- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese observed at 49 in walk-in cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili observed holding at 110 degrees in make-shift steam bin at cookline grill top Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler ambient observed at 47 degrees. Corrected On Site. turned themostat down
- Critical. Observed employees using same utensil to handle raw and cooked product. observed employee using same spatula to handle both raw beef and fully cooked beef burgers at grill
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handling buns and cooked beef burgers with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw frozen beef patties with bare hands then handle grill tools and buns without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands before putting on a new pair of gloves. also observed two employees come in from outside and not wash hands before returning to makeline.
- Critical. Observed employee wash hands with no soap. at cookline handsink
- Critical. Observed handwash sink used for purposes other than handwashing. observed employee rinsing out sanitizer rag in cookline handsink
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed putting on a pair of gloves without washing hands first
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5/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken, cooked fish, cheese ranges from 58-60 degrees in makeline reach-in cooler. Corrected On Site. moved all PHFs to working coolers
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili cooked yesterday found at 73 degrees. operator states it was cooked yesterday. Corrected On Site. threw away
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chili in walk-in cooler found at 73 degrees. operator states it was cooked yesterday. Corrected On Site. threw away
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. makeline reach-in cooler under makeline prep area This violation must be corrected by : 5/19/10.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelet observed on employee cooking burgers
- Critical. Observed employee switch from working with raw food to handling non-food contact surface without washing hands. employee observed putting frozen raw beef patties onto grill with bare hands then grabbing hot-holding tray handle without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed putting on a pair of gloves without washing hands first
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. above grill and above ice machine on cookline
- Observed reuse of single-service articles. employee observed reusing plastic gloves at makeline
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine in makeline sanitizer bucket found at 200ppm.
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5/18/2010 | 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. sliced opened cheeses, chili in WIC
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grill cook touched toasted buns with bare hands Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee put raw frozen beef hamburgers on grill with bare hands then touched toasted buns without washing hands inbetween
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee came in kitchen from outside then put on gloves without washing hands first
- Critical. Observed handwash sink used for purposes other than handwashing. ice dumped in prepline handsink
- Light not functioning. WIC
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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