- Basic - Build-up of food debris on nonfood-contact surface. On shelves in preparation area and on food storage containers located in pastry area.
- Basic - Ceiling tile in disrepair. Water damage on ceiling tile located in dish room.
- Basic - Equipment in poor repair. Ice buildup under fish cooler fan causing water on floor.
- Basic - Fan cover in walk-in cooker has accumulation of dust/debris. In kitchen walk in cooler and receiving produce cooler.
- Basic - Floor area(s) covered with heavy standing water. At dish machine area.
- Basic - Food stored in cabinet not covered. Uncovered baking soda. In cook line. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Final rinse temperature gauge is in poor repair. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Coming from under dish machine.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At sandwich preparation cooler.
- Basic - Unwashed vegetables stored with ready-to-eat food. In receiving cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. In kitchen walk in cooler.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food. At preparation area and cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored over ready eat meatballs. At cook line. **Corrected On-Site** **Repeat Violation**
- High Priority - Self-service bagels grits ,and oatmeal lacking adequate sneezeguards or other proper protection from contamination. At buffet line. **Repeat Violation**
- Intermediate - Clam tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. At pastry kitchen and preparation kitchen. **Corrected On-Site** **Repeat Violation**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Noted clean food containers in bin, FCS not covered
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Chef bag on shelf with SS foil pans **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. No movement on gauges points at 60 F
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.grilldrawer thermometer broken **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen nd buffet area provided with disposable towels.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler with cheese **Corrected On-Site**
- Basic - Reuse of single-service articles. Single use food containers being used for food storage **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.SS forks and knives not inverted **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Main kitchen walk in cooler, butcher area. Please check all coolers for adequate light. Replace bulb in reach in cooler
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel under egg pan **Corrected On-Site**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Noted 2 sandwiches marked for sale by EOB monday ." Sell by 4/22" **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. And upstairs bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwiches held at market measuring 53F , butter 56F sandwiches replaced butter replaced. Chicken 43-44F, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Noted uncooked pork sausage over liquid egg **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish in butcher walk in cooler **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard to right of main area not set at proper level to protect displayed foods
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Grill drawers , REACH IN COOLER left side pantry, merchandising cooler in market
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Pantry HWS blocked **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Main floor bar using designated hand sink as a dump sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By right side kitchen **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Chlorinator/water softener container lid does not properly fit on body, exposing the water supply to contamination.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Noted 3 lexan bins on floor by storage rack **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to food. Open coffee cup beverage in wait station **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Dust build up on fan in pantry **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Noted cooler down, pizza toppings and sauce 50f **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Noted ice discarded in sink
- 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. Cooler by right side cookline 50F
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Dishwash area - paint peeling on ceiling tiles. Cookline: pant peeling off wall
- Basic - Floor area(s) covered with standing water. Storage area - under mixer and table
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Wall finish inside fish cooler
- Basic - Light not functioning. Hood
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cracked light covers - near dishwash area
- High Priority - Vacuum breaker missing at hose bibb. Dishwash area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified as being raw - breakfast menu and room service menu
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site** CB: corrected on site
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3/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Dishwash area - paint peeling on ceiling tiles. Cookline: pant peeling off wall
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. AC vents and water filter by cookline steamer, ceiling near dishwash area
- Basic - Equipment in poor repair. Interior of microwave rusted - server station **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Storage area - under mixer and table
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Wall finish inside fish cooler
- Basic - Light not functioning. Hood
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cracked light covers - near dishwash area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler drawers **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Residue on slicer blades **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. WIC **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Inside storage drawers, cookline cupboard
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken broth, soup, Alfredo - made 3/26 at 47?, 52? and 57?, prime rib 46? in the center **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato 46-47? WIC (COS) Cookline cooler drawers: raw beef and raw shrimp 44? (COS), cheese slices 47? (below make table - cookline), prep area make table: blue cheese 52?, mozzarella 47?, buffet RIC: yoghurt 45? (COS), Snack bar: butter pats 47? (COS), cream cheese 50? (COS), macaroni 46?, milk 47? (display coolers at 39-41? - possible circulation issue due to improper storage practice) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish above containers of milk **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. BBQ chicken 3/19 WIC
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - chicken broth x4, Alfredo x1, soup x1 **Corrected On-Site**
- 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. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Dishwash area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Room service
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. RIC 093 **Corrected On-Site**
- 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. Veg cooler 48? in pantry, RIC in dining area 46? **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified as being raw - breakfast menu and room service menu
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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3/27/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean food containers not stored inverted. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad/dessert cooler in pantry at 48F [cheesecakes 47F] - recommend storing potentially hazardous desserts and prepared cut melon in alternative coolers. Corrected On Site. Cooler repaired - temperature dropped to 39-42F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Watercress soup [veg and crab] - 8/16 at 48F. Corrected On Site. Discarded.
- Critical - Displayed food not properly protected from contamination. No utensil provided for apples/apples not individually wrapped - breakfast buffet.
- Equipment and utensils not properly air-dried. Clean metal food containers.
- Critical - No conspicuously located thermometer in holding unit. Pantry. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Omelet station.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Cold smoked salmon - no parasite destruction records/not indicated on invoice. Consumer advisory in place. Corrected On Site. Supplier provided letter regarding freezing for parasite destruction: -35F/15hr; -4F/7 days.
- Observed floor and wall junctures coving in disrepair/not sealed - under 3 compartment sink - produce prep area.
- Observed food debris accumulated on kitchen floor. Under handsink - wait station near buffet/dining - debris, floor wet, odor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Spoons and wet wiping cloth in handsink - omelet station. Corrected On Site.
- Observed hole in ceiling. Dishwash area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 122F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffet: butter and cream cheese 60F, cut melon and yoghurt/fruit bowls 45F - 2.5 hours. Recommend using time as PHC - corrected on site - time procedure completed. Walk in coolers: pasta salad 45F, cut melon 46-47F, sausage 46F - corrected on-site - foods cooled to 38-42F. Cheesecakes 47F - recommend discarding [stored in cooler overnight - holding 48F] - discarded.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers. Produce cooler. Corrected On Site.
- Critical - Observed soil residue in ice scoop storage container - room service.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. By muffins/baked goods.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling - watercress soup. 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. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour container.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2012 | Routine - Food | Call Back - Complied |
- Butter on cookline 60F less than 4 hrs. Moved to freezer 2nd temp below 41F
- Clean plates stored not inverted in room service area
- Coffee filters stored not protected in room service area
- Critical - Dishmachine sanitizer temp below 160F Failed to turn.
- Critical - Ice tea dispenser nozzle soiled with slime buildup.
- Critical - Missing backflow device on hose bulb in dishwasher area
- Critical - One live roach by office door. This violation must be corrected by 6/11/12
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6/8/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. IN ROOM SERVICE AREA Corrected On Site.
- Observed attached equipment soiled with accumulated dust. STORE ROOM WIC FANGUARD Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. GASKITS ON UNIT #51
- Critical - Observed buildup of slime in the interior of ice machine #12 IN ROOM SERVICE AREA. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Observed floor area(s) covered with standing water IN PANTRY AREA. Corrected On Site.
- Observed gaskets/seals on # 59 cold holding unit in poor repair.
- Observed personal care item stored with food.BAG ON COOK LINE SHELF Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. MILK OPENED ON 02/29 Corrected On Site. CHEF DISCARDED
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SOUR CREAM
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AT SERVER STATION 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 BREAD WITH BARE HANDS FOR TOAST Corrected On Site. DISCARDED
- Observed single-service articles stored without protection from contamination. COFFEE FILTERS Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Broken
- Food-contact surface not smooth and easily cleanable.towel observed under pizza press. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soil on the door of ice machine #12.
- Observed equipment in poor repairice machine door broken Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.alphabet pasta, provolone cheese Corrected On Site.
- Critical - Observed soiled reach-in ice cream freezer gaskets.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.feta cheese, mozzarell a Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.ham in reach in cooler
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2011 | Routine - Food | Call Back - Complied |
- 1 04-1-1 COOLER WAS EMPTY AT CALLBACK INSPECTION STILL BEING REPAIRED.
- 11 3B-03-1. Cooked mushrooms 130F, cooked onions 120F and beef sauce 126F on cooks line steam table.
- 12 1B-16-1 Cooked mushrooms 130 F and cooked onions 120F more than 4 hrs per Chef.
- 16 23-07-1
- 17 22-24-1
- 19 35A-07-1
- 20 37-03-1
- 28 03D-06-1 Callback inspection: chili 48 F and 49 F cooling overnight in walk in cooler.
- 31 36-11-1
- 9 04-01-1 CALLBACK INSPECTION; cooler empty still being repaired.
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3/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, 051 reach in cooler. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, clean plates on rack in dish room. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperature, cooler 050. This violation must be corrected by : 3-8-11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, bottom of cooler 067. Corrected On Site. (emptied bottom of cooler) This violation must be corrected by : 3-8-11. This violation must be corrected by : 3-8-11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, corn chowder 110 F after cooling 2 hrs. ( chef will reheat to 165 F and start again with smaller containers)
- Floors not maintained smooth and durable, cracked/broken floor tiles and floor coving throughout establishment. (management explained it will be repaired soon they are waiting on bid approval)
- Critical - Hand wash sink lacking proper hand drying provisions, service bar. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all time, blocked by cart in refrigerator walk in cooler. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, bottles of water stored in service bar handwashing sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, service bar. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, whipped butter container. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, milk cooler 079 in waitress station. Corrected On Site.
- Critical - Observed buildup of slime on soda gun holder in front of service bar.
- Observed cutting board grooved/pitted and no longer cleanable, service bar. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, freezer 090. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 71 degrees Fahrenheit without timemarking in prep area. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half n half and milk in sauce prep area 54 degrees Fahrenheit without timemarking. (only out 30 minutes and but on ice).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk 45-49 degrees Fahrenheit in cooler 067. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk 52 degrees Fahrenheit without timemarking. Corrected On Site. Repeat Violation. This violation must be corrected by : 3-8-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sandwiches 50 F in reachin cooler 050 and cheese 52 F and 7 trays of 25 shell eggs 56 F. Corrected On Site. This violation must be corrected by : 3-8-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, whipped butter in waittress station 60 degrees Fahrenheit without timemarking. (ice melted and not enough ice around container) Corrected On Site. Repeat Violation. This violation must be corrected by : 3-8-11.
- Critical - Observed raw animal food stored over ready-to-eat food, opened raw chicken and fish over french fries in reach in freezer. Corrected On Site.
- Critical - Observed small flying insects in service bar area.
- Critical - Observed spray hose at prep sink lower than flood rim of sink. Corrected On Site. Repeat Violation.
- Observed wall in disrepair, service bar. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked mushrooms and onions on cooks line hot holding unit 120 degrees Fahrenheit. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, omellette station and buffet area. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). butter on cooks line
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). milk
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 7 trays of 25 shell eggs
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooked mushrooms and onions
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3/7/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Bacon dressings at 80 F made on site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bacon dressings made on site at 80 f . Corrected On Site. Discarded.
- Critical. Observed uncovered food in holding unit at the custumers reach in cooler at the mini market for apples and pears.
- Observed equipment in poor repair.Shelving inside the reach in coolers at the cook's line.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. At the cook's line.
- Observed gaskets with slimy/mold-like build-up.At the cook's line.
- Observed gaskets with slimy/mold-like build-up. Unit #79.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.For spoons at the buffett.
- Critical. Hot water not provided/shut off at employee hand wash sink. At the mini market.
- Observed leaking pipe at plumbing fixture. At the sink in the mini market.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. At the dishwasher aa.
- Observed food debris accumulated on kitchen floor. Light.
- Observed hole in wall.By the servers side station.
- Observed wall soiled with accumulated black debris in dishwashing area. Heavy by the sink.
- Observed ceiling in disrepair.By the dishwasher area.
- Critical. No current boiler certification provided/available. For reporting purposes only.Expired 09.16.2010,inspection done in 8.26.2010.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. For 5 deli sandwhich out of date.
- Critical. Working containers of food removed from original container not identified by common name. At the line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. From tuesday. Corrected On Site.discarded.
- Critical. Observed food being cooled by nonapproved method. Cover no air flow heavy storage in the cart. Corrected On Site.Move and place in the walk in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.For ice machines .
- Observed equipment in poor repair.Heavy rust on shelving of the reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed heavy soiled reach-in cooler gaskets.At the pantry unit were ice cream is kept.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime on soda dispensing nozzles.At the bar use at night.
- Critical. Observed buildup of soiled material on mixer head.Also heavy ruste at the bakery.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.For the cereal bowls.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.At the bake y the tiles has spaces that hold water.
- Ceiling not smooth and easily cleanable.At the bakery.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.whipped but requiring refrigeration at server toaster area.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk at buffet line dispenser jug.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.oatmeal at buffet line. Repeat Violation.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Wooden shelving at server area cupboard has paint peeling.
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9/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.At omlette station .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken crossiant, turkey wrap, chicken salad at market place ach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.whipped but requiring refrigeration at server toaster area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk at buffet line dispenser jug.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter at cookline .
- Critical. No conspicuously located thermometer in holding unit.market place.
- Critical. Displayed food not properly protected from contamination.Apples at market place and all pastry /bakery items at market place.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.oatmeal at buffet line. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shell eggs over liquid pasturized eggs at cookline reach in cooler. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches chefs at cookline
- Food-contact surface not smooth and easily cleanable.Wooden shelving at server area cupboard has paint peeling.
- Critical. Observed soiled reach-in cooler gaskets.server RIC.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.Bowls at cereal station at buffet line. Repeat Violation.
- Observed single-service articles improperly stored.coffee filers.
- Critical. Observed less than 1 handwash sink or number required by law for employees.At pantry area no handwash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.At server side station , omlette station at buffet line, market place. Repeat Violation.
- Observed attached equipment soiled with accumulated dust.Vents at self service reach in coolers at market place.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Prochette Leroy chef at cookline .
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Complaint Full | Inspection Completed - No Further Action |
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