- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Observed electrical wiring in disrepair. For reporting purposes only.hood filters stored incorrectly **Corrected On-Site**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Intermediate - No soap provided at handwash sink.kitchen
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- mobile food dispensing vehicle not reporting to commissary as required and not returning our phone calls.
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6/20/2012 | Routine - Food | Warning Issued |
- Observed unnecessary items on the premise.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No 10BC portable extinguisher on mobile food dispensing vehicle. For reporting purposes only.
- 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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6/7/2011 | Routine - Food | Warning Issued |
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Filter-equipped exhaust systems shall not be operated with filters removed.
- 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.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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5/19/2011 | Routine - Food | Warning Issued |
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- 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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3/14/2011 | Routine - Food | Warning Issued |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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