- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.
- Garbage in receptacles not protected from insects . dumpster lid broken.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. fish and lamb over open stock and cut onions in walkin cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline,81 degrees. Corrected On Site.
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over fish in walkin cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelf at cookline .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pasta at 73 degrees, potatos at 81and sauce at 84 in steam table, just turned on, at cookline. PIC heated in oven. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, cooked meats, sauces and phfoods in walkin cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit . phfoods in steam table at 73 to 84 degrees, steamtable not hot. PIC put in oven. PROVIDED REHEATING GUIDELINES AND REVIEWED WITH PIC Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical - Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to EMPLOYEES during all hours of operation.
- Critical - Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to EMPLOYEES during all hours of operation.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical - Ice shall be held in a way that protects it from contamination until dispensed.
- Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. bag of onions Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at cookline Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed food debris accumulated on kitchen floor. storeroom floor
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200+ Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, RTE, cooked meats and numerous items in reachin and walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. greek lasagna over 24 hours Corrected On Site. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooled while tighty covered. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach box on line, food stop saled and operator will keep new food in walkin cooler or tall line reachin Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walkin cooler .
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. fish above RTE in reachin cookline
- Observed a nonfood-grade basting brush used in food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm
- Critical. Observed soiled reach-in cooler gaskets. end of cookline Repeat Violation.
- Critical. Observed toxic item stored by utensils. above 3 comp sink
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/9/2010.
- 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 This violation must be corrected by : 8/9/2010.
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6/7/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Food-contact surface not smooth and easily cleanable. observed reachin cooler on cookline with bottom loose.
- Critical. Observed soiled reach-in cooler gaskets. on end of cookline and at prep station.
- Critical. Vacuum breaker mising at hose bibb. observed 2 inside kitchen
- Critical. Outer openings not protected with self-closing doors. observed back door.
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3/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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