- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[grilled vegetable and cheese 50-52 degrees pizza reachin small amounts voluntarily thrown away ]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[pizza reachin ]
- Critical. No conspicuously located thermometer in holding unit.[pizza reachin ]
- Critical. Observed uncovered food in holding unit/dry storage area.[ice cream] Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.[no noticable impliment to put lemons in glasses]
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.[in bulk bins]
- Critical. Observed employee dry hands on wiping cloth after washing.
- Observed cutting board grooved/pitted and soiled no longer cleanable. throughout
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.[on cookline ]
- Critical. Observed soiled reach-in cooler gaskets.[reachin drawers ]
- Critical. Observed soiled reach-in cooler gaskets.[on coffin freezer]
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[on cookline ]
- Observed build-up of grease on nonfood-contact surface.[hoods and hood filters]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[on portable radio on shelf over food prep]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[silverware bins]
- Critical. Cold water not provided/shut off at employee handwash sink.[handle missing at handsink on cookline ]
- Critical. Establishment drainage system not designed and installed properly.[condensation in pizza reachin ]
- Critical. Establishment drainage system not designed and installed properly.[condensation in salad cooler ]
- Critical. Hand wash sink lacking proper hand drying provisions.[on cookline ] Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.[in prep room] Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[on cookline ]
- Critical. Observed live flies in kitchen.
- Observed attached equipment soiled with accumulated dust.[ac vents and light shield in kitchen ] Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.[in walkin cooler ]
- Observed clean linens stored in improper location.[on clean dishes by dishmachiine ]
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dairy, pork and plantfoods 50-55 degrees first reachin on cookline voluntarily thrown away
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.first reachin Repeat Violation.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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2/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dairy, pork and plantfoods 50-55 degrees first reachin on cookline voluntarily thrown away
- Critical. Observed food being cooled by nonapproved method.too deep a container-chicken salad
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.first reachin Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.throughout
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.employee making pizza
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.by back door
- Critical. Handwashing cleanser lacking at handwashing lavatory.at wait station Corrected On Site.
- Critical. Observed small flying insects in bar area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.in kitchen
- Lights missing the proper shield, sleeve coatings or covers.on cookline
- Observed personal care item stored with food. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 2/11/2010.
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12/10/2009 | Routine - Food | Warning Issued |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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