- Basic - Ceiling tile in disrepair. Near ice cream station **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
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07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site** **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave **Warning**
- Basic - Ceiling tile in disrepair. Near ice cream station **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver mixing bowls on line **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. In reach in cooler with cheese **Warning**
- 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** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Ice bucket **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Potatoes on line **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server at toast station touched with bare hands RTE toast with bare hands **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Sausage 50°F, onion soup 49°F, noodles 50°F **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeded 200ppm **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Sani bucket filled at sink **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Sausage 50°F, onion soup 49°F, noodles 50°F **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of pooled water **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, onion soup **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Onions. **Corrected On-Site**
- Basic - Ceiling tile missing. End of cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board on cook line, on shelf over prep table.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse over utensils on rack by kitchen entrance.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice bin.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Servers area.
- Basic - Single-service articles not stored inverted or protected from contamination. To-go containers on prep shelf by kitchen entrance and on cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach-in cooler. Lemons, margarine in glass door cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. By single service items.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 50°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage in sink 99°.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer spray bottle over clean utensils on rack by kitchen entrance.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Mop buckets blocking 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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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Priority: High Priority
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. Not hot water in employee restroom. Priority: Intermediate
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1/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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