- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 25-03-1 Food establishment lacking the facilities for cleaning and sanitizing multiuse utensils and equipment not using single-use and single-service articles as required.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 53B-08-1 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 : 7/21/10.
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11/5/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- No mop sink or curbed cleaning facility provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Food establishment lacking the facilities for cleaning and sanitizing multiuse utensils and equipment not using single-use and single-service articles as required.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.
- 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 : 7/21/10.
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5/21/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed ice stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-contact equipment in poor repair (patch on reach-in-freezer with mold growth).
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. (Under equipment)
- Observed gaskets with slimy/mold-like build-up.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored (ice scoop on floor).
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not constructed easily cleanable.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.
- Critical. Observed toxic item stored by food.
- Observed unnecessary items on the premise.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed an uncovered electrical box. 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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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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