- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-tuna, sliced ham, sauces. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-sauces.
- Critical. Working containers of food removed from original container not identified by common name.-flour-back room shelf
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-48 degrees- cre cheese Repeat Violation.
- Critical. Observed raw animal food stored over cooked food.--groundbeef over vegetable - Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area-freezer-cheese, chicken tenders.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-chef making sandwiche andpicking up bacon Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-in water with utensils toutching raw and cooked foods
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.-cookline
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.-Quatinary
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on kitchen floor-under flour-backk room
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09/09/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cbeese.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-45 cheese-counter cooler-moved to working cooler. Corrected On Site.
- Critical. Observed employee improperly washing hands-no soap used-cook.
- Observed employee with no hair restraint.-kitchen workers
- Observed ripped/worn tin foil used as shelf cover-shelf under vinegar-sauces.
- Rinse solution not used--washing then sanitizing dishes Corrected On Site.
- Critical. Observed soil residue in storage containers-where onions-potatoes stored.
- Equipment and utensils not properly air-dried-stacking bowls wet.
- Critical. No handwashing sign provided at a handsink used by food employees-kitchen .
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated food debris-behind shelf with seasonings
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.--Move baby fryer clOser to hood.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-Jordan cooler-kitchen-51-55 degrees.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cheeses, cream cheese-True cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-51-55 degrees-Jordan cooler, eggs, hamburger, steak, pastromi
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-Jordan-51-55 degrees-reachin-kitchen
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods-eggs next to coleclaw and cut tomatoes-True refrigeration.
- Observed ripped/worn tin foil used as shelf cover.--where pots are stored.
- Wet wiping cloth not stored in sanitizing solution between uses-kitchen.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-bottomof Frigidaire freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-bottom shelf-dry storage room.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.---spillage from prep table falls on pots on bottom shelf
- Observed single-service articles stored without protection from contamination--takeout containers face up-kitchen.
- Critical. Cold water not provided/shut off at employee handwash sink-counter.
- Critical. Hot water not provided/shut off at employee hand wash sink.-counter
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees-counter
- Critical. Hand wash sink lacking proper hand drying provisions-counter.
- Critical. Handwashing cleanser lacking at handwashing lavatory-counter.
- Observed food debris accumulated on kitchen floor-around file cabinet-dry storage area.
- Observed personal care item stored with food.-sneakers and soiled aprons on dry storage shelf
- Critical. Observed toxic item stored by utensils-peroxide next to takeout containers -kitchen
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11/5/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/18/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Warning Issued |
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