- Critical. Violation: 01B-25-1 Observed food soiled. MILK IN ACH IN COOLER IN BAR Corrected On Site.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MEATLOAF IN WALK IN COOLER
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. SUGAR AND FLOUR NOT LABELED Corrected On Site.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. BAR AREA REACH IN COOLER Corrected On Site.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. SPLASHING OF HANDSINK ONTO HOT HOLDING FOODS
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE ON SCOOP FOR SAUTES Corrected On Site.
- Critical. Violation: 12B-07-1 Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVING RUSTED
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on the grill.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. SANDWICH PRESS
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN INTERIOR
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. HOOD AND EXTERIORS OF FRYERS
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING OF COOKLINE
- Violation: 24-08-1 Equipment and utensils not properly air-dried. STACKING WET DISHES (WET NESTING)
- Violation: 29-17-1 Waste line not draining at soda gun holster. BAR AREA
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. MANY OF THE HANDSINKS
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 1 IN DISHWASHING AREA Corrected On Site.
- Violation: 36-12-1 Floors not constructed easily cleanable. TILE FLOOR IN DISREPAIR
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food soiled. MILK IN ACH IN COOLER IN BAR Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MEATLOAF IN WALK IN COOLER
- Critical. Working containers of food removed from original container not identified by common name. SUGAR AND FLOUR NOT LABELED Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. BAR AREA REACH IN COOLER Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. SPLASHING OF HANDSINK ONTO HOT HOLDING FOODS
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE ON SCOOP FOR SAUTES Corrected On Site.
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVING RUSTED
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Observed buildup of soiled material on the grill.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN INTERIOR
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SANDWICH PRESS
- Observed build-up of grease on nonfood-contact surface. HOOD AND EXTERIORS OF FRYERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING OF COOKLINE
- Equipment and utensils not properly air-dried. STACKING WET DISHES (WET NESTING)
- Waste line not draining at soda gun holster. BAR AREA
- Critical. No handwashing sign provided at a handsink used by food employees. MANY OF THE HANDSINKS
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found. 1 IN DISHWASHING AREA Corrected On Site.
- Floors not constructed easily cleanable. TILE FLOOR IN DISREPAIR
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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8/11/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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3/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site. ITEMS STILL AT 41 F
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER DAIRY
- Critical. Observed food stored on floor. WALKINFREEZER
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. AT PREPSINK Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. AT PREPLINE Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. BULKFOOD CONTAINERS
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. HOODFILTERS
- Observed build-up of mold-like substance on surface of nonfood-contact surface. CORNERS OF THREECOMPARTMENT SINK
- Observed residue build-up on nonfood-contact surface. EXTINGUISHER OF NUMEROUS EQUIPMENT IN KITCHEN
- Observed single-service items stored on floor. IN OUTSIDE STOREROOM
- Observed single-service articles improperly stored. ITEMS NOT INVERTED
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. OUTSIDE FAUCETS
- Critical. Observed handwash sink used for purposes other than handwashing. ITEMS IN SINK
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. BACK DOORS
- Observed grease accumulated under cooking equipment. COOKLINE
- Observed food debris accumulated on kitchen floor. WALKINCOOLER , STORAGE , KITCHEN
- Observed personal care item stored with food.CLOTHES OVER FOOD IN DRY STORAGE
- Observed unnecessary items on the premise. OLD ICEMACHINE
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. BY MIXER
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 Repeat Violation.
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3/17/2010 | Routine - Food | Administrative complaint recommended |
- 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. (1) Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- 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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11/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. 1 CAN VOLUNTARILY DISCARDED
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. BEEF, SEAFOOD OVER BREAD IN REACHIN COOLER Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. WALKINFREEZER
- Critical. Observed employees using same utensil to handle raw and cooked product. RAW FISH ON MAKETABLE CUTTING BOARD Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE IN KITCHEN
- Equipment or utensils not designed or constructed in a durable manner. CRACKED BULKFOOD CONTAINERS
- Food-contact surface not smooth and easily cleanable. SUGAR CONTAINERS
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. OUTSIDE AND INSIDE UNITS Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. NUMEROUS SOILED UTENSIL CONTAINERS Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item stored by food. SPRAYBOTTLE OVER FOOD Corrected On Site.
- Critical. Observed toxic item stored by utensils. SANITIZIER OVER DELIVERY Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. QUATERNARY AMMONIUM AT BAR THREE COMPARTMENT SINK AT GREATER THAN 300PPM Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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9/17/2009 | Routine - Food | Warning Issued |
| No report available. | 6/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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