- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Reach in freezer and cooler in the kitchen area.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Quiche prepared previous day at 50° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Quiche in the reach in cooler at kitchen area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.Cooked onions,ham,potatoes. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Soups,tomato sauce and quiche in the reach in coolers .
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface.Warewashing machine in the main kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.observed fork in the hand washing sink in the main kitchen.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. **Corrected On-Site**
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an employee with long fingernails working with exposed food. In main kitchen area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. At front counter area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves. Corrected On Site.
- Observed employee with no hair restraint. Both employees at front counter area.
- Observed equipment in poor repair. Ice scoop cracked.
- Critical - Observed food stored on floor. Plastic bottles of water on floor beside walkin. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Under 3 compartment.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Milk in walk in open more than 24 hours and not date marked.
- Critical - Observed soiled reach-in cooler gaskets. On 3 door stand up cooler innmain kitchen.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sink beside freezers. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. At either handsink in kitchen. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. In employee restrooms in back hallway.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting on dishes beside hot holding cabinet.
- Equipment or utensils not designed or constructed in a durable manner. Unsealed wood used to stir soup.
- Critical - Hand wash sink lacking proper hand drying provisions. Sink beside office.
- Critical - Hot water not provided/shut off at employee hand wash sink. At employee restroom handsink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Dishmachine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site. Monster drink with screw on lid.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves. Corrected On Site.
- Critical - Observed food stored on floor. Water on floor in office.
- Critical - Observed live flies in kitchen. Small flying insects in kitchen prep area.
- Critical - Observed soiled reach-in cooler gaskets. Gaskets on stand up cooler behind prep table.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - 3 compartment sink chlorine sanitizer not at proper minimum strength. Below 50ppm. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. In employee restroom beside catering kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. In employee restroom.
- Critical - No thermometer provided to measure temperature of food product. On front counter area for hot and cold hold items
- Critical - Observed cloth used as a food-contact surface. Tongs being stored on cloth at front counter line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves. Employee on frontline. Corrected On Site.
- Observed employee with no hair restraint. Employee assembling food orders with no hair resaint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Omellettes at front counter being held at 100 . Repeat Violation. Corrected On Site.
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12/14/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/4/2011 | Routine - Food | Admin. Complaint Callback Complied |
- 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
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6/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Employees have not received training related to their assigned duties.(employee washing dishes and unaware of proper 3 compartment sink set up)
- Critical - Equipment food-contact surfaces and utensils not sanitized.(large pots and pans not sanitized)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed food stored on floor.(cases of food in the walk in cooler and cases of water and other beverages in the storage room)
- Observed ice scoop with handle in contact with ice.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sandwiches 108 degees f and tortilla at 119 degees f) Corrected On Site.
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4/7/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.( throughout )
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.( throughout )
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen )
- Critical. Handwashing cleanser lacking at handwashing lavatory.(kitchen )
- 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.
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12/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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