- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. artichoke hearts
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.bolognese, lasagna
- Critical. Equipment food-contact surfaces and utensils not sanitized.OPERATOR USING 3compartment sink
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.missing sanitize dispenser hose, operator states part has been ordered.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.blocked by large floor mixer Corrected On Site.
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07/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.not provided on dinner menu,oe special lunch menu.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.all employee sinks. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
- 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 Repeat Violation.
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12/9/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.emp restroom. bar.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- 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 Repeat Violation.
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7/27/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/13/2009 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 3/24/2009 | Food-Licensing Inspection | Warning Issued |
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