- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw pork stored ove peppers
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Using three compartment sink to sanitize for now
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed residue build-up on nonfood-contact surface. On refrigerater handles
- Critical. No handwashing sign provided at a handsink used by food employees. Bar area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. throughout kitchen
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Pro
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8/20/2010 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 37-03-1 Observed wall in disrepair.mopsink
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5/13/2010 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped
- Critical. Handwash sink not accessible for employee use at all times.blocked
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed live flies in kitchen.
- Observed wall in disrepair.mopsink
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.cooking line
- Observed attached equipment soiled with accumulated grease.
- Critical. Observed toxic item improperly stored.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed soiled walk-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated black debris in mopsink area.
- Observed ceiling in disrepair.Water heater room
- Observed ceiling soiled with accumulated grease.Cookline area
- 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. Pro
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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