- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. not properly installed
- Critical - Establishment operating without a current Hotel and Restaurant license. new owner
- Critical - Establishment operating without a current Hotel and Restaurant license. new owners
- Critical - No professional hygiene and/or foodborne illness training provided. 60 days to obtain
- 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 - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed dented/rusted cans.
- Observed unnecessary items on the premise.
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Unlabeled toxic container does not bear the manufacturer's label.
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7/28/2011 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Equipment and utensils not properly air-dried. wet nesting
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed dead roaches on premises. 2 dead by microwave
- Critical - Observed employee improperly washing hands. less than 10
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. chicken
- Observed gaskets/seals on cold holding unit in poor repair. reach in
- Observed gaskets/seals on cold holding unit in poor repair.ric
- Critical - Observed interior of microwave soiled. outside also sticky and greasy
- Observed personal care item stored with food. hairspray Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. chicken
- Critical - Outer openings not protected with self-closing doors. rear exit
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stem type thermometer not within the intended measuring range of use.
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5/12/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
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3/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. must obtain to 50ppm minimum
- 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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12/17/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. must obtain to 50ppm minimum
- 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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12/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. must obtain to 50ppm minimum
- 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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10/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. beef and chicken
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. pork 48
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef over rte lettuce
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. finish by sanitizing
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed soiled wet wiping cloth in use with fresh solution.
- Observed build-up of grease on nonfood-contact surface. hood
- Observed utensils stored in crevices between equipment.
- Observed take-home food container refilled with potentially hazardous food. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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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10/28/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical. Outer openings not protected with self-closing doors. reattach back door
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided. fax list 2393444995
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. unsure of correct ownership
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. 60 days to obtain
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12/14/2009 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. unsure of correct ownership
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. 60 days to obtain
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- 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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12/8/2009 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical. No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed toilet functioning improperly.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Observed toxic item improperly stored. no storage in food prep area
- Critical. Observed incorrect information on Hotel and Restaurant license. unsure of correct ownership
- Critical. No Certified Food Manager for establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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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11/28/2009 | Food-Licensing Inspection | Warning Issued |
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