- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, chicken in RICs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, chicken, sauces in fliptop RIC. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE RIC. (empty)
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table lower shelf
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reuse of single-service articles. ziplock bags.
- Critical. Hand wash sink lacking proper hand drying provisions. restroom. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor. under equipment
- Observed wall soiled with accumulated food debris.
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6/7/2010 | 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. ham, cheese, sausages in RICs.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza at the front counter display.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
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1/19/2010 | 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, ham, dressings.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. operator turn the unit hotter.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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