- Basic - Soiled dry wiping cloth in use. Without sanitizer. Corrective action Showed cook how to make sanitizer for wiping clothes
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT LETTECE AT 71°. And sliced tomato at 68°.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Line cook. Corrective action line cook washed hands then put on gloves **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter Reachin cooler gasket
- Basic - Equipment in poor repair. Mini Reachin cooler ambient air 49°
- Basic - Raw animal food stored above unwashed produce. Ground beef over tomatoes in standing Reachin cooler
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair. Standing water in Reachin cooler
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Raw animal food stored over ready-to-eat food. Beef in commercial package stored over ready eat. In Reachin cooler **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2013 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reachin cooler
- Critical - Observed mobile food dispensing vehicle disposing liquid waste improperly. Water from 3 comp sink leaking on ground **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef in riv
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12/17/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed utensils stored in crevices between equipment. Knives
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ric
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- observed chlorine solution not at miniumum strength- corrected on site
- Critical - observed cooked food not date marked.
- Critical - observed raw food over ready to eat - shell eggs over cooked beef. corrected on site
- observed single service utensils handles not facing same way.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. PLASTIC CONTAINERS Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. COOKED MEATS MADE PREVIOUS DAY Repeat Violation.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. complete food safety training within 60 days.. new employees.
- Critical - Observed toxic item stored by food. spray bottles over clean utensils Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef,pork,chicken.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product. 0-220.
- Critical. Observed potentially hazardous food thawed at room temperature. beef.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. no sanitizer in container. water only..
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked foods.
- Critical. No professional hygiene and/or foodborne illness training provided. complete employee food training for new employee within 30 days.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef/chicken,etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. small cooler. food at 46. for 3hrs. food relocated to another cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small cooler at 46., must maintain -41.
- Critical. No conspicuously located thermometer in holding unit.
- Observed knife block in use to store knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2010 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 2/17/10.
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12/17/2009 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. clorine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. no sanitizer on unit.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 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. complete employee training within 60 days. provide certificates.
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9/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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