- Basic - Food stored in a location that is exposed to splash/dust. (Packets of dressing on front counter stored directly under paper towel dispenser and soap dispenser at hand wash sink) **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Slicer blade soiled with old food debris. (Tomato slicer soiled) **Corrected On-Site**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris. (Upper interior panel soiled) **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. (Cooked chicken 47°f in front line reach-in cooler)
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. (Ham 47°f and turkey 47°f in front line reach-in cooler)
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Rear prep table storage drawer
- Basic - Leaking pipe at plumbing fixture. Rear hand wash sink drain pipe
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken 51°, eggs 51°, ham 49° corrective action taken: TCS Foods placed in walk- in cooler
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach- in cooler front line Food Temps 49°-51°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Box of cups
- High Priority - Employee failed to wash hands before putting on gloves to work with food. From register put on gloves to make sandwich without washing hands **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dish wash sink interior is soiled/stained.
- Critical - Observed employees not washing hands before putting on gloves.
- Observed front hand wash sink drain pipe leaks.
- Observed hand wash sinks are soiled.
- Critical - Observed open drink on prep table. COS.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
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6/13/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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5/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. yogurt and cheese Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Terrace Garden area. Cutlery stored food end up inside a cup.
- Critical - Observed toxic item stored in food preparation area. Chemicals stored above gloves and clean equipment in the dry storage area. Cleaner on top of proofer.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Teriyaki chicken prepared on 5/09/12, temperature taken on 5/10/12 @ 10:15am was 51 degrees F
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5/10/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from the sandwich make line into the walkin cooler and returned to the sandwich prep area and did not remove gloves, wash and dry hands and put on a new pair of gloves before touching readdy-to-eat foods. Callback: Employee went to the dish room and returned to sandwich make line. Employee did not remove gloves, wash hands and put on a new pair of gloves in between.
- Critical - Violation: 53B-08-1 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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2/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken, yogurt
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from the sandwich make line into the walkin cooler and returned to the sandwich prep area and did not remove gloves, wash and dry hands and put on a new pair of gloves before touching readdy-to-eat foods.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installation date not provided on water filters.
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11/29/2011 | Routine - Food | Warning Issued |
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds label opening/preparation dated to expire on 6/2/11. Corrected On Site.
- Observed residue build-up on nonfood-contact surface hand sin.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions water filters.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the ICE SHOOT.
- 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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11/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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