- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.prep table
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sausage patties
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.sausage
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical - Violation: 12A-10-1 Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after putting food in mouth and kept cooking
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands.after cracking shell eggs and handling other foods
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.inside reachin freezer
- Violation: 14-33-1 Observed equipment in poor repair.door in reachin frezer
- Violation: 14-51-1 Observed nonfood-grade bags used for food storage.market plastic bags
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.spoons and forks
- Violation: 29-08-1 Plumbing system in disrepair.handsink in bathroom ,faucet need cold water
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.someareas
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 40-04-1 Observed personal care item stored with food.cigarette
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only.9/09
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only.k class
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only.k class
- Critical - Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.backdoor blocked with cart full ob boxes
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - Violation: 53B-08-1 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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10/20/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.9/09
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.inside reachin freezer
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.after cracking shell eggs and handling other foods
- Observed equipment in poor repair.door in reachin frezer
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after putting food in mouth and kept cooking
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade bags used for food storage.market plastic bags
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.backdoor blocked with cart full ob boxes
- Observed personal care item stored with food.cigarette
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sausage patties
- Critical - Observed potentially hazardous food thawed at room temperature.sausage
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.someareas
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Plumbing system in disrepair.handsink in bathroom ,faucet need cold water
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.k class
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.k class
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.prep table
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons and forks
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/10/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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7/11/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.Mary Heart
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1/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food thawed at room temperature.sausage on table 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.
- Critical. Observed soil residue in storage containers.batter containers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.not current licencse posted/2009
- Critical. Observed expired Food Manager Certification.Mary Heart
- 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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10/27/2010 | Routine - Food | Warning Issued |
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Please see inspection report for more details.
- Please see inspection report for more details.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Please see inspection report for more details.
- 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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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.mens bathroom
- Critical. Hand wash sink lacking proper hand drying provisions.mens bathroom
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Complaint Full | Inspection Completed - No Further Action |
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