- No Violations Were Observed
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10/28/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. less than required 50 for fc surfaces 100 for other surfaces
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwashing cleanser lacking at handwashing lavatory. main sink Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. on bread
- Critical - Observed employee improperly washing hands. less than proscribed time
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. by rear door
- Critical - Observed expired Food Manager Certification. 08/11
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed moldy ceiling tiles and/or air conditioning vent covers. over prep
- Observed non-bagged garbage in dumpster.
- Observed nonfood-contact equipment in poor repair ric handles broken off
- Observed open dumpster lid.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef48f
- Observed unnecessary items on the premise.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Rinse solution not clean.
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear kitchen exit
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6/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear kitchen exit
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. over bar and prep
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
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6/16/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear kitchen exit
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. over bar and prep
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. for 3 employees
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3/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Employees not informed of acceptable sanitary practices. proooper handwash
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. using soiled cloth
- Critical - Hand wash sink lacking proper hand drying provisions. none at any sink
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink bar
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No professional hygiene and/or foodborne illness training provided. for 3 employees
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad prepp
- Observed dusty ceiling tiles and/or air conditioning vent covers. over bar and prep
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed hand sanitizer applied to unclean hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef prep 48f quick chill in wic
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Observed residue build-up on nonfood-contact surface. between equipment
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed utensils in poor condition. knives
- Critical - Outer openings not protected with self-closing doors. rear kitchen exit
- Critical - Person in charge failed to insure proper handwashing by employees.
- Plumbing improperly installed.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/14/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. between equipment
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed ceiling in disrepair.
- Critical. Observed incorrect information on Hotel and Restaurant license. seating change3d
- Critical. No Certified Food Manager for establishment. previous mgr left need food card
- Critical. Certified Food Manager unable to answer basic Food Code questions. exclusion/restriction requirements
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. No handwashing sign provided at a handsink used by food employees. 2nd bar
- Critical. No Certified Food Manager for establishment. 60 days to obtain
- Critical. No professional hygiene and/or foodborne illness training provided.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. No handwashing sign provided at a handsink used by food employees. 2nd bar
- Critical. No Certified Food Manager for establishment. 60 days to obtain
- Critical. No professional hygiene and/or foodborne illness training provided.
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7/14/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Drain cover(s) missing. pprep line
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Outer openings not protected with self-closing doors. rear door
- Critical. No Certified Food Manager for establishment. 60 days to obtain
- Critical. No professional hygiene and/or foodborne illness training provided.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed incorrect information on Hotel and Restaurant license.
- Critical. No Certified Food Manager for establishment. 90 days to obtain
- 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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6/8/2010 | Food-Licensing Inspection | Warning Issued |
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