- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Food was chilled immediately. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, lasagna.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- High Priority - License is expired and is more than 60 after expiration date. Confirmation number: 137060812 **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Shelf under steam/preparation table soiled with food debris.
- Basic - Uncovered food stored near sink exposed to splash, food (flour) was discarded by person in charge
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, when ask employee said food was for another employee and not for a customer.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, next to mop sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food containers wrapped in plastic wrap and stack on top of the other while in cooling process.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta covered and in deep dish during the cooling process **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over soup in reach in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Above ice machine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler next to oven, ambient temperature 60 degree F
- Critical - Hand wash sink lacking proper hand drying provisions, next to preparation table .
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Repeat Violation. 03/21/12
- Observed cutting board HEAVYLY grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, all of them.
- Critical - Observed live flies in kitchen and lobby area more than 10.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ravioli, raw meatballs, salmon, calamari, tiramusi, canoli filling, cre burlee, potato, shelled eggs, beef, minestrone soup, waffle batter, cake, all between 49 to 60 degree F, at reach in cooler next to oven. Repeat Violation. 03/21/12
- Critical - Vacuum breaker mising at hose bibb, mop sink at split y conector .
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8/22/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured- by kitchen front entrance.
- Equipment or utensils not designed or constructed in a durable manner- disposable plastic container without a handle used to scoop blue cheese. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- tongs hanging from oven handle. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit- on make table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- raw chicken at 45f in upright cooler.
- Critical - Observed potentially hazardous food thawed at room temperature- chicken in dish area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- sour cream in double door upright cooler.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing- bar area wiping cloth bucket at 0 ppm. Corrected On Site.
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3/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; single door reach in cooler in far right.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.; potato skillet cooled overnight at 46f.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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; employee cutting onions. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method; potato skillet cooled overnight tightly wrapped.
- Critical - Observed handwash sink used for purposes other than handwashing; sanitizer buckets stored inside. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; shrimp at 46f, chopped ham at 47f, waffle mix at 47f in single door reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food in cook line cooler; raw shell eggs stored over various RTE foods. Corrected On Site.
- Critical - Observed shrimp and fish stored in undrained ice inside single door reach in cooler and cook line cooler. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product; bare hand contact with onions.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice); potato skillet cooled overnight at 46f.
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1/9/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink at bar area lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at the bar handsink used by food employees. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Vacuum breaker mising at hose bibb. Corrected On Site. Y-splitter removed.
- Wet mop inside mop sink not hung to dry.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed cutting board located on pizza preparation table grooved/pitted and no longer cleanable.
- Observed reach in cooler located in cook line in poor repair. No food in unit.
- Observed moderately build-up of flour debris on hood filters.
- Critical. Lack of signage properly designating bathrooms. No sign on women bathroom. Corrected On Site.
- 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 has employee training certificate but they expired on 08/26/09. Operator has 60 daye to train all employee.
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9/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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