- No Violations Were Observed
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12/14/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP (47F), CHEESE (46F). Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. OVER PAN OF PASTA SALAD,
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BAR PERSON SLICING CUCUMBERS FOR JAR DISPENSING DRINKING WATER.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PRIOR SLICING CUCUMBERS .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. FINISHED WASHING COOKWARE NO SANITIZER AT 3 COMPARTMENT SINK.EMPLOYEE PLACED TABLETS ON 3 COMPARTMENT AFTER I TESTED WITH PAPERS. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ZERO READING ON TEST PAPER. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. GREEN BUCKET INSIDE , GLASS INSIDE.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BOTTON OF BACK DOOR. CONCRETE OPENING ON FLOOR STEP UNDER DOOR LEAVING GAP. Repeat Violation.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. JANUARY /2010. Repeat Violation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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 Repeat Violation.
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10/12/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS (74F). Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS (57F).
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW POULTRY AND SOUPS.
- Critical. Observed a designated employee smoking area located in a food preparation or other restricted area. (BAR AREA).
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.NO SET UP PROPERLY .WHILE IN USED.
- Critical. Equipment food-contact surfaces and utensils not sanitized. DISHWASHING MACHINE WITH ZERO READING .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed cross-contamination caused by dirty dishes next to clean ones in drain boards. KITCHEN AREA.
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. AT BOTH RESTROOMS.
- Critical. Establishment drainage system not working properly at Bar handsink.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. BAR AREA (TRASH ON THE FLOOR).
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BOTTON OF BACK DOOR (FLOOR LEVEL).
- Observed food debris accumulated on bar floor.
- Ceiling not smooth and easily cleanable.
- Observed wall and/or ceiling obstructed with exposed utility lines. COOK LINE AREAS.
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/10/2010.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. (BIG 5 EXCLUSIONS).
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 : 11/10/2010.
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09/10/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BACK AREA COOLER
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory. sink in preparation area
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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2/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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