- Basic - Bowl or other container with no handle used to dispense food. Portion cup used inside the cheese bucket on the shelf under the microwave, manager moved **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several of the kitchen have little holes
- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups tack up wet next to the soda machine
- Basic - Ice scoop handle in contact with ice. Both inside the ice machine and ice bin under the soda machine in service area, manager moved **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep between wall and prep table by microwave, manager moved **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by steam unit. Manager removed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grill chicken 92°F, on the top of grill. Made 1 hour ago per manager, Time as Public Health Control used. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket chlorine over 200 ppm, manager make a new one, 100 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on the white panel
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. White bucket stored inside the hand wash sink by stove in kitchen , manage moved **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. Lasagna made 3 days ago per manager, make table cooler by microwave **Repeat Violation**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee cup of hot tea, on the pizza make table, cup of soda on the top of ice machine **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Jug of oil, bag of flour on the floor in dry storage area by Walk in Cooler **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. By microwave **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of cheese , under microwave not label **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered during reheating process. Plate of food with cheese heated in the microwave not covered., on the shelf by make table
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grill chicken 110°F on the top of grill, manager stated chicken already finish cooking and keep on top of grill for 2 hours for service and prep and freeze for later used. Please make sure the chicken need to keep at 135°F for hot holding at all time.
- High Priority - Raw animal food stored over ready-to-eat food. Case of shell eggs above the cheese in Walk in Cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Box of bread set in front of the Hand Wash Sink by stove **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Top part of interior of pizza make table cooler have slight yellow food debris build up, kitchen cookline **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pre portion lasagna and cooked oodles in the make table cooler made yesterday not date mark. Please remember to put the ate mark when move from Walk in Cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid hang on the mop sink, not label
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Dough cutter. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above pizza table. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes above pizza table. **Corrected On-Site**
- Basic - Food storage container broken. Meat sauce
- Basic - Food stored on floor. Jug of oil and bag of flour. Dry storage.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer _ not all products commercially packaged. Shrimp over cheese sticks and mushrooms.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza table.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed black buildup in the interior of ice machine. Kitchen. **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface.hood filters. **Repeat Violation**
- Critical - Observed food being cooled by nonapproved method. Tuna salad and pasta in big containers and closed. Walk in cooler and reach in cooler.
- Critical - Observed food stored on floor. Oil jugs in dry storage.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in coolers and reach in freezer.
- Observed reuse of single-service articles. Pepper jug reused to hold white sauce. Food goes in the handle.
- Observed single-service articles improperly stored. Aluminum pans food contact up. Dry storage. **Corrected On-Site**
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 5 foodborne illnesses; Salmonella, Shigella, E. coli, Hepatitis A, Norovirus.
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. pizza unit
- Critical - Observed handwash sink used for purposes other than handwashing. dumping coffee in it Corrected On Site.
- Observed nonfood-grade containers used for food storage. spices on shelf by water heater; sugar and salt in detergent buckets
- Critical - Observed unlabeled spray bottle. front counter Corrected On Site.
- Observed wall soiled with accumulated food debris. by mixer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna made on Monday Corrected On Site.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. alfredo in walk in cooler, sliced meats in salad cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. salad cooler items; fresh mozzerella 51F, , sliced ham 50F , sliced salami 50F 8/8/11-41F Ham, 42F ranch dressing
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. alfredo on top shelf in walk in cooler not covered - made the day before 8/8/11-Alfredo in walk in cooker not covered
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8/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing/cloth bucket. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. twist top bottle in reach in cooler- personal beverage Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. salad cooler items; fresh mozzerella 51F, , sliced ham 50F , sliced salami 50F
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. alfredo in walk in cooler, sliced meats in salad cooler
- Critical - Observed sewage backing up through floor drains of establishment. grey water coming out of floor drain located under food prep table beside reach in salad cooler. Foul smell upon entry to establishment - drain blocked by trash can. Corrected On Site- manager on duty unclogged mop sink drain and floor drain then drained down
- Critical - Observed uncovered food in holding unit/dry storage area. alfredo on top shelf in walk in cooler not covered - made the day before
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8/2/2011 | Routine - Food | Administrative complaint recommended |
- 03A-07-1 OBSERVED POTENTIAL HAZARDOUS FOODS HELD AT GREATER THAN 41F. CHEESE 58-59F, TURKEY 58-59F, TUNA SALAD 58-59F, GARLIC IN OIL 70-73F. REPEAT VIOLATION
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8/2/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza over make table and chicken in pan on grill. Both temping at 69-72F. Per manager, has been sitting out for less than four hours.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 69-72F, chicken 69-72F. 4-20-11: Observed pizza at 110F over make table.
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures. For pizza and chicken both hot held at 69-72F. 4-20-11: Observed establishment still not having written procedures.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. On make table cutting board. Repeat Violation.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. Two in cabinet under soda fountain. Operator must have pest control performed by time of call back. 4-20-11: Observed one live roach behind reach in freezer, one live roach next to prep table on floor.
- 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. Two employees, employed longer than 60 days without proof of food handler training. Repeat Violation.
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4/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Did not know how to properly calibrate probe thermometer used to take food temperatures. Corrected On Site. Discussed proper procedure with manager.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Foods in reach in cooler across from cookline temping at 58-59F. Thermostat set to 35F. DO NOT use cooler to hold any potentially hazardous food until repaired and unit can hold food at 41 degrees F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage 75F. Per manager, was cooked three hours previous.
- Equipment and utensils not properly air-dried. Wet nesting of containers above triple sink and cups next to soda fountain.
- 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. Two employees, employed longer than 60 days without proof of food handler training. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza make table.
- Critical - Observed dead roaches on premises. Five in cabinet under soda fountain. Operator must have pest control performed by time of call back.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. For pizza and chicken both hot held at 69-72F.
- Critical - Observed food being cooled by nonapproved method. Sausage and meatballs left to cool on counter for extended period of time. Not actively cooling. Corrected On Site. Placed in walk in cooler.
- Critical - Observed food stored on floor. Sausage in bus tub. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In yeast container on storage shelf. Repeat Violation.
- Critical - Observed pipe snake stored above food and next to clean dishes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 58-59F, ham 58-59F, turkey 58-59F, tuna salad 58-59F, garlic in oil 70-73F. All in reach in cooler across from fryer, cookline. Corrected On Site. Moved to walk in cooler. Per manager, all listed foods have been in cooler less than four hours. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found. Two in cabinet under soda fountain. Operator must have pest control performed by time of call back.
- Critical - Observed uncovered food in holding unit/dry storage area. Unwrapped meat in reach in freezer. Corrected On Site. Discarded.
- Critical - Observed unlabeled spray bottle. Blue and clear liquids under front counter. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Around and behind triple sink. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza over make table and chicken in pan on grill. Both temping at 69-72F. Per manager, has been sitting out for less than four hours.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 69-72F, chicken 69-72F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. On make table cutting board. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket on shelf in server area.
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4/12/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/23/2011 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Lasagne, and cooked pasta. Repeat Violation.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cups in sugar bucket, and ground black pepper. Repeat Violation. 12/2/10 At callback observed plastic cup in cheese container
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Non food grade grey sterilte container, in walkin cooler with chopped letuce inside
- Violation: 14-51-1 Observed nonfood-grade bags used for food storage. Meat in non food grade grocery store bags in walkin cooler. 12/2/10 Observed meatballs stored in non food grade grocery store bags, at callback
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. At small make table cooler. Repeat Violation.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Small make table 12/2/10 Still soiled at callback
- Critical. Violation: 22-20-1 Observed buildup of dirt in the interior of ice machine. Interior top at front, very dirty with dirt build up 12/2/10 Observed dirt at callback
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. At mopsink. Repeat Violation.
- Critical. Violation: 41A-10-1 Observed toxic item improperly stored. Spray bottle hanging over clean plates. Corrected On Site. Repeat Violation. 12/2/10 Hanging in same location at callback
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Bucket at front counter 300ppm. Corrected On Site. 12/2/10 at callback bucket again at 300ppm
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Clear liquid in kitchen. Blue liquid at front counter. 12/2/10 Both still unlabled
- 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. Manager only able to find expired cards 12/2/10 At callback, One employee with a valid card. Two employees still with no cards. -Server informed me she has been working there for 2 months. -Cook/dishwasher informed me he has been working there for 5 months. Observed him there at previous inspection dated 11/29/10 Manager stated those two employees had only been working for 2 weeks.
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12/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne, and cooked pasta. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 57F, chicken 45F, lasagne 46F Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cups in sugar bucket, and ground black pepper. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for ice machine, sitting in plastic bucket with stagnant water in bottom of container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee wearing gloves, answered cellular phone, then handled food without changing gloves, or washing hands. Employee not washing hands between changing gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee was only wearing one glove and touched bread and pasta with un-gloved hand. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Non food grade grey sterilte container, in walkin cooler with chopped letuce inside
- Observed gaskets/seals on cold holding unit in poor repair. Make table
- Observed nonfood-grade bags used for food storage. Meat in non food grade grocery store bags in walkin cooler.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Employee rinsed out bucket and ice scoop, without sanitizing
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm at sink with water in sanitizer compartment. No bleach in kitchen. Manager had to go outside to his car to get bleach.
- Wet wiping cloth not stored in sanitizing solution between uses. At small make table cooler. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Small make table
- Critical. Observed buildup of dirt in the interior of ice machine. Interior top at front, very dirty with dirt build up
- Critical. Observed buildup of slime on soda dispensing nozzles. Server area
- Critical. Vacuum breaker mising at hose bibb. At mopsink. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Handsink by cookline blocked by table with steam tablevon. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. At front handsink.
- Observed wall soiled with accumulated black debris in dishwashing area. By 3 compartment sink.
- Observed wall soiled with accumulated food debris. Throughout.
- Observed personal care item stored with food. Cellular phone on rack above salad make table.
- Critical. Observed toxic item improperly stored. Spray bottle hanging over clean plates. Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bucket at front counter 300ppm. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Clear liquid in kitchen. Blue liquid at front counter.
- No copy of latest inspection report.
- 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. Manager only able to find expired cards
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9/28/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Lasagne and spaghetti Repeat Violation.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in granulated garlic container and all dry herb container Repeat Violation.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Blue containers in pizza make table, and plasttic drawer containers i not food grade Repeat Violation.
- Violation: 21-18-1 Observed sponge used as a wiping cloth on a food-contact surface. At 3 compartment sink
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler. Pizza make table
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelfs throughout kitchen Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. At mop sink Repeat Violation.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood filters
- 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. Two spanish employees not trained. One employed for 6 months, one for two weeks. One server employed for 2-3yrs, with no certificate. Repeat Violation.
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne and spaghetti Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in pizza make table 48-50F
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza on shelf at 80F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler 46F and reachin cooler opposite
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw eggs on top shelf in walk in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in granulated garlic container and all dry herb container Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. No lids on cups
- Observed nonfood-grade containers used for food storage. Blue containers in pizza make table, and plasttic drawer containers i not food grade Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. By soda fountain
- Observed sponge used as a wiping cloth on a food-contact surface. At 3 compartment sink
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Pizza make table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelfs throughout kitchen Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. At mop sink Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Throughout kitchen
- Critical. Observed dead roaches on premises. 5-6 by water heater
- Critical. Observed roach activity as evidenced by live roaches found. 2 live in roach trap (by water heater) Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease. Hood filters
- Critical. Observed toxic item stored by utensils. Stored hanging over clean plates
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitizer bucket Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. Two spanish employees not trained. One employed for 6 months, one for two weeks. One server employed for 2-3yrs, with no certificate. Repeat Violation.
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6/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared/processed on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink
- 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. 1 employee
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10/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared/processed on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. in walk in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage. plastic bins in walk in, basting brush
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves throughout, sides of cooking equipment
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found. 1 on wall behind chest freezer, 1 on floor near register-killed-last pest control 9/21/09- service 2 times per month
- 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. 1 employee
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10/6/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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