- No Violations Were Observed
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5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed sliding glass reachin cooler with ambient air temperature at 65 degrees f. also observed upright reachin cooler next to 2 compartment sink with ambient air temperature at 50 degrees f. This violation must be corrected by : 05-08-2012 . Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed sanitizer solution at 0ppm in dishmachine. ran machine twice.
- Critical - Hand wash sink lacking proper hand drying provisions. no paper towels available at hand sink in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed buildup in dish rack next to stove.
- Critical - Observed cloth used as a food-contact surface. observed cloth used to cover raw veal, stew and mashed potatoes.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves without washing hands. also observed employee handle raw veal, remove gloves then directly handle flour scoop without washing hands between tasks.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw veal then directly handle a potato without washing hands.
- Critical - Observed food stored on floor. observed bag of potatoes and bag of flower stored on floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. observed boxes blocking ease of access to back door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw veal at 65 degrees f in sliding glass reachin cooler with ambient air temperature at 65 degrees f. also observed beef stew made yesterday at 55 degrees f and mashed potatoes at 55 degrees f in upright reachin cooler next to 2 compartment sink. ambient air temperature at 50 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw veal stored above mashed potatoes in sliding glass reachin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed potato salad and mashed potatoes made sunday without date or label.
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5/8/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm first two runs Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 3/c sink
- Critical - No professional hygiene and/or foodborne illness training provided. update 2 employees
- Critical - Observed cloth used as a food-contact surface. veal and spaetzle
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potatoes veal cutlet
- Critical - Outer openings not protected with self-closing doors. rear
- Plumbing system improperly repaired. sink blocked Corrected On Site.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed glass door reach in cooler with ambient temperature of 60F. Must send repair invoice to 344-4995.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm, after running it 3 times.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef at 55F and veal sausage at 54F, glass door reach in cooler. Corrected On Site. Food items voluntarily discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed soup in a white bucket on bottom reach in cooler not dated, made 4 days ago.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over salad
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Rinse solution not clean. 3/c sink
- Observed build-up of grease on nonfood-contact surface. grill
- Observed attached equipment soiled with accumulated dust.
- Critical. No list of certified food service managers available at the establishment.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor.potatoes
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
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12/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed food stored on floor.potatoes
- Critical. Observed cloth used as a food-contact surface. lamb Corrected On Site.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing. bar Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. wait stations Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
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11/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoons, prep
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. new ownership 60 days to obtain
- Critical. No professional hygiene and/or foodborne illness training provided. some employees do not have
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12/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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