- Basic - Case/container/bag of food stored on floor in walk-in freezer
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At the front counter
- Intermediate - Cutting board(s) stained throughout
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.working case of shelled eggs, moved to walk-in **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Kitchen
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Food in walk-in cooler not labeled, example, soup, noodles, pasta, and others.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food buildup on walls, doors and handles all throughout the business. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of bread and produced **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food on floor in WIF
- Basic - Clean cups/glasses not properly air dried - wet nesting.drinking cups
- 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.bottles of water and juices open with no lid or straw.
- Basic - Employee personal items stored in or above a food preparation area. Phone on prep area near the buffalo chopper and in the waitress area all the purses were on top of the beverages. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. No hair gear
- Basic - Floor area(s) covered with standing water. At the entry to kitchen
- Basic - Food stored on floor. Gallons of pickles on floor in walkin cooler
- Basic - Leaking pipe at plumbing fixture. Cooling unit in the walkin cooler leaking on open containers of food.
- Basic - No conspicuously located ambient air temperatures thermometer in holding unit. throughout business.
- Basic - Reuse of single-service articles. Soiled and broken plastic buckets and containers being reused more than once.
- Basic - Shelf under preparation table soiled with food debris. Soiled and rusted and oxidized.
- Basic - Stored food not covered in walk-in cooler. Soup eggs, noodles all uncovered in walk-in
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Floors in both WIC and WIF with old food debris and soiled items.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through business
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Boxes from floor to prep table and cutting boards. She'll egg liners are being saved and being used for food contact services.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Temperatures in walkin cooler at 44° and 45° average soup in large vat at 49° for 24 hours. Twice **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handlers in the kitchen didn't change gloves after stacking boxes, open soiled handled doors, and moving garbage pail. Prep person, dishwasher and a food server. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soup at cooling for 24 hours , still at 49°. In the danger zone for more than 24 hours
- High Priority - Vacuum breaker missing at hose bibb. No **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. In the kitchen
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling soup in large thick plastic container with lid approx. 10 gallon container needed to be cooled with ice paddle or other cooling methods to get the temperture down below 41° within 6 hours.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with water for food prep not labeled **Corrected On-Site**
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7/10/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. On cookline/in kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep counter in kitchen. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheeses in top of cook line flip top cooler sitting on a plate above at 48?f. Must be discarded within 4 hours of leavening temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage links on cook line held on front of grill at 103-110?f. Was reheated immediately to 135?f and above. Note : must be held at 135?f or above at all time. **Corrected On-Site**
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3/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Crates at cookline soiled.
- Basic - Case/container/bag of food stored on floor in kitchen. Salmon. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Salmon. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. In dry storage shelving in kitchen area
- Basic - Soiled reach-in cooler gaskets. Cookline flip top.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 63? F at front counter area under no temperature control. Time marked. Application for time as a public health control completed. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Dishwasher. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Brisket at 118? F in front counter steamer. Heat turned up. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner next to ketchup in front counter area.
- Intermediate - Employee used handwash sink as a dump sink. Pasta inside it. At cookline.**Corrected On-Site**
- Intermediate - Encrusted material on can opener blade and stand.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by buckets and boxes at cookline. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink to wash lettuce. At cookline.**Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.45degrees to 46degrees
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKSLI NE FLIPTOP AMBIENT 45degrees
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKSLI NE FLIPTOP
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALKI N STOP SALE ISSUED SERVICE CALLED
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor.WALKI N FREEZER FLOOR
- Critical - Observed food stored on floor.WALKI N FREEZER
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. NOVA HAM IN COOKSLI NE FLIPTOP
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CONTAINERS OF CREAM ON TABLES 23 @ 60degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKED CHICKE N NOVA FETA CHEESES WALKIN OVERNIGHT
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKI N
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER
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7/30/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.WET STACK ED CLEAN PLASTIC CUPS
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.PILOT LIGHT OUT GAS WATER HEATER
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.STRIPS WET DID NOT WORK Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.COLD HOLD OR HOT HOLD FOODS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPERATIO TABLE SHELVING KITCHEN
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.FRONT COUNTER AND COOKSLI NE Corrected On Site.
- Observed employee with no hair restraint.FRONT COUNTER
- Observed food debris accumulated on kitchen floor.WALKI N NEAR DOOR
- Critical - Observed food stored on floor.WALKI N FREEZER Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.UTENSIL I N HANDWASH SINK KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CREAMERS AT TABLE TOPS Corrected On Site. DISCARDED KEEP IN REACHIN AND PLACE AT SEATED TABLE SEVERAL WITH NO TOPS OR USE INDIVIDUAL SEALED UHT CREAMERS
- Critical - Observed uncovered food in holding unit/dry storage area.WALKI N Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SOUP COOKED CHICKEN WALKIN
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER Corrected On Site.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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
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3/20/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.SANITIZE BUCKET IN KITCHEN
- Critical - Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
- Critical - Hot water not provided/shut off at employee hand wash sink.KITCHEN HANDWASH ONLY HANDWASH IN KITCHEN
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Nonfood-contact equipment not designed and constructed in a durable manner.MOTOR GUARD MISSING DELI CASE
- Nonfood-contact equipment not designed and constructed in a durable manner.TRAY OF CUT TOMATOES ACROSS TOP OF TRASH CAN KITCHEN
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.BABE TOAST STATION Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor.WAIT STATION BAGS OF BAGELS
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed food stored on floor.WALKIN FREEZER
- Critical - Observed potentially hazardous food thawed at room temperature.MEATS IN PLA TIC BUCKET ON KITCHEN FLOOR ROOM TEMPERATURE @34,36
- Observed unnecessary items stored in garbage enclosure.MANY CARDBOARD FOOD BOXES NEAR BACK DOOR
- Plumbing system in disrepair.KITCHEN HANDWASH ONLY ONE NO HOT WATER
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE CLEAR LIQUID WATER
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1/6/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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