- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable in the back prep area
- Basic - Dusty air conditioning vent covers in the waitress station over the drink station
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Standing water in floor drain/floor drain draining very slowly. **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put her finger in her head then handled a plate of food for a customer.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. In the waitress sttion
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink next to dishwashing station.
- Basic - Gaskets/seals on holding unit in poor repair next to the open fryers.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.water not running on the cook line **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor cook line
- Intermediate - Employee used handwash sink as a dump sink in the pickup station hand sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a steel wood cleaning pad inside the employee hand sink in the back prep area,
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty air conditioning vent covers on the cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit cook line holding unit **Corrected On-Site**
- Basic - Reach-in cooler and reach in freezer on the cook line against the wall gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle at the three compartment sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Back of kitchen between walk-in and prep sink area. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Stored on cart handle.
- Basic - No container installed for catching grease from hood drip tray. Next to fry station.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle. Hand sink at dishwasher area.
- High Priority - Small flying insects in bar area.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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6/11/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Steak and chicken 45° f , shaved ham 46°, **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 46° f , dry slaw mix 46° f , raw chicken 43° f , chicken wings 45° f , penne pasta 46° f , **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than hand-washing. Food debris in wait station hand sink and prep are hand sink . **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **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. **Corrected On-Site** **Warning**
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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 44?f,/ cos 41?f, cheese 48?/ cos 42?food out less than 4 hours. Cooler in defrost mode. Manager placed in ice baths. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher handling dirty dishes then handle clean dishes without changing gloves.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Blanched wings.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
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