- Intermediate - Manager lacking proof of food manager certification. **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired. This violation must be corrected by 07/30/2013 **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/30/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed roach activity as evidenced by approximately 45-50 live roaches found at reach in cooler and around refrigerator. Do not utilize mobile unit until call back inspection is conducted. This violation must be corrected by : 5/21/2012 .
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5/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided.
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/30/2010 | Routine - Food | Call Back - Complied |
- Mobile food dispensing vehicle has no proved of muncipal water & waste water system from their commissary. This violation must be corrected by : 06/28/10.
- 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 : 08/10/10.
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6/10/2010 | Routine - Food | Warning Issued |
- In the event of an emergency occurrence such as a fire, flood, power outage or similar event that might result in the contamination of food, or that might prevent potentially hazardous food from being held at safe temperatures, the person in charge shall immediately notify the division.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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6/10/2010 | Routine - Food | Warning Issued |
- Critical. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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