- Basic - Current Hotel and Restaurant license not displayed.License is current. Operator has yet to receive in mail.
- 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.Unable to locate approved AOP.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato , lettuce at cooks line 64° , 72° f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Hamburger 128° f
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drink containers with screw-top lids stored in undrained ice.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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. Eggs left out at room temperature.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Displayed food not properly protected from contamination. Self service drinks served from open ice bin outside trailer.
- 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. Eggs left out at room temperature with no time stamp.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed live flies in kitchen.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Eggs left out at room temperature need to be time stamped - used or discarded in 4 hours
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Articles stored in handsink. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hotn dogs in raised warming shelf 90 degreesn F. Corrected On Site.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Current license is Not on display,
- Critical - Observed food stored in a prohibited area. Two coolers outside not under cover.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....plant foods in reach in cooler at 50F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...reach in cooler at 48F
- Critical. No conspicuously located thermometer in holding unit.
- Observed ice scoop with handle in contact with ice.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit....outside freezer.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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