- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils., drink on top of microwave beside and touching papertowels, on prep counter during pre, coffe cup **Warning**
- Basic - Food stored in dry storage area not covered.observed baked goods stored on table at back dry storage area, stipulated when plans were approved ,no open food prep to be done in this area due to no easily cleanable ceiling ,open rusty joists, rusty pipes stored in ceiling joists, drain lines etc. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.expired 12/1/31 **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed staff wash and rinse plastic lids then place on dry rack no sanitation of any kind. **Warning**
- 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.found at 128°F after 1 hour 45 min, crockpot unable to reheat to 165°F within 2 hours. Reheat on microwave **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Observed raw burger only stoic wrap and artichokes on plastic wrap stored on top and beside/ touching in reachin freezer **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.observed heated utensil storage of old cloudy water, heated unit not on, water at 70°F **Warning**
- 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. Observed ham end no date observed sliced ham dated baring dates, after opening all sliced pieces must be dated the original date of opening, **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Using handsink as a prep sink rinsing in use knives and rinsing vegetables before cutting in handsink **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bundles of cooked chicken on reachin at front dated when frozen not dated when thawed. **Warning**
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1/23/2014 | Routine - Food | Warning Issued |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Industrial metal joists on dry storage/ oven area at back storage area, if ceiling is not kept clean violations may occur and additional adjustments/ replacements/ additions may need to be made in order to allow for more efficient cleaning and sanitary conditions.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Unsealed concrete at floor drain in back by mop sink
- Basic - Water leaking from faucet/faucet handle. At back handsink.
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10/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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