- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- table that steamer sets on
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Wall soiled with accumulated green debris in dishwashing area. and pipes of dish machine dusty
- High Priority - Raw animal food stored over ready-to-eat food.- raw bacon over pasteurized liquid egg **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - All Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food container cracked/chipped.
- Basic - Soil residue build-up on nonfood-contact surface./ 2 bin prep sink
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ deli ham 51°f, shredded cheese 46°f, spinach 46°f, diced tomatoes 45°f, product put in cooler 2 hrs ago, manager rapid chilled on ice bath, cooler ambient 45°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ melted butter 120°f, reheated to 173°f **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food./ pump bottle of sanitizer with squeeze bottles of oil **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Reach-in cooler 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. / ambient temp 45°f, manager called in- house maintenance to come check it
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Walk in cooler found at 60° maintenance on site. this unit is not to be used till maintaing 41° or below **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Found at 60°. At 8:50am Manager states she checked it at 6 am and at 40° called maintenance when she noticed the temperature was rising. Recommend removing product from walk in cooler to rapid chill to 41° **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter, cottage cheese and cut melon cold held at greater than 41 degrees Fahrenheit on cold buffet line. Recommend rapid chill. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Breakfast burritto 130° precooked sausage 127° h.h on buffet recommend reheating to 165° **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs and then handling foil manager had employee remove gloves and wash hands **Corrected On-Site** **Warning**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
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8/7/2013 | Routine - Food | Warning Issued |
- Basic - Duct tape used to repair nonfood-contact surface. Door handle on reach in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - 2 badly Dented cans of tuna. See stop sale. 8.5 lbs
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed moderate buildup of slime on soda dispensing nozzles.
- Critical - Observed raw beef over bacon in RIF. Corrected On Site. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Observed raw animal food stored over ready-to-eat food./raw whole shell eggs over liquid ready to eat foods Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./cooked vegetables recommended rapid reheat to 165 degrees f/temp at end of inspection 165 degrees f Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable or easily cleanable storage room
- Observed build-up of food debris,on shelving under prep table
- Critical - Observed interior of hot box moderately soiled with accumulation of food residue.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment./and floor underneath
- Observed single-service items stored on floor./to go containers front cooks l9ne Corrected On Site.
- Critical - bowl dropped on floor and placed back on the egg cart without being washed rinsed or sanitized/ brought to management attention was replaced Corrected On Site.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable./walk in cooler floor
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./sugar Corrected On Site.
- Observed grease accumulated on kitchen floor and floor not smooth or easily cleanable behind soup kettle by grease trap
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./pancake mix cooks line a recommended rapid chill Corrected On Site.
- Observed residue/dust build-up on wire shelving by ice machine
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. recommended to keep reheating Corrected On Site.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food./raw beef over rte in tall freezers Corrected On Site.
- Critical. Observed food stored on floor./raw chicken walk in cooler Corrected On Site.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./on sandwich line Corrected On Site.
- Observed cutting board moderately grooved/pitted and no longer cleanable./portable cutting board
- Observed moderate build-up of grease on panni press
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./not inverted cooks line Corrected On Site.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken in a pan on the soup kettle table is at 72 degrees fahrenheit
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked chicken on the hot hold line at 125 degrees fahrenheit Corrected On Site.
- Critical. Displayed food not properly protected from contamination. salad toppings on the buffet line are not protected from possible contamination Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.the shelves in the front line reach in cooler are rusted
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.the front line reach in cooler bottom is soiled
- Critical. Handwash sink not accessible for employee use at all times.cook line handwash sink Corrected On Site.
- Observed grease accumulated on kitchen floor.on and around the in line grease trap in the kitchen
- No suitable facilities provided to store employee clothing and other possessions.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.phf wrapped with no air exchange Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.only 140 +/- thermo strip did not change must manually sanitize wash ware until proper sanitize temp 180 f is reached
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.mild build up on the bottom of the front line reach in cooler
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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