- No Violations Were Observed
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored.[inside bucket with sanitizer]
- Critical - Covered waste receptacle not provided in women's bathroom.[guest bathroom ]
- Critical - Hand wash sink lacking proper hand drying provisions.[hand sink located by warewashing area] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Dishwashing area hand sink
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.[inside pastry box ]
- Critical - No conspicuously located thermometer in holding unit.[pastry box by cafeteria side] Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions.[purse next to single-service containers in prep table]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[on shelves by prep table in front of cookline]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.[by cookline has encrusted soiled material on head and on bowl]
- Observed equipment in poor repair.[reach in cooler doors by cafeteria side] Repeat Violation.
- Critical - Observed food stored on floor.[bottled drinks and bag of flour]
- Observed garbage on the ground and/or pad around dumpster.
- Observed old labels stuck to food containers after cleaning.[container containing salt with a label that states is salsa from 11/17
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[pork left on prep table with an internal temp of 51F. According to manager, it was removed from walk-in cooler to the outside] Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.[pork and pangasius filet on prep table by walkin cooler ] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[quat sanitizer exceeds 500+ppm]
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[single-service forks in a bucket by cashier] Repeat Violation.
- Critical - Observed soil residue in storage containers.[some containers throughout kitchen]
- Observed soiled dry wiping cloth in use.[in prep table ]
- Critical - Observed torn packages/bags of food exposing the contents to contamination.[flour bag in storage left open]
- Critical - Observed uncovered food in holding unit/dry storage area.[rice in dry storage ] Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Observed wall soiled with accumulated food debris.[by 3 compartment sink and hand sink ]
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.[extinguishers were certified on 12/10]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[ground beef at cook line was 120 F at center and cooked rice under prep table at 120 degrees. Stove was turned off.] Corrected On Site. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.[salt] Repeat Violation.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork legs
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.pork legs next handsink
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hot water not provided/shut off at employee hand wash sink.cafeteria side
- Critical - Hotel and Restaurant license not properly displayed.current
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.doors on reachin cooler in coffearea
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.onion chopper
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork in cookline Corrected On Site.pork legs
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.must be upside down
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork in front line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).6 pork legs not properly cooled
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of 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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12/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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