- Basic - Silverware/utensils stored upright with the food-contact surface up.....spoons in server station , fork knives silverware rolling station. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee working with food preparation middle of perpetration were gloves with out wash hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ......employee handle with money then changed gloves without wash hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......corn beef, pastrami 45° in daily case , tuna, egg salad , cole slaw , potato salad 43° to 44° in flip reach in cooler cross from slicer in front line, milk 47° , rice pudding 49° in flat top reach in cooler in server station . Operator stated that keep opening door that cause temperature get high. Food being held less than 4 hours . Advised operator closed door all the time. ...butter 52° in soda cooler cross from ice machine . Butter being held more than 4 hours . Stop sale issue. Corrective action taken .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale.
- Intermediate - Employee washing melon , grasp in handwash sink....front line.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and bucket in kitchen. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....some food eviedence in handwashing sink at prep.station by walk in cooler.
- Intermediate - No soap provided at handwash sink....by the walk in cooler door .
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food........lamb sank sauce and glass in ice machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. ......kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.......grave bread, cutting bagel , bread with bare hands in bread station.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler......raw pork above sauce, frozen ice cream. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells.....kitchen.
- High Priority - Stored food not properly protected from contamination...mozzarella ball mix stored underneath shelf. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........lamb sank in walk in cooler.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity....oat meal, mozza meal, bread crumbs, sauce spray bottle. **Corrected On-Site**
- Basic - Reuse of single-service articles...... Pickle container use stored cole slaw.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Operator stated that they have proof of parasite destruction but they could not find it during inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......cheeses , spinach 49° in reach in cooler in cook line . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.......pasta 88° in kitchen ,pasta 55° in front line. Time marked on it. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food......raw fish next to cut tomato and garnishes , raw veal next to sauce contacting each other in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw veal above sliced tomato in cook line. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.......soup 72° in walk in cooler ( at 11:00 am). It was cooked today morning. Take temperature reading again 11:30 am was same temperature 72°. cooling soup with covered And container deeper than 4 inch. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......cole slaw, soup in walk in cooler. **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ... Opened water bottle on prep shelf/table. **Warning**
- Basic - Floor area(s) covered with standing water. ... ... Exterior mopsink dry with built-up leaves, blocked by equipment/supplies, not being used. (Waste water being dumped in Prep Kitchen floor drain and on floor). **Warning**
- Basic - Food stored in dry storage area not covered. ...Dry food bins in prep area uncovered and bags open. **Repeat Violation** **Warning**
- Basic - Mop/service sink in disrepair. ... Exterior mopsink dry with built-up leaves, blocked by equipment/supplies, not being used. (Waste water being dumped in Prep Kitchen floor drain and on floor). **Warning**
- Basic - No copy of latest inspection report available. **Corrected On-Site** **Warning**
- Basic - Open dumpster lid. ... Compactor door/lid open. Flies infesting dumpster area. **Warning**
- Basic - Stored food not covered in walk-in cooler. ... Among Items In Walk In Cooler were: Soups, Cut vegetables, Matzo balls, Red sauce, Dressings/Sauces, stuffed Cabbage, Turkey breasts, Beef roasts ... Some of these were Corrected on Site. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Prep kitchen ... Cook Lne **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... COOK LINE Pooled Eggs 52? **corrective Action Taken** ... FRONT LINE ... SandwichMake-Up Cooler Tuna Salad 48? Chicken Livers 47? Chicken Salad 47? Egg Salad 46? **Corrective Action Taken** **Repeat Violation** **Repeat Violation** **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. ...CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Among Items In Walk In Cooler were: Soups, Cut vegetables, Matzo balls, Red sauce, Dressings/Sauces, stuffed Cabbage, Turkey breasts, Beef roasts **Warning**
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4/3/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 10 PPM.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- food prep people donning and changinggloves withoutwashing hands. --- Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- line cooks donning and changing gloves without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. --- handsink near walk in cooler used as dump sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- front display case: at 44 degrees F. are between 15 and 20 corned beef briskets AND between 15 and 20 cooked cooked turkey breasts.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- on cook line reach in cooler / cold table opposite grill: diced ham 52 degrees F., smoked salmon 57 degrees F., sliced cheese 61 degreess F., cole slaw 48 degrees F. --- Repeat Violation. --- Corrective Action Taken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- on cook line reach in cooler opposite open top range:cooked lamb shanks 54 degrees F., raw chicken breasts 56 degrees F. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- smoked salmon 45 degrees F.
- Critical - Observed uncovered food in holding unit/dry storage area. --- dry goods container
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- cook line reach in cooler opposite range: lamb shanks and chicken breasts
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS.
- Critical - OBSERVED INSECT IN KITCHEN ALONG LIGHT FIXTURES.
- Critical - OBSERVED SEAFOOD FILETS AT 47 DEGREES FAHRENHEIT IN COOKLINE COOLER AND WALKIN COOLER. CORRECTED ON-SITE
- OBSERVED STANDING WATER ON FLOORS IN KITCHEN.
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2/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being contaminated. --- wisk attachment for floor mixer stored without adeequate cleaning/sanitizig.
- Critical - Handwash sink not accessible for employee use at all times. --- Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. --- one filter missing above char-broiler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed buildup of soiled material on mixer head. --- large 'hobart' floor mixer. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operater working soiled and clean/sanitized ends of dishmachine without washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- cook line in warm water 98 degrees.
- Critical - Observed incorrect information on Hotel and Restaurant license. --- license has 80 seats listed. restaurant has approx 170 seats Provided operator Seating Change Evaluation form HR5021-103
- Observed insect control device installed over food preparation area. --- installed directly above 15+ cases of rye bread. Corrected On Site.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. HOOD.
- Critical - Observed buildup of PINK STAINS in the interior of ice machine.
- Critical - Observed improper vertical separation of raw animal foods RAW CHICKEN OVER RAW PORK. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable. brown board, front deli.
- Critical. Observed interior of microwave soiled cook's line.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in cook line
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed equipment in poor repair. Steamer missing handle
- Observed a nonfood-grade basting brush used in food. Brush
- Critical. Observed soil residue in storage containers.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- No copy of latest inspection report.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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