- Basic - Food debris accumulated under coffee station along wall.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler and 4 door cooler at cook line.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Across from flip top cooler at cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yoghurt 48°F, for less than 2 hours, added ice and cooled to 41°F, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken uncovered next to uncovered beef patties in cold holding drawers under grill.
- 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At entrance to kitchen. Maintenance had turned the water off and turned it back on.**Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At entrance to kitchen. Maintenance turned hot water on **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At Bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At Bar.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Uncovered food stored near sink exposed to splash. Cut Lemons in wait area.
- 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 lettuce for Tacos.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink not accessible for employee use at all times.Obstructed by garbage can and suitcase.
- Intermediate - No soap provided at handwash sink in dish washing area.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Placing cooked chicken in container. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Dish washer did not wash hands when switching handling dirty dishes to sanitized dishes coming out of the dish washer.
- Observed employee with no hair restraint.In prep area.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. At Buffet all deli meats cheese, Butter,Melon and yoghurt, over 52?F, voluntary discarded after 2 hours.Filled out proper form TPHC. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Cleaning dishes found nuts and ice inside sink.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw beef over raw fish. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken next to raw beef, not in their original container. In walk in cooler and reach in cooler at cook line
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. milk /juice storage reach in cooler. Corrected On Site. enginering corrected problem, recheck shows ambient air temperature at 38 degrees.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour bin.
- Observed equipment in poor repair. rusted shelving at salad prep cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 47 and 48 degrees at reach in cooler. Corrected On Site. voluntarily discarded.
- Observed soda gun holster with accumulated slime/debris. bar
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. by ice machine .
- Critical - Hand wash sink lacking proper hand drying provisions. by 3 compartment sink in rear dishwashing area.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by piles of dirty dishwares. by 3 compartment sink in rear.
- Critical - No conspicuously located thermometer in holding unit. pantry prep cooler.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at VICTORY cooler near fryers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. milk and juice storage cooler in server's station .
- Observed clean equipment stored on floor. by 3 compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher failed to wash hand from handling dirty dishes to handling clean dishes. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area.
- Observed nonfood-contact equipment in poor repair, rusted shelving by 3 compartment sink.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with utensils. glasses stored on top of clean utensils in rear dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese at 49 degrees in expeditors station. Corrected On Site. voluntarily discarded .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 52 degrees in ice bath. Corrected On Site. ice to food level. FOOD MUST BE DISCARDED WITHIN 4 HOURS OF LEAVING TEMPERATURE CONTROL.
- Critical - Observed toxic item stored by food. sanitizer tablets stored in food storage shelving . Corrected On Site.
- Critical - Observed toxic item stored by utensils. glass cleaner and chemicals stored with clean utensils .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. premade sandwich at 112 degrees and cooked pasta at 124 degrees at hot box. Corrected On Site. increase heat. FOODS MUST BE DISCARDED WITHIN 4 HOURS OF LEAVING TEMPERATURE CONTROL .
- Waste line missing at soda gun holster. bar.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling bread with bare hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce 50 degrees at front line area. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over veggies at walkin cooler.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. HOBART cooler in rear prep area.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler. cutting board at cookline .
- Critical. Violation: 35A-07-1 Observed small flying insects in bar area.
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken ,cheese and grilled veggies at 50 degrees at cookline cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt at 49 degrees at front line. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. Corrected On Site. All potentially hazardous food removed from cooler. May not store potentially hazardous food in this cooler until such time as it has been repaired and is able to maintain foods at 41 degrees or below at all times.
- Observed reach-in cooler gasket torn/in disrepair. HOBART cooler in rear prep area.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. cutting board at cookline .
- Observed clean utensils/equipment stored stored with dirty utensils . dirty plates on top of clean ones. Corrected On Site.
- Critical. Observed small flying insects in bar area.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 11/29/10.
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9/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over cooked sausage at walkin cooler. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar container
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at bar dishwashing machine .
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at VICTORY cooler in dessert prep area.
- Observed single-service articles stored without protection from contamination. unwrapped straws at bar top
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bread crumb container . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 68 degrees at cookline under no temperature control. yogurt at 53 degrees in iced container by front line. Corrected On Site. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked tomatoes at 98 degrees on steam table at cookline . Corrected On Site.
- Critical. Observed food stored on floor. sauce at walkin freezer . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sorbet at reachin freezer and gelato at walkin freezer . 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.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while cutting celery, while slicing strawberries, while handling toast, while handling cheese. Repeat Violation.
- Critical. Observed an open beverage container on top of dishwashing machine . Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Hot water not provided/shut off at employee hand wash sink. at 3 compartment sink, at handwash sink near 3 compartment sink, at handwash sink in dessert prep area, at prep sink in prep area, at handwash sinks at cookline ,at prep sink at cookline, at bar sinks.
- Observed leaking pipe at plumbing fixture. at handwash sink by 3 compartment sink.
- Critical. Handwash sink not accessible for employee use at all times. obstructed by silverware in dishwashing area. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dump sink at handwash sink by cookline , egg shells and straw inside. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. used to store silverware at dishwashing area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. dishwashing area. Corrected On Site.
- Critical. No current boiler certification provided/available. for fl125016, fl125012, fl19252. For reporting purposes only.
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10/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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