- Critical. Observed dented/rusted cans. Cans of red/green peppers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 46 degrees, makeline reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 46 degrees, makeline reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature on the makeline reach in cooler 53 degrees on the interior. Establishment has other cold holding units, products relocated to other unit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook need to change gloves between handling the raw products and ready to eat foods.
- Observed reac-in cooler gasket torn/in disrepair. Double door upright stainless steel cooler at the cookline area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Inside the dishwashing machine with accumulated food debris.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of whitereach-in freezer soiled with accumulation of food residue.
- Critical. Vacuum breaker mising at hose bibb. Mop sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Handsink at the cookline area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Handsink at the dishwashing area. Corrected On Site.
- Observed food debris accumulated on kitchen floor under and behind the reach in coolers at the cookline .
- Critical. Observed unlabeled spray bottle. Chlorox bottle hanging at the dishwashing area.
- 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. Establishment provided only the training books, no certificates available.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee at the bar using her bare hand to pick the lemons and placing them on the customer's drinking glasses ]. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Cook in the kitchen using his bare hand to place cheese onto the sandwiche bread]. 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 at the bar pinned up her hair, went to placing lemons on glasses for the customers, scoope ice without first washing her hands].
- Critical. Establishment operating without a current Hotel and Restaurant license. [License verified in the office as delinquent/active].
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5/3/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb at the mop sink.
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust. [Dry storage area].
- Violation: 38-07-1 Light missing the proper shield, sleeve coatings or cover. [Broken light shield over the clean dish washing area].
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5/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Whipped spread 60 degrees at the waite area].
- Critical. Observed food stored in ice used for drinks . [Lemons in the ice machine at the waite area]. Corrected On Site.
- Critical. Observed food stored on floor. [Walk in freezer].
- Critical. Observed uncovered food in holding unit/dry storage area. [White reach in freezer ].
- Observed cutting board grooved/pitted and no longer cleanable. [Flatbread boards].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the oven].
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Soiled knives stored in the knife rack].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee filters left unprotected at the waite area].
- Critical. Vacuum breaker mising at hose bibb at the mop sink.
- Critical. Handwash sink not accessible for employee use at all times. [Sanitizing solution bucket inside the handsink ]. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. [Handsink at the cookline]. Corrected On Site.
- Observed ceiling soiled with accumulated dust. [Dry storage area].
- Light missing the proper shield, sleeve coatings or cover. [Broken light shield over the clean dish washing area].
- Light missing the proper shield, sleeve coatings or covers. [Broken light shield in the walk in cooler].
- Critical. Observed misalignment of hood suppression system nozzles above the salamandas, four burner stove . For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. [White freezer]. For reporting purposes only.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 5/2/10.
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3/2/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed accumulation of debris in three-compartment sink.
- Observed old labels stuck to food containers after cleaning.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. [Dishwashing machine 100ppm bar].
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of residue inside the soda holsters at the bar].
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Reach in cooler at the fryer area].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Associated drainboards at the dishwashing area].
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Utensils at the cookline].
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Knives in the knife rack].
- Observed clean equipment stored on floor. [Dishwashing machine trays].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Serving containers in the storage area].
- Critical. Hand wash sink lacking proper hand drying provisions. [Dishwashing area].
- Critical. Observed 1 dead roach on premises. [Above the light shield at the ice machine ].
- Observed ceiling soiled with accumulated dust. [Dishwashing area].
- Critical. Observed toxic item stored in food preparation area. [Touch Up stainless steel cleaner in the prep sink].
- Observed unnecessary items on the premise. [Storage area].
- Critical. Observed misalignment of hood suppression system nozzles. [Fryers]. For reporting purposes only.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
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