- Basic - Egg flats used to previously store raw eggs reused. Used to drain bacon fat.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Souffl cups in closet near register. Food trays in storage hallway.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bagged ice, freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. salad cooler **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hot water runs at main cookline handsink unless turned off underneath. Handle for hot water does not work.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meats and cheeses 45-47F in left deli cooler. In right deli cooler, potato salad 44F, sliced ham 44F, sliced beef 47F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. No written procedures. Bacon.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left deli cooler and right deli display cooler
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Zucchini cutter
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Bathroom door not self-closing. Kitchen area
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage alley
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In storage closet next to register.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Left cookline cooler
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service creamers in cooler at 56. Returned to cooler after being on table
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cooked soups **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Along black guard, light buildup.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Bacon
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage hallway
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Triple cookline cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline triple cooler, beef at 46, ham at 45, sliced cheese 45, cut tomatoes 41. All items in cooler overnight per operator.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage hallway
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Triple cookline cooler.
- Basic - Egg flats used to previously store raw eggs reused. Used to drain bacon fat. Flats holding raw eggs stored on cutting boards and in walk in cooler, contaminating clean surfaces.
- Basic - Food stored on floor. Tray of raw meat,walk in cooler. In walk in freezer, tray of ray meat, bagged ice and boxed desserts
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Triple cookline cooler.
- Basic - No copy of latest inspection report available.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service half and half requiring time or temperature control for safety 47, held on table and returned to cooler per employee.
- High Priority - Employee cracked raw shell eggs, did dishes, and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee finished cooking and plating eggs without handwashing
- 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. Making sandwiches **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline triple cooler, beef at 46, ham at 45, sliced cheese 45, cut tomatoes 41. All items in cooler overnight per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time not changed as new food is removed from refrigeration. Flat of shell eggs, time not changed from 8 am at 11:15
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over soup
- High Priority - Roach activity present as evidenced by live roaches found. 1 on floor in deli area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tray of chicken, bag of carrots, wic **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline, left deli case, salad cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.after 2 hours five minutes in steam table, chili 105-130F. Advised to move to stove to reach 165F ASAP.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pork over soup. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Over bread, clean plates.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse produce before prep
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On dinner menu.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 20F in ice water Corrected On Site.
- Critical - Handwashing cleanser, paper towels lacking at handwashing lavatory. employee restroom
- Critical - No conspicuously located thermometer in holding unit. right cookline cooler
- Observed clean equipment stored on floor. Chill stick, walk in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and chicken over raw beef, walk in cooler
- Critical - Portable fire extinguisher overcharged. For reporting purposes only. cookline near restroom.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw beef next to bread, walk in freezer
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8/27/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 44F, cheese at 46F, deli meat at 45F in deli cases.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli cases holding phfs at 44-46F. units unable to maintain 41f or below
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Both food managers for establishment expired.
- Critical - Violation: 53B-08-1 Observed one employee currently employeed with an expired food handler certificate. expired 2011
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5/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli cases holding phfs at 44-46F. units unable to maintain 41f or below
- Critical - Observed buildup of black slime in the interior of ice machine.
- Observed dust buildup on walk in cooler fan cover, ceiling, wall above power box on cookline
- Observed egg flats used to cool bacon
- Critical - Observed expired Food Manager Certification. Both food managers for establishment expired.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bread. Corrected On Site.
- Critical - Observed food stored on floor. bread crumbs, walk in freezer.
- Critical - Observed one employee currently employeed with an expired food handler certificate. expired 2011
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 49F stored on top of drop in sandwich cooler. Advised to move under
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 44F, cheese at 46F, deli meat at 45F in deli cases.
- Critical - Observed potentially hazardous food thawed in an improper manner. ROP fish thawed in packaging.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef next to bread, walk in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over pasta, reach in cooler.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 3 on top of dish machine, 2 on floor under dish machine, several in back hallway connecting businesses. all droppings appear old. no evidence of any current activity.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hashbrowns at 115F under grill. Advised to use time.
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5/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline double cooler
- Critical - Violation: 08B-04-1 Observed full cooked bacon stored on used egg flats.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Storage alley
- Critical - Violation: 53B-03-1 Several employee training certificates expired in 2010.
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup from 11/15/11 at 66-68F in walk in cooler in large plawtic container, covered. see stop sale
- Lights missing the proper shield, sleeve coatings or covers. Storage alley
- Critical - No conspicuously located thermometer in holding unit. cookline double cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed full cooked bacon stored on used egg flats.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli cooler holding roast beef at 46F, ham at 44F.
- Critical - Observed raw animal food stored over cooked food. raw shrimp, scallops over pasta, cookline cooler
- Observed single service butter and creamers left on table between customers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hash browns at 107F on cookline with no time or temperature control. Advised to keep 135F or above or refrigerate
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, soup, tuna salad
- Critical - Several employee training certificates expired in 2010.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Cook line cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Kitchen area.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed interior of microwave soiled.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed incorrect information on Hotel and Restaurant license.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
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8/31/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad 50 degees Farhenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Cook line cooler.
- Critical. Observed food stored on floor. W lk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed incorrect information on Hotel and Restaurant license.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food employee washing hands in a sink other than an approved hand wash sink.
- Observed cutting board grooved/pitted. Cook line.
- Observed residue build-up on hood filters .
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Critical. Observed incorrect information on Hotel and Restaurant license.
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1/28/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Dinner menu. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor inside walk in freezer.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of black debris in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed wall soiled with accumulated dust by electrical box at cook line.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Observed unlabeled spray bottle.
- Observed personal items on the premise store3d by coffee filters.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed fish stored over ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed handwash sink used for purposes other than handwashing. There was food debris in the handwashing sink in kitchen area.
- Critical. Observed unlabeled spray bottle with purple substance.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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