- Basic - Soil residue build-up on nonfood-contact surface. The coils to the prep reach in cooler
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 41/1/14 a renewal fee of 362.00 is due. Failure to renew the license may result in administrative actions
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under the metal grill to the prep reach in cooler
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Paper towel used as liner for food container. In contact with lettuce at the self service island. Corrective action taken. Towels removed **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. The coil to the large prep reach in cooler is impacted with soil build up, this is affecting the cooling process of the unit
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 48 in the large prep reach in cooler, the coils were soiled.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Poultry 70 left in the oven the oven was off about four hours. Corrective action taken. The poultry was placed back in the oven and the oven was started to reheat the product to 165/15 sec.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 52 at the self service buffet area. Ice was present but no water, as an ice nth would require. Corrective action taken. Water was added to the ice to make an ice bath for all the products at the self service station
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- 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. By Handwash sink
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris. Under make table
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over peppers in large Reach In Cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Storage area
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Reach In Cooler under make table
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by large Reach In Cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta sauce, deli meats in large Reach In Cooler not dated
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44 at the reach in cooler in/at front counter
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 110 sitting on the steam table as apposed to in the steam table. Beef 122 at the stove top but the stove was off. Re temp 165 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Panini press
- 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. Cold cuts multiple locations throughout the holding units
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. poultry covered tightly while cooling Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts 45, 45 f degrees standing on edge instead of layed in metal pan in the prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, milk, etc in storage reach in cooler(s)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. shredded poultry 114 f degrees double paned at the steam table. employee reheating chicken
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket Repeat Violation.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. sitting on the side of the double door reach in cooler
- Critical - Hand wash sink lacking proper hand drying provisions. closest to the double door reach in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quats
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cups on same pan with bread items on rolling rack Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. owner/operator wearing multiple rings on hands Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. sandwich press is encrusted
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 percent milk 48 f degrees on the self service island. Provided DBPR Hr form
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, etc open held 24 hrs or greater not dated in the storage reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. eggs no shell open held 24 hrs or greater not dated in the storage reach in cooler by the buffet island
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw stored over noncommercially wrapped cold cuts in the silver double door reach in cooler. Provided DBPR Hr form
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef raw noncommercially wrapped sitting on pork package Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 201 ppm bucket Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the three compartment sink
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.On speed rack above bread. Corrected On Site.
- Critical - Observed one expired food handler certification.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon over vegetables and cooked meats. Corrected On Site.
- Observed utensils stored in crevices between equipment. Spoons between steamtable and prep unit. Corrected On Site.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Hws next to reach in cooler.
- Critical - Observed raw beef opened with no date marking in reach in cooler. Corrected On Site.
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3/4/2011 | 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. Bulk meats ric open not date marked or labeled
- Critical. Working containers of food removed from original container not identified by common name. tuna in cheeses containrs not dated or labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mellon on line Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. broccoli on stove 98 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed veggie over cook rte meats ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. rte & Chicken; raw, meats rae not sealed in ri freezer all together touuching
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emplooee put on gloves not wash hands
- Observed employee with no hair restraint.
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. spoons
- Carbon dioxide/helium tanks not adequately secured.
- 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 for one emplooee
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. only one drain area available , using hws for dirty dishes must have two separated areas for three comp sink. this is a provisos on the licensing inspection as per plan review to have license
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4/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. miscellaneous deli meats & ph salads ie tuna, egg; Not date marked or labeled in ric's Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatloaf @ 55 degrees , made in morning; discarded
- Critical. Observed food stored on floor. onions & crackers Repeat Violation. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. only one drain area available , using hws for dirty dishes must have two separated areas for three comp sink. this is a provisos on the licensing inspection as per plan review to have license
- Observed single-service items stored on floor. Repeat Violation. ie; deli paper,
- Critical. Observed handwash sink used for purposes other than handwashing. using for dirty dishes @ sink
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1/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. egg , tuna, chicken; salads
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats not dated or labeled
- Critical. Required consumer advisory for raw/undercooked animal food not provided. eggs also
- Critical. Working containers of food removed from original container not identified by common name. butter in feta containrr
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, turkey tuna ric @ front Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over deli phf
- Critical. Observed food stored on floor. onions drinks
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single-service items stored on floor.
- Critical. Observed unlabeled spray bottle.@ hws
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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