- Basic - No conspicuously located ambient air temperature thermometer in refrigerated holding unit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... FRONT LINE (Cold Table) cole slaw 53° potato salad 47° tuna salad 46° **Corrective Action Taken** - pans submerged in ice. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Corner Handwash sink to right of slicer.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. ... Refrigerated drawers on cook line and tall 2 door cooler at end of cook line.
- Basic - Food debris accumulated on kitchen floor. In walk.in.cooler... **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. DRAWERS diced ham 42° burger patties strip steaks 46° sliced cheese 50°. TWO DOOR REACH.IN.COOLER... Salmon 47°. Tuna 48° burger patties 48° **Corrective Action Taken** -product relocated.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Red sauce/salsa shredded, vegetables. **Corrected On-Site**
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09/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Chicken and beef 56°
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair, reach in cooler on front line. Ambient air temp. 52°. Maintenance on premises, 41° at end of inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, turkey and ham 52°, reach in cooler on front line. Raw chicken and cheese 45° in reach in cooler drawers under flat top. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No soap provided at handwash sink, cookline, front. **Corrected On-Site**
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic souffle cup used for scooping gran garlic. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walls of the walkin cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the toaster in the service area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 48-59?F in a reaching cooler since 1/6/13 at 920pm.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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1/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Uncooked chicken stored above raw beef in the walkin freezer.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Drying salami Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. #163 DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. frontline reach-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. frontline cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over dressing, fruits in reach-in cooler in kitchen. Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Observed build-up of dust and dirt on nonfood-contact surface. fan guard in walk-in cooler
- Observed build-up of dust and dirt on nonfood-contact surface. fan guard of reach-in cooler in back kitchen
- No copy of latest inspection report.
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10/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Employee training and certification
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
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