- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, salads etc at 47-50°F in reachin cooler by register. TCS items moved to another cooer for cooldown and cold holding. Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over fish in reachin cooler. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler by register at 50°F ambient temperature.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish in reaching cooler. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large deep bus bin full of beans at 73°F in walkin cooler. Beans moved to wider shallower pans for proper cooler. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over corn in standing reachin cooler across from cookline. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over corn in reachin cooler by stem table. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs in walkin cooler since 12/1/12 still at 45f . Stacked over 4 inches high, went over proper cooling with operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs in walkin cooler at 45f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over fish in reachin cooler across from cookline. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in sanitizer bucket at over 200ppm. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle hanging under 3 compartment sink. **Corrected On-Site**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. bRaw beef over cooked ribs. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw burger patties in reachin cooler 45F. Corrective action taken and later corrected on site, product moved to walkin cooler for rapid cool down Burgers within accepted parameters at end of inspection . Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 46F, ribs 45F, beef 45F in reachincooler across from fryers, cooler ambient 40F, other product reads within accepted parameters . Corrected On Site. Foods moved to walkincooler for rapid cool down.
- Critical - Observed toxic item improperly stored. Spraybottle cleaners stored facing food contact surfaces. Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsink by 3compartment blocked by dishware . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without first washing hands .
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink Used to hold dishes. Corrected On Site.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm in sanitizer bucket .
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rinsed dirty bus bin, then handled meat without changing gloves.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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4/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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