- Basic - Food stored on floor.Box of Rolls I Freezer. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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 - Handwash sink used for purposes other than handwashing.Stored Spray Cleaner in the HWS IN Service area. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of Onions **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottles of Salad Dressing. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet terry cloth on the faucet for the 3 compartment sink, in tha hand wash sink behind the front counter.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce stored too deep, wrapped to tightly with plastic, cannot properly get down to the proper temp in the allotted time.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced roast beef that is tightly wrapped in plastic not allowing it cool properly after slicing. Was sliced between 10:30 and 11:00 am temp at 3:15 pm was over 47° f.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping terry cloth behind the front counter. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging from a garbage can by the registers. **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching apron/clothes. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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3/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed water draining onto floor surface.3 compartment sink
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site. Repeat Violation.
- Observed single-service articles stored without protection from contamination.platters and lids Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
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2/24/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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