- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need quat test strips
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Bleach water. Corrected On Site.
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3/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with food debris, grease and/or soil deposits. Reach in freezer in kitchen and microwave at front counter.
- Critical - Observed live flies in kitchen.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Salmon and rice in reach in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Utensils at front counter next to ice tea dispensers
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portable deep fat fryer in kitchen.
- Critical - Observed unlabeled spray bottle. Bleach water. Corrected On Site. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.Manager posted on wall.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front display cooler. Ambiant thermometer reading 60F. Outlet loose. Observed coolers ambiant thermometer get down to 42F
- Critical - Displayed food not properly protected from contamination. Grab and go apples not wrapped, in self serve cooler of restaurant
- Critical - Hand wash sink lacking proper hand drying provisions. Both handsinks. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need quat test strips
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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.
- Observed gaskets with slimy/mold-like build-up. Two door reachin in back kitchen area
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee dump liquid into handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for hot buffet in water at 87F Corrected On Site.
- Critical - Observed interior of microwave soiled. Interior top in back kitchen area
- Observed nonfood-grade bags used for food storage. Deli meat stored in grocery store/take out bags in upright reachin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats and cheeses in make table cooler at front counter. Overstocked and pans not deep enough. Food temped 41-47F. Items in display cooler temping at 56-60F. ( pasta salad, tuna salad, cheesecake )
- Critical - Observed unlabeled spray bottle. Bleach water. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza's at front counter at 71-76F. Discussecd and gave time as a public health control form. Meatballs in steamtable at 115F. Manager placed in microwave to bring back up to temp.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/10/11.
- Critical - Observed buildup of slime in the interior of ice machine, BLACK PLASTIC PANEL .
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
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2/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, COLD CUTS.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food Corrected On Site, EGGS OVER COLD CUTS.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ICE SCOOP ON TOP OF BEVERAGE MACHINE .
- Equipment and utensils not properly air-dried, ICE BUCKET STORED INCORRECT .
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only, OPERATING SMALL DEEP FATFRYER WITHOUT FIRE SUPPRESION SYSTEM /MUST STOP AT ONCE.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/25/10.
- 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 This violation must be corrected by : 10/25/10.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification, MUST OBTAINED IN 90 DAYSM .
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
- 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 MUST OBTAINED IN 60 days
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4/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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