- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Reach-in cooler gasket torn/in disrepair. Double door Reach in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays and lids.
- Basic - Wall in disrepair. Next 3 compartment sink.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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 - Raw animal food stored over ready-to-eat food. Shelled eggs **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce on sandwich make table
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Portioned bacon.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Packaged food not labeled as specified by law. Reach in cooler/ cut fruit, potato salad portioned container.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed an excessive build-up of ice in reach in freezer.
- Observed employee with no hair restraint.
- Critical - Observed food container not properly labeled. salads reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over sliced deli meats/ cook's line.
- Critical - Observed toxic item stored by food. spray bottle/food storage shelf.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice build up in reach in freezer.
- Critical - Observed food stored on floor. chip. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. portioned dressings/sauces.
- Wall not smooth and easily cleanable. 3 compartment sink.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Label on a food item packaged on-site lacking required information. salads in drink reach in.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. knife for scrambling eggs.
- Observed gaskets/seals on cold holding unit in poor repair. 3 door reach in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. knives. Corrected On Site.
- Observed single-service articles improperly stored. Corrected On Site.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site iced products down.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. product placed on top of iice bath. Corrected On Site. submerged in ice.
- Critical - Observed food container not properly labeled. cut fruit/salads/desserts. not labeled/date marked.
- Observed gaskets/seals on cold holding unit in poor repair. 3 door reach in/prep tablle.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.
- Ceiling tile damaged.
- Observed hole in wall. by 3 compartment sink
- No copy of latest inspection report.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment 2 door upright reachin incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. just put on gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall in disrepair. by 3 compartment sink
- No suitable facilities provided to store employee clothing and other possessions.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. turkey over produce
- Observed employee with no hair restraint.
- No mop sink or curbed cleaning facility provided.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. handwashing sink
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms
- Critical. Hand wash sink lacking proper hand drying provisions.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. sandwich press.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. next to sandwich prep cooler and on storage shelf.
- Critical. Handwash sink not accessible for employee use at all times. measuring cup in basin.
- Critical. Observed handwash aids at a non-handwash sink. hand sanitizer
- Critical. No handwashing sign provided at a handsink used by food employees. both restrooms.
- Critical. Manager lacking proof of Food Manager Certification.
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8/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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