- Basic - Cutting board has cut marks and is no longer cleanable. Several
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Walk-in cooler shelves soiled with encrusted food debris, ceiling and fans soiled with dust
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At salad bar: 43F chick peas 43F cottage cheese 46F shredded cheese 44F egg. At front counter: Sour cream 40F butter 60F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 120-127F. Meat pieces in container outside smoker at 90F
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Employee restroom.
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08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, In dry items. Handle in food in coleslaw and pasta salad, **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Several
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of cooker. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food stored on floor. Case, walk in freezer **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage / prep areas outside walk in cooler
- Basic - Walk-in cooler shelves soiled with encrusted food debris, ceiling and fans soiled with dust
- High Priority - Dented/rusted cans present. See stop sale. Hershey's syrup can
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At salad bar: 43F chick peas 43F cottage cheese 46F shredded cheese 44F egg. At front counter: Sour cream 40F butter 60F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 40 lbs Beef 47-50F, 40 lbs ribs 46-48F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 120-127F. Meat pieces in container outside smoker at 90F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over shrimp **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Potentially hazardous (time/temperature control for safety) food improperly cooled. Large quantity of beans covered tightly, pulled pork in large, full container, whole brisket not cut to cool. Advised to use speed racks to cool
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Employee restroom.
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards on cookline
- Basic - Leaking pipe at plumbing fixture. Under dish area handsink **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ribs 72F and pulled pork 68F, no time or temperature control for safety. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - Employee washed hands in the prep sink and then dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over shrimp, true cooler on cookline **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over seafood, **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server scraped plates and washed hands at three compartment sink in dish area **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Restroom
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on clean containers.
- Basic - Accumulation of debris on exterior of warewashing machine. Top surface
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Small portable cutting boards.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over single service items in storage room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Veg walk in cooler. **Corrected On-Site**
- Basic - Walls in disrepair. Plastic bowing, molding broken or missing
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Making coffee.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 47-49, cooling approximately 10-10.5 hours per operator. See stop sale
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish, True cooler **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread pudding dated 9/26.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Outside Walk in cooler, employee restroom
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense ice. Plastic container in ice machine **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Potatoes uncovered next to handsink
- Basic - Lack of toilet tissue at each toilet. Employee restroom
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 46, salad bar
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over Beef and hot dog buns
- Intermediate - No soap provided at handwash sink. Employee restroom
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Ribs
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta salad 54F at salad bar
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half 70F, butter 64F, sour cream 59F, iced improperly in server area and expo window
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. employee restroom
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10/24/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork at 43F at edge to 46F in center, cooling from 10/22/12 per operator
- Critical - Food not stored in a clean/dry location that is not exposed to splash. cases of sweet potatoes next to cookline handsink.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Reads 18F in ice water, Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by fan, box and contains wet towel and scrub brush
- Critical - No handwashing sign provided at a handsink used by food employees. back prep area
- Critical - No handwashing sign provided at a handsink used by food employees. dish area
- Critical - No handwashing sign provided at a handsink used by food employees. employee restroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented/rusted cans.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta salad 54F at salad bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak at 48F, shrimp at 53F, cooked chicken at 52F, beef at 45F, tall cookline cooler. Air flow blocked by trays, upper temperatures 41-42F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half 70F, butter 64F, sour cream 59F, iced improperly in server area and expo window
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp, True cooler.
- Observed single-service items stored on floor, in employee restroom. Cases of togo cups
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Au jus at 99F and 128F, cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/23/2012 | Complaint Full | Warning Issued |
- Fly Swatter stored next to clean containers Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. dish area
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom
- Lights missing the proper shield, sleeve coatings or covers. over togo containers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Dish area Corrected On Site.
- Critical - Observed buildup of black material on soda dispensing nozzles.
- Observed debris accumulated floor under iced tea machine Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. True cookline cooler holding shrimp at 48F, chicken at 44F, beef at 44F. Per operator, shrimp in cooler 30 minutes
- Observed single-service articles improperly stored. Cups in employee restroom Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw beef over shrimp, cookline cooler
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of black slime in the interior of ice machine. server area
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. handsink next to dish area
- Critical - Violation: 32-22-1 Observed objectionable odors in bathroom. entrance to mens restroom
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap under side door near office.
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6/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding PHFs at 43-45F. Unit unable to maintain 41F or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In salad cooler, potatoes at 46-47F cooling from 6/5/12 per operator
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs at 54F, beef at 47-50F in center, cooling from 6/5/12 per operator. see stop sale
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm cl. manual sanitize until machine reads 50 - 100ppm Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 20F in ice water. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. near walk in cooler
- Critical - Hot water not provided/shut off at employee hand wash sink. server sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over potatoes
- Critical - Observed buildup of black slime in the interior of ice machine. server area
- Observed leaking pipe at plumbing fixture. handsink next to dish area
- Critical - Observed live flies in kitchen.
- Critical - Observed objectionable odors in bathroom. entrance to mens restroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 45F, ribs at 44F, beef at 43-44F, walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half at 59F, butter at 48F, improperly iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whole Egg at 48F, egg at 43-48F, pasta salad at 47F, salad bar.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under side door near office.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef stock at 91F with no time or temperature control. Advised to reheat to 165F to hold at 135F or above
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ribs at 88F on top of steam table with no time or temperature control. advised to reheat to 165F to hold at 135F or above
- Critical - Reheated food for hot holding not capable of reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. beans reheat 1.5-2 hrs per operator in steam table at 58-132F. Advised to reheat on stove to accelerate process
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork at 122F-140F after 2 hrs reheating in smoker. Moved to top rack to reach 165F quickly
- Wet wiping cloth not stored in sanitizing solution between uses. Stored in silverware presoak. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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6/6/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooling from 1/23/12, tightly covered in walk in cooler at 52-58F. see stop sale
- Critical - No handwashing sign provided at a handsink used by food employees. employee restroom
- Observed clean equipment stored in employee restroom. altosham. Corrected On Site.
- Observed ear buds stored on clean cutting board
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Chicken with no further heat treatment
- Critical - Observed heavy staining/buildup on ice tea buckets
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair. Wire racks rusted
- Observed personal food stored in walk in freezer. deer head? on floor in trash bag
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs on cookline at 63F. Advised to refrigerate until moved to smoker
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over fish and shrimp, reach in cooler
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
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1/24/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish, reach in cooler.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over ice machine
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8/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass cooler holding sour cream at 51F, celery indicator at 47F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in meat cooler holding phfs at 47-60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler holding PHFs at at 46-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Manual sanitize until machine is fixed.
- Critical - Handwashing cleanser and paper towels lacking at handwashing lavatory. employee restrooms
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. No handle on scoop, sugar
- Lights missing the proper shield, sleeve coatings or covers. over ice machine
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Critical - Observed black soil buildup inside ice bin.
- Critical - Observed buildup of light black slime in both ice machines the interior of ice machine.
- Critical - Observed encrusted food material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. cooling while covered Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store towel
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 46F, burgers at 49F, chicken at 47F in reach in cooler on cookline. Advised to move to another cooler or ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Glass cooler holding sour cream at 51F for less than 4 hours. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs cooling from 8/14/11 at 50-60F, shrimp at 48F, pulled pork at 47F in walk in meat cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish, reach in cooler.
- Observed single-service articles improperly stored. cups, employee restroom, Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. bleach
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup at 123 F on cookline.Advised to reheat to 165F to hold at 135F or above
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. last changed 3/26/10.
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8/15/2011 | Routine - Food | Warning Issued |
- Critical - Observed a dented can of tomato soup.
- Observed food debris accumulated on kitchen floor. Walk in cooler shelf.
- Observed ice accumulated on kitchen floor. Walk in freezer.
- Critical - Observed unlabeled spray bottles.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Kitchen door.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Cook line area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a dented can of tabioca pudding.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on outside of food storage containers.
- Observed residue build-up on hood filters.
- Observed food debris on handwashing sink in back aa of kitchen near walk in coolers. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Preparation / cook line area.
- Observed food debris accumulated on kitchen floor. Walk-in meat cooler, under shelves.
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9/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented cans.
- Observed ice scoop with handle in contact with ice.
- Observed build-up of dust or dirt on dry storage shelf.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, salads, cut melon in salad bar temping 45-47F. This violation must be corrected by : 5/06/2010. Butter left on counter, 67F. Advised butter must be cold held. on 5/06/2010 callback: egg, 47F; pasta salad 46F; cottage cheese, 47F; pasta salad, 46F.
- Critical. Violation: 30-02-1 Vacuum breaker missing at hose spigot- front of building.
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5/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, milk, reach-in cooler, 45F. Advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, salads, cut melon in salad bar temping 45-47F. This violation must be corrected by : 5/06/2010. Butter left on counter, 67F. Advised butter must be cold held.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Potatoes stored next to handsink. Corrected On Site.
- Critical. Observed soil buildup inside ice bin at wait station.
- Observed residue build-up on exterior of dishmachine.
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
- Critical. Vacuum breaker missing at hose spigot- front of building.
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5/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented can- pimentos.
- Critical. Observed food, boxed shrimp, stored on walk-in freezer floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling produce, peppers, with barehands. Corrected On Site.
- Critical. Observed employee changing gloves and engaging in food preparation without washing hands. Corrected On Site.
- Critical. Observed soil buildup inside ice bin at soda dispenser in wait station. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Electrical outlet near mopsink missing cover plate. For reporting purposes only.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, walk-in cooler, 45F. Advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cottage cheese, 45F, salad bar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Macaroni and potato salad in walk-in salad cooler, 44-45F. Advised.
- Critical. Observed food being cooled by nonapproved method. Pulled pork being cooled with lids on containers. Corrected On Site.
- Critical. Observed food, water softener salt, stored on floor.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris on warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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