- Equipment and utensils not properly air-dried, wet food storage containers stacked directly on top of each other on the storage shelf.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handling cut potatoes with bare hands- potatoes are being soaked in water overnight, will not be cooked until following day. Corrected On Site, cook out gloves on.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers, kitchen.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, customer dumped coffee cup into server station handwash sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, hot dogs, corned beef, and ham in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food, case of raw sausage stored over lettuce in the walk in cooler.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, tested at 200 ppm in the 3 bay sink. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, stainless steel bowls and pots on shelf under cookline prep table.
- Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Critical - Observed dented/rusted cans, 1 can each of corned beef hash, banana pudding, and red cabbage. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, cooked potatoes cooling in the walk in cooler in a plastic wrap covered bowl. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, small bowl used to scoop sugar from bulk bin. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats at the frint counter/server station are 72 degrees F. Corrected On Site, manager discarded.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, deli ham and turkey opened on Sunday. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, cookline unit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine sanitizer tested at 200 ppm.
- Observed server use wet wiping cloth to wipe rim of plated food after removing from expo station. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product, also issuedfor bad temperatures.
- Wet wiping cloth not stored in sanitizing solution between uses, on counter at the server station. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed cutting board heavily grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans, 2 cans of gravy, 1 can of corn, 1 can of spaghetti sauce, and 1 can of tomato juice on the dry storage rack.
- Observed dusty ceiling tiles and/or air conditioning vent covers, kitchen.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, middle bay used for sort scrape while first and second bay set up for wash and sanitize.
- Critical - Observed handwash sink used for purposes other than handwashing, server station handwash sink being used as a dump sink as evidenced by ice in basin and server stated she just dumped a drink in the sink.
- Observed heavy residue build-up on nonfood-contact surface, mop sink basin .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, non handled cup used to scoop sugar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage patties overstacked in cookline reach in cooler are at 49 degrees F, recommended not stocking product abovw fill line on srorage container and rapidly chilling to 41 degrees F or below.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above., cooked potatoes on cookline are at 89 degrees F. Recommended rapidly reheating to 165 degrees F then maintain at 135 degrees F or higher.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method, container of cou try gravy cooling in a covered container in the walk in cooler. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area, server at server station. Corrected On Site.
- Observed employee with no hair restraint, cook with loose unrestrained hair.
- Observed reach-in cooler gasket torn/in disrepair, cookline.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed buildup of slime in the soda sispenser ice chute.
- Equipment and utensils not properly air-dried, wet plates stacked on top of each other.
- Observed reuse of single-service articles, Tropicana juice bottle used to store cole slaw dressing. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions, purse stored in shelf with styro cups at the wait station.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, chlorine tested at 200 ppm in the 3 bay sink. Corrected On Site.
- Wet mop's not hung to dry.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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3/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, portioned sliced deli meats .
- Critical. Required consumer advisory for raw/undercooked animal food not provided for "Seared tuna" . Observed consumer advisory states "Consumption of under-cooked meat or eggs with kess than well-done yolks may se an increased risk if food borne illness". Recommended statement: Consuming raw or under cooked animal protiens may be hazardous to your health.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter packets at the wait station are at 59 degrees F.
- Critical. Observed food being cooled by nonapproved method, tuna and chicken salad ambient cooling in tightly covered containers in the walk in cooler.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Observed in use waffle irons on table direvtly next to cookline handwash sink allowing for potential cross contamination from handwash water splash. Either irons must be removed from area or a splash guard must be installed.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods, tube of raw ground beef stod on same sheet pan with chopped spinach, cooked corned beef, and pastrami in the walk in cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored over raw ground beef in the reach in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food, raw chicken stored over the bagels in the reach in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled toast with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed food employee crack raw shell egg with one gloved hand and one bare hand, remove glove then pick up toast with bare unwashed hand.
- Critical. Observed empolyee wash hands with no hot water.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, wioing cloth bucket tested at 0 ppm. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, stored on cutting board.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment, knives on cookline.
- Observed single-service items stored on floor, sleeves of to go containers and souffle cups at the front counter.
- Critical. Observed handwash sink used for purposes other than handwashing, pp area handwash sink has a strainer in the drain and food debris collected in it.
- Critical. Observed handwash sink used for purposes other than handwashing, server station handwash sink being used as a dump sink as evidenced by ice in the basin.
- Critical. Hand wash sink lacking proper hand drying provisions, cookline handwash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory, cookline handwash sink.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with greasy dust. For reporting purposes only.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- 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.
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12/30/2009 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
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8/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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