- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in ceiling. Above dish machine
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Plumbing system in disrepair. How's
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Encrusted material on can opener blade.
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7/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee wearing soiled apron. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Box of tomatoes stored on top of trash can **Corrected On-Site**
- Basic - Hole in wall. By pizza oven wall
- Basic - Water draining onto floor surface. Steam table
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Lasagna at 76?f in kitchen. Corrective action taken
- Basic - High Priority - Dead roaches on premises. 5 by dessert cooler floor **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta **Corrected On-Site**
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Certified Food Manager unable to answer basic Food Code questions. "BIG 5" FOODBORNE ILLNESS Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. DISHMACHINE
- Critical - Equipment food-contact surfaces and utensils not sanitized. DISHMACHINE. SET_UP 3-COMPARTMENT SINK FOR SANITIZING.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. BUS PANS Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. BY SALAD STATION
- Critical - Observed 1 dead roaches on premises. DESSERT COOLER
- Critical - Observed 2 roach activity as evidenced by live roaches found 1 IN DESSERT COOLER AND 1 UNDERNEATH PIZZA COOLER LOCATED AT END OF FRONT COOKLINE.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SLICING VEGETABLES Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. NEXT TO OVEN (IMPERIAL BRAND) Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor. SODA SYRUP (2nd FLOOR)
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor. KITCHEN (CONTAINERS OF CHEESE, LETTUCE; BOXES OF GROUND BEEF, POT WITH RICE) Repeat Violation. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. DESSERT COOLER
- Observed moldy ceiling tiles and/or air conditioning vent covers. DISHWASHING AREA
- Observed nonfood-contact equipment in poor repair LINE COOLER DRAWERS DOIR LOOSE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER DRAWERS Repeat Violation.
- Critical - Observed toxic item stored by food. WINDEX NEXT TO COFFEE MACHINE THAT HAS POT WITH BREWED COFFEE Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated grease. BY SALAD STATION
- Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened. (2nd FLOOR)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/22/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. LENTILS SOUP DISCARDED
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. DOUGH MIXER NEXT TO HWS
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall. BY MIXER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. CHICKEN, LASAGNA Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/07/20112.
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2/15/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area.no overhead protection
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.walk in cooler
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.plastic container
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.pots and pans
- Violation: 24-09-1 Observed clean equipment stored on floor.
- Violation: 24-09-1 Observed clean equipment stored on floor.pots and pans in dishroom area
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.dishroom area
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.dishroom area
- Violation: 37-02-1 Observed hole in wall. BY MIXER
- Violation: 37-18-1 Observed dusty fan by cooks.
- Violation: 37-21-1 Observed wall and/or ceiling obstructed with exposed utility lines.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.upstairs
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/07/20112.
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12/7/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.by office
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.three reach in cooler on cookline in front of the grilles shrimp 47,seafood 46,fish 47 This violation must be corrected by : 12/07/2011.
- Equipment and utensils not properly air-dried.pots and pans
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.tomatoes next to handwash sink
- Critical - Hand wash sink lacking proper hand drying provisions.dishroom area
- Critical - Handwash sink not accessible for employee use at all times.coffe area by ice machine
- Critical - Handwashing cleanser lacking at handwashing lavatory.dishroom area
- Lights missing the proper shield, sleeve coatings or covers.upstairs
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/07/20112.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.plastic container
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor.
- Observed clean equipment stored on floor.pots and pans in dishroom area
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling fan covers.
- Critical - Observed food stored in a prohibited area.milk stored under sink
- Critical - Observed food stored in a prohibited area.no overhead protection
- Critical - Observed food stored on floor.tomatoes on cookline
- Observed hole in wall.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic and oil oon cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.seafood in reach in cooler on cookline under left oven
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over ready to eat
- Observed soiled dry wiping cloth in use.
- Critical - Observed uncovered food in holding unit/dry storage area.walk in cooler
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Observed wall soiled with accumulated food debris.by office
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/6/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment (walk-in cooler #1, 59F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-23-11.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin. Repeat Violation.
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical - Violation: 53A-11-1 Certified Food Manager (restaurant manager) unable to answer basic Food Code questions-cooling, identifying potentially hazardous foods.
- Critical - Violation: 53A-17-1 Person in charge (restaurant manager) failed to insure proper cooling. Repeat Violation.
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2/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager (restaurant manager) unable to answer basic Food Code questions-cooling, identifying potentially hazardous foods.
- Critical - Cold holding equipment (walk-in cooler #1, 59F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-23-11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food being cooled by nonapproved method-sealed hot foods in walk-in cooler, large containers of food left on counter. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment-touching top of reach-in drawer. Corrected On Site.
- Observed food debris accumulated on kitchen floor-upstairs area.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soil buildup inside ice bin. Repeat Violation.
- Critical - Person in charge (restaurant manager) failed to insure proper cooling. Repeat Violation.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/22/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Probe-type thermometer not used to ensure proper food temperatures-during cooling process. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food-walk-in cooler. Repeat Violation.
- Critical. Observed soil buildup inside ice bin.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Observed roach activity as evidenced by one live roach found.
- Critical. Person in charge failed to insure proper cooling.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Unpackaged food (pasta, cooling on stairs of restaurant) not protected from environmental sources of contamination during preparation.
- Critical. Observed cloth used as a food-contact surface (bread, inside walk-in cooler) .
- Critical. Observed roach activity as evidenced by live roaches found. One roach observed on stairs of restaurant. Corrected On Site.
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7/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures-lasagna, fresh garlic.
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food (fresh garlic, cheese, sauce) cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (entrance kitchen area, salad cooler) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 6-17-10. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food (walk-in cooler, reach-in cooler).
- Critical. Observed uncovered food (bread) in holding unit/dry storage area. Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food (broccoli) by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-lasagna, fresh garlic.
- Critical. Observed food employee touch bare body part (hair) then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves.
- Clean glasses, cups-outside dining area, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Certified Food Manager/Persons in charge unable to answer basic Food Code questions- identifying Potentially Hazardous Foods, cold holding temperatures.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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6/16/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Blue cheese (salad area cooler) detected at 54F. During Callback Inspection, 2-23-10; shrimp-1 lb (55F, salad cooler), chicken- 2 lbs (46F, salad cooler), blue cheese- 1/2 lb (47F, salad cooler), mozarella cheese- 1/2 lb (50F).
- Critical. Violation: 04-01-1 Cold holding equipment (salad cooler- 47F, across from warewash area, 58F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12-16-09. Repeat Violation.
- Critical. Violation: 04-02-1 Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Nonworking cooler present in salad area.
- Critical. Violation: 17-07-1 No chemical test kit (chlorine) provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. (next to salad cooler, warewash area)
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 2-15-10.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Observed employee cell phone on Food contact surface, with no sanitizer present, no hair covering (corrected on site), bare hand contact with ready-to-eat foods, and not switching gloves prior to food handling.
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2/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Blue cheese (salad area cooler) detected at 54F.
- Critical. Violation: 04-01-1 Cold holding equipment (salad cooler- 47F, across from warewash area, 58F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12-16-09. Repeat Violation.
- Critical. Violation: 04-02-1 Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-20-1 Displayed food (bread) not properly protected from contamination.
- Critical. Violation: 08A-29-1 Observed uncovered food (bread) in holding unit/dry storage area.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair-across from warewash area. Repeat Violation.
- Critical. Violation: 17-07-1 No chemical test kit (chlorine) provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 2-15-10.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions such as cold holding requirements, identifying potentially hazardous foods.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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12/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (salad cooler- 47F, across from warewash area, 58F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12-16-09. Repeat Violation.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. Corrected On Site.
- Critical. Displayed food (bread) not properly protected from contamination.
- Critical. Observed uncovered food (bread) in holding unit/dry storage area.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair-across from warewash area. Repeat Violation.
- Critical. No chemical test kit (chlorine) provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Repeat Violation.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 2-15-10.
- Critical. Certified Food Manager unable to answer basic Food Code questions such as cold holding requirements, identifying potentially hazardous foods.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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12/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/15/2009 | Routine - Food | Warning Issued |
| No report available. | 11/24/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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