- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dented/rusted cans present. See stop sale. 1 can of Sysco tomato ketchup 7 lb. 3 oz.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and beef over ready to eat French fries.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts and cheeses in front counter.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind standing reach in cooler and deep fryer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed slicer with gloves on and used a sanitizing cloth, wiped hands on dirty cloth on apron and then touched a ready to eat food - bread.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni salad 49°F, bean salad 46°F, Melon 48°F, chicken salad 46°F, potato salad 47°F, and pasta salad 51°F in reach in display cooler by front counter. Corrective action taken.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use scoops/spoons stored in standing water less than 135 degrees Fahrenheit.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cookline.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheeses and coldcuts.
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled knife stored in front handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads, potato salads, and precooked foods.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
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