- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Gaskets with slimy/mold-like build-up.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 8 dry dropping on water heater
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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 - No probe thermometer provided to measure temperature of food products.
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12/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Dead roaches on premises. 7dead roaches
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Few dried rodent dropping
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - High Priority - Dead roaches on premises. Observed 4 dead roaches
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Nonfood-grade basting brush used in food.
- 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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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed soiled reach-in cooler gaskets.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- 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 interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
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