- Basic - Gaskets with mold-like build-up. Black build up on reach in freezer gaskets, cook line. Corrective action taken, started to clean.
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table in cook line: diced ham 53°, diced sausage 50°, French toast egg mix 49°, containers are inside of larger container n top of make table, also table is kept opened. Corrective action taken, removed larger container and closed table. Also in buffet line, cream cheese cups at 64°, discussed time as a public health control as an option for this item. **Repeat Violation**
- 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. Spinach and cut tomatoes in omelet counter. Per cook, items have been out for about an hour.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato basil soup date marked 10/27/14, wild rice date marked 10/26/14, Tuscany ragu date marked 10/25/14, all in upright reach in cooler in cook line. All the items were voluntarily discarded by manager. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Kitchen.
- Intermediate - No soap provided at handwash sink. Next to prep sink in cook line. Also at the bat. Bar is also missing handwash sing. Soap was added to the handwash sink in the kitchen.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk sugar.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Several cases. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitchers and milk jars, on shelf near dish area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs white 46°, diced ham 46°, French toast wash 46°, Alfredo 45°, make table across from stoves. Other items in the unit are 41-43°. Corrective action taken, set thermostat lower and closed the top lid. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Waffle batter. Per cook batter left overs are saved for the next service. The one in the line today was from yesterday.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after preparation. See stop sale. Cooked rice date marked 2/17. In upright reach in cooler, cook line. **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruits: cut melons, pineapples, cereal bowl, salmon slices, buffet line. Manager stated sneeze guar broke and the new one just arrived. No cross contamination observed. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaners stored with clean pans on shelf near dish area. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice, bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dish area. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans, cook is not sure when was this cooked. He stated food will be discarded.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelf
- Basic - Equipment in poor repair. Reach in cooler by cook line reading 50 °, all foods between 48-53°, don't use this reach in cooler until thermometer reads 41° or below
- Basic - In-use ice scoop stored on soiled surface between uses. Bucket **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Iced water by cook line
- Basic - No copy of latest inspection report available.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-53° cheeses, pooled eggs, ham, sausage, chicken fish, pork, hamburger, turkey, cut tomatoes and lettuce, corrective action: mgr discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Orzo 7-9-13, shrimper cooked on 7-1-13
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action: Discarded by mgr
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and by dish machine *Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bar **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets in storage room **Corrected On-Site**
- Basic - Food stored on floor. Storage **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. spatula
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Storage and shelf across cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting strawberries, after washing them, got gloves **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives washed and rinsed only
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46? smocked salmon in buffet, corrective action: added to time as public health control
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Cream cheese and butter brought back to reach in cooler by employee, 65? both, explained procedure, mgr discarded them **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over soop in reach in cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with table
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 27? in ice water **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Couldn't find it, filled up a new one **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. pasta **Corrected On-Site**
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. red line is broken, prep reach in cooler
- Critical - Handwashing cleanser lacking at handwashing lavatory. by back door Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. slight
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food stored on floor. several, storage area Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. bar Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 22F in ice water Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk containers, storage room
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. dishes with hot foods, brown sugar raisin, walnuts and oatmeal at buffet not under sneeze guard
- Critical - No conspicuously located thermometer in holding unit. 2 doors upright reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. bar Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. smoked salmon package (does not say is fully cooked) says farmed raised, needs letters stating is pellet fed and raised in nets
- Critical - Observed encrusted, soiled material on slicer. used last night
- 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. on couscus and panco Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. waffle mix at 66F at buffet, discarded, added to time as public health control procedure Corrected On Site.
- Observed single-service items stored on floor. cups by cook line; straws at bar Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. on wrong side of mop sink and 2 faucets in water heater room
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3/6/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sausage
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Vacuum breaker mising at hose bibb. Faucet under dishmachine.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf under oven
- Observed gaskets with slimy build-up.reach-in freezer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. apples Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. before splitter at mop sink
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. in reach-in Corrected On Site.
- Observed equipment in poor repair. knob missing on grill
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
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12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.(DISCARDED). Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DAIRY,MILK ,CHEESES not DATED as to open date . Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.GRANULES in dry storage FOUND some such as breading NOT IDENTIFIED. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CREAM CHEESES & BUTTER in self service dining area KEPT AT ROOM TEMPERATURE establishment FAILED TO FOLLOW TIME AS PUBLIC HEALTH CONTROL PROCEDURE and was not monitoring TIME MARKING requirements . Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.FOUND breafast sausages inside hot hold unit at 112f ,123f for fish same location.
- Critical. Self-service buffet ITEMS lacking adequate sneezeguards or other proper protection from contamination.TOPPINGS / raisins , brown sugar ,cinamon ALL WERE DISPLAYED in a non protected manner ,without sneeze guard protection. Repeat Violation.
- Critical. Observed food stored on floor.SEVERAL BOXES of food found on floor inside WALK IN FREEZER . Repeat Violation.
- 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.INSIDE BULK FLOUR found red drink cup.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.COFFEE STRAWS.
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3/30/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. cheese, discarded by chef Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, milk, sour cream in upright reach-in
- Critical. Working containers of food removed from original container not identified by common name. container with food in storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buter, cream cheese, melon , explained time as a public health control
- Critical. Displayed food not properly protected from contamination. Breads in containers with lids that the custumers move
- Critical. Observed raw animal food stored over ready-to-eat food. raw hamburger over cheese sticks and pasta in reach-in frezer Corrected On Site.
- Critical. Observed food stored on floor. boxes with food in walk-in freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. prep reach-in
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. at self serv area
- Observed utensils stored in crevices between equipment. knife between dishmachine and table at bar Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times. trash can on way Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. cloth towel in there Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar handsink Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by prep sink and bar handsink Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. no soap, handsink at bar Repeat Violation.
- Critical. Observed toxic item improperly stored. by plates at dishmachine area Corrected On Site.
- Critical. No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
- Critical. Observed expired Food Manager Certification. mgr said
- 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. Repeat Violation.
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9/25/2009 | Routine - Food | Warning Issued |
| No report available. | 6/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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