- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior sides of bread holder in wait station **Corrected On-Site**
- Basic - Equipment in poor repair. 1 door flip top reach in cooler VICTORY in prep area next to fly griddle found in 50°f . Do not use unit until able to maintain 41°f or below
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. In bakery area prep wood table with big cracks not properly sealed
- Basic - Grease accumulated under cooking equipment. Throughout cook line on the floor and behind equipment heavily soiled
- Basic - No handwashing sign provided at a hand sink used by food employees. In wait station **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. In bakery area bread not covered
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In wait station found butter in 50°f . Corrective action taken immediately placed butter in cold holding unit maintain 41°f or below
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In wait station employee touching bread with bare hands. Advised to use gloves or tongs with ready to eat foods
- High Priority - Employee washed hands with no soap. Cook line employee . Advised manager of proper hand washing practice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 1 door flip top reach in cooler in prep area next to flat griddle VICTORY unit found cut tomatoes,cut ham ,pancake batter in 50°f items immediately moved to freezer to bring temperature control to 41°f or below
- High Priority - Raw animal food stored over cooked food. In cook line in flip top reach in cooler raw beef hamburger over cooked mushrooms and cooked spinach and feta cheese blend
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked ribs and cooked lasagna .
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In 2 doors reach in cooler /salad station scooping feta cheese with plastic cups
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave in front line **Corrected On-Site**
- Basic - Ceiling tile missing. In cook line
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In prep area
- Basic - Floors not maintained smooth and durable. Missing floor tiles in cook line
- Basic - Stored food not covered in walk-in freezer. In bakery cakes in walk in freezer
- Basic - Uncovered food stored near sink exposed to splash. Cream cheese cups in prep table in front line next to hand wash sink
- Basic - Wood food-contact surface not properly sealed. Prep table in bakery area
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found in less than 10 ppm . Employee add chlorine and rechecked found in 100 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee in prep area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked home fries/potatoes found in 100°f in cook line under no temperature control ,must be reheated to 165°f before serving to customers. Advised manager to keep home fries /potatoes at 135°f at all times or below 41°f until order is made
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw breaded fish over cooked mushrooms in 1 door reach in cooler in cook line . Manager rearrange unit **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Manager discarded 100 eggs from cook line **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. In walk in cooler cooked chicken and cooked ribs
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner next to ice machines
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3/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In front line under microwave
- 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 drinking coffee in bakery area without a lid
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In bakery area
- Basic - Employee personal items stored in or above a food preparation area. In dry storage employee personal beg with stored with food cans
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher
- Basic - Equipment in poor repair. Rusted bottom interior of 1 door glass reach in cooler in front line In 1 door tall reach in cooler in cook line fan guard broken CONTINENTAL
- Basic - Floor tiles missing. Under prep sink in cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front line scooper use to scoop butter in 93°f
- Basic - Uncovered food stored near sink exposed to splash. In front line servers scooping butter to smaller portions next to hand wash sink
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In front line
- Basic - Wiping cloth sanitizing solution stored on the floor. In front line
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In front line butter cups in 73°f under not enough ice in an ice bath.items marked with 4 hours time frame ,must be discarded at 12am
- High Priority - Dented/rusted cans present. See stop sale. 2 cans rusted exterior with lemon pudding. Voluntary discarded **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Servers slicing washed lemons with bare hands for ice tea
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. In cook line raw beef hamburgers stored next to provolone and American cheese Manager moved raw hamburger to bottom drawer to store with other raw hamburgers **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In 1 door tall reach in cooler in kitchen raw stuffed chicken with spinach over mushrooms ,manager moved items to store properly **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Yellow spray bottle with cleaner inside of 2 doors reach in flip top cooler in kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line butter in a big bucket stored inside
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked corned beef,cooked roast beef
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner inside of 2 doors flip top reach in cooler in kitchen
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2/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using plate to scoop coleslaw salad in walk in cooler
- Basic - Employee personal items stored in or above a food preparation area. Employee using personal cell phone while placing clean dishes
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In display case in front line used for pastries
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 1 door flip top cooler I server station
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to prep area hand wash sink
- Basic - Open dumpster lid.
- Basic - Wiping cloth sanitizing solution stored on the floor. Under hand wash sink in prep area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups in salad station in 73°f ,items marked with 4 hours time frame must be discarded at 12am,advised manager to change container to a bigger container to use proper ice bath
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination. Pastries /cakes in a display case with light fixture not covered in front line
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Servers touching bread without bare hands and serving it to consumers Servers placing ready to eat grapefruit for customers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All dressings in 1 door flip top cooler in 53°f ,top lid left open during inspection time
- High Priority - Raw animal food stored over ready-to-eat food. Raw sutured chicken over garlic in oil/butter dressing in 1 door reach in cooler in kitchen
- Intermediate - Employee rinsed utensil in handwash sink. In front line server rinsing cups inside
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.using plates to scoop coleslaw salad in walk in cooler
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatula between prep sink and wall in bakery area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.personal beg in dry storage bakery items
- Basic - Equipment in poor repair. Cold hold unit not maintaing proper temperature in 50°f in cook line instead of maintaining 41° or below
- Basic - Food stored in a location that is exposed to splash/dust. Prep table next to hand wash sink
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.in container next to flat griddle in cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in cakes display
- Basic - No handwashing sign provided at a hand sink used by food employees.in front server area
- Basic - Open dumpster lid.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups under not enough ice in 70°f must be discarded at the end of breakfast service
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touching bread/toast with bare hands and serving the customers
- High Priority - Employee washed hands with no soap. In cook line
- High Priority - Food stored in ice used for drinks. See stop sale. Battle water
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken Brest in the same try with ground beef And in 1 door cold holding unit stuffed chicken above ground beef
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Blue cleaner,spray can flammable on top of walk in cooler and blue cleaner next to flat griddle in kitchen
- Intermediate - Encrusted material on can opener blade. In bakery area
- Intermediate - Handwash sink used for purposes other than handwashing.storing spoons and trays inside by server area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice in 43° in walk in cooler
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Light not functioning. All lights in hood system
- Critical - No Certified Food Manager for establishment. **Corrected On-Site**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
- Observed cutting board grooved/pitted and no longer cleanable. In dry storage/bakery area
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. In kitchen
- Observed equipment in poor repair. 1 door reach in cooler in front line CONTINENTAL ,with water pooling inside
- Critical - Observed food stored on floor. In walk in cooler ham and orange juice. Correct on site
- Observed grease accumulated on kitchen floor. In cookline
- Observed grease accumulated under cooking equipment. In cookline
- Observed open dumpster lid. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter in front line at 46? , manager added more ice under containers to bring temperature control to 41? or below.correct on site Steak at 49? in an over stacked unit,manager rearrange unit.correct on site
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. Container with olives in kitchen In dry storage
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Throughout walk in cooler beans,chilly ,gravy.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Degreaser labeled as windex
- Wet wiping cloth not stored in sanitizing solution between uses. In front line next to hand wash sink . **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. All containers In walk in cooler: gravy ,chilly ,beans,tomatoe sauce In dry storage area brown sugar,flour,coco powder,corn starch .
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. in chef line.
- Critical - Handwash sink not accessible for employee use at all times. blocked by slicer parts next to walk in cooler .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in dry storage are white pepper container. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in chef line
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of 2 door fliptop cooler in kitchen /salad station. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in dry storage shelves .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in dry storage white/black pepper container .
- Critical - Observed dented/rusted cans. in kitchen,voulntry discarded. Corrected On Site.
- Observed food debris accumulated on kitchen floor. under fliptop cooler in front line. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice in front line.
- Critical - Observed handwash sink used for purposes other than handwashing.dumping ice in wait station.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. DELFIELD 2 door reach in cooler in front line.
- Observed personal care item stored with food. cellphone in clean bowel in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cook line corn beef in room temperature moved to reach in cooler to bring temperature control to41 degress or below .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in front line fliptop cooler sour cream and cream cheese at45 degress,manager turn up thermostat. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. in front line lettuce cooler. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. throughout restaurant .
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler potatoes,onions. Repeat Violation.
- Observed utensils stored in crevices between equipment. in kitchen between 2 fliptop coolers/salad station.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in walk in cooler meatbells.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. in warewashing area. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. in walk in cooler tomatoes sauce,dreesings
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.8/11
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.front tongs Corrected On Site.
- Light not functioning.multiple lights out
- Critical - No current hood fire suppression system inspection report available. For reporting purposes only.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.salad walk in Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.beverage air
- Critical - Observed handwash sink used for purposes other than handwashing.wiping cloths in in it Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.wringing cloths in it 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. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.110 Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.77 degrees Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.beef/stuffed mushrooms Corrected On Site.
- Critical - Observed scorch marks around electrical outlet. For reporting purposes only.on multi plug adapter
- Observed single-service articles improperly stored.aluminum containers /dry storage Corrected On Site.
- Critical - Observed soil buildup inside ice bin.front sliding door interrior and exterrior
- Critical - Observed soiled reach-in cooler gaskets.front beverage air
- Critical - Observed torn packages/bags of food exposing the contents to contamination.cracker meal/dry storage Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.fruit salad fogel Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.pickles walk in Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented can of straberry glaze Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed floor and wall junctures not coved. throughout kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 44, sauces 45, cumminuted 45 in walk in cooler 3
- Observed storage of maintenance tools in areas that may result in cross-contamination. tools stored on ice machine
- Observed utensils stored in crevices between equipment. knifes in kitchen Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. baking pans in storage area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in reach in cooler Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. endcap in stockroom
- Lights missing the proper shield, sleeve coatings or covers. in walk in cooler 1
- Critical - Observed a dented can of tomato ketchup on rack. 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. flour, sugar containor Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on walk in freezer floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. employee foods in reach in cooler Corrected On Site.
- Observed single-service items stored on floor, straws in stockroom Corrected On Site. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. meats in walk in freezer Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar, flour in stockroom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads in walk in cooler Corrected On Site.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef in walk-in-cooler
- Critical. Observed food stored on floor. produce in walk-in-freezer
- Critical. Observed uncovered food in holding unit/dry storage area. cakes in walk-in-cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salads in walk-in-cooler
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in salads bar
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. shells eggs Corrected On Site.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an employee with long fingernails working with exposed food.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes next to 3 compartment sink in kitchen
- Observed grease accumulated on kitchen floor.
- Wet mop not hung to dry.
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11/15/2010 | 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. plantfoods in wic # 3
- Critical. Observed food stored on floor. meats , fish, produce in wic
- Critical. Observed food stored on floor; carrots in wic # 2
- Critical. Observed uncovered food in holding unit/dry storage area. croutons in kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. prepared foods in wic # 1
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in ice bin in service area
- Observed walk-in cooler gasket torn/in disrepair. throughout
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed unlabeled spray bottle. sanitize in stockroom
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Observed food stored on floor. produce in wic Corrected On Site.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 2 compartment sink
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed wall soiled with accumulated dust. in kitchen Repeat Violation.
- Observed dusty ceiling tiles in kitchen Repeat Violation.
- Observed personal care item stored with utensils . cellular phone
- Wet mop not hung to dry.
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12/8/2009 | 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. in wic #3
- Critical. No conspicuously located thermometer in holding unit. in wic # 2
- Critical. Displayed food not properly protected from contamination. in wif , ice build up
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs
- Critical. Observed food stored on floor. in wif
- Critical. Observed uncovered food in holding unit/dry storage area. rice in kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. in wic #1
- 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.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on nonfood-contact surface. on can opener holster in kitchen
- Observed single-service items stored on floor. in stockroom
- Critical. Observed no backflow preventer at a hose bibb.in kitchen
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom door
- Critical. No handwashing sign provided at a handsink used by food employees. in service area;
- Critical. Hand wash sink lacking proper hand drying provisions. in service area
- Observed food debris accumulated on kitchen floor. in wif
- Observed wall soiled with accumulated grease. in wic #3
- Observed wall soiled with accumulated dust. in kitchen
- Observed attached equipment soiled with accumulated dust. AC vents in kitchen
- Observed dusty ceiling tiles in kitchen
- Lights missing the proper shield, sleeve coatings or covers. in stockroom
- Observed personal care item stored with food. clothes Corrected On Site.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise. broken ric
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Administrative complaint recommended |
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