- Critical. Observed dented/rusted cans, tomatoe puree
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, milk in RIC
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in front area
- Critical. No conspicuously located thermometer in holding unit in RIC
- Critical. Observed uncovered food in holding unit/dry storage area, open bag of sugar on shelf
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open can of soda on prep table in cook room
- Observed cutting board grooved/pitted and no longer cleanable in cook room
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, employees wasing and rinsing only
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old food stuck to clean dishware/utensils, spatula. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, no sanitizer
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Cold water not provided/shut off at employee handwash sink at back hws
- Critical. Hot water not provided/shut off at employee hand wash sink, at back hws
- Plumbing system in disrepair hws in back not operating buffet area
- Critical. Hand wash sink lacking proper hand drying provisions, by buffet area
- Critical. Handwashing cleanser lacking at handwashing lavatory by buffet area
- Observed wall soiled with accumulated food debris in cook room
- Lights missing the proper shield, sleeve coatings or covers in cook room
- Wet mop not hung to dry.
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09/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- In use food dispensing utensils properly stored
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham, salami , turkey ,cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, ground beef
- Critical. Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Wet mop not hung to dry.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. No conspicuously located thermometer in holding unit. thermometer broken
- Observed ripped/worn tin foil used as shelf cover.
- Food-contact surface not smooth and easily cleanable.wooden spoons
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by kitchen & both bathrooms
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen handsink
- Observed open dumpster lid.
- No suitable facilities provided to store employee clothing and other possessions.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced lunch meats, cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, beef
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3-comp sink
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage. plastic thank-you bags
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on tracks in the reach-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed leaking pipe at plumbing fixture. handsink by back kitchen
- Critical. Handwash sink not accessible for employee use at all times.back kitchen -radio in sink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. back kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. back kitchen
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- No copy of latest inspection report.
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, salami, cheese Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. sugar Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by kitchen Repeat Violation.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Call Back - Complied |
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