- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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11/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/8/2011 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tile missing.
- Observed attached equipment soiled with accumulated dust.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed bathroom facility in disrepair.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated dust.
- Observed unnecessary items on the premise.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2010 | Routine - Food | Call Back - Complied |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 37-02-1 Observed hole in wall.
- Critical. Violation: 53B-08-1 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. Expired .
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5/18/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.Store bread in card board.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Cooking equipments are greasy and dirty.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed wall soiled with accumulated dust.
- Critical. Observed toxic item stored by food.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Expired .
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3/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- 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 ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed hand wash sink used for purpose other than washing hands.storage in sink
- Observed cutting board grooved/pitted and no longer cleanable.
- Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
- Observed mop/service sink in disrepair.has build-up
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed attached equipment soiled with accumulated dust.
- Observed ceiling soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. No proof of hood cleaning performed by cleaning service. For reporting purposes only.
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Call Back - Complied |
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