- Critical. Observed dented/rusted cans. Dark sweet cherries, mushroom
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage at 65 degree at cookline, less than four hours Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs temp at 60 degree, raw shell eggs at room temperature at cookline, less than 4 hoyrs Advised
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Did not change gloves after cracking eggs with gloves then touch ready to eat foods
- 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. Wait staff
- Critical. Observed employee improperly washing hands. Wait staff just using hand sanitizer in placebof proper hand washing with soap & water
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use cans, gallon milk jugs
- Observed nonfood-grade containers used for food storage.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Especially on top, & lime build up on door
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
- Critical. Observed buildup of slime/mold like substance in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers. Rusty
- Observed reuse of single-service articles. Re-use egg trays
- Critical. Handwash sink not accessible for employee use at all times. Block by steamed well
- Critical. No handwashing sign provided at a handsink used by food employees. Sign block by another poster at cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory. Prep area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 400ppm
- Critical. Observed unlabeled spray bottle. Cookline
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Observed pototoes inside walk in cooler raw hamburger patties reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken breast 47 degrees F diced ham 47 degrees F
- Observed cutting board grooved/pitted and no longer cleanable. Main salad and sandwich cooler
- Critical. Observed buildup of slime on soda dispensing nozzles. Body of soda machine located in severs area.
- Observed attached equipment soiled with accumulated dust. Fan guards covers inside walk in cooler Corrected On Site.
- 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 Spoke to owner no proof on premises of food handling,must fax copy to our office by tuesday 4/6/2010.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid. Repeat Violation.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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