- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intebded to indicate by wheto serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed soiled reach-in cooler gaskets. Clean the refrigerator-door gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the dirt from the surfaces of the kitchen-handwashing sink.
- Observed single-service articles stored without protection from contamination. Store the stack of paper plates inverted, so as to protect the food-contact surface from possible contamination. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. st the current copy, of your state license, in the restaurant.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. need to date mark all coldcuts ,cheeses and milks
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza at front counter needs to be marked as to time when it is put out without temperature control
- Critical. Working containers of food removed from original container not identified by common name. sugar container not marked
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor. potatoe in floor in walkin coolers
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. portion cup in sugar container
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination. tin foil trays need to be inverted
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/30/2010 | 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.coldcuts and cheeses in walkin coolers
- Critical. Working containers of food removed from original container not identified by common name. large white bucket near mixer
- Critical. No conspicuously located thermometer in holding unit. several units
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Vacuum breaker mising at hose bibb. at backdoor
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor. behind mixer in back
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. kitchen areas
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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12/9/2009 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Nonfood-contact equipment not designed and constructed in a durable manner. shelves on bottom of prep table
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed gaskets with slimy/mold-like build-up.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tray used to store utensils is soiled
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic forks not with handles up
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Floors not maintained smooth and durable. lot of broken tiles especially behind cooler on left side in front of walkin cooler
- Observed attached equipment soiled with accumulated grease.
- Observed ceiling in disrepair. several places
- Observed dusty ceiling tiles and/or air conditioning vent covers. greasy tiles
- Critical. Observed toxic item stored in food preparation area. on prep table
- Critical. Observed unlabeled spray bottle.over prep table
- Critical. Pesticide use not in accordance with manufacturer's directions. can of raid for household use only
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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