- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Intermediate - No soap provided at handwash sink. By office
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Filter on ice machines in back prep area and in dining room drink station.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dented cans present. Pineapple. corrective action taken: manager will return cans to vendor.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Soil residue build-up on nonfood-contact surface. Underside of preparation area shelving **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broccoli soup 128 less than 10 minutes, inadequate reheat to 165 but within 2 hours, reheated to 178 **Repeat Violation**
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2/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Salad bar lighting cover **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.chip/pickle cooler **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.underside of prep area shelving **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plasticizers front line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.salsa 53 less than 1 hr iced for temperature recovery. Cut melon 46 overnight, discarded. Deli cheeses 47-52overstocked past fill lines. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127 and soup 126 reheated for temperature safety **Repeat Violation** **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Warning**
- 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. Chip/pickle and delco cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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1/22/2013 | Routine - Food | Warning Issued |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 118F for 3 hours, reheated to 165F for continued hot holding
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected. Plastic cups, registers area Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Catering cooler and glass door cooler Corrected On Site.
- Observed residue build-up on makeline and buffet line light covers
- Observed single-service articles stored without protection from customer contamination. Overstocked bowls customer side of line Corrected On Site.
- Critical - Observed unwashed fruits/vegetables (onions) stored with other ready-to-eat food (deli meats). Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. By rear exit
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.One of 2 men's restroom handsinks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheeses in makeline cooler by register less than 3 hours per operator Pans filled over fill lines. Foods shallowed and placed into walk in cooler for temperature recovery
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Meatballs 118F reheating 3 hours.
- Critical. Violation: 03D-01-1 Observed food being cooled by ineffective method.Pasta,potato salads ambient cooling in quantity over 2 inches deep and covered in walk in cooler.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Stew 47-52F cooling overnight per operator
- Violation: 23-05-1 Observed residue build-up on shelving above frontline steamtable
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.Sugar dry storage area Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ice cream mix 45-46F in dispenser since this morning. This violation must be corrected by : 1-11-11.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Meatballs 118F reheating 3 hours.
- Critical. Observed food being cooled by ineffective method.Pasta,potato salads ambient cooling in quantity over 2 inches deep and covered in walk in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Stew 47-52F cooling overnight per operator
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Ice cream dispenser food temperature 45-46F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 1 11 11.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Ice cream dispenser thermometer reads below 40F, food temperature 45-46F.
- Observed cutting board grooved/pitted and no longer cleanable.In front of chip/pickle area
- Critical. Observed buildup of slime/food debris on ice cream dispensing nozzles.
- Observed residue build-up on shelving above frontline steamtable
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.spoons ovestocked at self service area, expising mouth contact area of utensils Corrected On Site.
- Observed single-service articles improperly stored.Single use gl0ves stored under frontline handsink Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Women' s restroom.
- Lights missing the proper shield, sleeve coatings or covers.Over steamtable
- Critical. Observed toxic item stored by food.Sanitizer buckets stored next to bread n frontline
- Critical. Observed toxic item stored by utensils.Sanitizer bucket by clean utensils on frontline
- Observed storage of maintenance tools in areas that may result in cross-contamination.Ceiling tiles stored over food in dry storage area Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.By back door
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut melon stored in individual containersn50F less than 2 hours, shallow panned & placed into walk in cooler for temperature recovery
- Critical. Observed food being cooled by nonapproved method.Large quantities of deli meats and pastas cooling in covered containers and in too large quantity. Ambient cooling deli meat 51F after cooling 2.5 hours
- Equipment or utensils not designed or constructed in a durable manner.Common drill used for mixing foods.
- Critical. Observed slight buildup of slime in self serve ice dispensing chutes
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-37-1 Observed sandwich press area cutting board grooved/pitted and no longer cleanable.
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4/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potato salad 45F, pasta 46F, hummus 48F in bottom salad buffet line cooler for less than 2 hours per manager.Operator moved all potentially hazardous foods to walk in cooler for temperature recovery to 41F within 2 hours. This violation must be corrected by : 4 27 10.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad buffet cooling unit. Food temperatures ranging from 43-48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 4 27 10.
- Violation: 14-37-1 Observed sandwich press area cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. Sanitizer bucket empty Repeat Violation.Do not use dishmachine for sanitizingset up manual sanitizer until dishmachine is repaired. Ecolab delivered sanitizing solution during inspection
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4/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potato salad 45F, pasta 46F, hummus 48F in bottom salad buffet line cooler for less than 2 hours per manager.Operator moved all potentially hazardous foods to walk in cooler for temperature recovery to 41F within 2 hours. This violation must be corrected by : 4 27 10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad buffet cooling unit. Food temperatures ranging from 43-48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 4 27 10.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.By soups area, food debris not properly flushed away from utensils
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stod on electrical plug at sandwich press area
- Observed sandwich press area cutting board grooved/pitted and no longer cleanable.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Temporary quaternary sanitizer set up tested over 500 ppms Oasis 146 acceptable range 150-400 ppms Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. Sanitizer bucket empty Repeat Violation.Do not use dishmachine for sanitizingset up manual sanitizer until dishmachine is repaired. Ecolab delivered sanitizing solution during inspection
- Critical. Hand wash sink lacking proper hand drying provisions.Preparation line Corrected On Site.
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4/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Shredded cheese and salami in walk in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken 100F on steamtable.Advised to reheat to 165F for continued hot holding
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.Cooked chicken 100F. Advised
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.No sanitizer on site. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired.
- Cleaned and sanitized equipment, utensils, linens not properly stored.Drink cups at frontline not protected from potential customer contamination
- Critical. No handwashing sign provided at a handsink used by food employees.Men's restroom
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Administrative complaint recommended |
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