- Critical. Observed food with mold-like growth. deli meat with excessive mold. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hot dogs, deli meat procuitto.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ice machine water filters.
- Observed cutting board grooved/pitted, stained and no longer cleanable. all cutting boards.
- Critical. Handwashing cleanser lacking at handwashing lavatory. right side hand sink front.
- Observed floor area(s) covered with standing water. front counter area.
- Observed ceiling soiled with accumulated grease. above fryer.
- 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. Operator had books but no proof employees were trained.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion of front make table.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. broken does not register a temp. front cookline cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over fries, raw beef over hot dogs. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in betweemn glove changes.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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. Front cou ter personnel not trained in food safety. They scoop ice and popcorn.
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6/1/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. deli dated 1/21. Corrected On Site.
- Critical. Hot water supply not maintained during peak periods. hot water not 100 degrees at bar handsinks.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen hand sink, bar hand sinks.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen hand sink
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2/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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