- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds, walkin cooler, wrapped deli meat in reach in cooler.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding within 2 hrs.
- Critical. Vegetables not washed prior to preparation. romaine lettuce prepared for servicedirectly from bag that indicates produce needs to be washed.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sandwiches with bare hands.
- Critical. Observed employee handling soiled equipment then engage in food preparation without washing hands. Sandwich maker handled phone to ear continued to make sandwiches without changing gloves and washing hands in between.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes. sandwich maker changed glives several times with no handwashing.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized. cutting board and knife not sanitized after unwashed lettuce prepared.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. used to hold wiping bucket and soiled wares.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep area hand sink.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. food mgr certification for manager of another licensed location down the street no certfied food mgr present for this licensed location.
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10/28/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cappicola dated 6/1.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut deli rounds in walkin cooler.
- Critical. Displayed food not properly protected from contamination. apples on display counter.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on top of ice machine.
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. front and back sink. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
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6/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, pepperoni walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. drawer to make table cooler. Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. chili 120. Corrected On Site.
- Critical. Observed food stored on floor. ice cream cones. Repeat Violation.
- Observed employees with no hair restraint. Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Handwash sink not accessible for employee use at all times. back hand sink Blocked by equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. front hand sink used to store blender and wiping cloths.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep hand sink.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat and cheeses in walkin cooler and reach in cooler drawers. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items by door in walkin cooler operator states door was just open for food prep.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. breakfast items in hot hold.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. chili not reheated to 135 within 2 hrs. Reheat rapidly to 165. Corrected On Site.
- Critical. Observed food stored on floor.cases of food on freezer floor. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. too strong
- Wet wiping cloth not stored in sanitizing solution between uses. by front hand sink.
- Observed sponge used as a wiping cloth on a food-contact surface. 3 comp sink used on wares. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back prep hand sink. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 comp sink and wiping buckets too strong.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Repeat Violation.
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8/21/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. soups, deli meat, cheeses.
- Critical. Violation: 08A-28-1 Observed food stored on floor. chips and stuff dry storage back rm.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. 3 comp sink.
- Violation: 21-18-1 Observed sponge used as a wiping cloth on a food-contact surface. at 3 comp sink.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
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8/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/24/2009 | Routine - Food | Warning Issued |
| No report available. | 3/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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