- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ re- educated on ice bath procedure- recommended rapid chill **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food./ whole shell eggs over cheese
- Intermediate - Spray bottle containing toxic substance not labeled./ need to re-label purple and yellow cleaner bottles
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has heavy cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ front line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area./ dry storage **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Interior of microwave moderate soiled with encrusted food debris.
- Basic - Reuse of single-service articles./ ricotta container utilized for tomatoe sauce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cut melon on ice bath recommended rapid chill 45 degrees f cooked chicken/ deli meats 50-51 recommended rapid chill- less than 4 hrs **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible blocked by trash can for employee use at all times. **Corrected On-Site**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked pork **Corrected On-Site**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Gaskets/seals on chest freezer,also interior door of chest freezer badly cracked causing insulation to show.
- Basic - Ice bath on front line is not keeping gravy at 41° **Corrected On-Site** **Repeat Violation**
- Basic - Prep Cutting board has sever cut marks and is no longer cleanable.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.wall in ware washing area badly pitted
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.gravy found cold holding 53° For 1 hour.Operator placed on stove to heat to 165° found at 167° **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. Sliced deli meats
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.front line cooler
- Basic - Soil residue build-up on nonfood-contact surface.on the reach in cooler gaskets moderate
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.gravy and lettuce are at 50? in the cold hold unit. The food was in the unit for one hour per the manager , it was rapid chilled to 41? **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.the lobby ice machine
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The ice bath in the front counter cold hold unit is not set up to keep the gravy and lettuce at 41? or less. Ice and water was added by the operator and the food was rapid chilled to 41? **Corrected On-Site**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wall in disrepair.above the grill
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation./peppers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./pulled pork tall reach in
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./by coffee machine Corrected On Site.
- Observed cutting board moderately grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Observed gaskets with moderate slimy/mold-like build-up.
- Critical - Observed heavily soil buildup inside ice bin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./egg salad,beans reach in cooler
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line sandwich RIC ambient temperature is 48F.NO WARNING ISSDUED TO OTHER RIC's maintaing 41F.
- Critical - Observed an open beverage container on shelf above stove.
- Critical - Observed buildup of slime in the interior of ice machine shoot.lobby
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese,tuna precooked sausage found 44F-46F in cook line RIC.recommend rapid chill. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.forks and knife Corrected On Site.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.cook line Corrected On Site.
- Interior lid of ice machine badly cracked. Repeat Violation.
- Observed moderate dust on air conditioning vent covers.lobby
- Observed RIF gasket torn/in disrepair.Operator states getting new equipment. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked diced potatoes h.h at 107F on cook line.recommend to reheat to 165F. Corrected On Site.placed in oven
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.off 32 degree's Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.cook line RIC
- Observed employee with no hair restraint. Corrected On Site.
- Observed interior door of ice machine is badly cracked.
- Observed RIF gasket torn/in disrepair.storage area
- Observed gaskets with slimy/mold-like build-up.all cook line RIC's
- Unwrapped single-service utensils not presented so that only the handles are touched.forks. Corrected On Site.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2010 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed bag of sugar and bag of rice stored on floor in dry storage area. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.for ware washing
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.need chlorine test kit has quaternary
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed heavy soil buildup inside ice shoot in lobby
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
- Observed single-service articles stored without protection from contamination.COFFEE STIRS
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- 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. This violation must be corrected by : 05/03/2010.
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3/2/2010 | Routine - Food | Warning Issued |
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