- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Make table cooler on frontline, turkey 46°f, cut lettuce 68°f. Products were to in the process of preparation or cooling. Operator was asked to place products under ice for rapid cooling.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. All of the following were in the kitchen reach in cooler: Sour cream in container had black mold-like substance in the product. White cheese slices were dated nov. 20, Swiss cheese was labeled oct. 30, roast beef butt was not in wholesome sound condition also was not dated labled. operator discarded of all products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in the back of the kitchen.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit. At frontline. **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Off by approximately 20°f.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In men's restroom.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in kitchen.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food handler touch a sub with bare hands. **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - CHLORINE 200PPM FOR SANITIZING WIPING CLOTH BUCKET.
- CO2 TANK NOT SECURED, COS.
- THERMOMETER 38 DEGREES IN ICE WATER, SHOULD BE 32 DEGREES - COS
- TURKEY OPENED AND HELD MORE THAN 24 HOURS, NOT DATE-MARKED.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employe failed to wash hands to break the contamination cycle, after cleaning and before placing on gloves to serve customers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. sandwich oven at the front counter
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine in bucket at the front counter
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dust residue on top of the oven where the utensil is stored
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. oven on front counter
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler by the front counter
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8/31/2010 | 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. roastbeef in the reach in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef shredded in the reach in cooler
- Critical. Observed potentially hazardous food thawed in standing water. beef in package in the prep sink Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. using brown towels in food containers Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee sucked finger then reached for single service gloves without washing his hands Corrected On Site.
- Critical. Observed unlabeled spray bottle. mislabel on chlorine bottle. states its air freshner
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee improperly washing hands. WASHED HANDS LESS THAN REQUIRED TIME AT THE HAND SINK
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN ON MAKELINE
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. FOOD STORAGE CONTAINERS ON FLOOR IN 3CS AREA
- Critical. Handwash sink not accessible for employee use at all times. SINK IN 3CS AREA USED AS STORAGE
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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