- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Ceiling tile in disrepair.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Soiled dry wiping cloth in use.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the reach in cooler side.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Behind cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Plumbing system in disrepair. Hand wash sink cold water handle in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris. Behind cooking equipment
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed attached equipment soiled with accumulated grease.hood ansul pipes with grease accumulation
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.reachin cooler glass door broken
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.hand sink next to oven
- Critical - Working containers of food removed from original container not identified by common name.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[kitchen]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[front pastry box] Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions.[personal clothes stored next to single service items]
- Critical - No thermometer provided to measure temperature of food product.[employees in kitchen]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[kitchen equipment -rear]
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed uncovered food in holding unit/dry storage area.[walkin cooler]
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ front pastry box @ 115 degrees] Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.[mop sink @ entrance to kitchen] Repeat Violation.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[pastry box]
- Observed build-up of grease on nonfood-contact surface.[kitchen equipment ]
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.[freezer]
- Observed grease accumulated on kitchen floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over beef]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[croquetes @ 55 degrees] Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Vacuum breaker mising at hose bibb.[mop sink]
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.[mens restroom]
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[front dessert cooler]
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walkincoolers shelves dirty/rusted]
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.[inside walkin cooler]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[food container stacking in walkin cooler]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[chicken in sauce @ 109 degrees-left out for 1 hour]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product
- Critical. No conspicuously located thermometer in holding unit.[box freezer]
- Critical. Observed food stored on floor.[freezer]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface.[walkin cooler shelves]
- Critical. Vacuum breaker mising at hose bibb.[mop sink]
- Critical. Hand wash sink lacking proper hand drying provisions.[kitvhen ]
- Floors not constructed easily cleanable.[kitchen ]
- Lights missing the proper shield, sleeve coatings or covers.[rear storage area]
- Critical. Observed toxic item improperly stored.[paint next to single service items]
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor.Inside walk-in freezer and cooler.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Rack by oven used to store food containers.
- Violation: 26-02-1 Observed reuse of single-service articles.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Critical. Violation: 35A-06-1 Observed the accumulation of dead or trapped insects in light covers.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Hot holding unit for pastries
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1/26/2010 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.At room temperature 73 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Turkey out of temperature control at 68 degrees .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked chicken in front counter holding unit at 110 degrees . Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.Inside walk-in freezer and cooler.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade trash containers used to store food inside .
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Water hose over cookline
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Convection oven
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Rack by oven used to store food containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage shelving
- Critical. Observed food-contact surfaces encrusted with rust,grease and/or soil deposits.Shelving inside walk-in cooler used for food storage .
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler and freezer .
- Observed reuse of single-service articles.
- Observed nonfood-grade hose conveying potable water.
- Plumbing system in disrepair.Handsink by warewashing area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed non-bagged garbage in kitchen area.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped insects in light covers.
- Critical. Observed screen in door torn/in poor repair.
- Floors not maintained smooth and durable.
- Floors not constructed easily cleanable.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in oven area.
- Observed wall soiled with accumulated black debris in walk-in freezer door area.
- Observed wall soiled with accumulated grease.Oven area
- Lights missing the proper shield, sleeve coatings or covers.Hot holding unit for pastries
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/24/2009 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut water melons at 50 degrees
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Water hoses in cookline
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease.Cookline area
- Critical. Observed unlabeled spray bottle.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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