- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....cold cut meat & cheeses in reach in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....sauce in cooks reach in cooler.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand wash sink lacking proper hand drying provisions....near salad prep table.
- Critical. Handwashing cleanser lacking at handwashing lavatory....near salad prep table.
- Observed floor area(s) covered with standing water....puddle under salad unit in kitchen.
- Observed attached equipment soiled with accumulated grease....hood filters.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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09/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. Pizza make table.
- Critical. No conspicuously located thermometer in holding unit. Double glass door cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. (sanitizer bucket is empty)
- Critical. Vacuum breaker missing at hose bibb. Hose outside by mopsink.
- Critical. No handwashing sign provided at a handsink used by food employees. Mens bathroom.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed. Current license is not on display.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 30-02-1 Vacuum breaker missing at hose bibb.
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of cheese in right hand compartment of pizza table 47 degrees F . Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Vacuum breaker missing at hose bibb.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/15/09.
- 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 : 12/15/09.
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10/13/2009 | Routine - Food | Warning Issued |
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