- 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. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Under fryer.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Being cleaned.
- Basic - Ice scoop handle in contact with ice. **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. Opened meats, cheeses, etc **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, etc, **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. By triple sink. Under hand sink.
- Basic - Light not functioning. Kitchen, one bulb.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Log of beef. **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. Missing dates on some items. Hotdogs, soup, cut cabbage. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Thawing meat. **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled souffl cup used to scoop coleslaw. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage laying on top of butter packets. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. On pasta. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large pan. **Corrected On-Site**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit.off by 7 degrees f calibrated to 32 degrees f **Corrected On-Site**
- Observed heavy grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey that was above the chill line in the reach in cooler recommended rapid chill chef took corrective action
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright true reach in cooler. will use other three reach ins until maintaining 41 or below. adjusted thermometer colder, knob was broke.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product. broke recently .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. placing pickle on plate. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed employee with no hair restraint. cook.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in upright true reach in.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed grease on the ground and/or pad around grease receptacle.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
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