- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup to scoop ice
- Observed ice scoop with handle in contact with ice.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. soda machine in server area
- Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Equipment and utensils not properly air-dried. wet nesting
- Observed utensils stored in crevices between equipment.
- Critical. Observed roach activity as evidenced by live roaches found
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Post the "Employees Must Wash Hands" sign (provided) in the men's restroom. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely bag all refuse, before placing garbage bags into the dumpster.
- Observed open dumpster lid. Keep the dumpster lids closed. Corrected On Site.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar in open bag; transfer the contents to a clean, covered container.
- Observed residue build-up on nonfood-contact surface. Clean the soot, from the wall, behind the cookline grill.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store cutting knives in cracks between the cookline equipment. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Label the spray bottles of sanitizer with the common name (sanitizer) of their contents. Corrected On Site.
- Critical. 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. REMIBDER: New employees must pass Food Safety Training within 60 days of hiring.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Keep the urn of iced tea covered. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sandwich maker must wash hands, and change disposable-plastic gloves, between sandwiches. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-pressboard shelving in the liquor-storage room.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Invert the plate, atop each stack of clean dishes, above the food-prep line. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking-hot-water faucet at the three-compartment sink.
- Faucet/handle missing at plumbing fixture. Replace the missing-cold-water handle at the three-compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Do not store the case of tato chips in the food-prep sink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. st a EMPLOYEES MUST WASH HANDS sign in the restrooms.
- Observed wall soiled with accumulated black debris in dishwashing area. Clean the black substance from the wall behind the dishmachine.
- Critical. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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