- Critical. Working containers of food removed from original container not identified by common name. sauces at prep line Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. at ice machine
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wooden cutting boards, chipped and cracked
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed unlabeled spray bottle.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing bucket
- Critical. No complete 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. Employee certification should include EMPLOYEE name, hire date, expiration date , CFM who monitored training Future violations will result in an Administrative Complaint
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/16/2010 | Routine - Food | Call Back - Complied |
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
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3/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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1/11/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 26F
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 126 Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. from raw chicken to cheese ; taking gloves off and putting new ones with no handwashing Corrected On Site. Repeat Violation.
- Water filters treatment device has not been inspected or serviced according to manufacturer's instructions. dated on 11/07 Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. light
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates, storage shelf Repeat Violation.
- Equipment and utensils not properly air-dried. aluminum pans
- Critical. Observed handwash sink used for purposes other than handwashing. cups in handsink at bar Repeat Violation.
- Observed attached equipment soiled with accumulated dust. vents in walk-ins
- Critical. Observed toxic item improperly stored. spray bottle holder above prep sink
- Critical. Observed unlabeled spray bottle. by prep sink
- Critical. Unlabeled toxic container does not bear the manufacturer's label. green bucket for sanitizer
- Critical. Hotel and Restaurant license not properly displayed. has 2009
- Critical. Manager lacking proof of Food Manager Certification. took test a month ago but hasn't received the certification
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7/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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