- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean. Employee bathroom not clean and used a a partial storage. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 3 compartment sink area. **Repeat Violation** **Warning**
- Basic - Food stored in holding unit not covered. Beef in chest freezer not covered in kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Unnecessary items on the premise. Ice machine not in use, storage on walkin and storage over silver cabinet in kitchen. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris, holes and rusty in walkin cooler area. **Repeat Violation** **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. Chicken and beef in chest freezer in kitchen. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Seafood over vegetables and seafood over enpanadas in 2 door Traulsen in kitchen. **moved foods to correct order, "Corrected On-Site** **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork roast cooked Wednesday, pork chunks, soup in walkin. **Repeat Violation** **Warning**
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08/08/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves, walkin.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, on kitchen shelves.
- Basic - Equipment in poor repair. Large chest freezer rusted on the outside.
- Basic - Food stored in undrained ice, cut lettuce, discarded water, corrective action taken.
- Basic - Hole in walls in walkin and rusty.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice and beans, **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover, bottom shelf with pots.
- Basic - Single-service articles not stored inverted or protected from contamination. Cake lids, turned upside down, **Corrected On-Site**
- Basic - Unnecessary items on the premise in employee bathroom. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, washed hands, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken, beef, pork; all open packages in same holding container, separated, corrective action taken.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked food in walkin,
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Large amount of unused equipment/supplies present. Observed unused rotisserie unit with stored utensils inside. **Warning** **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash. Observed raw chicken in sink next to adjacent sink filled with soap and water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw fish stored over butter in flip top unit. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed beef blood in RIF. **Warning** **Repeat Violation**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unnecessary items on the premise, unused rotisserie filled withnutensils
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5/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep areas, **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots **Repeat Violation**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Placed cooked bananas on cutting board where raw poultry being cut. **Corrected On-Site**
- Basic - Rinse solution not clean.
- Basic - Stored food not covered in Reachin cooler.
- Basic - Unnecessary items on the premise, unused rotisserie filled withnutensils
- Basic - Wall soiled with accumulated food debris, walkin **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing, washing at wait station. **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Beef blood.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink, kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked food in walkin
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3/1/2013 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable-ceiling tiles, acoustic tiles in prep area. Repeat Violation.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - Observed soiled reach-in cooler gaskets-kitchen and wait station.
- Observed wall soiled with accumulated food debris-walkin.
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12/11/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable-ceiling tiles, acoustic tiles in prep area. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-0 ppm-small 3 compartment sink .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-storage.
- Critical - Food-contact surfaces not cleaned after being contaminationed--raw-cutting board-kitchen
- Critical - Hand wash sink lacking proper hand drying provisions--employee restroom Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times-blocked by brooms-in front of ice machine.
- Critical - Handwashing cleanser lacking at handwashing lavatory-employee restroom Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the containerp-ice machine Corrected On Site. Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Critical - No conspicuously located thermometer in holding unit-single door cooler-cookline.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable--kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--prior to putting on glove.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface-wood cutting board-kitchen.
- Observed food debris accumulated on kitchen floor-walkin
- Critical - Observed food stored on floor--beef-walkin.
- Critical - Observed food with mold-like growth--carrots in walkin.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-single door cooler-cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation--chicken over beef-cookline. Corrected On Site.
- Critical - Observed soil residue in storage containers--seasonings, blender, shelf-cookline.
- Critical - Observed soil residue in storage containers-sugar.
- Critical - Observed soiled reach-in cooler gaskets-kitchen and wait station.
- Observed wall soiled with accumulated food debris-walkin.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--butter sauce for monfongo bananas. Corrected On Site.-placed on heat 135 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-walkin.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses-kitchen
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10/8/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. beans. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. plantains, cake. Corrected On Site. gloves.
- Observed dispensing equipment that allows contamination. no-handled cup / bowl inside a food container, sauce in the walk in cooler.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed live flies in kitchen.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef at the prep area. Corrected On Site. moved inside a cooler. Repeat Violation. Observed beans at 105 degrees fahrenheit under the steam table. Observed roasted chicken in the steam table (uncovered containers) at 105 degrees fahrenheit, observed fried chicken on the steam table at 93 degrees fahrenheit. 11/01/11
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed Repeat Violation. Observed incorrect test paper, chlorine test paper provided, quaternary test paper needed.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelving
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
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11/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. woman's restroom.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. beans.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed Repeat Violation.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelving
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. deep containers in the prep area. Corrected On Site.
- Observed nonfood-grade containers used for food storage. grocery store type bags with meat in a reach in freezer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic on a prep table. Corrected On Site. moved to a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in the produce walk in cooler, Corrected On Site. moved inside the meat walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over french fries in a reach in freezer. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef at the prep area. Corrected On Site. moved inside a cooler. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Repeat Violation.
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8/31/2011 | Routine - Food | Warning Issued |
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under Paragraph (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical - Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- VENDING MACHINES, Automatic Shutoff. (A) A machine vending POTENTIALLY HAZARDOUS FOOD shall have an automatic control that prevents the machine from vending FOOD: (1) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that can not maintain FOOD temperatures as specified under Chapter 3; and (2) If a condition specified in Subparagraph (A)(1) of this section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under Chapter 3. (B) When the automatic shutoff within a machine vending POTENTIALLY HAZARDOUS FOOD is activated: (1) In a refrigerated VENDING MACHINE, the ambient temperature may not exceed ...(41 degrees Fahrenheit) or ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16 (C) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; or (2) In a hot holding VENDING MACHINE, the ambient temperature may not be less than ...(140 degrees Fahrenheit) for more than 120 minutes immediately after the machine is filled, serviced, or restocked.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. fliptop reach in cooler.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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1/10/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food with mold-like growth. cooked pork in walk in cooler. Corrected On Site. discarded.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in the walk in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan in desserts reach in cooler. Corrected On Site. moved to the walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages, salami, cheese in fliptop reach in cooler. Corrected On Site. moved to the walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on the steamtable. Corrected On Site. reheated.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. patties in the front counter display unit. less than 4 h out of temperature according to PIC. (explained time control procedure)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. desserts reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Displayed food not properly protected from contamination. buffet line. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress. Corrected On Site. gloves
- Observed gaskets/seals on cold holding unit in poor repair. fliptop reach in cooler.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. bowl inside salt container.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in the reach in freezers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen.
- Plumbing system in disrepair. kitchen handsink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. women restroom.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
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11/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, chicken on the cookline RIC. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the steamtable, Corrected On Site. reheated.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, soup at the prep area, Corrected On Site. moved to a cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. patties, croquettes on the front counter display unit. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. (deep containers)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. buffet line. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. wic. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. cooked salami in contact with raw shell eggs and uncooked sausages. Corrected On Site. discarded. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. chest RIF lid.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in RIF.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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7/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. cooling in deep containers.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Violation: 14-33-1 Observed equipment in poor repair. chest RIF lid.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Violation: 37-14-1 Observed ceiling in disrepair. some ceiling tiles water damaged.
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked PHF in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the cookline RIC. Corrected On Site. moved to the WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages, eggs at the prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plant foods, chicken at the prep area. Corrected On Site. reheated
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patties at the front counter display unit.
- Critical. Observed food being cooled by nonapproved method. cooling in deep containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. RIF.
- Critical. Raw animal food not properly separated from ready-to-eat food. prep area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink
- Critical. Observed employee wash hands with no soap.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed equipment in poor repair. chest RIF lid.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dispensing equipment that allows contamination. no handle cup inside beans container.
- Observed nonfood-grade containers used for food storage. shoppingag with meat in a RIF.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. employee's restroom
- Critical. Hand wash sink lacking proper hand drying provisions. coffe station area.
- Critical. Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. some ceiling tiles water damaged.
- 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. Expired employee training.
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC. Corrected On Site. moved to a RIF.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in the steamtable. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. coong in deep, covered containers. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until fixed.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. beans. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. chest RIF.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. shopping bags.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical. Covered waste receptacle not provided in women's bathroom. employees restroom. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed unnecessary items on the premise. (bicicle)
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
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