- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Moldy pasta in a reach in cooler, discarded. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, turkey, cheese and eggs at 51-53°f in the cookline drawers. Corrective action taken, iced down.
- 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. Letters from the provider stating that the salmon is farm raised and pellet fed were provided. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese seating in ice at 60°f, Corrective action taken, added ice to set up proper ice bath.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over muffins in the walk in freezer. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Herbs Garden.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Employee cafeteria.
- Intermediate - Refrigerated drawers not 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 4 door REACHIN cooler in cook line ambient temperature 41° corrective action taken maintenance on premises. Informed operator not to use unit until all foods reaches proper temperature
- High Priority - Live, small flying insects in food preparation area. In bar. Bar flys.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, eggs, sausage all between 48° and 50° corrective action taken. Employee ice down all foods between 43° and 44° at end of inspection.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In sugar, **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewash area **Warning**
- 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. Touching hamburger buns, **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggplant Parmesan at 110f, corrective action taken reheated **Warning**
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7/3/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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3/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on line **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Chef **Warning**
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In cole slaw **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage **Warning**
- Basic - Water leaking from faucet/faucet handle. Line sink **Repeat Violation** **Warning**
- High Priority - Container of medicine improperly stored. Prescription medicine by single service items over prep table **Corrected On-Site** **Warning**
- 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. Cutting peppers w/o gloves **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter/milk/cream at 46-51f for 2 hours, corrective action taken, moved to other unit **Repeat Violation** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- 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. Delfield reachin cooler at 51f. Do not use until capable of 41f **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
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1/4/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE DRAWER REACHIN, DO NOT USE FOR PH FOOD UNTIL CAPABLE OF 41F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm CHLORINE BAR GLASSWASHER, DO NOT USE UNTIL CAPABLE Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOUR
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOUCHING TOAST Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. SEVERAL
- Observed leaking pipe at plumbing fixture. FAUCET LEAKING LINE SINK
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM, EGGS, CHEESES AT 50-52 FOR 1.5 hrs, relocated
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE AT 116F, Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm Corrected On Site.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BAR Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Oppm chlorine bar warewash, DO NOT USE UNTIL CAPABLE Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BREAD BY LINE HWS, Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. OVER SALAD STATION and DISHROOM
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. WASH, SANITIZE, RINSE at 3 COMPARTMENT SINK , Corrected On Site.
- Critical - Observed food stored on floor. ICE CREAM IN WALKIN FREEZER Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. DUMPING ICE, Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER SALAD Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ CHLORINE IN BUCKET Corrected On Site.
- Critical - Observed toxic item stored by food. BUTANE BY RADINS and CRUTONS Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES AT BAR Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.POTATOS AT 102F, Corrected On Site. MOVED TO BURNER
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE ALTERNATIVE SANITIZATION UNTIL CAPABLE Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BAR
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm chlorine BAR WAREWASH, EMPTY Corrected On Site.
- Equipment and utensils not properly air-dried. METAL PANS
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING ONIONS
- Observed employee with no hair restraint. CHEF Repeat Violation.
- Critical - Observed food stored on floor. FISH IN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing. SCRUBBER IN WAREWASH HWS Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. REAR DOOR
- Observed utensils stored in crevices between equipment. KNIVES AT BAR Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUSAGE AT 108F HOT HELD, Corrected On Site.REHWATED TO 165F
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BREAD BY HWS Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. REAR HWS Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUAT
- 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. COOK HANDLING HAM Corrected On Site.
- Observed employee with no hair restraint. SEVERAL PREP
- Critical - Observed food stored on floor. ICE CREAM IN WALKIN FREEZER
- Critical - Observed food stored on floor. SUGAR IN DRY STORAGE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE AT 75F Corrected On Site. THREW OUT
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Plumbing system in disrepair. 3 COMPARTMENT SINK FAUCET LEAKING
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. CORN FLAKES DRY STORAGE Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. CREAM BRULEE IN DESERT COOLER
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE ALTERNATIVE SANITIZATION METHOD UNTIL REPAURED
- Critical. Observed interior of microwave soiled. COOKSLINE
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-22-1 Observed insect control device installed over food preparation area.SLICER
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6/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN CHICKEN SALAD
- Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE, OIL
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 reachins
- Food-contact surface not smooth and easily cleanable. CLOTH USED AS LETTUCE COVERING
- Observed insect control device installed over food preparation area.SLICER
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.CLOTH USED AS SHELF LINER
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.0 ppm
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination.BAR STRAWS
- Observed leaking pipe at plumbing fixture.
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6/23/2010 | Routine - Food | Warning Issued |
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. EMPLOYEE CAFETERIA
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.SALAD
- Critical. Handwash sink not accessible for employee use at all times.BY PREP AREA, FLOUR BAG & BOX
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. BAG OF SUGAR IN BAKERY
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. SUGAR
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR
- Critical. No handwashing sign, soap & paper towel provided at a handsink used by food employees. OUTSIDE BAR
- Critical. Hand wash sink lacking proper hand drying provisions. BAR
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/4/2008 | Routine - Food | Warning Issued |
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