- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[hanging tongs from oven door handles]
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hot water not provided/shut off at employee hand wash sink.[greater than 2 minutes /no hot-water in restrooms]
- Critical. Hand wash sink lacking proper hand drying provisions.[bar] Corrected On Site.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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11/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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08/10/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- APPROVED System and Cleanable Fixtures. (A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EASILY CLEANABLE.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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08/06/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout .
- Critical. Working containers of food removed from original container not identified by common name.Condiment bottles on cook line.
- Critical. Observed raw animal food stored over ready-to-eat food.Whole shell eggs over blueberries in reachin cooler on cook line. Corrected On Site.
- Critical. Observed food stored on floor.Onion rings in walkin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Corn meal container in preperation room.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Servers handling toast. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit with sanitizer added. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.Red board in preperation room.
- Nonfood-contact equipment not designed and constructed in a durable manner.Aluminum foil on shelves in coffee tea area.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed soda gun holster with accumulated slime/debris.Outside bar.
- Observed clean utensils/equipment stored in dirty buss tub in prep room.
- Cleaned and sanitized utensils not properly stored.Silverware not stored handle up in warewashing area.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. No handwashing sign provided at a handsink used by food employees.Sign psent but at triple sink warewashing area.
- Critical. Hand wash sink lacking proper hand drying provisions.Bar sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Bar sink.
- Critical. Observed scorch marks around electrical outlet. For reporting purposes only.Cook line.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. Repeat Violation. This violation must be corrected by : 10/20/09.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Public restrooms.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Cook line.
- Critical. Violation: 45-22-2 Portable fire extinguisher(s) obstructed from view. For reporting purposes only.K stored on shelf under prep tablE missing from designated area.
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10/28/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cuban sandwiches,sauce,cooked comminuted meats and olives. Corrected On Site.Food moved to working cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reachin cooler on cook line with drawers.
- Critical. Observed food stored on floor.Bagged ice in walkin freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle and gas pipe at cook line.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand sink missing in food preparation room or area. Repeat Violation. This violation must be corrected by : 10/20/09.
- Critical. No handwashing sign provided at a handsink used by food employees.Public restrooms.
- Lights missing the proper shield, sleeve coatings or covers.Cook line.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.K stored on shelf under prep tablE missing from designated area.
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8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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