- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Hand wash sink lacking proper hand drying provisions - front service area.
- Critical - No handwashing sign provided at a handsink used by food employees - front service area.
- Observed employee with no hair restraint.
- Observed grease on the ground and/or pad around grease receptacle.
- Wet mop not hung to dry.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Observed employee not submerging utensils in sanitizing solution. 3-compartment sink not filled with sanitizing solution
- Critical - Hand wash sink lacking proper hand drying provisions - front service area.
- Critical - Observed toxic item stored by food. Bleach stored above bottle drinks. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Measured 0PPM. Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. person in charge unable to find employee training.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- Critical - Observed live flies in kitchen.
- Observed old food stuck to clean dishware/utensils - tongs.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Forks and spoons not stored in one direction.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked chicken and rice in the walk-in- cooler not date marked.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Storage/handling of clean equipment, utensils
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2/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Thermometers provided and conspicuously placed
- Critical. Foods handled with minimum contact
- Storage/handling of clean equipment, utensils
- Critical. Sewage and waste water disposed properly
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Food management certification valid
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12/21/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Current license properly displayed
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 1 no proof of employee training
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6/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- no proof of employee training
- Working containers not labeled
- use ofbowl inready too eat
- wet mop not hung to dry
- no copy of last inspection
- equipment not air dryed properly
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4/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink without lid on shelf over single service items
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried. w t nesting
- Observed utensils stored in crevices between equipment. knife
- Observed single-service articles stored without protection from contamination. lids on front counter
- Observed leaking pipe at plumbing fixture. valves on three compartment sink
- Critical. Handwash sink not accessible for employee use at all times. blocked with pans and utensils
- Critical. Hand wash sink lacking proper hand drying provisions. two sinks
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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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4/7/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. salt Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken thawing in three compartment Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Equipment and utensils not properly air-dried. wet nesting
- Observed single-service articles stored without protection from contamination not inverted Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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2/12/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification.
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11/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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