- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot holding : sausage 124°f, scrambled eggs 126°f. Corrective action : Increase temperature to maintain 135°f or over on recent made foods (not reheating).
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Back preparation area (Kitchen).
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 46 f, turkey at 45 f
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at mop sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizing bucket **Corrected On-Site**
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. UTENSILS STORED IN BACK AREA NOT STORED WITH HANDLE UP
- Critical - Displayed food not properly protected from contamination. APPLES IN CART BY COUNTER
- Lights missing the proper shield, sleeve coatings or covers. GLASS COOLER AND GLASS DELI CASE BY FRONT COUNTER
- Critical - Observed handwash aids at a non-handwash sink. BY MOP SINK
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS AND FORKS
- Observed single-service articles stored without protection from contamination. STRAWS
- Wall not smooth and easily cleanable. BY MOP SINK
- Wet mop not hung to dry. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. WATER BOTTLE
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.[containers in reachin cooler are being stacked over each other with just foil paper in between]
- Critical - No conspicuously located thermometer in holding unit.[glass cooler]
- Critical - Observed toxic item improperly stored.[detergent next to dry food containers] Corrected On Site.
- Wet mop not hung to dry.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed dented/rusted cans.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling soiled with accumulated dust.light fixtures
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED READY TO EAT, POTENTIALLY HAZARDOUS FOOD MARKED WITH A DATE THAT EXCEEDS 7 DAYS AFTER OPENING/PREPARATION. CORRECTED ON SITE.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.salads/sandwiches in display case
- Critical. Equipment food-contact surfaces and utensils not sanitized.MUST PROVIDE DOCUMENTATION STATING IN WHICH LICENSED ESTABLISHMENT UTENSILS &EQUIPMENT IS WASHHED AND SANITIZED
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed no proof that food isreceived from unapproved source.
- Critical. Observed food container not properly labeled.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.sausage
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.burgers taken from cooler and stored in turned off oven held at 79 degrees Corrected On Site.operator discarded during inspection
- Critical. Observed an unprotected ice machine in a customer/nonsecure area
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.employee states alk soiled equipment is washed,rinsed, and sanitized at different location, submitted no proof of license for establishment where sanitizing occurs
- Unwrapped single-service utensils not presented so that only the handles are touched.cutlery in plastic drawers
- Critical. Hand sink missing at 3 compartment sink area
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7/21/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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