- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./shredded cheddar cooks line cooks line-sent for a/c Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./sandwiches line establishment utilizing ice bath for small amount of product and the tall reach in-walk in cooler
- Critical. No thermometer provided to measure temperature of food product/sent for a/c Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.with celery Corrected On Site.
- Critical. Observed heavily encrusted, soiled material on slicer./sent for a/c Repeat Violation.
- Critical. Observed heavily encrusted, soiled material on tomatoes slicer./sent for a/c Repeat Violation.
- Observed mild build-up of grease on hood Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions./at any handwashing sink Corrected On Site.
- Observed grease accumulated under cooking equipment./ needs more detailing Repeat Violation.
- Observed food debris accumulated on bar floor./left side of bar Repeat Violation.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's reach in cooler-recommended rapid chill chef states in that cooler only 1 hr- Repeat Violation./ shredded cheddar in ice bath 58 degrees f/states only out 1 hr needs to rapidly chill bring to 41 degrees f
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation./still no stemlike thermometer to measure food temperatures
- Critical. Violation: 22-23-1 Observed heavily encrusted, soiled material on tomatoe slicer./tomatoe slicer still heavily soiled
- Critical. Violation: 22-23-1 Observed moderately encrusted, soiled material on slicer./observed slicer heavily soiled
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8/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to improper reheating (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ribs
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's reach in cooler-recommended rap9d chill chef states in that cooler only 1 hr- Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./reach in cooler ambient temperature 58 degrees f-facility has other means to maintain product at 41 degrees f or below
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit./reach in cooler
- Critical. Observed moderately encrusted, soiled material on slicer.
- Critical. Observed heavily encrusted, soiled material on tomatoe slicer.
- Critical. Observed interior of reach-in cooler heavily soiled with accumulation of food residue.
- Observed build-up of heavy grease on hoods
- Critical. Cold water not provided/shut off at employee handwash sink./ bar area
- Critical. Observed handwash sink used for purposes other than handwashing./in all areas dumping foid
- Observed heavy grease accumulated under cooking equipment.
- Observed mild food debris accumulated on walk in cooler floor.
- Observed debris accumulated on bar floor./broken glass,old bottle caps
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths and bar 3 compartment sink Corrected On Site.
- Critical. License expired more than 60 days, after expiration date./must submitt renewal fee with late fee to bring the establishment into current active status-operator states fees sent in 6/2/10
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6/3/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./garlic butter recommended rapid chill Corrected On Site.
- Critical. Observed food being cooled by nonapproved method./pasta cooled large container covered/reeducated cooling process review cooling sheet/
- Critical. No thermometer provided to measure temperature of food product./has improper thermometer
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./quatenary strips
- Equipment and utensils not properly air-dried./glasses waite station
- Critical. License expired within 30 days after expiration date./renewal is $344.00 that includes late fee if after 5/1 add an additional $50.00
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product./got wrong thermometer 50 degrees f-to 230 degreesf-need the 0-220 degrees f
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4/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit./cooks line sandwich make line
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation./raw chicken ove raw beef-tall reach in cooler Corrected On Site.
- Critical. Observed food stored on floor./potatoes storage area/
- Critical. Observed food stored on floor./freezer Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./open drink on prep table Corrected On Site.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength./waite station Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer./operator states not in use-slicer either needs to be cleaned or remove from prep table if not in use
- Critical. Observed interior of tall reach-in cooler soiled with accumulation of food residue./kitchen
- Critical. Water pressure lacking at fixtures that require the use of water./water pressure low for employee handsink front area waite station
- Plumbing system in disrepair./handling sink in bar area-plumber coming this afternoon to unclog
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors./mens room
- Critical. Hand wash sink lacking proper hand drying provisions./front waite station,prep area,cooks line Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths cook line Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. observed only 1 employees serve safe certification
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2/22/2010 | Routine - Food | Warning Issued |
- 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./will be utilizing serve safe
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1/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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