- Basic - Build-up of grease on nonfood-contact surface. Outside equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food stored on floor. WI cooler/freezer, kitchen, prep area.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall. Back
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoops at buffet. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Wall soiled with accumulated food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, forgot to time it.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 112, less than 1 hour. Corrected to 170 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Back, dishwashing area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Front prep area **Corrected On-Site**
- 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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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Less than. 3 hours at buffet table (french fries, chicken wings and chicken) at 117 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both machines
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 1 at RI cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Women's bathroom
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease,dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Ceiling tile missing.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in walk-in freezer.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Inside WI freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands before putting gloves.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. By dishwashing area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By dishwashing area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Procedure form given to manager.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor. At walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Chicken on stick. 106f degrees. Under lamp .
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over beer bottles. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Reach in cooler doors at front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Chicken on a stick 106f degrees.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and chicken not marked . Prepared yesterday.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned ice scoops not properly stored. IN CLEAN SANITIZED PAN (UNDERLINER PLATE). Corrected On Site.
- Critical - Observed reach in coolers doors encrusted with grease and/or soil deposits.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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