- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken found on prep table. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Dread
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 45°F in reach in cooler. Corrective action taken.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook wash his hands in 3 compartment sink.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Dusty air conditioning vent covers in kitchen.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Intermediate - Encrusted, soiled material on slicer.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Objectionable odor in establishment, in restrooms.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Plantfood
- Basic - Wall soiled with accumulated food debris. Throughout kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found at 3 compartment sink. **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. SCALE, SIDES OF EQUIPMENT.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Grease accumulated under cooking equipment. THROUGHOUT KITCHEN.
- Basic - Wall soiled with accumulated black debris in dishwashing area. 3COMP SINK.
- 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 cold held at greater than 41 degrees Fahrenheit. SALADS COOK LINE REACH IN COOLER.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PASTRAMI AND CORNED BEEF @ 117?.
- High Priority - Raw animal food stored over ready-to-eat food. RAW BEEF ABOVE TATER TOTS IN REACH IN FREEZER.
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY EQUIPMENT.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Foil used on prep table sheving.
- Critical - No conspicuously located thermometer in holding unit. In reachin cooler. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. In kitchen area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted and pitted prep table.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook in kitchen.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen.
- Critical - Observed employee eating in a food preparation or other restricted area. Cook in kitchen. Corrected On Site.
- Observed equipment in poor repair. Reachin freezer has rust on bottom.
- Critical - Observed handwash sink used for purposes other than handwashing. Front handwash sink used to empty customer glasses.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over tomatoesin reachin cooler.
- Critical - Observed toxic item stored in food preparation area.Behind the kneader.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cream cheese in displqy case.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Unwrapped bread stored on dirty bread rack.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table and on cookline.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SALMON.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SAUSAGE LINKS.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SAUSAGE PATTIES.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Observed residue build-up on nonfood-contact surface. TOP OF DISH MACHINE.
- Observed residue build-up on nonfood-contact surface. HANDLES OF ALL EQUIPMENT.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. AT ROOM TEMPERATURE, EGGS.
- Observed grease accumulated under cooking equipment. THROUGHOUT KITCHEN.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. AT ROOM TEMPERATURE.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). RAW SHELL EGGS.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. STOP SALE ISSUED.
- Critical. Observed encrusted material on can opener.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE TOMATOS IN REACH IN COOLER. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ALL.
- Critical. Observed handwash sink used for purposes other than handwashing. COFFEE CREAMER CONTAINER STORAGE. Corrected On Site.
- Observed grease accumulated under cooking equipment. THROUGHOUT KITCHEN.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). RAW SHELL EGGS. Repeat Violation. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTATOS.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. IN KITCHEN AT ROOM TEMPERATURE. STOP SALE ISSUED.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. UNTIL MACHINE IS REPAIRED TO CODE, ALL TABLEWARE SHALL BE MANUALLY SANITIZED. Repeat Violation. Corrected On Site.
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10/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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