- Basic - Iced tea urns not covered at servers station
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Floors not maintained smooth and durable. Grout not level with tiles in cook line **Repeat Violation**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Saut
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Back prep and employee restroom
- Intermediate - Reach-in cooler 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. Saut
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certificates copied
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. Broken tile around sink and worn out grout on cooks line **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
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12/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food in walk in cooler **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Standing water on service staff/ expo line **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Broken tile around sink and worn out grout on cooks line **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Hot line **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Batter scoops in back prep ariea **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Single-service items stored on floor. Pc bags **Warning**
- Basic - Soiled reach-in cooler gaskets. Expo line **Warning**
- Basic - Stored food not covered in walk-in cooler. Prep in use from night before **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Cook-chill/sous vide reduced oxygen packaged food cold holding at a temperature above 41 degrees Fahrenheit. Left out all night corrective action stop sale **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and ground beef in drawer on hot line corrective action. Moved to cooler to bring temp back down **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Top hose Bibb in mop sink hose bib in mop sink top Bibb **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Marc lastres **Warning**
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Floors not maintained smooth and durable. Tiles broken on cook line
- Basic - Food stored on floor. Oil **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Server area
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copying serve safe certificates
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dishwasher area
- Floors not maintained smooth and durable. tiles broken mopsink area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Critical - Vacuum breaker mising at hose bibb. mopsink
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. grout not level with tiles
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 door glass reach in cooler not maintaining product temp.
- Critical - Condensation or other drainage not disposed of according to law. Reach in cooler on cooks line.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups, corn chowder, tomato bisque and pulled pork. Product voluntarily thrown out by manager.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Equipment and utensils not properly air-dried. Wet nesting under dish area. Plastic quart and gallon containers.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handwash station near back door. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of food debris on inside of oven. Tall stand up oven.
- Observed old labels stuck to food containers after cleaning. Day dots stuck to clean dishes in dish area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter not properly hot held. Corrected On Site. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk on cooks line and front server make station.
- Observed single-service items stored on floor in extra storage room upstairs. Soup bowls on floor.
- Critical - Observed uncovered food in holding unit/dry storage area. Server station muffins on top of speed rack.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
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10/11/2011 | Routine - Food | Administrative complaint recommended |
- Observed clean equipment stored on floor.ice buckets Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.48 beef, 46 fish corrective action taken
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor. freezer Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. cole slaw
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs to readybto eat
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. employees
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical. Observed small flying insects in kitchen area.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. back prep
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. servers area
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed location of designated employee, drinking area causing possible cross-contamination. drink on food storage shelf, walkin
- Dollies, pallets, milk racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. serve5s
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/7/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. refrigerator drawers.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw hamburger next to raw turkey
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw burger meat
- Critical. Observed uncovered food in holding unit/dry storage area. box of bread open on walkin freezer shelf
- Critical. Observed uncovered food in holding unit/dry storage area. pot pie uncovered on rolling rack in walkin cooler
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. spatulas, scoop in 111F water
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves, after changing sanitizer bucket and handling food
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical. Observed soil buildup inside ice bin. wait area
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. wait area
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1/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Critical. (A) Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual warewashing equipment equivalent to a 3-compartment sink as specified in Paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
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9/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in walkin cooler
- Critical. Observed employee switch from working with different foods and not changing gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons
- Critical. Observed employee eating while preparing food.
- Observed equipment in poor repair.chipped plates
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Abrasives and detergents not thoroughly rinsed from cooking equipment./ old labels
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor.
- Observed single-service articles stored without protection from contamination.
- Critical. Hot water not provided/shut off at employee hand wash sink.ladies restroom
- Observed toilet leaking.handicap stall in ladies room
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed small flying insects in wait area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.space under back door
- Observed clean linens stored on floor
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9/8/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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