- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter real 66 in plastic container left on the prep table
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seasoning mix 58 x2 in metal pans. failure to add enough ice and water containers were not in contact with the ice. Corrected On Site.
- Critical. Stem type thermometer not within the intended measuring range of use. 50-550F cannot be used for cold food temperatures and 0-220 F is in-op
- Critical. Thermometers not calibrated according to manufacturer's specifications.0-220f thermometer was off by about 40 degrees f
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook thru a french fry iinto the fruer basket at the fryers.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. soda cup by the fryer station
- Critical. Observed the use of an unclean thermometer. both thermometers are soiled
- Critical. Observed encrusted, soiled material on slicer.
- Wet mop not hung to dry.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Unaware of fish cooking temperature 145 f for 15 seconds internally.
- Critical. Employees have not received training related to their assigned duties. unaware of fish cooking temperature 145 F for 15 seconds internally
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12/29/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. discard contaminated ice
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). eggs & ham in the prep reach in cooler closest to the ice machine
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in reach in cooler not dated
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. no wtitten procedures for butter in the prep area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg 47, ham 59 in prep reach in cooler adjacent to the ice machine
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mac-n-cheese 60 helld on top of the oven, PIC moved items to the walk in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler closest to the ice machine is in-op. see comment section for details
- Critical. Observed raw animal food stored over ready-to-eat food. fish raw non commercially wrapped over vegetables in the white reach in cooler in the kitchen
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scooping ice with a bowl
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. only sink in kitchen is in-op employees washing hands at 3cs
- 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 touched face multiple times and continued to handel utensils, equipment etc in kitchen
- Critical. Observed an open beverage container on a food preparation ice bin at the front counter
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top level of wire rack in the kitchen over food and equipment
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at the 3cs
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at the expo area
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. oven in hallway area of the kitchen
- Critical. Handwash sink not accessible for employee use at all times. kitchen siink is in disrepair
- Critical. Hand wash sink lacking proper hand drying provisions. front counter hand sink
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/09/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 63 degrees Fahrenheit on cook's line. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, wait station near silverware and trays.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm in wiping cloth container at wait station.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Establishment operating without a current Hotel and Restaurant license, license expired 4-1-10.(Verified that license is still delinquent at time of inspection)
- Critical. Observed expired Food Manager Certification. (Already on warning for this violation) This violation must be corrected by : 6-21-10.
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6/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chopped cooked egg in reachin cooler 50 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 80 degrees without timemarking. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, knife stored between crevices of equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ladle for red beans. Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair, lid cracked under shelf.
- Observed knife block in use to store knives.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, under fryers.
- Observed build-up of dust on hood filters.
- Critical. Hand wash sink lacking proper hand drying provisions, front area.
- Critical. Establishment operating without a current Hotel and Restaurant license, license expired 4-1-10.
- No plan review submitted and renovations done to front counter area. Submit informal drawing of changes for file to inspector by next routine inspection.
- Critical. Observed expired Food Manager Certification, for Nicola Swaby and Melica Johnson. Both expired 5-09. This violation must be corrected by : 6-21-10.
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4/21/2010 | Routine - Food | Warning Issued |
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