- No Violations Were Observed
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cups stored on towel at wait station. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. THAWING SHRIMP IN KITCHEN HANDSINK Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg/milk wash 45-50F on counter. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon/raw beef over ready to eat foods on speedrack in walk-in cooler. Raw beef over carrots in walk-in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw fish in walk-in cooler. Corrected On Site.
- Observed single-service items stored on floor. Cups in wait station. Corrected On Site.
- Critical - Observed soiled cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses. ON HANDSINK Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. White powdered product in container. Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mi k
- Equipment or utensils not designed or constructed in a durable manner. Plastic jar cut used as scoop.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed attached equipment soiled with accumulated dust. Light fixtures kitchen.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK, CREAM
- Critical. Working containers of food removed from original container not identified by common name. BULK SUGAR, SERVER AREA
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG BATTER 75'F IN KITCHEN Corrected On Site. PUT ON ICE BATH
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Walk-in cooler doors soiled with accumulation of food residue.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOUR
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO HANDWASH BETWEEN GLOVE CHANGES
- Critical. Observed employee improperly washing hands. PAPERTOWEL NOT USED TO TURN OFF WATER
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QUATERNARY AMMONIUM STRIPS NEEDED
- Observed old food stuck to clean dishware/utensils. NEAR MAKETABLE UNIT
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener. BLADE
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. MAKETABLE UNIT
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed debris/residue/grease build-up on nonfood-contact surface. BOTH SHELVES UNDER GRILL
- Observed build-up of dust or dirt on nonfood-contact surface. HIGH SHELF WITH SEASONING PRODUCTS
- Observed build-up of food debris on nonfood-contact surface. SIDES OF COOKING EQUIPMENT
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. UTENSILS IN SOILED CONTAINER
- Observed grease/debris accumulated under cooking equipment.
- Critical. Expired 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. SOME EMPLOYEES DUE TO BE RE-TRAINED
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Not on lunch menu for hamburgers cooked to order. No raw or undercooked items may be served until corrected. Corrected On Site, will finish today.
- Critical. Observed dirty cloth used as a food-contact surface, covering pot in walk in. Corrected On Site.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, peeling and rust noted.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed an uncovered electrical junction box kitchen ceiling. For reporting purposes only.
- Critical. No proof or expired proof of required employee training provided for 2 employees. 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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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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