- Basic - Attached equipment soiled with accumulated grease. Fire sprinklers
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Preparation date missing
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken with pork **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Reach in freezer
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided handout to operator **Corrected On-Site** **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.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall in disrepair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Roach activity present as evidenced by live roaches found REACH IN FREEZER SHELF, USED FOR STORAGE OF SINGLE SERVICE ITEMS, LOCATED IN THE KITCHEN. LOCATION OPEN TO THE PUBLIC AT INSPECTION TIME. ABOUT 12 LIVE SMALL ROACHES
- 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 - Employees not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. NOT ENOUGH HOLDING SPACE FOR HOT FOODS ON STEAM TABLE IN FRONT
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/19/2014 | Routine - Food | Emergency order recommended |
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