- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by front area.
- Observed worn, torn and/or soiled floors/carpeting. front and kitchen area. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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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1/13/2011 | Routine - Food | Administrative complaint recommended |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoop. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting. kitchen area.
- Wet mop not hung to dry.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- 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.
- Critical. (1) 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.
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2/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream scoop.
- Observed employee with no hair restraint. Repeat Violation.
- Observed worn, torn and/or soiled floors/carpeting. Repeat Violation.
- Wet mop not hung to dry.
- Critical. Observed expired Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
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2/9/2010 | Routine - Food | Administrative complaint recommended |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. front ice scoop
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed garbage can lid open in bathroom.
- Floors not maintained smooth and durable.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 02/07/10.
- 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 This violation must be corrected by : 02/07/10.
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12/7/2009 | Routine - Food | Warning Issued |
- Violation: 15-32-1 Observed RIC gasket torn/in disrepair.
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Violation: 36-11-1 Floors not maintained smooth and durable. TILES MISSING AROUND THREE COMPARTMENT SINK
- Violation: 36-11-1 Floors not maintained smooth and durable. TILES MISSING AT THE FRONT
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 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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7/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/11/2009 | Routine - Food | Warning Issued |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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