- Critical - Violation: 08A-26-1 Observed raw animal food (shell eggs) stored over ready-to-eat food (whipping cream and potatoes ) in walk in cooler Corrected On Site.
- Violation: 23-03-1 Observed build-up of grease on hood filters
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.Back door closer lacking
- Violation: 37-09-1 Wall not smooth and easily cleanable.3 bay sink caulking
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10/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppm, sanitizer empty Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Icemaker room, blocked by items in sink basin
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures 41-45F. Recommended using metal pans and lids for potentially hazardous foods and keep lid closed.
- Critical - No handwashing sign provided at a handsink used by food employees.Cookline
- Critical - No handwashing sign provided at a handsink used by food employees.Preparation area
- Critical - No handwashing sign provided at a handsink used by food employees.Servers area
- Critical - Observed 2 unlabeled chemical spray bottles in lobby area Corrected On Site.
- Observed build-up of grease on hood filters
- Observed exhaust system operated with filters removed. For reporting purposes only. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Warewashing area used as a dumpsink Corrected On Site. Corrected On Site.
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese sauce 44F, milk 44F, pork (pulled) 44F in walk in cooler
- Critical - Observed raw animal food (shell eggs) stored over ready-to-eat food (whipping cream and potatoes ) in walk in cooler Corrected On Site.
- Critical - Outer openings not protected with self-closing doors.Back door closer lacking
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 28 11. Repeat Violation.
- Wall not smooth and easily cleanable.3 bay sink caulking
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10/27/2011 | Routine - Food | Warning Issued |
- 37-04-1 Wall not smooth and easily cleanable.
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9/9/2011 | Routine - Food | Call Back - Complied |
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Employee training validation
- Critical - Food management certification valid
- Critical - Food management certification valid
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7/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions,soap and signage.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 8 31 11.
- Critical - No conspicuously located thermometer in alto shaam
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8 31 11.
- Critical - No proof of required employee training provided This violation must be corrected by : 8 29 11.
- Critical - Observed food stored on floor.Bread in walk in cooler and soda box in paper supplies area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork 46F, chicken 45F in walk in cooler. Advised to lower temperature to 41F or colder This violation must be corrected by : 7-1-11.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.Need a permanent solution
- Observed wall soiled with accumulated black debris/damaged caulking in dishwashing area.
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Advised to lower temperature to 41F or colder This violation must be corrected by : 7 1 11.
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6/30/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.Bulk container on preparation table
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken and pork 126F less than 2 hours per cook. Moved into smoker for reheating to 165F for continued hot holding
- Critical - Violation: 03D-01-1 Observed food being cooled by ineffective method.Whole roasts 100F cooling 1 hour in too large quantity in walk in cooler.Advised to reduce size and place into freezer for cooling to 70F within 1 hour and 41F within 5 hours
- Critical - Violation: 05-09-1 No conspicuously located thermometer in hot holding unit.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms after 3 cycles. Do not use dish machine for sanitizing, set up manual sanitizer until dish machine is repaired.
- Critical - Violation: 22-20-1 Observed buildup of scale in the interior of ice machine.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.Operator has moved icemaker to area in back of facility.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.Back door
- Violation: 37-09-1 Wall not smooth and easily cleanable.Warewashing area
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Icemaker room
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. No warning issued, establishment licensed on 3-2-11.
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4/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms after 3 cycles. Do not use dish machine for sanitizing, set up manual sanitizer until dish machine is repaired.
- Critical - Hand sink missing in food preparation room or area.Operator has moved icemaker to area in back of facility.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 126F. Thermostat reads 140F.
- Lights missing the proper shield, sleeve coatings or covers.Icemaker room
- Critical - Makeline cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 27 11.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in hot holding unit.
- Critical - No proof of required employee training provided. No warning issued, establishment licensed on 3-2-11.
- Critical - Observed bread stored on floor in walk in cooler
- Critical - Observed buildup of scale in the interior of ice machine.
- Critical - Observed food being cooled by ineffective method.Whole roasts 100F cooling 1 hour in too large quantity in walk in cooler.Advised to reduce size and place into freezer for cooling to 70F within 1 hour and 41F within 5 hours
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In bulk food container in kitchen and cole slaw in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 49F, beef 53F,pork 51F, beans 49F in walk in cooler over 4 hours per operator This violation must be corrected by : 4 27 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 50F, chicken 50F, ground beef 50F in makeline cooler over 4 hours per operator
- Observed single-service items stored on floor.Souffle cups and clam shell boxes in storage area
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Outer openings not protected with self-closing doors.Back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken and pork 126F less than 2 hours per cook. Movdd into smoker for reheating to 165F for continued hot holding
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 49-53F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 4 27 11.
- Wall not smooth and easily cleanable.Warewashing area
- Critical - Working containers of food removed from original container not identified by common name.Bulk container on preparation table
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4/26/2011 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- 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. Provide training within 60 days of date of hire.
- Critical - Outer openings not protected with self-closing doors.Back door
- Wall not smooth and easily cleanable.3 bay sink edges
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filters
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3/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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