- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry warmer
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken soup 48° f
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/7/2013 | Routine - Food | Call Back - Complied |
- High Priority - Container stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork cooked day before found at 65° f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 65° f
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork cooked day before found at 65°f.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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8/2/2013 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Food with mold-like growth. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. bathroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. cafeteria. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.WATER HEATER NOT WORKING This violation must be corrected by : 05/21/2012.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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6/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hot water not provided/shut off at employee hand wash sink.WATER HEATER NOT WORKING This violation must be corrected by : 05/21/2012.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over cooked food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2012 | Routine - Food | Warning Issued |
- Critical - Hand sink missing in food preparation room or area.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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