- Basic - Build-up of mold-like substance on nonfood-contact surface. Dipper well.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Asian head on white shrimp walk in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.knife between cutting board and prep table.
- Basic - Cutting board has cut marks and is no longer cleanable. Across from cookline.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On table next to steamtable.
- Basic - Food stored in a location that is exposed to splash/dust. Ice cream freezer next to hand sink in salad area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old food stuck to clean dishware/utensils. Salad plates.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Fish in walk in cooler.
- Basic - Walking or driving surfaces not maintained. Pothole near front entrance of parking lot.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage must be painted.
- Basic - Wall soiled with accumulated black debris in dishwashing area. 3 compartment sink near walk in cooler door.
- Basic - Wall soiled with accumulated food debris. Dishwasher area wall near prep tle with slicer.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw shrimp over cheddar cheese slices. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Hoshizaki ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Chef knife in handsink located in back prep area near walk in cooler.
- Intermediate - Water filter not changed according to manufacturer's instructions. No date on ice machine filters.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice for beverages.
- Basic - Ceiling in disrepair. Water stain salad station.
- Basic - Clean knives/utensils stored in crevices between equipment. Between steam table and reach in cooler.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Glass with soft drink and a 32oz. McDonald beverage cup on prep table with steamtable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. Dishwasher area.
- Basic - Floor tiles cracked, broken or in disrepair. Dishwasher area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Meat cooler display I. Lobby.
- Basic - Open dumpster lid.
- 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.
- High Priority - Live flies in kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by ice cream freezer and prep table.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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