| Inspection Date |
Inspection Type |
Action Status |
Description |
Comments |
| 2018-08-24 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Dusty hood filters in front cooking/prep area. Clean and maintain." |
| 2018-08-24 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2018-08-24 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Blown light underneath ventilation hood. Replace." |
| 2018-02-15 |
ROUTINE |
Not Abated |
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing.Irreversible registering temperature indicator is missing or not readily accessible." |
"Provide heat sensitive test strips or a maximum registering thermometer to assure that high temperature dish machine is sanitizing." |
| 2018-02-15 |
ROUTINE |
Not Abated |
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizingAfter being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or |
"Provide 200-300 ppm of QAT in approx. 75F water- now greater than 400ppm." |
| 2018-02-14 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2017-08-21 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"1. Blown light underneath hood in rear kitchen. Replace.2. Reach-in-refrigerator not maintaining TCS foods at proper temperature during storage. Discontinue use until serviced. (cos)" |
| 2017-08-18 |
ROUTINE |
Abated On-Site |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"(Corrected On-Site) 1. Gravy 51F, cooked vegetables 51F, Buttered noodles 54F in reach-in-refrigerator in rear kitchen. To limit the growth of pathogens that cause foodborne illness, cold Time/temperature Controlled for Safety Foods shall be maintained a |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"Observed a drinking glass in handsink in front kitchen. Handsink shall ONLY be used for handwashing." |
| 2017-08-18 |
ROUTINE |
Not Abated |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"1. Gravy 51F, cooked vegetables 51F, Buttered noodles 54F in reach-in-refrigerator in rear kitchen. To limit the growth of pathogens that cause foodborne illness, cold Time/temperature Controlled for Safety Foods shall be maintained at 41F and below. Per |
| 2017-08-18 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holdingTCS foods were being held at temperatures >41° F." |
"(Corrected On-Site) Gravy 51F, cooked vegetables 51F, Buttered noodles 54F in reach-in-refrigerator in rear kitchen. To limit the growth of pathogens that cause foodborne illness, cold Time/temperature Controlled for Safety Foods shall be maintained at 4 |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing.Irreversible registering temperature indicator is missing or not readily accessible." |
"No irreversible measuring indicator available. Provide for use with high temperature dishmachine." |
| 2017-08-18 |
ROUTINE |
Abated On-Site |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"(Corrected On-Site) Observed a drinking glass in handsink in front kitchen. Handsink shall ONLY be used for handwashing." |
| 2017-08-18 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facilityRefrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked." |
"(Corrected On-Site) Opened lunchmeat and boiled eggs were not datemarked and sliced tomatoes were past discard date in reach-in-cooler in front kitchen area. Person in charge voluntarily discarded." |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"1. Blown light underneath hood in rear kitchen. Replace.2. Reach-in-refrigerator not maintaining TCS foods at proper temperature during storage. Discontinue use until serviced." |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holdingTCS foods were being held at temperatures >41° F." |
"Gravy 51F, cooked vegetables 51F, Buttered noodles 54F in reach-in-refrigerator in rear kitchen. To limit the growth of pathogens that cause foodborne illness, cold Time/temperature Controlled for Safety Foods shall be maintained at 41F and below. Person |
| 2017-08-18 |
ROUTINE |
Abated On-Site |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"(Corrected On-Site) Gravy 51F, cooked vegetables 51F, Buttered noodles 54F in reach-in-refrigerator in rear kitchen. To limit the growth of pathogens that cause foodborne illness, cold Time/temperature Controlled for Safety Foods shall be maintained at 4 |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facilityRefrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked." |
"Opened lunchmeat and boiled eggs were not datemarked and sliced tomatoes were past discard date in reach-in-cooler in front kitchen area. Person in charge voluntarily discarded." |
| 2017-08-18 |
ROUTINE |
Not Abated |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"Gravy 51F, cooked vegetables 51F, Buttered noodles 54F in reach-in-refrigerator in rear kitchen. To limit the growth of pathogens that cause foodborne illness, cold Time/temperature Controlled for Safety Foods shall be maintained at 41F and below. Person |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-03.2(K) - Violation - In-use utensils-between-use storageIn-use utensils are improperly stored." |
"Ice scoop handle in contact with ice in ice bin. Store ice scoop in a clean dry location protected from contamination." |
| 2017-08-18 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Dusty hood filters. Clean." |
| 2017-01-31 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Observed a defective ( inoperable ) dishwasher in kitchen . Not in use. Must remove." |
| 2017-01-30 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2016-08-24 |
ROUTINE |
Abated |
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking dispositionReady-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. |
"Violation has been abated" |
| 2016-08-24 |
ROUTINE |
Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Violation has been abated" |
| 2016-08-24 |
ROUTINE |
Abated |
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices.There is no test kit available for measuring the concentration of the sanitizer." |
"Violation has been abated" |
| 2016-08-24 |
ROUTINE |
Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Violation has been abated" |
| 2016-08-24 |
ROUTINE |
Abated |
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holdingTCS foods were being held at temperatures >41° F." |
"Violation has been abated" |
| 2016-08-17 |
ROUTINE |
Not Abated |
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking dispositionReady-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. |
"Potato soup was not discarded by datemark on container. TCS foods shall be used or discarded within 7 days." |
| 2016-08-17 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holdingTCS foods were being held at temperatures >41° F." |
"(Corrected On-Site) Yogurt 51F, Potato soup 51F, Spilt Pea soup 51F noted inside of back refrigerator. PIC voluntarily discarded." |
| 2016-08-17 |
ROUTINE |
Abated On-Site |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"(Corrected On-Site) 1. Potato soup was not discarded by datemark on container. TCS foods shall be used or discarded within 7 days.2. Yogurt 51F, Potato soup 51F, Split Pea soup 51F noted inside of back refrigerator. PIC voluntarily discarded." |
| 2016-08-17 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Build up on bottom of ice scoop holder. Clean to sight and touch." |
| 2016-08-17 |
ROUTINE |
Abated On-Site |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"(Corrected On-Site) Back refrigerator was holding TCS foods above 41F. Discontinue use until serviced." |
| 2016-08-17 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Back refrigerator was holding TCS foods above 41F. Discontinue use until serviced." |
| 2016-08-17 |
ROUTINE |
Not Abated |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"1. Potato soup was not discarded by datemark on container. TCS foods shall be used or discarded within 7 days.2. Yogurt 51F, Potato soup 51F, Split Pea soup 51F noted inside of back refrigerator. PIC voluntarily discarded." |
| 2016-08-17 |
ROUTINE |
Not Abated |
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices.There is no test kit available for measuring the concentration of the sanitizer." |
"No sanitizer test kit available." |
| 2016-08-17 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking dispositionReady-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. |
"(Corrected On-Site) Potato soup was not discarded by datemark on container. TCS foods shall be used or discarded within 7 days." |
| 2016-08-17 |
ROUTINE |
Not Abated |
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holdingTCS foods were being held at temperatures >41° F." |
"Yogurt 51F, Potato soup 51F, Spilt Pea soup 51F noted inside of back refrigerator. PIC voluntarily discarded." |
| 2016-08-17 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Back refrigerator was holding TCS foods above 41F. Discontinue use until serviced. Refrigerator was looked at by maintanence staff during inspection. Monitor internal temperature of foods to ensure temperatures of 41F and below." |
| 2016-01-29 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"Observed ice inside handsink in back kitchen." |
| 2016-01-29 |
ROUTINE |
Not Abated |
"VI. Time/Temperature Controlled Safety FoodProper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public hea |
"Internal temperature of foods stored in refrigerator in back refrigerator was 46F. To limit the growth of pathogens that cause foodborne illness, maintain cold Time/Temperature Controlled for Safety foods at 41F and below." |
| 2016-01-29 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Blown light underneath hood." |
| 2016-01-29 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"1. Blown light underneath hood.2. Reach-in-cooler in back kitchen was holding TCS foods at 46F. Repair/Service. Thermometer read 40F." |
| 2016-01-29 |
ROUTINE |
Not Abated |
"3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holdingTCS foods were being held temperatures above 41F (5C). " |
"Internal temperature of foods stored in refrigerator in back refrigerator was 46F. To limit the growth of pathogens that cause foodborne illness, maintain cold Time/Temperature Controlled for Safety foods at 41F and below." |
| 2015-08-11 |
ROUTINE |
Not Abated |
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repairThe physical facilities were not maintained in good repair." |
"Repair/reseal worn floor surface in front kitchen." |
| 2015-08-11 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, sealsEquipment components were not intact, tight or properly adjusted. " |
"Worn/rusted hole inside rear of microwave. Repair/replace." |
| 2015-08-11 |
ROUTINE |
Not Abated |
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean." |
"1. Food accumulation in floor drains. Clean more regularly.2. Dust build up on vent above mechanical dishwashing machine." |
| 2015-08-11 |
ROUTINE |
Not Abated |
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean." |
"In rear of kitchen:1. Food accumulation in floor drains. Clean more regularly.2. Dust build up on vent above mechanical dishwashing machine." |
| 2015-08-11 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2014-12-12 |
ROUTINE |
Not Abated |
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizingAfter being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or |
"Concentration of sanitizer in wiping cloth bucket in front kitchen was less than required." |
| 2014-12-12 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"1. Dusty hood vents above stove in front kitchen. Clean.2. Build up on bottom surface of oven in back kitchen. Clean." |
| 2014-12-12 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2014-12-12 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Dusty hood vents above stove in front kitchen." |
| 2014-12-12 |
ROUTINE |
Not Abated |
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean." |
"Accumulation of food debris in floor drains in back kitchen. Clean regularly." |
| 2014-12-12 |
ROUTINE |
Abated On-Site |
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizingAfter being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or |
"(Corrected On-Site) Concentration of sanitizer in wiping cloth bucket in front kitchen was less than required." |
| 2014-05-29 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2014-05-29 |
ROUTINE |
Abated On-Site |
"3717-1-04.1(Y) - Violation - Temperature Measuring DevicesTemperature measuring devices are missing, not correctly placed, not readable, or of improper design." |
"(Corrected On-Site) No thermometer placed in refrigerator in front kitchen." |
| 2014-05-29 |
ROUTINE |
Not Abated |
"3717-1-04.1(Y) - Violation - Temperature Measuring DevicesTemperature measuring devices are missing, not correctly placed, not readable, or of improper design." |
"No thermometer placed in refrigerator in front kitchen." |
| 2014-05-29 |
ROUTINE |
Not Abated |
"3717-1-06.2(E) - Violation - Facilities: Handwashing signage: ProvidedA handwashing sign was not posted at all handwashing lavatories." |
"No ""Wash Hands"" signs posted at handsinks in front kitchen." |
| 2014-05-29 |
ROUTINE |
Not Abated |
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment.Equipment and/or components were not maintained in good working order." |
"Blown light bulb underneath hood in back kitchen." |
| 2013-11-21 |
ROUTINE |
Abated On-Site |
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking dispositionReady-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temper |
"(Corrected On-Site) Observed lunchmeat with no datemarking/exceeded discard date in GE cooler at the ""front of the house"". To prevent possible foodborne illness, refrigerated, ready to eat TCS foods opened should be marked with discard date and discard |
| 2013-11-21 |
ROUTINE |
Not Abated |
"VIII. Date Marking/Time as a Public Health ControlReady to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food i |
"Observed lunchmeat with no datemarking/exceeded discard date in GE cooler at the ""front of the house"". To prevent possible foodborne illness, refrigerated, ready to eat TCS foods opened should be marked with discard date and discarded by discard date. |
| 2013-11-21 |
ROUTINE |
Not Abated |
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking dispositionReady-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temper |
"Observed lunchmeat with no datemarking/exceeded discard date in GE cooler at the ""front of the house"". To prevent possible foodborne illness, refrigerated, ready to eat TCS foods opened should be marked with discard date and discarded by discard date. |
| 2013-11-21 |
ROUTINE |
Abated On-Site |
"VIII. Date Marking/Time as a Public Health ControlReady to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food i |
"(Corrected On-Site) Observed lunchmeat with no datemarking/exceeded discard date in GE cooler at the ""front of the house"". To prevent possible foodborne illness, refrigerated, ready to eat TCS foods opened should be marked with discard date and discard |
| 2013-05-28 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2013-05-28 |
ROUTINE |
CLOS-NO - No Violations Found |
|
|
| 2012-11-20 |
ROUTINE |
Abated |
"3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequencyFood storage equipment is not cleaned frequently enough." |
"Violation has been abated" |
| 2012-11-20 |
ROUTINE |
Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Violation has been abated" |
| 2012-11-20 |
ROUTINE |
Abated |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"Violation has been abated" |
| 2012-11-20 |
ROUTINE |
Abated |
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning FrequencyNonfood-contact surfaces are not cleaned frequently enough." |
"Violation has been abated" |
| 2012-11-20 |
ROUTINE |
Abated |
"3717-1-06.2(E) - Violation - Facilities: Handwashing signage: ProvidedA handwashing sign was not posted at all handwashing lavatories." |
"Violation has been abated" |
| 2012-11-20 |
ROUTINE |
Abated |
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contaminationMiscellaneous sources of contamination observed." |
"Violation has been abated" |
| 2012-10-30 |
ROUTINE |
Not Abated |
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contaminationMiscellaneous sources of contamination observed." |
"Observed food and food contact surfaces around hand sink." |
| 2012-10-30 |
ROUTINE |
Not Abated |
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning FrequencyNonfood-contact surfaces are not cleaned frequently enough." |
"Observed old food on microwave ceiling." |
| 2012-10-30 |
ROUTINE |
Not Abated |
"XI. Protection from ContaminationRaw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physic |
"Observed some mold growth inside ice machine." |
| 2012-10-30 |
ROUTINE |
Not Abated |
"3717-1-06.2(E) - Violation - Facilities: Handwashing signage: ProvidedA handwashing sign was not posted at all handwashing lavatories." |
"No hand washing sign posted on hand sink in front kitchen." |
| 2012-10-30 |
ROUTINE |
Abated On-Site |
"3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequencyFood storage equipment is not cleaned frequently enough." |
"(Corrected On-Site) Ice machine had mold growth in it. Discard ice clean and sanitize machine." |
| 2012-10-30 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Container used to hold ice scoop soiled and dirty. Clean and sanitize ice scoop and container daily." |
| 2012-10-30 |
ROUTINE |
Not Abated |
"3717-1-04.5(B)(2)(e) - Violation - Utensils Cleaning frequencyFood storage equipment is not cleaned frequently enough." |
"Ice machine had mold growth in it. Discard ice clean and sanitize machine." |
| 2012-10-30 |
ROUTINE |
Abated On-Site |
"XI. Protection from ContaminationRaw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physic |
"(Corrected On-Site) Observed some mold growth inside ice machine." |
| 2012-10-30 |
ROUTINE |
Not Abated |
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposesHandwashing facility is being used for purposes other than handwashing. " |
"3 sink used as hand washing sink and for other purpose in front kitchen. Specify one sink as hand washing sink and do not use for any thing other then hand washing." |
| 2012-05-21 |
ROUTINE |
Abated |
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contaminationMiscellaneous sources of contamination observed." |
"Violation has been abated" |
| 2012-05-21 |
ROUTINE |
Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"Violation has been abated" |
| 2012-05-21 |
ROUTINE |
Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Violation has been abated" |
| 2012-05-21 |
ROUTINE |
Abated |
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contactFood-contact surfaces were dirty." |
"Violation has been abated" |
| 2012-04-19 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contactNon-food contact surfaces are dirty." |
"Water dispencer tray was soiled." |
| 2012-04-19 |
ROUTINE |
Not Abated |
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contactFood-contact surfaces were dirty." |
"Rubber tube inside ice machine was soiled with dirt. Clean ice machine throughly." |
| 2012-04-19 |
ROUTINE |
Not Abated |
"VII. Cooking, Reheating, Cooling, Hot and Cold HoldingProper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours |
"Salmon hold on temp. 79 F during preparation. Keep all potentially hazardous food on temp. or below during preparation too." |
| 2012-04-19 |
ROUTINE |
Not Abated |
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contaminationMiscellaneous sources of contamination observed." |
"Grapes was in dishwashing sink in front area. Discontinue this practice immidiatley to prevent contamination. Use food prep. sink only to wash or prep. food." |
| 2012-04-19 |
ROUTINE |
Abated On-Site |
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contaminationMiscellaneous sources of contamination observed." |
"(Corrected On-Site) Grapes was in dishwashing sink in front area. Discontinue this practice immidiatley to prevent contamination. Use food prep. sink only to wash or prep. food." |