- No Violations Were Observed
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed salad reach in cooler with ambient temperature of 64F.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No Certified Food Manager for establishment.
- 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. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed styro foam cup by salad preparation cutting board.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employees touching bread and carrots with bare hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed feta and mozzarerella cheese at 65F in salad reach in cooler. Also milk at 45F, in reach in cooler by pizza dough freezer.
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3/10/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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. 5 persons working
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12/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seats
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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. 5 persons working
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12/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees. not available at dessert station
- Violation: 33-08-1 Observed dumpster/cans improperly located. none in stall used by this operation
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seats
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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. 5 persons working
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11/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. eggplant
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. less than 10 ppm Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Observed less than 1 handwash sink or number required by law for employees. not available at dessert station
- Observed dumpster/cans improperly located. none in stall used by this operation
- Light not functioning. reach in
- Critical. Observed incorrect information on Hotel and Restaurant license. seats
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No Certified Food Manager for establishment.
- 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. 5 persons working
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11/5/2010 | Routine - Food | Warning Issued |
- Critical. Raw fruits/vegetables not washed prior to preparation. Corrected On Site.
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. some pizza slices
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bar area
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. sanitized in middle
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed cleaned wiping cloth that has food debris/soil. prep table
- Critical. Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. between equiment
- Observed single-service items stored on floor.
- Critical. Water pressure lacking at fixtures that require the use of water. rear sink
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Hand wash sink lacking proper hand drying provisions. restroom Corrected On Site.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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4/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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3/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.
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1/28/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm 3/c sink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings not protected with self-closing doors.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. Employees not informed of acceptable sanitary practices.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. need thermometer 0 to 220f
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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11/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles improperly stored.
- 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.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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11/4/2009 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. No Certified Food Manager for establishment. 60 days to attain
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided. 60 days to attain
- 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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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. equipment not turned on
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Observed open dumpster lid.
- Critical. Observed incorrect information on Hotel and Restaurant license. unable to complete licensing
- Critical. No Certified Food Manager for establishment.
- 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 60 days to atain
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7/20/2009 | Routine - Food | Warning Issued |
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