- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Beef roast at the Buffet without time control. Operator informed me roast went to buffet at 11:30am-3:30pm. Food may not be served.
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Maetloaf degrees, opeartor stated placed at buffet at 11:30am. Food may not be served. Corrected On Site.
- Critical. Observed dented/rusted cans. Jalapeno peppers.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Container of seasoning on the shelf before the cookline.
- Critical. Working containers of food removed from original container not identified by common name. Flour in the dry storage.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese cake 49 degrees, reach in cooler next to the electrical room.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 45 degrees, reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Imitation krab salad 44 degrees, eggs 60 degrees, buffet.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 119 degrees , beef roast 119 degrees, pork ribs 120 degrees, baked chicken 123 degrees, meatloaf 112 degrees, at the buffet. Operator stated foods came out at 11:30 am. Time control was put in place for four hours. Corrected On Site.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Cookline reach in cooler.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature. Fish at the prep sink. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Shrimps at the prep sink.
- Critical. Observed potentially hazardous food thawed at room temperature. Fish at the prep sink.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Beans in the dry storage.
- Critical. Observed food stored on floor. Onions in the dry storage area.
- Critical. Observed food stored on floor. Buckets of sauces at the cookline.
- Critical. Observed uncovered food in holding unit/dry storage area. Brown sugar in the storage.
- Critical. Observed uncovered food in holding unit/dry storage area. Cornstarch in the dry storage.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at the cookline cooking in his watch.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee's not washing their hands between glove changes.
- Observed employee with no hair restraint. Employee's in the food preparation areas without any hair restraint.
- Critical. Observed accumulation of debris on the clean side of drainboard.
- Wet wiping cloth not stored in sanitizing solution between uses at the cookline area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses at the dishwashing area. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Ice machine at the the wait area.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the warmers.
- Observed build-up of heavy grease on nonfood-contact surface of the hood filters..
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on a rack in the mop sink. Corrected On Site.
- Observed clean equipment stored on the rack next to the dishwashing chemical.
- Observed clean equipment stored on floor. Dishwashing machine trays in water ln the floor at the dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at the mop sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at the dishwashing machine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Handsink at the mop sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Handsink at the dishwashing machine.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed no child labor law poster.
- 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. No proof available upon request.
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11/18/2010 | Complaint Full | Warning Issued |
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