- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.CROQUETTES, HAM
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SOUPS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.WALKIN, GLASS DOOR COOLER
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with soiled apron.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.thank you bags used to store hot rice
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.OPERATOR INSTRUCTED TO USE 3compartment SINK FOR PROPER SANITATION DURING INSPECTION
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.DOORS,HANDLES
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed soda gun holster with accumulated slime/debris.
- Critical. Handwash sink not accessible for employee use at all times.bar
- Critical. Observed handwash sink used for purposes other than handwashing.to hold plastic crates in bar handsink
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Person in charge failed to insure proper cold holding temperatures.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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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3/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- 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 cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish
- Critical. Observed raw animal food stored over ready-to-eat food. raw poultry and beef over rte food
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. throughout kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed heavy grease accumulated under cooking equipment.
- Carbon dioxide/helium tanks not adequately secured.
- 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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9/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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