- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Floor tiles missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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4/14/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink used for purposes other than handwashing.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated dust.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling in disrepair.
- Observed floor area(s) covered with standing water.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Observed debris accumulated on kitchen floor. Corrected On Site.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AMBIENT TEMPERATURE AT 56F. DO NOT USE COOLER UNTIL REPAIRED AND CAN MAINTAIN A TEMPERATURE OF 41F OR BELOW.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF TRANSFERRED TO ANOTHER COOLER Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor.
- Critical. Establishment operating without a current Hotel and Restaurant license. LICENSE EXPIRED. PAYMENT CONFIRMATION #108154585.
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1/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. MAIN MENU Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BREAD & LETTUCE Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed 1 dead roaches on premises. ON SHELF BY WAITRESS STATION.
- 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. Pro
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed CUTTING BOARDS encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Observed floor area(s) covered with standing water.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 19-03-1 Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
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9/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed reuse of single-service articles.REUSE OF CHESSE CONTAINERS FOR PHF FOODS
- Critical. Condensation or other drainage not disposed of according to law. This violation must be corrected by : 9/10/2009.
- Critical. Observed bathroom facility in disrepair. This violation must be corrected by : 9/10/2009.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.BACK DOOR TO KITCHEN LEFT OPEN
- Observed attached equipment soiled with accumulated grease.
- Observed unnecessary items on the premise. BROKEN COOLERS NEED TO BE DISCARDED IF NOT IN USE
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- 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. Pro
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
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