- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.walkin cooler
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.standing water in bottom of cooler
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4/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.all cold units need to have thermometer
- Basic - No handwashing sign provided at a hand sink used by food employees.bathrooms **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.raw shell eggs **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.need to cover condiments at end of salad bar
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tea pitcher **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.not consistent
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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8/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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