- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. At cookline upright cooler has an ambient temperature of 48 degree Advised
- Critical - Cold water not provided/shut off at employee handwash sink. At hand sink by dish area
- Critical - Hotel and Restaurant license not properly displayed. The current one
- No cleaning implements provided for trash/garbage receptacles.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On the underside of drink dispenser at wait station
- Observed build-up of mold-like substance on surface of nonfood-contact surface. In the caulking by dishmachine
- Critical - Observed buildup of slime on soda dispensing nozzles. At drink dispenser of wzit station
- Critical - Observed buildup of slime/mold like substance in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty plastic pans at dish area
- Critical - Observed dented/rusted cans. Freen beans
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff and dishwasher
- Critical - Observed food being cooled by nonapproved method. Foid cover during cooling process Rice
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up. At all gasket of holding equipments of cookline
- Observed gaskets with slimy/mold-like build-up. At reach in freezer drawers of cookline
- Observed grease accumulated under cooking equipment. Under fryers
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of microwave soiled. X2 Cookline
- Observed open dumpster lid.
- Observed open/broken grease receptacle lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pre-portion of mac/cheese has a temperature of 49 degree, skuced turkey has a temperature of 50 degree, rice has a temperature of 48 degree, cooked vegetable has a temperature of 49 degree, all products were in cookline reach in cooker/freezer combo unit Advised Corrected On Site. Move products to another unit
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Pints of cream,
- Observed residue build-up on nonfood-contact surface. Inside all dipper wells
- Observed residue build-up on nonfood-contact surface. On floor drain by dish area, prep area, under 3 comp sinks
- Observed residue build-up on nonfood-contact surface. On surface of reach in freezer drawers of cookline
- Observed residue build-up on nonfood-contact surface. On the surface of ice machine
- Plumbing system in disrepair. Hand sink at dish area missing cold water side faucet
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Gallons of milk has a date marking of 8/5
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Advised
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9/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. French toast batter, potatoes pancake mix Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. French toast batter temp at 50 degree, potatoes pancake mix temp at 51 degree ADVISED
- Critical. Observed food being cooled by nonapproved method. Foods cover during cooling process
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting gloves on
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Reach in cooler shelves rusty at cooline
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Observed gaskets with slimy/mold-like build-up. Wait serve area
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11/15/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook Corrected On Site. Gloves
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wait staff
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
- Observed employee with ineffective hair restraint. Wait staff that prepare salad & soup
- Observed equipment in poor repair. Top of microwave cracked
- Critical. Observed soil buildup inside ice bin. Soil with mold like substance
- Observed build-up of grease on nonfood-contact surface. Under cooking equipments, under flat grill, on shelves at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Can racks, bus cart
- Observed garbage/grease on the ground and/or pad around dumpster.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan cover
- 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 All expired
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [ OPEN BAGS OF CHEESE IN WALK-IN COOLER]
- Critical. Working containers of food removed from original container not identified by common name. [Bulk flour container in back kitchen ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Egg beater is 65 F. At cookline ]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cooked sausage is 120 F. On grill] Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. [In front counter pie display case]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [OBSERVED CONTAINERS OF RAW BEEF STORED NEXT TO CONTAINERS OF READY-TO-EAT FOOD/ HAM. IN COOKLINE COLD HOLDING WELLS] Repeat Violation.
- Critical. Observed food stored on floor. [Bulk oil containers ]
- Critical. Observed employee/cook with gloves on cracking raw shell eggs, then handling ready-to-eat sausage/bacon at cookline without changing new/clean gloves]
- Critical. Observed employee/cook putting new/clean gloves on without washing hands.
- Critical. Observed employees/servers unloading dirty dishes on dishwashing table then serving food to customers without washing hands.
- Critical. Observed an open beverage container on a food preparation counter at cookline
- Critical. No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets. [AT COOKLINE ] Repeat Violation.
- Observed clean cutting board stored on floor. Corrected On Site.
- Observed residue / debris accumulated on walk-in freezer floor.
- No suitable facilities provided to store employee clothing and other possessions. [OBSERVED CLOTHING STORED ON FOOD PREP TABLE IN BACK KITCHEN ]
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [Bulk sugar container at wait station]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.[at cookline cooler /drawer]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [at cookline cooler drawer]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [A female server using a drink cup to scoop ice. At wait station]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. [Observed a gap at bottom of kitchen rear door]
- Observed grease accumulated under cooking equipment.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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