- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in chicken base. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle. Hanging from grill handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Bottom drawer reach in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays and lids, back storage area.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons, forks, knives next to drink fountain. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Bottom drawer reach in cooler under grill/flat top.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Milk/walk in cooler.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pastitso, Mousaka, walk in cooler.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. French fry punch.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In chicken base
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of flour and rice container
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use tongs stored on equipment door handle between uses. Stove top handle
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter/door on right
- Basic - Single-service articles not stored inverted or protected from contamination. Platter pans and lids in dry storage
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep
- Intermediate - Cutting board(s) stained. Green board on front counter
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
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9/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 47° **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 47° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs in walk-in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. THIS MUST BE CORRECTED BY: 9/16/13 **Warning**
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7/16/2013 | Routine - Food | Warning Issued |
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