- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of pork and seafood in the walk in freezer, onions in the walk in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warewashing area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing area. Prep area missing end caps
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over cheese. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink area
- Intermediate - Cold water not provided/shut off at employee handwash sink. Main bar
- Intermediate - Handwash sink missing in warewashing area. Small bar, 3 compartment sink and ice machine present. According to mgr the 3 compartment sink is not used for warewashing. The sink has been designated a handsink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Main bar
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No quaternary ammonia test kit
- Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottles with detergent and hand soap. **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour container in front line
- Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can in front line reach in cooler
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In prep area
- Basic - Interior of microwave soiled with encrusted food debris. In front line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in dish area
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Above dry storage area
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 doors in front line
- High Priority - Employee washed hands with cold water. In front line hand wash sink **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Kitchen back door with gaps when door is closed.
- Basic - Shelf soiled with food debris, grease and /or dirt.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed gap in corner of wallin rear prep room to outside.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.
- Observed standing water inside cookline reach-in cooler.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop in cole slaw on cookline fliptop cooler. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. food storage room. Repeat Violation.
- Observed gaskets with slimy/debris build-up. Cookline reach-in cooler.
- Critical - Observed in-use utensils in water with sanitizing solution. on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chicken. Corrected On Site.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. in storage area.
- Critical - Observed dented cans.jalapenos. Corrected On Site.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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5/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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