- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.eggs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **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.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.reheat to proper temperatures - Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.display licence
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dairy
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination.not inverted
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw meats over vegatables
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface. clean residue on stove,coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- 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
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. No 2A10BC portable fire extinguisher installed for an ordinary hazard. For reporting purposes only. Provide a portable-red-fire extinguisher with a rating of at least 2A-10BC.
- Critical. Manager lacking proof of Food Manager Certification. Call 866 372 7233 to schedule a Food Manager Exam.
- 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. Employees must pass Food Safey aining within 60 days of hiring.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marjed with 7-day-date labels. The labels are intebded to indicate by when to serve, or to discard the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common-English name.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare wood inside the trailer, to prevent it from absorbing foid residues.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the refrigerators.
- Critical. Portable fire extinguisher missing from designated location. For reporting purposes only. Provide a fire extinguisher with a rating of at least 2A-40BC on the trailer.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. Electrical -extension cords are prohibited in the operation of a mobile food unit. Repair the electrical-wall outlets, sothat each appliance can plug directly into an electrical-wall outlet.
- Critical. Manager lacking proof of Food Manager Certification. obtain Food Manager Certification by March 2010. Call 866 372 7233 to order a study guide and to schedule an exam.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/21/10.
- 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 This violation must be corrected by : 02/21/10.
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12/21/2009 | Routine - Food | Warning Issued |
| No report available. | 6/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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