediate - Nonfood-grade basting brush used in food.(sauce)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (ice bath)
|
1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. measured 0ppm ; multiple attempts operator to discontinue use of machine for sanitizing Corrected On Site. 3 comp sink set up; recheck machine 50ppm
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site. inspector issued
- Observed food debris accumulated on kitchen floor. around perimeter
- Critical - Observed food stored on floor. case of raw ahell eggs ; walk in cooler
- Critical - Observed food stored on ground - cases of potatoes outside back door Corrected On Site. placed into walk in cooler
- Critical - Observed food with mold-like growth. 2 individ lemons; walk in cooler Corrected On Site. discarded
- Critical - Observed food with mold-like growth. 2 individ cucumbers - walk in cooler Corrected On Site. discarded
- Critical - Observed interior of microwave soiled. multiple locations Corrected On Site. cleaned during inspection
- Critical - Observed one severely dented can - tuna - slightly bloated Corrected On Site. removed from inventory
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatloaf; cooked lamb - walk in cooler
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Expired 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 This violation must be corrected by : 04/02/12.
- Critical - No conspicuously located thermometers in some kitchen coolers.
- Critical - Observed both public bathroom facilities not clean.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed food debris /ripped cardboard on walk in cooler floor.
- Observed food debris accumulated on kitchen floor.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grill line walls soiled with accumulated grease.
- Observed in-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interiors of all reach-in freezers soiled with accumulation of food/ice residue.
- Critical - Observed interiors of microwaves soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed kitchen walls soiled with accumulated food debris.
- Observed ripped/worn tin foil used as shelf cover in waitress station.
- Critical - Observed soil buildup inside of waitress station ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in kitchen coolers between use.
- Observed unnecessary items on the premise. Clean and organize inside/outside storage areas.
- Observed ventilation fans in both public restrooms soiled with accumulated dust.
- Observed wall air vents behind counter freezer soiled with accumulated dust.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
1/31/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/1/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometers in kitchen coolers.
- Critical - No handwashing sign provided at kitchen handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on counter / kitchen storage shelves.
- Observed ceiling tiles in disrepair.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed employees with no hair restraints. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line / fry vat food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interiors of microwaves soiled.
- Critical - Observed public bathroom facilities not clean.
- Observed ripped/worn cardboard used as shelf cover beneath grill line.
- Observed ripped/worn tin foil used as shelf cover behind dining counter.
- Critical - Observed torn screen in window behind slicer.
- Critical - Observed uncovered food in kitchen coolers between use.
- Critical - Observed unlabeled spray bottles.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Working container of flour removed from original container not identified by common name.
|
9/1/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[frt dessert cooler]
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No conspicuously located thermometer in holding unit.[display cooler]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[on exterior surface of equipment ,upright freezers,coolers,etc]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelving ]
- Critical - Observed buildup of soiled material on mixer head.[Hamilton beach mixer]
- Observed equipment in poor repair.[cracked glass door on display cooler]
- Observed food debris accumulated on kitchen floor.[throughout]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[display cooler]
- Observed gaskets with slimy/mold-like build-up.[food buildup]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bulk containers] Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[Upright freezer]
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Observed reuse of single-service articles.[cheese containers]
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed wall soiled with accumulated dust.[dining room/AC]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[very strong] Corrected On Site.
|
3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/29/2010 | 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.[milk]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.[throughout ]
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.[raw beef stored above eggs in walkin]
- Critical. Observed food stored on floor.[walkin]
- Critical. Observed uncovered food in holding unit/dry storage area.[walkin cooler] Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 10/28/2010.
- Observed a nonfood-grade basting brush used in food.
- Shelves attached to walls in storage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed old food stuck to clean dishware/utensils.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong]
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[prep tables]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.{THROUGHOUT, ON ALL SURFACES}
- Observed reuse of single-service articles.
- Observed leaking faucet at plumbing fixture of three compartment sink. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.[hole above rear dr]
- Floors not maintained smooth and durable.[cardboard inside walkin cooler]
- Observed grease accumulated under cooking equipment.
- Observed holes in wall near handwash sin. Repeat Violation.
- Observed hole in wall.above rear door.
- Observed wall soiled with accumulated black debris in walkin cooler.
- Observed wall soiled with accumulated dust.[rear outside ]
- Ceiling not smooth and easily cleanable.[walki cooler]
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.[unused equipment must be removed]
|
8/27/2010 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed rusted shelves in reachin freezer
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on dry storage shelves
- Violation: 25-04-1 Observed single-service items stored on floor in outside storage room..
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Violation: 36-11-1 Floors not maintained smooth and durable.
|
4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site not properly date marked. pasta in walkin cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sausage & cooked potatoes Corrected On Site.
- Critical. Observed uncovered food in walkin cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on drain board of soda dispenser
- Observed rusted shelves in reachin freezer
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. table with meat slicer.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. storage shelf of metal containers
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed inaccurate/damaged gauges on dishmachine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Cl2
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Cl2
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. greater than 200ppms
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on can opener holder.
- Observed build-up of food debris, dust or dirt on dry storage shelves
- Observed single-service items stored on floor in outside storage room..
- Observed leaking faucet at plumbing fixture of three compartment sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. ladies restroom
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not maintained smooth and durable.
- Observed food debris accumulated on floor under dishmachine.
- Observed holes in wall near hand wash sink..
- Observed wall soiled with accumulated food debris.
- Observed unnecessary items on the premise in rear of establishment.
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2/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. meatloaf
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.yellow rice
- Critical. No conspicuously located thermometer in holding unit on cookline.
- Critical. Observed raw chicken stored over beef in reachin freezer.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair on cookline.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets on cookline.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue near back door.
- Observed build-up of mold-like substance on surface of the air curtains
- Observed residue build-up under deep fat fryers.
- Observed build-up of food debris, dust or dirt on shelf with to go containers.
- Observed single-service items stored on floor in back storage area.
- Observed leaking faucet at plumbing fixture of three compartment sink.
- Critical. Observed rust buildup at sink in men restroom.
- Critical. Observed hand wash sink not clean.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed rodent activity as evidenced by old dried rodent droppings found near dish machine.
- Floors not maintained smooth and durable throughout kitchen.
- Observed food debris accumulated on kitchen floor under dishmachine.
- Observed wall soiled with accumulated food debris throughout kitchen.
- Observed unnecessary items in back of premise.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. Corrected On Site.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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