- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee rinsed utensil in handwash sink.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hot temp DM not entering into rinse cycle
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Fish 123° F reheated for hot holding **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in hot water 100° F on cookline corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use pizza cutters stored in cracks between pieces of equipment. On cook line. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. RIC at end of cook line next to chiefs office.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish and then handle RTE cut tomatoes with no hand wash.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing fruit platter with no gloves.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed glass cleaner stored next to clean utensils on rack next to DM.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed hand wash next to ice machine with no hot water.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler at 46?f at far end of cookline. All potentially hazardous food removed from unit and placed into working cooler **Corrected On-Site**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup in walk in cooler at 48?f made yesterday. Voluntarily discarded **Corrected On-Site**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handle cheese barehanded for wraps
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda machine in employee cafeteria
- Critical - Observed cloth used as a food-contact surface. Observed paper towel used as food contact in reach in cooler
- Critical - Observed dented/rusted cans. Observed cans dented along seam not segregated. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee put on gloves and directly begin food prep without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed hand sink with soiled sppon and ice in it, off cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on grill in water at 100?f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham at 49?f and mozzarella cheese at 49?f in reach in cooler at 35?f. Food stored in manner which will not maintain proper temperature. Observed tuna salad at 46?f, raw chicken at 46?f, hard boiled eggs at 48?f and cooked shrimp at 46?f in reach in cooler At 46?f. All potentially hazardous foods removed from cooler. Observed cole slaw at 45?f on prep/server area. Cole slaw placed on ice so that ice would contact all sides of container.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth used to wipe food prep surface without being stored in sanitizer between use
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ric across from cookline food items removed
- Critical - Food not cooked to 145 degrees Fahrenheit or above. sausage 78f Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. main sink by ice machine
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. slici ng meats
- Critical - Observed employee improperly washing hands. not using hot water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
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