- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves and cutting boards.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, in dishwashing area.
- Violation: 39-05-2 Ventilation inadequate as evidenced by smoke stained walls and ceiling in kitchen area behind oven.For reporting purposes only.
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausages in reachin cooler by frontline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, by frontline.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, by frontline. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor, box with oranges by frontline. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, in reachin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed hand wash sink used for purpose other than washing hands, contains pans.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Can opener blade not kept sharp - observed metal shavings.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soiled Victory reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves and cutting boards.
- Critical. Observed interior of Frigidaire & Victory reach-in freezer soiled with accumulation of food residue, .
- Observed build-up of grease on nonfood-contact surface, in kitchen.
- Observed residue build-up on nonfood-contact surface in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface in kitchen.
- Critical. Handwash sink not accessible for employee use at all times, in dishwashing area.
- Critical. No handwashing sign provided at a handsink used by food employees, in dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions in dishwashing area.
- Observed hole in wall towards rear door.
- Observed wall soiled with accumulated food debris, in kitchen. Repeat Violation.
- Observed wall soiled with accumulated grease in kitchen.
- Observed attached equipment soiled with accumulated grease, hood filters. Repeat Violation.
- Ventilation inadequate as evidenced by smoke stained walls and ceiling in kitchen area behind oven.For reporting purposes only.
- 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, all expired 11/6/09. This violation must be corrected by : 11/17/10.
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09/16/2010 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer infront of cookline.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in dishwashing area.
- Violation: 36-12-1 Floors not constructed easily cleanable, kitchen.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease, hood filters.
- Violation: 39-05-2 Ventilation inadequate as evidenced by smoke stained walls in kitchen area. For reporting purposes only.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
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2/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, by frontline. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination, flour and powdered products.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored above raw pork.
- Critical. Observed food stored on floor, box of oranges by frontline.
- Observed cutting board grooved/pitted and no longer infront of cookline.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in dishwashing area.
- Critical. Hot water not provided/shut off at employee hand wash sink in kitchen.
- Observed leaking pipe at plumbing fixture, under handwashing sink in kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees in men's restroom and in dishwashing area.
- Floors not constructed easily cleanable, kitchen.
- Observed wall soiled with accumulated food debris in kitchen.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Ventilation inadequate as evidenced by smoke stained walls in kitchen area. For reporting purposes only.
- Critical. Observed unlabeled spray bottle.
- 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. This violation must be corrected by : 2/8/10.
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12/7/2009 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, by frontline.
- Critical. Observed food stored in ice used for drinks, bottle with wine in icemachine by frontline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chickens stored above raw pork and beef in reachin cooler.
- Critical. Observed food stored on floor, boxes with oranges by frontline.
- Critical. Observed hand wash sink used for purpose other than washing hands, by frontline and dishwashing area.
- Equipment or utensils not designed or constructed in a durable manner, nonhandle styrafoam cup stored in container with juice in walkin cooler.
- Observed ripped/worn tin foil used as shelf cover in kitchen.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing-0ppm when tested.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Hot water not provided/shut off at employee hand wash sink, in kitchen.
- Faucet/handle missing at plumbing fixture, hot water in kitchen.
- Critical. Handwash sink not accessible for employee use at all times, in dishwashing area.
- Critical. No handwashing sign provided at a handsink used by food employees, in dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions, by frontline and in dishwashing area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Floors not maintained smooth and durable, in kitchen.
- Observed wall in disrepair, in dishwashing area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust, by frontline.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed ceiling in disrepair, in kitchen.
- Lights missing the proper shield, sleeve coatings or covers, in dishwashing area.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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