- Basic - Floor soiled/has accumulation of debris. Walk in freezer floor exhibiting build up under shelves
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Too many cloths to be completely submerged in solution at bar **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Noted beef over pork **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on right side top by chute
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08/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In bakery area. **Corrected On-Site**
- 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. For one container of ham in one of the production coolers. Operator was unable to verify preparation date of the product. operator discarded of product on site without instruction from the inspector. **Corrected On-Site**
- Intermediate - Required employee training expired for one Food handler . Operator stated that food handler had been employed for more than 70 days.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at the bottom of container on the cookline underneath the make table temped 45°f, product was to in the process of preparation or cooling.
- Intermediate - Accumulation of debris interior of the ice machine at the very top, where the ice is dispensed. **Corrected On-Site**
- Main fire alarm control panel read trouble. For reporting purposes only.
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8/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In dry storage area, cornmeal, and cut tomatoes on cookline. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. For utensils in bakery area. **Corrected On-Site**
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5/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Broken floor tile near dish area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lid to dry storage container in dry storage room. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. In freezer observed excess ice build up.
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. For tomalley cake with cooked corn, date labeled stated that it was prepared on 4/18/2013. Chef discarded of product immediately. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. in butter reach in cooler on frontline service area. **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable. Blue cutting board on production line. Operator discarded of product by his own initiative. **Corrected On-Site**
- Observed nonfood-contact equipment in poor repair. Lid to food cover in production cooler was heavily melted no longer smooth easily cleanable. **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Observed factory wrapped raw pork stored over cooked hot dogs in production cooler. **Corrected On-Site**
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed raw/ unwashed cilantro stored on a rack directly above ready to eat soft tortilla wraps in walk in cooler. (Potential for listeria contamination with unwashed vegetables). **Corrected On-Site**
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean large metal bowls in dry storage area, narrow hallway between kitchen and cookline. Corrected On Site.
- Critical - Observed Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork butt in walk in freezer temped over 43of. Operator verified temperature with his thermometer. Operator stated that product was prepared at 2:00am that morning , temped after 10:00am Corrected On Site. Operator dicarded of product.
- Observed cracked lid to blackened spice container on dry spice rack in prep area.
- Critical - Observed current Hotel and Restaurant license not properly displayed. Corrected On Site. Operator went and retrieved current hotels and restaurants license.
- Critical - Observed dishmachine chlorine sanitizer not at proper minimum strength. Tested approximately 10ppm. Corrected On Site. Tested 100ppm.
- Critical - Observed live flies in kitchen. Observed approximately 5 small live flies in produce storage room and in dry storage room.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. At hand sink next to bar area. Corrected On Site.
- Critical - Observed raw uncooked bacon stored on rack directly above ready-to-eat milk in side reach in coolers in narrow hallway closest to dish machine area. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On flour container in dry storage room in kitchen.
- Critical - Observed suasage in walk in cooler near prep area. Chef was not able to verify open date/preparation date of product. Corrected On Site.
- Critical - Observed toxic item stored by food. Observed sanitizer bucket stored underneath center food prep table in kitchen. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Observed open uncovered sanitizer bucket stored next to opened uncovered dipper well with clean utensils in it. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Enhanced cream container with cream in it stored on rack in miscellaneous walk in cooler. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on bar countertop behind bar service area. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pork butt in walk in freezer.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. At front handwashing sink next to ice bin. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Digital Temperature gauage read 196oF, test strip did not turn black.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Light not functioning. Above stove next to back three compartment sink.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed 1 live fly in expo area.
- Observed clean equipment stored on floor. Cooler lid stored on the floor of hallway by kitchen entrance.
- Observed clean equipment stored on floor. Metal container lids in hallway next to reach in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knifives stored in between gaps in wall of kitchen entrance hallway. Corrected On Site.
- 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. Employee washing dishes did not change gloves after handling soiled dishes.
- Critical - Observed encrusted material on can opener. Next to three compartment sink.
- Observed floor area(s) covered with standing water. By dishhwashing area.
- Critical - Observed fruits/vegetables (bananas), were stoored next to sanitizing bucket , bar area. Corrected On Site.
- Observed garbage can overflowing on cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom rack, with food residue.
- Critical - Observed soil residue in knife sharpener in dry storage room.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed putting on apron and handling clean utensils without changing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses. On counter in bakery area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Gallon milk container in walk in cooler by the dish machine. Corrected On Site.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2011 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Clean and soiled linen segregated and properly stored
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Facilities to maintain product temperature
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Original container: properly labeled, date marking
- Please see inspection report for more details.
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9/6/2011 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm or less at the bar
- Critical - Handwash sink not accessible for employee use at all times. Block by rollracks in the dish machine area
- Critical - Hot water not provided/shut off at employee hand wash sink. expo hand sink
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area. on the expo line. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Pork roast 47, pasta 57, pasta 57 covered while cooling in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni 47, blue cheese 53 both in the overstuffed reach in cooler, tall unit on the cookline
- Critical - Observed sewage backing up through floor drains of establishment. 1 drain in the dish machine room Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. ran twice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/3/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The display reach in cooler at the bakery is not operating at 41 or below. items temped 45 or greater
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fry cooler in-op temps 44-51 see 3a violations
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 48, sausage 51, turkey 48 items prepared earlier today around, discarded
- Critical - Handwash sink not accessible for employee use at all times. used ass a dump at the bakery.
- Critical - Hot water not provided/shut off at employee hand wash sink. Dish machine area
- Critical - Hot water not provided/shut off at employee hand wash sink. bakery
- Critical - Hot water not provided/shut off at employee hand wash sink. dish washing area
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Dish machine area
- Non-prewrapped utensils not properly presented. Utensils are being wrapped outside in an unprotected area
- Critical - Observed cloth used as a food-contact surface. used to wrap cheese at the service bar Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After removing gloves the cookline employee failed to wash his hands, provided verbal information Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. server was handling the food contact surfaces of the customer utensils with his bare hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employees using the chill blast cooler are failing to take a post cooling temperature of items in blast chiller
- Critical - Observed food being cooled by nonapproved method. garlic butter 55 and mushrooms 71 covered in the walk in cooler Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. The handel to the cole slaw was in the food pproduct while stored in a prep reach in cooler on the cook line Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hotdogs 50, ham 51, blue cheese 44 in reach in cooler on the cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reeses 46, red velvet cheese cakes in the display reach in cooler at the bakery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg mix 41-50 in same container, not enough ice and water to keep item at safe temperature
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 plus at the 3cs
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quats 400 plus at the bakery
- Critical - Observed spray hose at dish sink lower than flood rim of sink. salad prep sink
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in the dish machine area multi-tasking handling both soiled equipment and then handling clean equipment Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Hotdogs and ham (in the fry cooler)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pasta 47, improperly cooled
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3/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. 2 bags fries were contaminated as a result of being stored under a hand sink on the cook line Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cream/dairy 63 on a shelf in the soup area
- Critical. Working containers of food removed from original container not identified by common name. salt & sugar containers in dry storage
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & butter 46, cheese 49, cheese 45 in the first reach in cooler in the cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 55, at the 1st grill station reach in cooler in the cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream sauce 59 in the open top reach in cooler in the cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45, cheese 46, beef 48 in the bottom compartment of the 2nd grill reach in cooler on the cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy 63 on a shelf in the soup area Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. in the veggy walk in cooler Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. bags fries were being stored under a hand sink on the cook line
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in the salt container Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee (x2) on the cook line removed gloves and placed on new gloves without washing hands
- Observed employee with no beard guard/restraint. at 1st reach in cooler in the cook line
- Wet wiping cloth not stored in sanitizing solution between uses. on the cook line
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at the bakery dept
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. metal and plastic containers were stacked and stored soiled after being washed in the dish machine Corrected On Site.
- Observed residue build-up on nonfood-contact surface. the plastic rack in the meat walk in cooler
- Critical. Handwash sink not accessible for employee use at all times. 1st hand sink on the main line was being used to store a bucket of ice with vegetable Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quats 400 plus on the cook line
- 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. Training certificate provided was not an original document
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8/5/2010 | 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. CAKES CHEESE ETC NOT DATED IN CAKE DEPT
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA ITEMS IN THE WIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 47 RIC ON FLAT TOP COOLER US D FOR BREAD & CHEESE ON COOKLINE
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. CHICKEN 148 OFF THE COOKLINE Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. PASTA 50 F IN COVERED CONTAINERS IN THE WIC
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SERVER WAS ARRANGING BREAD ON CUSTOMER PLATE WITH BARE HANDS
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 PPM ON COOKLINE
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 PPM ON REAR PREP AREA
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 PPM ON FAR END OF COOKLINE
- Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE
- Wet wiping cloth not stored in sanitizing solution between uses. REAR PREP AREA WHERE MIXER IS LOCATED
- Critical. Observed buildup of soiled material on mixer head. LARGE MIXER IN REAR PREP AREA
- Critical. Hot water not provided/shut off at employee hand wash sink. EXPO AREA HAND SINK
- Critical. Hot water not provided/shut off at employee hand wash sink. SINKS ON COOKLINE
- Critical. Hot water not provided/shut off at employee hand wash sink. CAKE DEPT
- Critical. Observed sewage backing up through floor drains of establishment. CLOGGED DRAIN BY 3cs WAS OVERFLOWING Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. HAND SINKS ON COOKLINE ARE BLOCKED BY THE UTENSILS AND BOWLS BROUGHT INTO THE COOKLINE AND PLACED IN FRONT OF THE HAND SINKS
- Critical. Handwash sink not accessible for employee use at all times. FAR END SINK USED AS STORAGE ON THE COOKLINE
- Critical. No handwashing sign provided at a handsink used by food employees. DISH AREA
- Critical. No handwashing sign provided at a handsink used by food employees. COOKLINE X 2
- Critical. No handwashing sign provided at a handsink used by food employees. EXPO LINE HAND SINK
- Critical. No handwashing sign provided at a handsink used by food employees. BAR HAND SINK
- Critical. No handwashing sign provided at a handsink used by food employees. WAIT STAFF SINK BY PATIO DOOR
- Critical. No current boiler certification provided/available. For reporting purposes only.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Employee hygiene
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Sanitization-concentration and/or temperature
- Critical. Sanitizing temperature
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored, labeled and used
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Clean and soiled linen segregated and properly stored
- Critical. Electrical wiring - adequate, good repair
- Critical. False/misleading statements published or advertised relating to food/beverage
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7/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/17/2008 | Routine - Food | Warning Issued |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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