- Intermediate - Observed: Accumulation of encrusted food debris on/around mixer head. Priority: Intermediate
- Basic - Observed: Build-up of grease/dust/debris on hood filters. Priority: Basic
- Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. (Wrapped silverware stored on tables with food contact surface not protected). **Repeat Violation** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on rack for clean dishes in the dish area). **Corrected On-Site** Priority: Basic
- Basic - Observed: Food storage container/container lid cracked or broken. (Cracked pans and lids) **Repeat Violation** Priority: Basic
- Basic - Observed: Garbage on the ground and/or pad around dumpster. **Repeat Violation** Priority: Basic
- Basic - Observed: Grease on the ground and/or pad around grease receptacle. Priority: Basic
- Basic - Observed: Grease receptacle not on proper pad/nonabsorbent surface. Priority: Basic
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. (Reach-in cooler fan covers soiled). Priority: Intermediate
- Basic - Observed: Old food stuck to clean dishware/utensils. **Repeat Violation** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: curry chicken salad 52°f, sliced turkey 54°f, diced ham 47°f. Corrective action taken by manager: items discarded). Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from each other in holding unit. (Raw shell eggs stored behind commercially processed liquid eggs on cold table). **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Vegetable chopper/dicer/shredder/peeler soiled with old food debris. (Lettuce chopper soiled). Priority: Intermediate
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor. **Repeat Violation** Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. (Containers of fritter mix under prep table in kitchen not labeled) **Corrected On-Site** Priority: Basic
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. (Wrapped silverware stored with food contact surface not protected)
- Basic - Food storage container/container lid cracked or broken. (Cracked lids) **Repeat Violation**
- Basic - Food stored in holding unit not covered. (Corned beef hash in reach-in cooler on end of cook line not covered. Shelf above corned beef hash soiled)
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. (No sign at sink next to dish area)
- Basic - Old food stuck to clean dishware/utensils. (On pans and lids) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Live, small flying insects in food storage area. (In ice machine area of kitchen)
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Bin in server drink station) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Area around soda nozzles soiled)
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Milk in reach-in cooler on cook line and reach-in cooler on server line not marked when opened)
- Intermediate - Reach-in cooler shelves soiled with food debris. (Unit at end of cook line)
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front server area
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7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Dry storage area
- Basic - Equipment in poor repair. Reach-in cooler at 57°
- Basic - Floor soiled/has accumulation of debris. Throughout facility
- Basic - Food storage container/container lid cracked or broken. Cracked lids. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored in dirty water.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach-in cooler by grill
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Reach-in cooler foil dirty.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front server area
- Basic - Stored food not covered in walk-in cooler. Pot pie mix.
- Basic - Ventilation system inadequate as evidenced by condensation leaking from vents
- Basic - Wall in disrepair. Dry storage area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three compartament sink area.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On counter top...waffle batter 52°, ham 51°, in reach in cooler..turkey 62°, sausage 58°, cheese 58°, ,**Repeat Violation** **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs in walk-in cooler over ready to eat foods.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dirty knife stored on clean rack
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cold water shut off due to leaking pipe.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Grill area
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7/24/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates at dish area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack and jacket in back with whisk. Plugs on plates by expressio machine.
- Basic - Food storage container/container lid cracked or broken. Cracked lids. **Corrected On-Site** **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Under rear hand wash sink.
- Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At coffee machine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked cheese on make table 54°. Shredded 48°. Melon at 54° melon split into smaller pans. Cheese lowered stacked quantity. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in far hand wash sink. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some expirations. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not dated. **Corrected On-Site**
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6/12/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop for machine stored in blue bin soiled with black debris. Cleaned both items. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk canola oil at cook line. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Server area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of tall one door cooler next to fryer, end of cook line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Given plan, explained procedure. Manager was filling out form during this inspection. Time was marked on food product.
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Multiple coolers at cook line.
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop for machine stored in blue bin soiled with black debris. Cleaned both items. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage in cooler at cook line. Corrective action - removed.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food storage container/container lid cracked or broken. Hallway.
- Basic - Single-service articles not stored inverted or protected from contamination. Trays on storage rack next to ice machine. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Bulk canola oil at cook line. **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses, turkey, milk 46-47?F, all in make table reach in cooler at entrance to kitchen. Corrective action - put all items on time control until 11am, then discarding. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over liquid eggs, walk in cooler.
- Intermediate - Accumulation of black substance on/around soda dispensing nozzles. Fountain in server area.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Multiple time/temperature control for safety foods at 46-47?F in cooler at entrance to kitchen. Unit is bent, doors will not close causing cold holding issue. Technician scheduled for cooler replacement tomorrow. Corrective action - put all items on time control until 11am at which time they will be discarded.
- Intermediate - Employee used handwash sink as a dump sink. Server area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of tall one door cooler next to fryer, end of cook line.
- Intermediate - Manager lacking proof of food manager certification. Matt.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Given plan, explained procedure.
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1/15/2013 | Routine - Food | Warning Issued |
- Critical - Observed beverage system ice bin has mold-like buildup. Repeat.
- Critical - Observed bulk sugar not labeled. Rear prep area. Repeat.
- Observed cutting boards are grooved and no longer easily cleanable. Repeat.
- Critical - Observed cutting boards have old food buildup in the grooves. Repeat.
- Critical - Observed date marking not provided for ready to eat potentially hazardous food open and held more than 24 hours. Reachin Cooler: milk, walkin cooler: ham, cottage cheese, sour cream.
- Critical - Observed dish wash machine has heavy lime-like buildup.
- Observed dumpster lid is open.
- Critical - Observed employee drinks on prep tables throughout kitchen.
- Critical - Observed employee failed to wash hands before putting on gloves.
- Critical - Observed employee improperly wash hands. About 12 seconds COS.
- Critical - Observed mixer has old food buildup.
- Observed old food stuck on dishes that have been cleaned. Repeat.
- Critical - Observed potentially hazardous ready to eat food being cold held not being maintained at 41 degrees F. or below. Reachin Cooler: chicken salads 50 degrees F and 51 degrees F. Server Line: cut melons 46 degrees F.
- Critical - Observed roach spray in the establishment. Can soups for home use only.
- Observed sanitize wiping cloth solution not being maintained at the minimum level of 200 ppm for quat. sanitizer.
- Observed scoops in dipper stored in 90 degrees F water. Not enough velocity to carry away old food particles. Server Line: observed measuring cups/spoons stored in sanitized water. Rear prep area.
- Observed wet wiping cloth not stored in a sanitized solution between uses. Cookline.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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