- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Single-service containers not constructed with the required characteristics. Observed milk being hot holding in the original container. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of grease on nonfood-contact surface. hood & filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drystorage shelves
- Critical. Hand wash sink lacking proper hand drying provisions. secondary cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
- Critical. Observed unlabeled spray bottle.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/04/2010 | Complaint Full | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. shredded beef at the steam table. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. cooled in deep container. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef in a walk in cooler. Corrected On Site. voluntarily discarded.
- Ceiling tile missing. kitchen, misplaced tile.
- Observed wall soiled with accumulated food debris. prep area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/04/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches in RIC, less than 4h out of temperature according to PIC. Corrected On Site. implemented time control procedure.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan, desserts, cold cuts in TRUE glassdoor RIC. less than 4h out of temperature according to PIC. Corrected On Site. moved to another unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan in front counter display unit. Corrected On Site. moved to another unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwiches RIC. PHF must not be held in this unit until proper temperatures can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE glassdoor RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter display unit.
- Critical. Displayed food not properly protected from contamination. ice bin at the bar exposed to splashing from the handsink. splash gard needed.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress. Corrected On Site. gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed dispensing equipment that allows contamination. no-handle cup for serving sugar. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. handicapped women restroom. Corrected On Site.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. according to personnel more than 100 degrees at the cookline in peak hours.
- 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. expired employee training.
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08/30/2010 | Complaint Full | Warning Issued |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food being cooled by nonapproved method. cooling in deep closed containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PHF products in WIC overnight found to be at 54 degrees fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline RIF.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. knifes in magnetic holder.
- Critical. Handwash sink not accessible for employee use at all times. mopsink area. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoors.
- Wet mop not hung to dry. Corrected On Site.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2009 | 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. ham, cheese, dressings in WIC. Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law. sugar. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site. shell eggs in upper part of the cooler moved to the bottom shelves.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, cheese, desserts in glassdoor RIC. less than 4h out of temp. according to PIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese, cut vegetables in sandwich station RIC. less than 4h out of temp according to PIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings in ice bath. Corrected On Site. (added ice)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. desserts , sandwiches in front counter RIC. Corrected On Site. (turned colder)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces, vegetables at the cookline . Corrected On Site. (reheated)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, mashed potatos at the steam table . Corrected On Site. (reheated)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups, rice at the cookline in rear prep area. Corrected On Site. (reheated)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. patties, croquettes in front counterdisplays. Corrected On Site. (explained time control).
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over precooked sausages in WIC. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. when handling toasted bread. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wristwatch . Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue in storage containers. dry storage area.
- Observed build-up of grease on nonfood-contact surface. hoods.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. cookline .Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. bar.
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7/6/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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