- No Violations Were Observed
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6/10/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Multiple carts in kitchen. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Out side door and edges of walk in cooler door.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under Buffett steam tables, hallways and dish room. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- Basic - Dead roaches on premises. 4 dead roaches in hallway near back door, close to mop room. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Different areas of kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in freezer, back hallway.
- Basic - Grease accumulated under cooking equipment.
- Basic - Heavy Soil residue build-up on nonfood-contact surface. Along shelf at at kitchen hallway.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Both ovens. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Pile of rags on floor in dish room. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. At mop room.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee change gloves with no hand washing. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- High Priority - Live flies in kitchen. 6 live flies in kitchen and dining room. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese at 56° and cooked green beans at 69° on speed rack in kitchen. See call back from 11/21, this violation was also under a time extension . **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees using walk in door handle. See call back from 11/21. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand washing sink in meat cutting room.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line.
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2/19/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Dish machine area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese at 64, cooked corn at 62 on speed rack in kitchen. PIC disposed of voluntarily .corrective action taken. MANAGER WILL USE TIME STAMPS FOR TCS FOODS WAITING TO BE HEATED FOR HOT BUFFETT.
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11/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Multiple carts in kitchen. On soda dispensing equipment in corridor .
- Basic - Build-up of mold-like substance on nonfood-contact surface. On bucket for rags.. **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Also under Buffett steam wells.
- Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Dish machine area.
- Basic - Floors not constructed to be easily cleanable. Grout missing and standing water and food debris.
- Basic - Food stored in a location that is exposed to splash/ice build up. Walk in freezer. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. At pizza reach in cooler.
- Basic - Ice buildup in walk-in freezer. Shelves and floor. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Under sink rinsing area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken over 3 comp sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bakery HWS. **Repeat Violation**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rags under drip pan at cook line grill.
- Basic - Wall in disrepair. Next to pizza cooler and at corridor corner near prep area, also behind 3 comp sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. 2 dead in hallway near back door. Operation had pest control on 9/10/2013 and has bi monthly service. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese at 64°, cooked corn at 62° on speed rack in kitchen. PIC disposed of voluntarily .corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza times and Buffett times not marked. PIC put down dates. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork ribs on counter in 3 pans stacked together, temperature 97°, PIC reheated to 139°. Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee filled sanitizer bucket at handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
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9/16/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under rinse station at disposal unit, dish machine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On cart in walk in cooler.
- Basic - Buildup of food debris/soil residue on food carts. Multiple carts in kitchen.
- Basic - Floor soiled/has accumulation of debris. Mop room.
- Basic - Food stored in a location that is exposed to splash/ice build up. Walk in freezer.
- Basic - Ice buildup in walk-in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bakery. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Utensil table in dish room.
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot water. Meat room **Corrected On-Site**
- Basic - Shelf under preparation tables and buffet lines soiled with food debris.
- Basic - Shelves not attached to walls in Dish machine area not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Wall in disrepair. Tiles missing dish room and bakery.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At back door. **Repeat Violation**
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough cutter in bakery.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cooking pans and racks.
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4/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Food containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dish machine
- Observed build-up of grease on nonfood-contact surface. Cook line oven
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed inside/outside of dumpster not clean. Outside
- Critical - Observed potentially hazardous food thawed at room temperature. Pork ribs **Corrected On-Site**
- Observed wall in disrepair. Dish machine area
- Observed wall soiled with accumulated debris. Along wall at floor level
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pantry area **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing handwashing sign in food preparation room or area. bakery area.
- Nonfood-contact equipment not designed and constructed in a durable manner. trash cans table. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. exterior on walkin door in meat room.
- Observed debis accumulated under cooking equipment. dishmachine area
- Observed dusty ceiling tiles and/or air conditioning vent covers. along hall for canned storage.
- 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. Operations policy is to dip hands in sanitizer between dirty and clean dishes. Called district office, Food Code requires handwashing before sanitizer is used.
- Critical - Observed live flies in kitchen. 3 flies near meat room and mop room.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. at handwashing sink next to ice machine .
- Observed residue build-up on nonfood-contact surface. rinse handle at dishmachine .
- Observed residue build-up on nonfood-contact surface. slicer and shelve in meat cutting room.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza, PIC printed new list, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pot roast at 107 , buffett line, PIC reheated in steamer to 146 degrees. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at peeling machine , prep area.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. beef at 115 and fried chicken at 112 on steam table, PIC turned up steam table and reheated. This violation must be corrected by : 2/8/2012.
- 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. Several employees with expired training, ** This violation must be corrected by : 2/8/2012.
- Observed attached equipment soiled with accumulated dust. fan shrouds in meat cooler.
- Observed build-up of dust or dirt on nonfood-contact surface. soda dispenser in back room.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. at hot line Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dumpsink in cold buffett area, backed up w/ water and ound vegies . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reachin at pizza station w, mold like substance from vent also. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.sealed bag of of refried beans in hot water in sink. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. dishmachine area.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler, ribs and fish. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken and ham at cold buffett . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. shredded chicken in warmer at 89 degrees, reheated by PIC . This violation must be corrected by : 2/8/2012.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. PIC reset booster, Corrected On Site. This violation must be corrected by : 2/8/2012.
- Critical - Vacuum breaker mising at hose bibb. at mop sink backroom .
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12/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/22/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BUFFET STEAK COOKED CHICKEN Repeat Violation. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.CONTINTAL REACHIN Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.SPEED RACKS Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.CARDBOARD
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9/21/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef patties at cook station , moved to cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak strips and cut melons at cold buffett , moved to walkin . PIC states melons just arrived and cut when room temperature . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef in walkin at cutting room, see notes for 03d.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at cookline, reheated by PIC Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Raw meat in walkin at cutting room is being cooled in large cambros. door is opened often and not allowing raw meats to cool properly. PIC separated cambros to allow better air flow. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. no top pan on speed rack for ribs Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. cleaning silverware with wet wiping cloth Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. at breading station
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. bottom vent of pizza reachin cooler.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. foam inside bakery cooler.
- Observed residue build-up on nonfood-contact surface. interior of oven and drip pan at grill on cookline.
- Equipment and utensils not properly air-dried. wet stacking
- Observed clean equipment stored on floor. at 3 comp sink Corrected On Site.
- Observed utensils stored in crevices between equipment. knive at bake station
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door at coolers
- Observed attached equipment soiled with accumulated dust. bakery cooler blower
- Observed dusty ceiling tiles and/or air conditioning vent covers. at storeroom
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken and ham at 53 degrees , moved to walkin. Corrected On Site. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.observed meatloaf at 125, moved to oven. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed unit on cookline not functioning. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef over crab cakes in walkin meat cooler. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. observed ice scoop on top of soda fountain. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. under grill Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed line cooks changed gloves without washing hands. Corrected On Site. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.observed torn tin foil as cover for scale. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed single-service articles stored without protection from contamination. in storeroom Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. at dishmachine area.
- Observed leaking pipe at plumbing fixture.at vegetable washing station and in bake shop.
- Critical. Handwash sink not accessible for employee use at all times.blocked by boxes at vegie cooler. Corrected On Site.
- Critical. Observed bathroom facility in disrepair. observed sink not working in mens restroom.
- Observed floor area(s) covered with standing water. under leaking steamer.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN & SIRLOIN IN WALKIN
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PATTIES AT 45 DEGREES F Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN & BEEF IN WALKIN (SEE STOP SALE)
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA ON BUFFET AT 102 DEGREES F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MEAT WALKIN NOT MAINTAINING POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. MEATS AT 51 DEGREES F. UNIT TURNED ON AND AMBIANT TEMPERATURE AT 40 DEGREES F. TEMPERATURES MUST BE MONITORED IN UNIT Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. GRILL AREA
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT WASHING HANDS TURKEY SLICER
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Observed hole in wall. DISHROOM
- Critical. Observed flammable material stored around water heater. For reporting purposes only. UNIFORMS & POWER WASHER
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 5/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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