- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Vacuum breaker in mop sink in disrepair.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ware washing area.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.salmon over cheeses **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter discarded **Corrected On-Site**
- 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. Roast beef sliced
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Motorcycle helmet
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- 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**
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed packaged food not labeled as specified by law. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. WASHED APPLES Corrected On Site. BY WRAPPING
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed employee with no hair restraint. Corrected On Site.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT SANDWICH REACH_IN COOLER AMBIENT TEMPERATURE OF 56F. CORRECTIVE ACTION TAKEN (OPERATOR MOVED ALL PHF TO ANOTHER COOLER). DO NOT USE COOLER UNTIL FIXED.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SALMON Corrected On Site. DISCARDED
- Critical - Observed potentially hazardous food thawed in an improper manner. SOUP and CHICKEN BREASTS Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastries Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. WASHED APPLES
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/21/10.
- 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. Pro This violation must be corrected by : 9/21/10.
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7/21/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/26/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical. Hot water not provided/shut off in bathrooms.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers.
- 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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1/25/2010 | Food-Licensing Inspection | Warning Issued |
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