- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. obsereved employee handle raw shelled eggs then directly handle cheese and assemble a sandwich without removing gloves and washing hands between tasks.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. obsereved chlorine sanitizer solution in bucket on cookline at 200ppm.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes at 44F and corned beef roast at 46F. Corrected On Site. Corned beef will not be served to public. Potatoes placed in freezer for quick cooling. Walk in cooler with ambient temperature of 38F, however ice chunks observed on fan.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm after 3 cycles.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 46F, walk in cooler. Corrected On Site. Chicken will be cooked immediately.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw ground beef in same bag with smoked salmon. Corrected On Site. On 5/11 call back observed raw beef in same shelf with cheese slices.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Observed whole shell eggs on top of container with deli meats. On 5/11/11 call back observed raw beef above cooked sausages and also raw shell eggs over cooked potatoes, reach in cooler by flat grill.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board, sandwich unit. Corrected On Site. On 5/11/11 call back observed two wet wiping cloths on top of cutting board.
- 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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5/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by walk in cooler. Corrected On Site.
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees changing gloves without washing hands first.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing a sandwich wearing a loose bracelet.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw ground beef in same bag with smoked salmon. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed whole shell eggs on top of container with deli meats.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracking whole shell eggs with gloves on, and then touching clean spatula and pan handle.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board, sandwich unit. Corrected On Site.
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2/16/2011 | Routine - Food | Warning Issued |
- 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. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Employees not informed of acceptable sanitary practices. proper gloveware
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7/8/2010 | 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, soup sauces, cheeses.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in green storage containers.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. stirophom cup in green storage containers.
- Observed a nonfood-grade basting brush used in food.metal paintbrush.
- Critical. Observed unlabeled spray bottle. pink substace, must have labels.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Vacuum breaker mising at hose bibb. at oven
- No copy of latest inspection report.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Drain cover(s) missing. rear of kitchen
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed unnecessary items on the premise.
- Critical. Employees have not received training related to their assigned duties.
- 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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12/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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