- Basic - Wood food-contact surface not properly sealed. Paint the bare-wood shelves in the dry-storage area.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Water filter not changed according to manufacturer's instructions. Label the water filter with the date it is installed. Filters must be replaced at least annually.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plate for customer service.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed portions are handles only.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, for the storage of wiping cloths between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the dirt, from the ceiling baffle, of the ice machine.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that the only exposed surfaces are handles only.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Remove the standing water from the bottom of the reach-in refrigerator. **Corrected On-Site**
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee drinks must be covered, to inhibit spillage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
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4/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized utensils not properly stored. Designate the top plate, on the stacks of clean plates, as the cover pllate. Corrected On Site.
- 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. Employees must pass Food Safety Training. Keep proof on the premises. This violation must be corrected by : 5/08/2012.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label rewrapped meats, in the glass-door refrigerator, with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the countertops; store them in sanitizing buckets between uses. Corrected On Site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when wrapping sliced mears. Corrected On Site.
- Plumbing system in disrepair. Repair the cold-water faucet, at the handwashing sink, behind the service counter.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label pizzas, stromboli, and calzone (on the countertops) with 4-hour-time labels. Discard any unserved portions after 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods need to be marked with their common names.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged foods must be labelled with their common names.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelves in the dry-storage area.
- Critical. Observed soil buildup inside ice bin. Clean the black substance from the inside of the ice machine. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top plate, on the stacks of clean dishes, as the cover plate.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 3/12/2011. Call 866 372 7233 to schedule an exam. Keep copy of the certificate on the premises
- 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 Employees must pass Food Safety Training within 60 days of hiring. Kwep proof of completed training on the premises.
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1/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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