- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-reach-in cooler MUST be closed. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (walk-in cooler, 54F) incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. Observed food contaminated by unsanitized equipment-contents discarded. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical. Food-contact surfaces (cutting board) not cleaned after being contaminationed. Corrected On Site.
- Critical. Observed food-contact surfaces (used for bread) encrusted with grease and/or soil deposits.
- Clean glasses, cups, utensils-spoons, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment-cutting board.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad-57F, server window reach-in cooler, Eggplant salad-53F, server window reach-in cooler.
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6/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Observed mopsink being used to wash vegetables.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating while preparing food.
- Observed employee with no hair restraint.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Light not functioning.
- No copy of latest inspection report.
- Critical. Employees not informed of acceptable sanitary practices.
- 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. This violation must be corrected by : 5-22-10.
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3/22/2010 | 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.
- Critical. Observed potentially hazardous food (fresh garlic) cold held at greater than 41 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food (bread) in holding unit/dry storage area. Corrected On Site.
- Critical. Observed food (cucumbers) contaminated by unsanitized equipment. 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. Corrected On Site.
- Observed employee with no beard guard/restraint. Corrected On Site.
- Clean glasses, cups, utensils (inside cups), pots and pans not stored inverted or in a protected manner.
- Critical. Certified Food Manager unable to answer basic Food Code questions such as temperature monitoring of foods and identifying Potentially Hazardous Foods.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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