- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./potatoe pancake recommened rapid chill out of /temperature for 1 hr as per operator/observed potatoe pancake mix at 73 degrees f
- Violation: 14-33-1 Observed equipment in poor repair./deli case glass broken-taped with duct tape/observed glue put on window/when feeling to see if it was protected properly a sliver of glass came lose
- Violation: 23-03-1 Observed moderate build-up of grease on nonfood-contact surface./hoods/hoods have a heavy build up of grease on them
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions./waite station area Corrected On Site./no paper towels at hand sink dishwashing area
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3/1/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours./potatoes mixture for potatoe pancakes will discard at 3 p.m
- Critical. No conspicuously located thermometer in holding unit./deli case
- Critical. Observed raw animal food stored over ready-to-eat food./raw chicken,vegetables in freezer Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area./ deli case Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./observed putting on gloves without washing hands first
- Observed equipment in poor repair./deli case window broken Repeat Violation.
- closet wood not sealed
- Observed deli cooler gasket torn/in disrepair.
- Critical. Hand wash sink lacking proper hand drying provisions./kitchen area Repeat Violation. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions./waite station Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions./front line Corrected On Site. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical. Manager lacking proof of Food Manager Certification./had certification on inspection done on 12/28/09 Amae Hennech 2/9-National Registry-no proof of this certification during this inspection Corrected On Site.
- 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 is on a warning from 12/28/09 and SHALL be completed by 3/1/10
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2/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./potatoe pancake recommened rapid chill out of temperature for 1 hr as per operator
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit./broken not able to calibrate
- Critical. Observed potentially hazardous food thawed at room temperature./ meat perogies
- Critical. Observed raw animal food stored over ready-to-eat food./raw chickenover kilbosa tall reach in cooler hallway
- Critical. Observed uncovered food in holding unit/dry storage area./deli case
- Critical. Observed uncovered food in holding unit/dry storage area./storage area
- Critical. Observed employee dry hands on cloth towel after washing.
- Observed equipment in poor repair./gaskets tall reach in hallway
- Observed equipment in poor repair./deli case glass broken-taped with duct tape
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed moderate build-up of grease on nonfood-contact surface./hoods
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Hand wash sink lacking proper hand drying provisions./kitchenarea Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions./waite station area Corrected On Site.
- Observed food and other debris accumulated on kitchen floor./under equipmentand shelving also hallway shelving
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only./by back time
- 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.
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12/28/2009 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./cooked onions/tomatoes recommended rapid chill Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above/stuffed cabbage recommended rapid reheat to 165 degrees f Corrected On Site.
- Critical. Observed food stored on floor./cabbage in kitchen Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands/dumping drinks
- Critical. Observed an open beverage container in reach in cooler Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./non sealed wood for cabinet enclosure
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./dishmachine
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report./faxed to me by district office
- 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./6/16/09 licensed establishment still has 10 days to train
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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