- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reduced amount of tomatoes in pan to same level as ice. Cheese at 50°F in ice bath at 50°F, cheese moved to reachin cooler for cool down and cold holding. Corrective action taken.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar bin in dry storage area.
- 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. Observed bottled water at station across from ice machine.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stuffed pepper mix in deep pan in walkin double covered in plastic wrap still 98?F. Re-distributed into two thin pans and properly cooled. **Corrected On-Site**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall Traulsen cooler at 48F ambient temperature. Corrected On Site. Recently stocked phfs removed. Display cooler at 44F ambient temperature, holding recently stocked phfs. Corrected On Site. Turned down, now 38F. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter, coldcuts, tuna salad at 47F in tall Traulsen reachin cooler. Corrected On Site. Moved to working cooler. Repeat Violation.
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10/25/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Display cooler at 47F ambient. Corrected On Site. Emptied of potentially hazardous foods and temperature turned down. Do not use until unit can maintain foods at 41F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall Traulsen cooler at end of cookline at 48F ambient. Corrected On Site. Emptied and called for repair.
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheesecake, cre brulee, milk cartons above 41F in display cooler. Corrected On Site. Voluntarily discarded .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage, ham steaks, liquid eggs, raw chicken all at 46F in tall Traulsen cooler at end of cookline. Corrected On Site. All voluntarily discarded.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area. Observed employee taking bacon from metal dish and eating in kitchen area.
- 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 raw sausages at 53F, reach in cooler across from steamer. (cold air flow unblocked, unit ambient temperature of 38F)
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee hand lettuce with bare hands. Corrected On Site. Gloves in use.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled bad and raw onionswith bare hands. Corrected On Site. Chef spoke with employee and explained proper procedure.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee eating nuts on back prep cookline.
- Critical - Observed raw animal food stored over cooked food. Box of raw flat iron steak stored on top of hotel pan of cooked short ribs on speed rack in walk in cooler. Corrected On Site. Food was rearranged.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stod of par cooked fish on speed racks in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp stored over marinated vegetables in walk in cooler.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored cooked sauces on speed racks in walk in cooler.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open on cookline with clean plates.
- Observed personal care item stored with food. Purse stored in top of salt and lunch box with aapron and name tag stored on top of clean food containers.
- Critical. Observed toxic item stored by utensils. Bottles of cleaners stored with clean foif processor and food containers.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives. Corrected On Site. Utensils we removed.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium at 400 ppm. Corrected On Site. Sanitizer was diluted.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 22 qts of clam chowder made 07/28 at 47 F in walk in cooler. Corrected On Site. Chowder was discarded.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Veggie burger made with only vegetables and cheese stored with raw turkey burgers in same container in ach in cooler on cookline. Corrected On Site. Food was seperated and raw turkey burgers are now stored on bottom of cooler.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher handling dirty dishes and then putting clean dishes away without washing hands.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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