- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Salad bowls in cafeteria **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Container had a demand lever for drinking requiring hand contact **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch in reach in cooler at employee cafeteria. Product removed **Corrected On-Site**
- Basic - Employee wearing soiled apron. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pan in prep area **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Soiled dry wiping cloth in use. Cloth on cook pocket **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Pizza in walk in cooler not covered **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers over prepped product **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In salad area **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish area **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 58F, cream cheese 53F At Bakery product added to TPHC form
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Noted pancake mix, 63F, 64F,65F . Waffle Batter 60F 69F, 72F. Made at 5:32
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Wafle mix 60F 69F 72F. Pancake mix 63F, 64F, 65F. Product discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Salmon 110f, beef 125 F
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneezeguard at bakery.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Pot washer
- High Priority - Toxic substance/chemical stored by or with food. Stock pot under table by sanitizer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. In grill area **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Mozzarela opened not dated **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. 600,000 bTu, operator. States that there is no pressure and no certificate is required
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer by allergen area has no hood
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above unwashed produce. Broccoli stored with box of lettuce inside walk in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk stored in walk,in cooler
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3/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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