- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves next to cook line **Repeat Violation**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling tile missing. By dry storage/reach in cooker area **Repeat Violation**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - In-use towel used under cutting board. Towel contains holes , it is absorbent, and not easily cleanable.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. At bathrooms used by employees.
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink.front counter handwashing sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Stone certificates are not original certificates.
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10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves next to cook line **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Underneath grill
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling tile missing. By dry storage/reach in cooker area **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - In-use towel used under cutting board. Towel contains holes , it is absorbent, and not easily cleanable.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. At bathrooms used by employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On oven mittens
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Utensils in poor condition.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tongs and utensils.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. f, Pooled eggs 64 f, egg whites 61 f (about 1 hour ago). Operator transferred product to reach in cooler for rapid cooling.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over rte Alfredo sauce inside reach in cooler. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bottle with cleaner **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. WC, chlorine, 200 + ppm
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee performing warewashing does not know proper steps and set up of 3 compartment sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top of hand so k.
- Intermediate - Handwash sink used for purposes other than handwashing. Cutting board on top of g
- Intermediate - Hot water not provided/shut off at employee handwash sink.front counter handwashing sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Stone certificates are not original certificates.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples **Corrected On-Site**
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Single service cups stored on floor in dry area . **Corrected On-Site**
- Basic - Ceiling tile missing.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use tongs stored on equipment shelves between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in coolers,
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Cutting lettuce for salad **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 pooled egg whites over raw beef **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.at soup station **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Ham, turkey
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. To store utensils
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter hand washing sink.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In front of cook line
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small refrigerator by register **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store bread
- Basic - Reach-in cooler gasket torn/in disrepair. On both doors
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee washed hands with cold water. Hot water was shut off from front counter hand sink.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At soup station
- Intermediate - Employee rinsed utensil in handwash sink. Rinsing part of equipment **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. (Kitchen cook line )
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.[kitvhen ]
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post healrh policy]
- Critical - Handwash sink not accessible for employee use at all times.[blocked by pan]
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[front pastry box]
- Critical - Observed toxic item stored by food.[Easy-Off] Corrected On Site.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed wall in disrepair. KITCHEN
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1/24/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in cooler.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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7/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated grease. fan in the kitchen
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke not under the hood suppression system. Notified Fire AHJ. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
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