- Basic - Employee personal items stored in or above a food preparation area. Phone at prep table **Corrected On-Site**
- Basic - Food stored on floor. Bags of Vegetables on walk-in cooler floor **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary Sanitizer Buckets at 0 ppm. Corrective action taken was to empty buckets and refill with quaternary soliton and keep at 200 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tilapia 49°, corrective action taken was to ice down Gish. Revisited fish at end of inspection tilapia 40°-43° **Corrected On-Site**
- Intermediate - Cutting board(s) stained
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cooked meats , vegetables and raw beef.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - No handwashing sign provided at a hand sink used by food employees. In the new restrooms
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towel unit in new restrooms. No paper towels in the kitchen hand wash sink.
- Intermediate - No soap provided at handwash sink. No soap dispensers in the new restrooms, suppose to be installed this week.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Knifes, cleavers, and storing I utensils **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In the salt, bean and grain buckets. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. With raw unbaged chicken in thank you bags.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over cooked sausage. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand wash in the main kitchen
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.beef left in water at room temperture for a half hour, beef at 84°. Pots filled with ice water and put in the cooler , revisited at end of inspection, beef at 52°, will reach 41° I within appropriate time. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine soiled. Soiled utensil storage container at cookline. Top of ice machine soiled.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Equipment in poor repair. Front cover plate missing at ice machine. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. No splash guard protection provide at HANDWASH sink next to prep area in kitchen. Table moved away from sink. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of dirty ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. In front service area.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler.
- Basic - Stored food not covered in walk-in cooler. Prepped potatoes at walkin cooler. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup at 64? F over 24 hr period at walkin cooler. Sauce at 44? at walkin cooler. Voluntarily discarded.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. A t 72? F on tables in dining room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad at 50? F and tuna salad at 53? F at buffet table. Time marked . Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 105 ? F at cookline under no temperature control. Placed on top of stove. Must discard within 4 hours from leaving temperature control.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sauce at cooklne cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw sausage at speed rack.
- Intermediate - Cutting board(s) stained/soiled. Throughout cookline.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup.voluntarily discarded. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Salt, flour and bean containers at cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. at walk in cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at KENMORE cooler.
- Observed employee with no hair restraint. dishwasher, meat carver. Corrected On Site.
- Critical - Observed food stored on floor. potatoes in walk in cooler . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline soiled .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store equipment at handwash sink by ice machine . Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. beans container .
- Critical - Observed improper vertical separation of raw animal foods. raw beef over pork sausage at walk in cooler . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. TURBO AIR freezer next to walkin cooler .
- Observed nonfood-contact equipment in poor repair, rusted can opener stand and rusted blttom shelving on table by slicer.
- Critical - Observed soil residue in storage containers. flour container .
- Critical - Observed uncovered food in holding unit/dry storage area. peeled potatoes in walk in cooler . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken marsala under no temperature control by cookline at 86 degrees . Corrected On Site. reheat to 165 degrees. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED WALKI N SHELVING
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT PREPERATIO N AREA
- Critical - Working containers of food removed from original container not identified by common name.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed floor area(s) covered with standing water.
- 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.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.FRONT BBQ AREA
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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
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8/18/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACHIN NOT OPERATING
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALKIN NOT OPERATING
- Critical - Hand sink missing at dishwashing machine or area.AS ON PLANS
- Critical - Hand sink missing in food preparation room or area.FRONT BBQ AREA
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
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8/17/2011 | Food-Licensing Inspection | Warning Issued |
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