- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. feta cheese wic
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potatoe & co e slaW in bar ric not dste marked
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf not date marked ric @ bar
- Critical. Observed packaged food not labeled as specified by law. white dry in containers
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Observed raw animal food stored over cooked food. eggs over dressing wic
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tile missing.
- 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
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SEE 3A VIOLATIONS AT COOLER IN BAR
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH 50, STEAK 51, POTATOE SALAD 50, STEAK 51, HAM 50 7.21.09 HAM 49, CHICKEN 49, CHEESE 49, ROASTBEEF 50 IN THE REACH IN COOLER IN THE PREP AREA AT THE BAR
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER AT BAR 50 F OR GREATER SEE COMMENT SECTION OF THIS INSPECTION REPORT
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. IN CONTAINER IN THE HAND SINK AT THE BAR BY THE SALAD PREP
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. COIL TO COOLER AT BAR HEAVY DUST
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. LADIES RESTROOM
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. USED AS STORAGE AT THE SALAD PREP AREA IN THE BAR
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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7/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/21/2009 | Routine - Food | Warning Issued |
| No report available. | 12/1/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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