- Basic - Employee with no hair restraint while engaging in food preparation. Noted prep wout hair restraint **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted unwashed lemons and cherry tomatoes over rte romaine **Corrected On-Site**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soda nozzles were soiled in dining room. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. One container of sugar in dry storage area. **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar in employee cafeteria. **Corrected On-Site**
- Main fire alarm control panel read trouble. For reporting purposes only. Establishment stated that some tests were being performed today.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soda nozzles were soiled. **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - High Priority - Observed one dead roach on premises. In boiler room. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in machine in employee cafeteria temped 71?f. Product was not in process of preparation or cooling, the machine in which it was being held was turned off. Butter on frontline temped 54?f, it was found sitting outside the refrigeration unit, it was not in the process of preparation or cooling, operator stated that product had been sitting there since 9:30 am. Operator a was advised to store product in an environment producing an ambient air temperature of least 41?f or lower.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk in milk machine in employee cafeteria temped over 71?f, machine was found turned off. Food handler stated that product had been turned off for a period over 6 hours. operator discarded of product. **Corrected On-Site**
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1/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment was no able to provide proof that nonexempt fish has undergone proper parasite destruction. Fish must be served cooked or discarded. (For raw salmon)
- Critical - Observe thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. For main dish machine in kitchen.
- Observed dish washer washing dishes without a hair restraint.
- Critical - Observed fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Class k fire extinguisher in dry storage area. Corrected On Site.
- Critical - Observed no currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. At handsink in employee caf Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On lid of sugar container in dry storage area. Corrected On Site.
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11/2/2012 | Routine - Food | Warning Issued |
- Critical - Observed Handwash sink not accessible for employee use at all times. Handsink in dish room next to entrance and dish machine. Corrected On Site.
- Observed employee coat stored on rack over movable bread racks in dry storage area. Corrected On Site.
- Observed employee with no effective hair restraint for loose hair. Dish washer.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Suasages on dining room buffet line temped 117of. Operator was advised to raise the temperature to 135of.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salads with meat in front display cooler. Operator and kitchen staff were not able to verify preparation date. Nor were products date labled. Corrected On Site.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only. Boiler room.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean plates on employee food line were not inverted or protected.
- Dishware/utensils not soaked prior to being placed in sink/dishmachine. One container on clean dish rack in dish area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment operating with has 306, license states that establishment has 247 seats.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Both food thermometers were off by more than 3 degrees.
- Critical - Handwash sink not accessible for employee use at all times. Handsink in dish room obstructed by exit door.
- Critical - No conspicuously located thermometer in holding unit. In display reach in cooler s.
- Critical - No conspicuously located thermometer in holding unit. In milk cooler service area.
- Critical - No conspicuously located thermometer in holding unit. In reach in cooler upfront behind cookline. Unit closest to handsink.
- Observed Equipment and utensils not properly air-dried. On clean dish rack in dish machine area.
- Observed In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sugar container handle underneath microwave in dining room was stored inside sugar container with handle in contact with product. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Underneath and on the sides of the dishwashing machine.
- Observed build-up of grease on nonfood-contact surface. On hood filters .
- Observed chipped plate on service line.
- Observed clean utensils/equipment stored in dirty container. Utensils in container in dry storage and chemicals room.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boards under storage area next to office.
- Observed dusty vent covers in walk in freezer.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed food handler put on a new pair of latex gloves then engage in food preparation without washing hands prior to putting on the new pair of latex gloves. Corrected On Site. Repeat Violation.
- Observed oven mitt stored on top of reach in freezer behind cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish stored over ready to eat meatballs in reach in freezer on cookline.
- Observed residue build-up on nonfood-contact surface. On conveyor line of dish machine.
- Critical - Observed toxic item stored in food preparation area. Observed lighter fluid container stored on food prep counter above cutting boards. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Observed lighter with lighter fluid in it stored in dry storage rack with dry spices. Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed unwashed tomatoes stored on rack above ready to eat lettuce in walk in cooler. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Operator did not have a consumer advisory posted anywhere for raw, undercooked salmon which they served. Corrected On Site. Operator was given a cosumer advisory poster and posted it.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BLUE COLORED LIQUID CHEMICAL BOTTLE NOT LABELED (MARKED).
- Critical - DISHWASHER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES.
- FAN GUARD IN WALK-IN COOLER HAD DUST.
- Critical - SCR. EGGS COOLING IN FREEZER TIGHTLY COVERED. TEMP AT 122F COS
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. by the walk in cooler
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. x2 in the dish area
- Observed floor and wall junctures not coved. damaged cove by the hand sink in the dish area
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. less than 100 ppm on rear prep line. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. blue cheese container open not dated
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Honey butter 61 left on a prep table in the kitchen, discarded Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. cover to blue cooler.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cold prep area
- Critical. Handwash sink not accessible for employee use at all times. used as storage in cold prep area Corrected On Site.
- Critical. Observed unlabeled spray bottle. bottle has cashier instead of windex
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager was present and departed to attend to situation.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. old tester used to verify quats
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3/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chives 79 in plastic container in prep area by the steamtable Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese 49 in individual cups, moved to the wic Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chives sauce 79 in plastic container in prep area, product discarded Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. blue cheese prep was placed into a ric that was recently turned on unit was not operating at 41 or below when started. product moved to wic Corrected On Site.
- Critical. Displayed food not properly protected from contamination. bread in customer service area no sneeze guard
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashers are handling both soiled and clean utensils without washing hands Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. old tester used to verify quats
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. utensils soiled by dishwasher Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quats 300 plus in bucket
- 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. All employees whether internal or contracted operating in the food service establishment require food safety training. to include the dishwashers
- 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. IKEA utilizing an unathorized food safety program from sweden
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1/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 45 IN BLUE MOBILE STORAGE UNIT AT THE REAR COOK AREA
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. VANILLA 53 F AT COLD PREP STATION RIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN STRIPS 116, 124 AT THE SERVICE AREA STEAMTABLE
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. POULTRY 134 f AT THE FRYER. Corrected On Site. now 198 F
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BREADED CHICKEN OVER PASTRY ITEMS IN THE WALK IN FREEZER
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COOK WITH WATCH DURING FOOD PREP
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE IN THE DISH ROOM WAS CLEANING DIRTY CONTAINERS THEN HANDLED CLEAN DISHES FROM THE DISHMACHINE WITHOUT FIRST WASHING HER HANDS Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. BUCKETS 0 PPM
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. O PPM AT THE 3CS
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD COLD PREP AREA
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PLATES NOT INVERTED OR PROTECTED IN DRY STORAGE
- Observed single-service articles stored without protection from contamination. BLACK PLATES NOT INVERTED IN DRY STORAGE
- Critical. Observed handwash sink used for purposes other than handwashing. KNIFE AT COLD PREP SECTION HAND SINK Corrected On Site.
- Critical. Observed a gas appliance without proper venting. For reporting purposes only. GAS ODER IN BOILER ROOM
- Critical. Employees have not received training related to their assigned duties. EMPLOYEE WAS UNAWARE OF COOKING TEMPERATURE FOR CHICKEN AND COULD NOT SAY HOW LONG AGO THE CHICKEN WAS COOKED. INFORMATION PROVIDED AND CHICKEN WAS REHEATED TO 198 F Corrected On Site.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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