- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese at make table @ 48 d.f. Too high in pan. **Corrected On-Site**
|
5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 49 d.f.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 49 d.f.
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.walk in
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Spray bottle containing toxic substance not labeled.
|
6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed food stored on floor.Thawing chicken. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs over rte veg.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. DOOR CLOSER MUST OPERATE.
- Critical - Observed cloth used as a hand wiping device. Apron used to wipe hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wiping nose. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef @ make table Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Must wash, rinse and sanitize
- Critical - Observed flammable material stored inside fryer . For reporting purposes only. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
|
1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Hot water not provided/shut off at employee hand wash sink. water temperature at 93 d.f. Corrected On Site.
- Critical. Pesticide use not in accordance with manufacturer's directions.household use only Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
|
7/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Honey Teriyaki, 13710 Cr 44, Grand Island, FL »