- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Certified food manager unable to answer basic questions about allergens.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom facility not clean.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored on floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - No person in charge of establishment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed dead roaches on premises.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed roach activity as evidenced by live roaches found BY DISH MACHINE AREA 25+ SMALL LIVE INSIDE KITCHEN
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Observed wall soiled with accumulated food debris.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/22/2012 | Complaint Full | Emergency order recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. CHICKEN 49F, BEEF 48F, SALAD 52F
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item improperly stored.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Working containers of food removed from original container not identified by common name.
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7/31/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler not maintaing temperature. At 9:15 TEMP OF CHICKEN WAS AT 52F, PORK AT 50 F, AND BEEF AT 48 F.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) loose and not secured.
- Floors not maintained smooth and durable. grout missing in some areas in front of cook line
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit inside reach in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. HAND SINK IN COOK LINECorrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. HAND SINK IN FRONT OF WALK IN COOLERS
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top of machine and racks
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelves and top of reach in freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in dry storage area
- Critical - Observed buildup of rust material on racks in the reach-in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated food debris. some areas of kitchen
- Observed cutting board grooved/pitted and no longer cleanable. CUTTING BOARD IN COOK LINE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. EMPLOYEE WASHED HANDS WITH GLOVED HANDS.
- Critical - Observed food stored on floor. vegetables and potatoes
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER IN BAR AREA AND IN COOK LINE
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw seafood over ready to eat sausages
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. inside walk in freezer-ice build up around fans and underneath
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN IN REACH IN COOLER AT 52 F, STEAK AT 48 F, AND PORK AT 50F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN TACOS AT 48 AND SHRIMPS AT 50 F
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. milk cartons re-used for storage of fruit juices prepared on site
- Critical - Observed soiled reach-in cooler gaskets. reach in coolers in ne and by middle kitchen
- Critical - Observed the accumulation of dead insects, other pests, in control devices. light panels
- Observed utensils in poor condition without a handle.
- Observed wall soiled with accumulated food debris. some areas of kitchen
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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12/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink.BATHROOMS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN WALK-IN COOLER
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed equipment in poor repair. BOTH REACH-in cooler
- Critical - Observed food stored in a prohibited area. CHICKEN IN 2 COMPARTMENT SINK
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER SAUCE
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed soda gun holster with accumulated slime/debris.BAR AREA
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.
- Observed utensils stored in crevices between equipment.
- Observed wall in disrepair.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/28/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Under handsink
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area
- Critical - Handwashing cleanser lacking at handwashing lavatory.Bar area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.Employee restroom and bar handsink .
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head and bowl.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on walk-in freezer floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Blender
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Grinder
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw beef at 49 degrees
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in mopsink area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.Cookline aa
- Critical - Working containers of food removed from original container not identified by common name.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Garlic and oil
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs at 70 degrees
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dishwashing racks
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Waste line missing at soda gun holster.
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. Handwash sink not accessible for employee use at all times.Equipment inside
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease on the ground and/or pad around mopsink .
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in water heater room area.
- Observed wall soiled with accumulated food debris.Dry storage
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Violation: 51-16-1 No plan review submitted and renovations in progress. OPERATOR NEEDS TO SUBMIT PLAN REVIEW DUE TO THE ADDITION OF A PIZZA OVEN IN THE KITCHEN. This violation must be corrected by : 5/11/10.
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5/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AMBIENT TEMPERATURE OF 51F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 51-16-1 No plan review submitted and renovations in progress. OPERATOR NEEDS TO SUBMIT PLAN REVIEW DUE TO THE ADDITION OF A PIZZA OVEN IN THE KITCHEN. This violation must be corrected by : 5/11/10.
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3/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AMBIENT TEMPERATURE OF 51F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. WALK_IN COOLER
- Critical. Observed uncovered food in holding unit/dry storage area. WALK_IN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. MEASURE CUPS AND SPOONS SUBMERGED IN WATER FOR SCOOPING.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. BOWL IN WALK_IN COOLER Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. COOKING EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF WHERE GLASSWARE ARE STORED (SERVER STATION)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. GRINDER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ICE MACHINE VENTS
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Observed hole in wall. BY LIQUOR STORAGE.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No plan review submitted and renovations in progress. OPERATOR NEEDS TO SUBMIT PLAN REVIEW DUE TO THE ADDITION OF A PIZZA OVEN IN THE KITCHEN. This violation must be corrected by : 5/11/10.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site.
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3/11/2010 | Routine - Food | Warning Issued |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AMBIENT TEMPERATURE 49F. OPERATOR HAS MOVED ALL PHF TO ANOTHER COOLER. (SEE COMMENTS)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASS REACH_IN COOLER AMBIENT TEMPERATURE 61F. OPERATOR HAS SEAFOOD IN THIS COOLER STORED WITH ICE
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. TORN GLOVES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE REACH_IN COOLER
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. USED SPOON IN HANDWASH SINK Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. BAR AREA
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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 ALL EMPLOYEES MUST BE TRAINED AND OBTAIN FOOD HANDLER'S CERTIFICATE. Corrected On Site.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
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