- 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.
- Basic - Employee personal items stored in or above a food preparation area. Observed a set of keys on the prep table. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes between The reach in coolers on the main kitchen line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Observed pastries on the top shelf of the main counter area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over Sour cream in the tall reach in by the stove top. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed hand wash sink next to cooler number one with lettuce in it.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several spoons in mixing tin by shake station .
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Soup at 110°F 3 hours after beginning reheating process, corrected on site soup reheated to 165°F on stove.
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.black bean soup. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM 0 ppm chlorine
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw Shell eggs over raw fish in RIC next to grille. **Corrected On-Site**
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice in hand sink off front line
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. next to espresso machine
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler with ambient air temperature at 57 degrees f. observed reachin cooler with ambient air temperature at 47 degrees f. all potentially hazardous foods removed from cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded cheese at 60 degrees f and cream cheese at 60 degrees f in reach in cooler with ambient air temperature at 57 degrees f. observed melon at 50 degrees f in reach in cooler with ambient air temperature at 47 degrees f. Corrected On Site. all popotentially hazardous foods removed from coolers Repeat Violation.
- Wet mop not hung to dry. sitting in mop bucket
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler at far end under microwave with ambient air temperature at 56 degrees f. This violation must be corrected by : 05-26-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed quiche made yesterday morning at 10am with temperature at 50 degrees f. This violation must be corrected by : 05-25-2012.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine sanitizer solution at 0ppm in dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 47 degrees f with ambient air temperature at 39 degrees f. observed cheese at 55 degrees f and sausage at 60 degrees f in reach in reachin cooler at far end under microwave with ambient air temperature at 56 degrees f.
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5/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sausages at 54F (reach in cooler by microwave), and quiche at 45F (glass display). observed sausage at 48 degrees f in reachin cooler under microwaves. ambient air temperature at 53 degrees. quiche at 52 degrees f in reachin with sliding glass doors.
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3/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - License expired within 30 days after expiration date.
- 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. Books available.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee engaged in food preparation and touching ready to eat food items (bagels) without gloves. Corrected On Site. Employee moved to coffee station.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching bagel with bare hands. Corrected On Site. Employee now using gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sausages at 54F (reach in cooler by microwave), and quiche at 45F (glass display).
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed scrambled eggs on counter at 100F. Corrected On Site. PIC will use Time as Public Health Control ( 4 hour limit and food must be discarded)
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12/2/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must wash, rinse and sanitize all kitchen equipment using the 3 compartment sink.
- Critical - Observed food being cooled by nonapproved method. Observed closed and small plastic container holding scrambled eggs at 83F.
- Critical - Observed live flies around 3 compartment sink in kitchen. Many around water heater.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed white reach with ambient temperature of 45F, by dishmachine.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Must manually wash, rinse and sanitize all kitchen equipment.
- Critical - Displayed food not properly protected from contamination. Observed two uncovered pastry trays on top of microwave by customer order line. Corrected On Site. Trays placed in food preparation area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee cracking whole shell eggs and then touching toasts, bacon, cooked eggs and disposable utensils. Also observed employee changing gloves without washing hands.
- Critical - Observed live flies in kitchen, by 3-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham and swiss quiche at 45F and veggie quiche at 46F, in display case, preparation area. Also observed swiss cheese at 45f in white reach in cooler by dishmachine.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets observed on employee engaged in food preparation
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch pairs of gloves without washing hands inbetween pairs
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at food prep area counter and on counter above clean drinking glasses by warewashing area
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm observed
- Critical. No handwashing sign provided at a handsink used by food employees. by food prep area
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by 3 sink. handsink by food prep area
- Critical. Handwashing cleanser lacking at handwashing lavatory. by food prep area
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine. black slime substance.
- Critical. Observed handwash sink used for purposes other than handwashing. observed coffee like beverage dumped in handsink by dishmachine.
- Critical. No handwashing sign provided at a handsink used by food employees. in mens or womens bathroom.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets. seams full of food debris
- Critical. No handwashing sign provided at a handsink used by food employees. mens rr
- Critical. Hand wash sink lacking proper hand drying provisions. mens Corrected On Site.
- Observed wall in disrepair. loose runner
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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