- No Violations Were Observed
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4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed BIB drinK syrup stored on floor.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands). Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SCOOPING ICE WITH CUP.
- Critical - Observed uncovered ice in bin. (Service Area).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese, and Chili in hot holding machines. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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4/6/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chili in hot holding machine at 110 Degrees F.
- Observed build-up of food debris in oven.
- Critical - Observed ice scoop with rust-like deposits on end of scoop.
- Observed residue build-up in both handsinks. Corrected On Site.
- Observed single-service cup lids improperly stored.
- Critical - Observed water settling on bottom shelf of prep. cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.CHILI at 110 Degrees F. in hot holding machine. Corrected On Site.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink near triple sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sink near triple sink.
- No copy of latest inspection report.
- 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.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee improperly washing hands.
- Observed hole in ceiling over beer walk-in cooler.
- Observed napkins stored on floor in dry storage.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soil buildup inside ice bucket.
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4/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Water pressure lacking at handsink in back area.
- Observed wall near water heater soiled with a brown residue.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. (Cheese in reach-in cooler)
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed buildup of a black residue on interior of ice machine door.
- Observed residue build-up in handsink. (back area).
- Observed black greasy residue build-up in rinse part of triple sink.
- Observed faucet at triple sink dripping continuously.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- 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. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/5/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/1/2009 | Routine - Food | Warning Issued |
| No report available. | 5/1/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 12/11/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/31/2008 | Routine - Food | Warning Issued |
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