- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles.cookline
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
- Basic - Gaskets/seals on holding unit in poor repair.reachin freezer door doesn't stay closed properly
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham thick slices- ham thin slices- roast beef- bag of soups range 44/47° f - vent temperature 43° f- corrective action lowered thermostat
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.shall use three compartment sink until properly repaired
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server sneezed no hand wash, plated melons without handwash
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Washed hands with gloves on, touched foods
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.server touched English muffin without tongs
- High Priority - Toxic substance/chemical stored by or with food.stored next to ice cream
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.mixer / beater **Corrected On-Site**
- Intermediate - Reach-in cooler not 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.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Critical - Equipment in chilled room not cleaned often enough. trays with liquid eggs- Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.large bulk sugar container
- Critical - No conspicuously located thermometer in holding unit. reachin cooler on left side of cookline
- Non-prewrapped utensils not properly presented. all utensils need to be presented with handlles out
- Observed bulk milk dispenser with dispensing tube improperly cut. need to cut tube at 1' and 45degrees
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried.wet nesting
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food stored on floor.walkin freezer Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Equipment and utensils not properly air-dried.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/4/2011 | 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. creams ,meats
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs at 44-45degrees Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. icecream in reachin freezer - Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Plumbing system in disrepair. hand sink clogged - Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. hand sink clogged up- Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. near ice machine
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1/4/2011 | Complaint Full | 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. ice machine
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. milk machine
- Equipment and utensils not properly air-dried.
- Plumbing system in disrepair. valve on mop sink
- Wet mop not hung to dry.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet mop not hung to dry. Rinse the mop, and hang it to dry, after each use. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use. Corrected On Site.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common name of their contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry goods in open bags or boxes; transfer the contents to clean, covered containers. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Invert the bowls on the waitress line. Corrected On Site.
- Observed utensils stored in crevices between equipment. Do not store cutting knives in crevices on the cookline. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into themop sink after each use. Corrected On Site.
- Critical. 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. New employees must pass Food Safety Training within 60 days of hiring.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
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