- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Insecticide/rodenticide use not in compliance with regulations hot shot fly spray.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed old labels stuck to food containers after cleaning cheese container has 4 different dates.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area pie/cake in freezer.
- Observed wall soiled with accumulated food debris by hot table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked graded cheese.
- Critical - Working containers of food removed from original container not identified by common name corn starch. Corrected On Site.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41. chicken 44, chorizo 46, ham 46 bottom of cookline reachin
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8/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44, chorizo 46, ham 46 bottom of cookline reachin Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 129, beans 124, ground beef 111-115 on steamtable. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline reachin at 48. DO NOT USE UNTIL IT MAINTAINS 41 DEGREES
- Critical. Observed uncovered food in holding unit/dry storage area. reachins
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. chili powder
- Critical. Observed cloth towel for hand d ying in restroom
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. plastic crates in wait station
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none, cookline
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board, fryers
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in wait station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.plastic crates
- Equipment and utensils not properly air-dried. beverage glasses
- Plumbing system in disrepair. faucet at mop sink
- Critical. Vacuum breaker mising at hose bibb. by mop sink
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. behind steamtable
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8/4/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 48, beef 45, cookline reachin. on callback, chicken 48, beef 48-52,raw shrimp 45, cooked shrimp 48
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handled raw meat, then cooked food & changed gloves but did not wash hands. dipped gloved hands in wiping cloth water, then resumed food prep w/ no glove change and/or hand wash. Repeat Violation.
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4/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 48, beef 45, cookline reachin
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 122, cheese sauce 120, chicken 128, steamtable
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handled raw meat, then cooked food & changed gloves but did not wash hands. dipped gloved hands in wiping cloth water, then resumed food prep w/ no glove change and/or hand wash. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. for chlorine
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed the use of an unclean thermometer. covered with mold in reachin
- Critical. Observed interiors of microwaves soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. crockpot
- Critical. Observed interior of reach-in freezers soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. Cold water not provided/shut off at mop sink.
- Observed leaking pipe at plumbing fixture. triple sink
- Critical. Handwash sink not accessible for employee use at all times. fan in front of it & shelving blocking easy access from cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. main kitchen
- Observed grease accumulated under cooking equipment.
- Observed personal care item stored with food. purse on food shelves
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- No Heimlich maneuver sign posted. Repeat Violation.
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4/5/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked beans in reachin.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit in glass reachin mine reads 40 thiers reads 50.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.
- Critical. Observed soiled reach-in cooler gaskets at one on cookline
- Equipment and utensils not properly air-dried.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation Bottom of backdoor.
- Lights missing the proper shield, sleeve coatings or covers in kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed chlorine over 200 Corrected On Site.
- Critical. Exit signs not properly illuminated at front door. For reporting purposes only. Repeat Violation.
- Critical. Observed scorch marks around electrical outlet chord to light melted and outlet melted at light in storage/prep areaFor reporting purposes only.
- No Heimlich maneuver sign posted.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/25/2008 | Routine - Food | Administrative complaint recommended |
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