- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Ceiling not smooth and easily cleanable.spray insulation not smoothe and easily cleanable.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.tall reach in used for storage/must have doors removed if used for storage.
- Food-contact surface not smooth and easily cleanable.cardboard used as a shelf liner.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/bread walk in
- Observed single-service articles improperly stored.plates not inverted
- Critical - Observed uncovered food in holding unit/dry storage area.salad/reach in Repeat Violation.
- Observed unnecessary items on the premise.tall reach in cooler used for storage/doors to be removed.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage/walk in. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.gave to operator Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/11/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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8/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce wic
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage wic
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cheese
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-03-1 Observed wall in disrepair.next to stove
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken operator voluntarily discarded 43 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sausage 44 operator voluntarily discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce 43 operator voluntarily discarded wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 44 degrees operator voluntarily discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.42 ham operator voluntarily discarded
- Critical. Observed uncovered food in holding unit/dry storage area.salad ric
- Critical. Observed uncovered food in holding unit/dry storage area.pineapple ric
- Critical. Observed uncovered food in holding unit/dry storage area.sauce
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cheese
- Wet wiping cloth not stored in sanitizing solution between uses.
- Ceiling tile missing.
- Observed wall in disrepair.next to stove
- Carbon dioxide/helium tanks not adequately secured.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beef wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage wic
- Critical. Observed raw animal food stored over ready-to-eat food.chicken/olives wic
- Critical. Observed food stored on floor.box potatoes
- Critical. Observed uncovered food in holding unit/dry storage area.pork ric
- Wet wiping cloth not stored in sanitizing solution between uses.
- Carbon dioxide/helium tanks not adequately secured.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.dressings ric
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sour cream ric
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham wic
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese wic
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salsa ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked potatoes wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sweet breads wic
- Critical. Working containers of food removed from original container not identified by common name.squeeze bottle ric
- Critical. Observed raw animal food stored over ready-to-eat food.eggs/ham wic
- Critical. Observed uncovered food in holding unit/dry storage area.salsa ric
- Critical. Observed uncovered food in holding unit/dry storage area.potatoes cooked wic
- Critical. Observed uncovered food in holding unit/dry storage area.sweet breads wic
- Critical. Observed uncovered food in holding unit/dry storage area.cut tomatoes ric
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.2nd cloth
- Observed single-service articles improperly stored.not inverted
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- 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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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
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