- No Violations Were Observed
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10/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic souffl cup is used for scooping brown sugar and chocolate jimmies (sprinkles) in the service area in the kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed case of food stored on the floor in the walk-in freezer.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water with a temperature of 90° on the cook's line. Water was dumped. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture under the 3 compartment sink in the catering kitchen and at the dish machine in the catering kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area behind the garbage disposal.
- Basic - Wall soiled with accumulated grease. Observed that the wall behind cooking equipment on the cook's line is soiled with grease.
- 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. 0 ppm chlorine sanitizer when tested. 100 ppm when retested.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. No soap at hand sink in the kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. No soap at hand sinks in the kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed Alfredo sauce at 51°-66° in the walk-in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of Alfredo sauce.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine by the primary dish machine and the ice machine used for catering.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed that the wall mounted French fry potato cutter is soiled with food debris from the day before or longer.
- Intermediate - No soap provided at handwash sink next to the 3 compartment sink and the hand sink at the rear of the catering kitchen.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed that the paper towel dispenser next to the 3 compartment sink is unable to dispense paper towels.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 2 containers of Alfredo sauce in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 2 containers ofAlfredo sauce in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. 2 containers of Alfredo sauce in the walk-in cooler.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired. Yvrose Mompoint exp. 10/22/13 **Warning**. At callback inspection, spoke with Yvrose Mompoint. She stated that she has not taken the test yet.
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6/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink next to the 3 compartment sink at the rear of the kitchen. **Warning**
- Basic - Grease accumulated under cooking equipment. Under the stove and flat top grill on the cook's line. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water with a temperature of 88° on the cook's line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Victory reach-in cooler on the cook's line. **Warning**
- Basic - Plumbing system in disrepair. The mop sink drain pipe is disconnected and cannot be used. **Warning**
- Basic - Wall soiled with accumulated grease behind a grill on the cook's line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in the dry store room. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 2 pans of cooked rice and a pan of cooked sausage and peppers were in a hot holding box that does not work. The food was transferred to hot holding in an oven after being rapidly reheated to 165° or above. **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve breads and cereal toppings on the breakfast buffet have no sneeze guard protection. Also observed that when the egg cooking station is set up, there is no sneeze guard protection when in use. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. French fry potato cutter. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. Yvrose Mompoint exp. 10/22/13 **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Non-working reach-in cooler drawer on the cook's line is filled with water and food debris **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed an improperly labeled spray bootle in the service area. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Take-out container store room.
- Basic - Plumbing system in disrepair. Faucet nozzle missing from the hand sink near the banquet dish machine.
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10/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in oatmeal **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Cooks line. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Take-out container store room.
- Basic - Plumbing system in disrepair. Faucet nozzle missing from the hand sink near the banquet dish machine.
- Basic - High Priority - Dead roaches on premises. 4 dead under the banquet dish machine.
- High Priority - Roach activity present as evidenced by live roaches found. 10 live in a storage area for banquet glasses. 20 live on the floor in the banquet dish machine room.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Observed electrical wiring in disrepair. For reporting purposes only. Control box for the Salvajor stays open and is exposed to splash. Employees could receive a shock.
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10/24/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.oil **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All ready to eat food in reach in cooler#3 at 46* F- Corrective action - In walk in cooler and lowered thermostat
- Wet mop not hung to dry. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Dishmachine (chlorine)-
- Critical - Working containers of food removed from original container not identified by common name. Oil- Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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11/10/2011 | Routine - Food | Call Back - Complied |
- Drain cover(s) missing.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/09/11.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Whipped cream- Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. In dinner menue
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9/9/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures Traulsen reach in cooler, cookline.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures Victory #3,cookline . Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours,soup in walkin cooler. Corrected On Site.
- Critical - Employees have not received training related to their assigned duties, employee did not no how to test sanitizer .
- Critical - Handwashing cleanser lacking at handwashing lavatory,kitchen. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface reachin cooler handles and doors throughout. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface,throughout kitchen.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed food debris accumulated on kitchen floor under prep area and cookline, omitting odor.
- Critical - Observed interior of microwave soiled #1. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit buffalo mozzerella and tuna salad. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit eggs and plant food. Repeat Violation.
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3/1/2011 | 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 deli nubs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Turkey,Ham,Shrimp and sausage. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit ham, chonch fritter,pancake batter and eggs. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC cookline. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC #2.
- Critical. No conspicuously located thermometer in holding unit RIC cookline.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed interior of microwave soiled #2.
- Observed residue build-up on nonfood-contact surface RIC handles.
- Observed single-service articles improperly stored not inverted. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees, comminuted meats-44*F, chicken -48*F. Corrected On Site. (Operator discard).
- Critical. Observed food being cooled by nonapproved method, at room temperatures in prep area (meatloaf).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, fliptop reachin cooler by cookline.
- Observed gaskets/seals on cold holding unit in poor repair in walk in cooler in kitchen.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Plumbing system in disrepair. Hot water not comung out on hand wash sink in dishwashing areas.
- Observed leaking pipe at plumbing fixture, in kitchen area.
- Observed wall soiled with accumulated grease, behind cookline.
- Observed wall soiled with accumulated dust in kitchen.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen
- Critical. Observed toxic item improperly stored, inside cupboard with single service items and single use items.
- Critical. Observed unlabeled spray bottle.
- 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. Pro
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2/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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