- Basic - Accumulation of debris inside warewashing machine. Inside door of Dishmachine
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Duct tape used to repair nonfood-contact surface. On reach in cooler gaskets
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use number 10 cans.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk items **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. See temperatures
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 73° Noodle 44° Noodle 43°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprout 81° Shrimp 45°
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 43°
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Battery powered paper towel dispenser
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Curry sauces
- 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. Ambient 44°
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Ice machine door **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Lime scale build-up inside ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen **Corrected On-Site** **Repeat Violation**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk oil
- Basic - Duct tape used to repair nonfood-contact surface. Ice machine door
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food-contact surface not smooth and easily cleanable. Bare wood in walk in cooler used as shelving
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in bulk bins.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Iron tablets above prep counter. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Observed two dead roaches under cooking equipment. Operator cleaned up area. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. Burn cream. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic wrap **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Duct tape used to repair nonfood-contact surface. Ice machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Bare wood shelves in walk in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage back room
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Outer openings not protected with self-closing doors. Back door.
- Basic - Reuse of ridged single-use container. Arizona tea jugs.
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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. Garlic 67?
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shelled eggs next to sauces.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 55?
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 60? Beef 66?
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. Operator moved TCS and non TCS to working cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.....dispenser not working properly at ice machine hand sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions....dispenser not working properly at 3 comp sink hand sink. Corrected On Site.
- Critical - Observed food stored on floor....box of shrimp in walk in cooler.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface....bottom of reach in freezer in prep area
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6/4/2012 | Routine - Food | 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.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored....scoop in room temp water in kitchen.
- Critical - Observed bathroom facility in disrepair....mens room urinal out of order.
- Critical - Observed food-contact surfaces with grease and/or soil deposits shelves above dish machine area.
- Observed nonfood-contact equipment in poor repair...cover tonfront pf ice machine missing
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions....cook line sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions....near ice machine.....note: dispenser not working properly.
- Critical - Observed buildup of slime in the interior of ice machine...on guard plate.
- Critical - Observed food stored on floor....racks ofloor in walk in cooler touch ground. Must be 6 inches off groundl
- 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....in back room.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair....cook line unit
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored....soup spoons in bowl like container should have handles in one direction.
- Critical. Handwashing cleanser lacking at handwashing lavatory....for cook line.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods....eggs over curry sauce in walk in cooler.
- Critical. Observed food stored on floor....bag of rice in walk in cooler.
- Critical. Observed cloth used as a food-contact surface....over foods in walk in cooler.
- 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. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hand wash sink lacking proper hand drying provisions....cook line sink. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Lights missing the proper shield, sleeve coatings or covers....walk in cooler.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2010 | Routine - Food | Call Back - Complied |
- 7 LID ICE MACHINE BROKENe.
- 9NO PROOF CFM
- 10NO PROOF EMPLOYEE TRAINING
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5/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- 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 TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- 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.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- 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. 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.
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5/11/2010 | Routine - Food | Warning Issued |
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