- Unable to verify all food handlers on site. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked pork is being held out of temperature control at 71°F on a counter. Cooked beef is being held out of temperature control at 80°F on a counter. (6 penalty points)
2 occurences.
- Critical: Not all potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A floor drain is not draining. (1 penalty point)
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1/13/2016 | Routine | 70 | Advise & Educate |
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Cooked vegetable is being held at 128°F in the steam table. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Bottom shelf of reach-in cooler is dirty. (1 penalty point)
2 occurences.
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- Floor surfaces are damaged under hand sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The floor mat inside the walk-in cooler is not smooth and easily cleanable. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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1/22/2015 | Routine | 61 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Cooked chicken and cooked corn are being held between 44-45 °F in the reach in cooler. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Ceiling surface by ventilation is damaged. Floor surface under three-compartment sink is damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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4/10/2014 | Routine | 85 | |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Food sink is placed in splash zone of hand sink. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- The food sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: A hose hangs below the flood rim of the mop sink. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
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2/13/2013 | Routine | 75 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw shell eggs are stored next to ready-to-eat food in a big cooler. A raw meat package is stored above ready-to-eat food in the small cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The cheese is being held at 45°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- The No Smoking sign is not posted. (1 penalty point)
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3/31/2011 | Routine | 57 | Advise & Educate |
- Critical: Employee changed tasks and failed to handwashing before returning to work. (6 penalty points)
- Critical: Raw beef is stored on top of ready to eat foods. (6 penalty points)
- Silicone at the handwash sink is out of repair. (1 penalty point)
- Some units are unclean outside. (1 penalty point)
- Presence of wooden shelves in several kitchen areas. Also presence of absorbant surfaces. (1 penalty point)
- Floor, walls and coving areas are in disrepair. (1 penalty point)
- Some floor, wall and coving areas are unclean. Ceiling vent is unclean to sight and touch. (2 penalty points)
2 occurences.
- Presence of numerous crevices in walls, floors, and ceiling areas. Lack of coving in some areas. (1 penalty point)
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1/22/2009 | Routine | 81 | Advise & Educate |
- Food is stored unprotected from environmental sourcess of pollution. Also food is stored on the floor. (1 penalty point)
- Critical: Ready to eat foods, held over 24 hours, potentially hazardous, are not date marked. (6 penalty points)
- Raw wood is exposed in an area of the kitchen. (1 penalty point)
- CO2 tank is not restrained. (1 penalty point)
- Microwave units are unclean inside. (3 penalty points)
- Some shelves are unclean to sight and touch. (1 penalty point)
- There is not a sign/poster present in the handwashing station. (1 penalty point)
- Presence of holes in kitchen walls. (1 penalty point)
- 1. Wall areas are unclean. 2. Some floor areas are unclean. (2 penalty points)
2 occurences.
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4/30/2008 | Routine | 83 | Advise & Educate |
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