- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Smoothie station **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 55°( 174°) rice 66° (170°) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lexans
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front area
- Intermediate - Soil residue in food storage containers. Sugar
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Ground beef. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Drink lids, front counter.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken breast. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Black beans **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of food storage container .
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair. Torn, Reach in freezer.
- Basic - Ice scoop handle in contact with ice. Ice machine.
- Basic - Wiping cloth sanitizing solution stored on the floor. Front counter.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken breast 122° front counter.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice 51 and brown rice 55
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage patties 62, egg whites 82
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bagged chips.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Large catering lids and trays.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Drink cups behind blenders.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored in same container as ready-to-eat food. chicken **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Lettuce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. Front counter
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area. Ice machine area.
- High Priority - Toxic substance/chemical improperly stored. Tide detergent stored on top of ice machine. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom/door, 3 door Reach in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Scrambled eggs.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Sausage patties.
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5/30/2013 | 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. before putting on new gloves.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. reach in freezer.
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9/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
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6/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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