- Basic - Build-up of grease on nonfood-contact surface. On stove **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. In RIF
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Wiping cloth sanitizer solution does not meet the minimum concentration **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Paper towels for hand drying hanging on clean utensils and are exposed to drip water from hands . Utensils placed in sink to be washed, and paper towels relocated.
- Basic - Grease accumulated on kitchen floor under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface of shelves, door, fan gaurd, and floor in walkin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat stacked too high in pans in reachin cooer across from cookline at 46°F, half of deli meat removed and placed in bottom of unit, corrective action taken.
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5/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees educated on proper handwashing **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hands, employees educated on proper glove use. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onions cooked, peppers 50°F on top section of reachin cooler ( dry pan under blocking air flow), TCS items , not having direct airflow , or already iced, were placed on ice during inspection. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked food in walkin cooler. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temp 51°F, all TCS foods moved to another walkin unit , or placed on ice.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shell eggs stored over cooked corn beef hash. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed empty container stored in hand wash by three comp sink. **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered with plastic wrap while cooling. Cooked chicken in reachin, still hot. **Corrected On-Site**
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 50F. Corrected On Site. PHFs recently stocked moved to walk-in. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Fax certificate to inspector. This violation must be corrected by : 8/22/12.
- 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. One employee cooking other than manager. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. Beer bottles in drink ice. Corrected On Site. Use separate container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Keep dry or in water above 135F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, raw shell eggs, sauces, gyro meat, burger meat, and other items above 41F in reachin cooler. Corrected On Site. Recently stocked items moved to walkin. Repeat Violation.
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6/22/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair.
- 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. Must have within 60 days of opening.
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2/16/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Hot dog buns and toast. Upon callback, cook was wearing one glove and picked up buns with bare hand.
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. Must have within 60 days of opening.
- 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. Must have within 60 days of opening.
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2/11/2012 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler ambient temperature at 50 degrees F.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Hot dog buns and toast.
- Critical - Observed employee dry hands on apron after washing.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Switched from raw burger to cracking eggs without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washed hands in 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin cooler.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Condensation dripping onto bread and tomatoes in walkin cooler.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons for public use.
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2/10/2012 | Food-Licensing Inspection | Warning Issued |
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