- 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**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. AT HALLWAY BY BACKDOOR
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at glove change Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment. REACH IN FREEZER
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM, CHEESE
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. unlabeled bottle with sanitizer
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. tanks by backdoor.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.OBbserved a pot with oil in a fryer hooked with a propane tank outside of the establishment.According to manager, establishment cooks the sauce inthat location.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only. Establishment uses an LP tank outside to cook the sauce walk in cooler with oil.
- 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
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. According to management , tank is st0red inside.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of water by station without lid or straw.
- Observed cutting board grooved/pitted and no longer cleanable. used in front counter.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee swept the floor, then continue to grab a clean pan.Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. tomato sauce Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cheese, ham, sausage
- Critical - Observed labeled spray bottle with the wrong toxic liquid. According to manager, it was a sanitizer bottle, the label was of a degreaser. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 48 F., sausage at 46F Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken
- Critical - Observed toxic item stored in food preparation area. windex spray bottle on top of food preparation table while employee is sorting lettuce.
- Observed utensils stored in crevices between equipment. Utensils between rack and wall by 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. wings at 77.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour
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3/21/2012 | Routine - Food | Warning Issued |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed food stored on floor.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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