- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Hot dogs next to raw ground beef. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Both coolers-shelves.
- Observed residue build-up on nonfood-contact surface. Cabinet exteriors above 3 compartment sink.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- 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. 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.
- Critical - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
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8/25/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
- Critical - Violation: 53B-08-1 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
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6/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in freezer ambient air temperature 62F, reach in cooler ambient air temperature 53F.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Crockpot-food cooked yesterday not cleaned.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven handle.
- Critical - License expired within 30 days after expiration date.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In reach in freezer above ready to eat foods. Corrected On Site.
- Critical - Observed food stored on floor. Oil jugs.
- Critical - Observed interior of reach-in cooler and reach in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw seafood 57F. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area. Portioned dressings, raw fish.
- Critical - Working containers of food removed from original container not identified by common name. Flour, cornmeal.
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6/14/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Non-food grade water hose used to fill water tank.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Freezer.
- Critical - No thermometer provided to measure temperature of food product.
- Observed nonfood-contact equipment in poor repair, missing caulking around hand wash sink.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
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