- Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop potato hash in cold holding drawer. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. Interior of hood system and fire suppression nozzels.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil next to prep table with slicer. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Font counter.
- 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. Scoop handle touching hash on cookline.
- Basic - Nonfood-contact equipment in poor repair. Handle on microwave broken
- Basic - Significant Build-up of grease/dust/debris on hood filters.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to slicer.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Foodhandler changed gloves when handling raw food and did not wash hands before putting on new gloves.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Beef prepared and wrapped in plastic onsite above bags of fries.
- Intermediate - Packaged food not labeled as specified by law. Flour in bin below prep table on cookline. **Corrected On-Site**
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
- Marked exit/path to marked exit blocked. For reporting purposes only by mop bucket **Corrected On-Site**
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5/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box soda at front counter and next to mop sink in dishwashing area.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bread touching shelving unit on cookline.
- Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops in mop sink.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed water with sanitizing solution hot and test strips read 0 ppm. By front counter.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Food manager put on gloves and went on to handle food. Corrective action: Food manager washed hands and then put on gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Potatoes at 48f for 30 min. Operator marked 9 am on potatoes. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Dumped water in handwashing sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Dish scrubber stored in hand sink next to Reach in freezer. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and not held in ice bath long enough. Chicken 50f for 2 hours. Corrective action: operator placed chicken on time plan.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes 50f for 3 hours in the process of cooling and covered. Corrective action: food manager opened lid to allow airflow.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 24f. Operator calibrated and corrected thermometer. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.observed filter dated 8/1/11
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups stored condiment, cups, to go containers, silverware area
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 47F. Advised after two hours
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Potatoes, cookline
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cookline
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons expo
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 44-45 in household cooler
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- 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. Milk
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced cheese, walk in cooler
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under and behind cooking equipment. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense cooked potatoes
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In unlabeled food bin
- Critical - Observed interior of reach-in cooler soiled with heeavy accumulation of food residue. Makeline cooler
- Critical - Working containers of food removed from original container not identified by common name. 2 By slicer
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. One 220F, one 12F. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Strips damaged.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12 26 12.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan cover
- Critical - Observed dented/rusted cans. Dented and rusted cans of spaghetti sauce.
- Critical - Observed employee improperly washing hands. Used no soap and did not dry hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Soda box, frontline
- Observed grease accumulated under and behind cooking equipment. Repeat Violation.
- Observed grease accumulated under preparation equipment. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense cooked potatoes
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In unlabeled food bin
- Critical - Observed interior of reach-in cooler soiled with heeavy accumulation of food residue. Makeline cooler
- Critical - Observed upper interior of microwave soiled.
- Critical - Working containers of food removed from original container not identified by common name. 2 By slicer
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10/24/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Tested 39F in icepoint Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Frontline blocked by dust pan/table. Kitchen blockedd by pan in handsink Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Need quaternary ammonia type.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.By slicer Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed residue build-up on kitchen shelves, preparation and makeline
- Critical - Observed toxic item stored in food preparation area.Window cleaner hanging over slicer table. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle over slicer Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Bacon held at room temperature must be fully cooked, no fatty areas.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed water leaking from fan unit in walk in cooler into food.
- Violation: 37-01-1 Ceiling tile missing.Over hot water heater.
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9/26/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.Frontline
- Ceiling tile missing.Over hot water heater.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Turkey and ham with standing water from leaking fan unit.
- Critical - Household refrigerator incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 26 11.
- Critical - No proof of required employee training provided. Establishment licensed 8-1-11. No warning issued
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Cookline Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Soup, reach in cooler
- Critical - Observed dented/rusted cans.1 yellow peppers. Do noit use.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Individual whipped butter on lobby tables 2.5 hours per operator. Placed shallowed into walk in cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 45F, sour cream 46F in household refrigerator. Moved to walk in cooler for temperature recovery This violation must be corrected by : 11 26 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 52F on makeline cooler out of temperature control (double panned) less than 2 hours, placed into cooler for temperature recovery
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli ham, turkey,melon, soft cheeses in walk in cooler
- Observed water leaking from fan unit in walk in cooler into food.
- Critical - Stop Sale issued due to contamination from cooler fan unit drippinto food.
- Wet mop not hung to dry.
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9/23/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Prep bowls Corrected On Site.
- No Heimlich maneuver sign posted.
- 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. Provide training within 60 days of date of hire
- Critical - Outer openings not protected with self-closing doors.Back door
- Critical - Raw animal food not properly separated from ready-to-eat food.Beef over pork in walk in freezer
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8/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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