- Basic - Ice buildup in reach-in freezer.
- Intermediate - Manager lacking proof of food manager certification.
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08/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ice buildup in reach-in freezer.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/22/2014 | Routine - Food | Warning Issued |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
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1/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, chicken **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Warning**
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9/6/2013 | Routine - Food | Warning Issued |
- 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.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SANDWICHES EMPANADAS Corrected On Site.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food prepared in a private home.cooked rice and chicken
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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 hand wash sink used for purpose other than washing hands.
- Observed hole in wall.by handsink
- Observed single-service items stored on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Stem type thermometer not within the intended measuring range of use.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food prepared in a private home.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Three-compartment sink obstructed.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
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11/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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