- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Operator exceeding 7 day marking on open containers. dated Sep 10th. upon opening and air being introduced to the product a 7 day shelf life is approved at temperature of 41 or below.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. white mix 50 f degrees in unit in middle room.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt mix 44 center unit at front counter.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt mixes 45 and 47 f degrees in left mix closest to wall at front counter
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in middle room is incapable of maintaining foods at 41 f degrees or below . unit ambient temperature 56 f degrees.
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. unit at front counter closest wall off by over 20 f degrees. states 0 degrees. however it is operating at higher than 41 f degrees
- Violation: 13-03-1 Observed employee with no hair restraint. ware washing without hair restraint
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket at front counter
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. small cutting board middle room
- Violation: 24-09-1 Observed clean equipment stored on floor. coffee dispensers located in middle room on the floor Corrected On Site.
- Violation: 25-05-1 Observed single-service articles improperly stored. lids, straws stored by hand sink middle room Corrected On Site.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. both doors to the restroom shall self close.
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. one required at each hand sink
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. one required at each hand sink.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. hand sink by the three compartment sink
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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1/6/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. unit at front counter closest wall off by over 20 f degrees. states 0 degrees. however it is operating at higher than 41 f degrees
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. both doors to the restroom shall self close.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in middle room is incapable of maintaining foods at 41 f degrees or below . unit ambient temperature 56 f degrees.
- Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink by the three compartment sink
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. one required at each hand sink.
- 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.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. one required at each hand sink
- Observed clean equipment stored on floor. coffee dispensers located in middle room on the floor Corrected On Site.
- Observed employee with no hair restraint. ware washing without hair restraint
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. small cutting board middle room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. white mix 50 f degrees in unit in middle room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt mix 44 center unit at front counter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt mixes 45 and 47 f degrees in left mix closest to wall at front counter
- Observed single-service articles improperly stored. lids, straws stored by hand sink middle room Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Operator exceeding 7 day marking on open containers. dated Sep 10th. upon opening and air being introduced to the product a 7 day shelf life is approved at temperature of 41 or below.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket at front counter
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8/30/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.YOURT MACHINE CLEANING BRUSH IN HAND WASH SINK UP FRONT Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/06/2010.
- 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 This violation must be corrected by : 10/06/2010.
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8/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE CAKE AT 50 DEGREES FAHRENHEIT IN DISPLAY CASE. AS PER MGR 3 HRS AT THAT TEMPRATURE .ADVISED OPERATOR TO EITHER COOL CHEESE CAKE TO 41 OR COLDER OR DISCARD THE PRODUCT AT THE END OF 4 HOUR This violation must be corrected by : 08/19/2010.
- Critical. Hand sink missing in food preparation room or area.UP FRONT HWS SHOULD HAVE BEEN INSTALLED BY 07/22/2010. CALLED MR GARRY REED AND TIME EXTENTION GIVEN .HAND WASH SINK SHOULD BE INSTALLED BY 08/19/2010.IF PON CALL BACK INSPECTION HAND WA H SINK IS NOT INSTALLED IT WILL RESULT IN IMMEDIATE ADMINTRATIVE COMPLAINT This violation must be corrected by : 08/19/2010.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/06/2010.
- 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 This violation must be corrected by : 10/06/2010.
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8/6/2010 | Routine - Food | Warning Issued |
- Critical. Hand sink missing in food preparation room or area. HAND WASH SINK MISSING AT FRONT COUNTER(AS PER PLAN)WHERE TOPPINGS WILL BE PLACED ON PRODUCT. CALLED DEBRA K WILLIAMS AND AS PER HER ISSUE THE LICENSE IF OPERATOR AGREES TO PUT HAND WASH SINK WITHIN 30 DAYS AND OPERATOR AGREES TO PUT HAND SINK WITHIN 30 DAYS. ADVISED OPERATOR THAT IF THE HWS IS NOT INSTALLED WITHIN 30 DAYS IT WILL RESULT IN IMMEDIATE ADMINTRATIVE COMPLAINT.
- Observed hole in ceiling.BY BACK DOORS AROUND ELECTRICAL PIPES
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. FOR BLENDERS IN BACK ROOM
- 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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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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