- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans in dish area shelving
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice buildup in walk-in freezer. Around the door
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in front counter **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 doors flip top reach in cooler in cook line
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in dish area **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Container and pots in dry storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage in front of walk in cooler
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup in prep table
- Basic - In-use ice scoop stored on soiled surface between uses. In front bar between cups
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front bar
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 doors flip top reach in cooler in front bar
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in front bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook line
- Intermediate - Spray bottle containing toxic substance not labeled. In dish area blue cleaner
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. In dry storage room
- Basic - Nonfood-contact equipment in poor repair. Flip top reach in cooler in kitchen in 50°f in bottom area drawers
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Raw poultry in 57°f,items moved to walk in cooler to bring temperature control to 41°f or below
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Mallon in cups in 50°f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw hamburger in 50°f cooler not maintaining proper temperature
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.flip top cooler in kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cold cuts and cheese in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner in front bar
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in front bar
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons by front bar next to flip top cooler In kitchen pots and plastic cups
- Basic - Employee with no hair restraint while engaging in food preparation. All kitchen employees
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. In front bar
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Knife block used to store knives
- Basic - Open dumpster lid.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Pepperoni at 50? in an over stacked unit ,voluntary discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 cups with cut Mallon at 50? ,and 2 cups with yogurt at 50?.voluntary discarded
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw chicken over juice
- Intermediate - Accumulation of food debris/grease on food-contact surface. In oven TORNADO by front bar
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler /display case at 49? ,Manager turn down temperature to 41? or below
- 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. In front bar pepperoni
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front bar
- Intermediate - No soap provided at handwash sink. In front bar
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler at 54 f ambient air temperature. breaker tripped and was reset. retaken temperature at 40 f.maintaince is working on issues. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. in dishmachine area blocked with equipment .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. in 1 door cooler under coffee maker.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked eggs at 50 f , cheese45 f,sour cream 44 f,mallons 45 f,dairy 44 f,chicken 45 f, in walk in cooler . Corrected On Site. walk in cooler not working/braker tripped and was reset. freezer door opened to cool down cooler and foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons at 44 f in double pan in flip top cooler on frontline. blocking air flow .Corrected On Site. put in 1 container. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs at 74 f in kitchen area on prep table at room temperature . Corrected On Site. used/cooked by end of inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw hamburger beef at 55 f in flip top cooler in cookline double pan blockiing air flow.must be used or discarded wthin 4 hours. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. interior of empty food storage containers on shelves . Corrected On Site.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front deli counter cooler at 48 degrees ambient air temperature. Cooler was turned to lower setting and was able to observe 41 degrees at end of inspection. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. frontline handwash sink. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed at 101 degrees fahrenheit . Notes: service call was made immediately . do not use this dishwash machine until repaired/able to properly sanitize.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons/fruit cups at 44 degrees and cooked/cut chicken on salads at 45 degrees in deli counter on front. deli cooler was turned down to lower setting. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. yellow liquid sanitizer / cleaner in spraybottles. Corrected On Site. Repeat Violation.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed unlabeled spray bottle. chemical found in kitchen nextto 3 compartment sink
- Wet mop not hung to dry. Corrected On Site.
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7/20/2011 | 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. apple pie, eggs, sauces , dressing
- Critical. Observed food stored on floor. produces in walk in freezer
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in storage
- Observed single-service items stored on floor. cups in stockroom
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Wet mop not hung to dry.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in kitchen
- Wet mop not hung to dry.
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Sewage and waste water disposed properly
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour in kitchen
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed food stored on floor. in wif
- Critical. Hot water not provided/shut off at employee hand wash sink.in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. in service area
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed unnecessary items stored in garbage enclosure.
- 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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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs in ric
- Critical. Observed food stored on floor. in wif
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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