- No Violations Were Observed
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10/11/2010 | Routine - Food | Call Back - Complied |
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
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09/03/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sausage found at 48 F, ham found at 49 F. Corrected On Site. All product was moved to walk-in or iced down.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach-in cooler sautee station found at ambient temp. of 54 F across from cookline. pizza station reach-in cooler found at an ambient temp. of 54 F.
- Critical. No conspicuously located thermometer in holding unit - on cookline.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation - sharpee markers stored on mushrooms and chicken in reach-in cooler across from cookline.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - observed server scooping beverages ice into cup with cup and hands. 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 - observed employee handling sandwich to plate it with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed employee handle raw chicken to bread it, then go onto handle french fries, clean utensils. Corrected On Site.
- Critical. Observed employee dry hands on wipe clth after washing. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cookline. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only - on cookline.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, sanitizing buckets - chlorine.
- No mop/service sink installed/available at establishment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed - chlorine sanitizing bucket found at 200+ppm should keep between 50-100ppm.
- 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 - on floor by back wine reach-in cooler.
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09/02/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - pizza found at 90 F on cookline. Corrected On Site. Gave Time as temp. control information and implemented.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cookline. Corrected On Site.
- Critical. Observed interior of microwave soiled - on cookline.
- Observed utensils stored in crevices between equipment - knifes between prep. table and reach-in cooler. Corrected On Site. Repeat Violation.
- Observed open dumpster lid.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- used to dispense sugar. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - dishwasher washed hands in 3 comp. sink. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee must wa h hands before putting on gloves Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - sanitizing bucket to sto wipe clths should be Between 50-100ppm.
- Critical. Observed buildup of soiled material on mixer head.
- Observed utensils stored in crevices between equipment - knives stored between reach-in cooler and prep. table on cookline. Corrected On Site.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED CHEESES & DELI MEATS IN WIC W/OUT DATEMARK
- OBSERVED THONGS STORED ON OVEN HANDLES
- OBSERVED CLOTH LIKE FILTER IN FRONT OF REGULAR EXHAUST HOOD FILTER
- Critical. OBSERVED DRY FOOD DEBRI ON CAN OPENER
- Critical. OBSERVED BLACK LIKE SUBSTANCE ON RIC GASKET THAT REMOVES WHEN ALCOHOL SWAB IS USED
- OBSERVED MANAGER PUT FINGER IN MARINARA (TOMATOE) SAUCE TO TEST TEMP (PRODUCT DISCARDED) COS
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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