- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Purse
- Basic - Floor area(s) covered with standing water. Dish room
- Basic - Food storage container/container lid cracked or broken. Holding almonds
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Cucumbers, red peppers. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of reach in cooler main line
- Basic - Soiled reach-in cooler gaskets. Soup topping bar reach in cooler
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle in reach in reach in cooler
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In dry storage, dish room.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soups in thermalizer. Thermalizer set to 160°F, water temperature 163°F, Broccoli 104°F, tomato bisque 117°F, items reheated to 165°F.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Hot water not provided/shut off at employee handwash sink. End of cooks line
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Ramen. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. See stop sale. Sauce. Voluntarily discarded by manager. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple occurrences.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. By slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish washing area. Blocked by racks and item stored inside. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishmachine area
- Basic - Floor area(s) covered with standing water. Dishmachine area **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Croutons
- Basic - No handwashing sign provided at a hand sink used by food employees. Salad prep area
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad prep area
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next to box of crackers
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Handle to reach in cooler in dessert area broken **Warning**
- Basic - Light shield damaged/in disrepair. Walk in freezer light shield broken. **Warning**
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6/7/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Handle to reach in cooler in dessert area broken **Warning**
- Basic - Light shield damaged/in disrepair. Walk in freezer light shield broken. **Warning**
- Basic - Soiled reach-in cooler gaskets. On cookline. **Warning**
- High Priority - Live, small flying insects in food storage area. Observed small flies in dry storage, cook line, service line and in front of walk in cooler. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Cook line salad station. **Warning**
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6/5/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.(handle on microwave on cooks line)
- Basic - Ice buildup in walk-in freezer.(around door in walk in freezer)
- Basic - Leaking pipe at plumbing fixture.(under hand sink near 3 compartment sink)
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(bottle of juice in cooler next to soup steam tables)
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.(baked potatoes on rack in kitchen next to oven at 117?f, moved to walk in to cool.)
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. pecans and dry pasta noodles. Corrected On Site.
- Observed floor area(s) covered with standing water. under equipment in prep area.
- Observed old food stuck to clean dishware/utensils. dishwash area
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength..0ppm
- Observed build-up of food debris---sides of coolers---Turbo ovens
- Observed build-up of food debris---top of dishwasher
- Observed single-service articles stored in bins with foods buildup --customers station
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
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