- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Boiled Chicken at 84 degrees farenheit in reach in freezer, raw pork at 65 deegrees farenheit in reach in freezer , and raw chicken at 64 degrees farenheit in reach in freezer. Feta cheese on preeparation counter at 74 degrees farenheit.
- Critical. Water supply does not meet the requirements of a public water supply. Water supply turned off by utility company: Observed food being prepared on stove. Beef being cooked in a sauce. Upon call back inspection observed evidence of cooking scraps of food on stove and warm meat. 140 degrees F at prep counter, recently cooked
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed less than 1 operable handwash sink or number required by law for employees. Due to no water supply for establishment.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Observed expired Food Manager Certification.
- 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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9/26/2009 | Routine - Food | Emergency Order Callback Not Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Boiled Chicken at 84 degrees farenheit in reach in freezer, raw pork at 65 deegrees farenheit in reach in freezer , and raw chicken at 64 degrees farenheit in reach in freezer. Feta cheese on preeparation counter at 74 degrees farenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled Chicken at 84 degrees in reach in freezer, raw chicken at 64 deegrees farenheit in reach in freezer, raw pork at 65 degrees in reach in freezer, and feta cheese at 75 degree on front preeparation counter.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. All cold holding equipment unplugged.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Handwashing not possible, no water at establishment.
- Critical. Water supply does not meet the requirements of a public water supply. Water supply turned off by utility company: Observed food being prepared on stove. Beef being cooked in a sauce.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed less than 1 operable handwash sink or number required by law for employees. Due to no water supply for establishment.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Observed expired Food Manager Certification.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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9/25/2009 | Routine - Food | Emergency order recommended |
| No report available. | 5/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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