- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with slimy/mold-like build-up.( reachin cooler)
- Basic - Hood soiled with accumulated grease.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(rear storage)
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner.( rusted fridge door)
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair.(rust pitted ice freezer in rear)
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal food not properly separated from ready-to-eat food.(raw beef along lettuce)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 CS
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed produce **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork at 53 f
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans cooked on 3/18/13 at 83 f stored in plastic bin
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. Pork at 56 f cooked on 3/17/13
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Beans at 83 f cooked on 3/18/13
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Interior of warmer
- Intermediate - Reach-in cooler not 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 with an ambient temperature of 52 f, pork at 56 f , pork was stop sale, vegetables inside the cooler. Owner call company to service cooler.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soiled reach-in cooler gaskets. BLUE REACH IN COOLER
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/20/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- Critical - Certified Food Manager unable to answer basic Food Code questions. UNABLE TO ANSWER BIG FIVE FOID BORNE ILLNESS OR HEALTH POLICY.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER AT COOKLINE WITH PRODUCT TEMP OF 55F F RAW CHICKEN AND 66 F FOR CHEESE. OPERATOR MOVED PRODUCT TO A DIFFERENT UNIT AND PLACED ICE ON PRODUCTS TO COOL DOWN. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No thermometer provided to measure temperature of food product. ONLY ONE THERMOMETER PROVIDED FOR TEMP 50 TO 500F
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. REACH IN FREEZER HEAVILY RUSTED ON THE OUTSIDE
- Critical - Observed container of medicine improperly stored. NEXT TO UTENSILS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AT GLOVE CHANGE
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.EMPLOYEE FAILED TO FOLLOW HANDWASHING PROCEDURES AND DOES NOT KNOW BASIC COOKING OF CHICKEN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. USING QUAT SANITIZER AND HAS CHLORINE STRIPS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE AT 66 F AT REACH IN COOLER AND RAW CHICKEN AT 55 F AT REACH IN COOLER Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER COOKED BEANS Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW SHRIMP
- Critical - Observed soiled reach-in cooler gaskets. BLUE REACH IN COOLER
- Critical - Observed soiled reach-in cooler shelves. SHELVES ARE HEAVILY RUSTED.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. BY COOKLINE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP AT 120F AND COOKED ONIONS AT 118F. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. JUICES
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. PREPARED COOKED BEANS REHEATED AT 126F
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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10/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and Poultry at 50 + degrees
- Critical - Water pressure lacking at fixtures that require the use of water.
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6/11/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor. CHICKEN RECEIVED
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FOOD STORED INSIDE REACHIN COOLER ON COOKLINE Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER VEGETABLES INSIDE REACHIN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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