- Basic - Cutting board has cut marks and is no longer cleanable. Main service line, recommend notify engineering.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle water stored in the server area
- Basic - Food stored on floor. Box of hot chocolate stored in dry storage room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler used for salad **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. Observed stack pans with old labels located on storage shelves.
- Basic - Working containers of food removed from original container not identified by common name. Kosher salt and pepper
- 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. Jambalaya 53°f stored in walk in cooler prepared at 1:30 Pm temp taken at 11:12 am.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Log not filled out by employee explained must be time mark.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Danish and breakfast potatoes located on buffet line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Jambalaya 53°f stored in walk in cooler employee Discared product . **Corrected On-Site**
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Salad ricooler has old food debris left on the surface
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Noted macaroni salad and cut fruit in snack bar not labeled
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Display case in snack bar lacking thermometer
- Basic - Stored food not covered in walk-in freezer. Ice cream uncovered
- Basic - Working containers of food removed from original container not identified by common name. Bottle in dry storage. Not labeled
- Basic - an open beverage container in a food preparation or other restricted area Cup on rack in dry storage
- High Priority - Displayed food not properly protected from contamination. Pastries not covered by sneeze guard **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk on buffet 53F . Suggest use of TPHC for the buffet duration
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of cleaner by pans under prep table
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At top of machine
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Noted a dished and food debris. In HWS by waiter area
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in snack bar not wrapped
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Labels on containers
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. By cook line **Corrected On-Site**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Storage bins and containers in dry storage not labeled
- High Priority - Displayed food not properly protected from contamination. Pastries on buffet not behind sneeze guard **Repeat Violation**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry goods container **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic plates **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Walk in freezer and dry goods (corrected on site in dry goods area) **Repeat Violation**
- Basic - In-use utensil stored in sanitizer between uses. Knife used to cut fruit stored in sanitizer bucket **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area **Corrected On-Site**
- Basic - Light not functioning. Hood - cookline **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Non shatterproof bulb in lamp on buffet.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot box
- Basic - Stored food not covered in walk-in cooler. Tray of cheeses **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above washed produce - WIC **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives and spoons - grab and go area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Dry powdered substance
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Watermelon and cut melon 50? (3/20) - COS 38?. Cookline RIC: ham 45? (COS 33?), liquid egg 52? (COS 38?), raw chicken 47-48? (discarded) **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. Potato soup 3/20 at 60? **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread board of pastries - buffet line. Sneeze guard over breads not adequately protecting foods (corrected on site)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of potato soup **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On beverage counter next to soda machine **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat at 500ppm **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. COOKLINE prep cooler **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Cookline RIC 5: 46? on top and 50? on bottom - foods on top 40?, foods on bottom 41-43? except raw chicken on bottom shelf at 48-50? - transfer foods to other coolers on COOKLINE - don not use this cooler if incapable of holding 41?
- Intermediate - Cutting board(s) stained/soiled. Cookline
- Intermediate - Packaged food not labeled as specified by law. Grab and go cooler. Refer to comments section for requirements
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples - grab and go rea **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potato soup, black bean soup, bolognaise made day before 8/9 at 60F and 54F. Corrected On Site. Discarded.
- Equipment and utensils not properly air-dried. Clean containers stacked while wet. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Hot hold cabinet - lacking thermometer / temperature display.
- Critical - No current boiler certification provided/available. For reporting purposes only. Certificates expired 7/16/12.
- Critical - Observed food stored on floor. Produce walk in cooler and walk in freezer.
- Observed old labels stuck to food containers after cleaning. Container of chicken dated 7/30. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 45F on buffet; sausage 45F at omelet station - recommend better storage in ice or using 4 hour time as public health control. Corrected On Site. All hot and cold items on buffet added to procedure for time as PHC - buffet from 7am-11am.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage and ham slices 47F - working containers in reach in cooler at kitchen omelet station.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Unwrapped drink cups stored under paper towel dispenser - water from hands after hand washing may drip onto cups when obtaining paper towel. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 125F - hot hold cabinet - kitchen.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Not under sneezeguard/not inverted. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Souos and bolognaise improperly cooled. Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. STORING FOOD CONTAINER IN HWS IN THE KITCHEN AND STORING MUSHROOM BOX ON TOP OF HWS AT WAFFLE STATION Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. ABOVE WAFFLE STATION AND ABOVE SELF SERVE STATION
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. MGR FOUND CHEF DAVID WIT CARD
- Observed ALL cutting board grooved/pitted and no longer cleanable.
- Observed REACH-in cooler gaskeSt torn/in disrepair.THROUGHTOUT THE KITCHEN
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN BOTH WALK IN COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. RIC GASKITS AT WAFFLE STATION
- Observed dusty ceiling tiles and/or air conditioning vent covers. THROUGHTOUT THE KITCHEN AND DISH ROOM
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE AT WAFFLE STATION PUTON NEW GLOVE(ONE HAND ONLY) WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BUTTER BALLS, CREAM CHEESE PKTS AND MILK IN JUG AT SELF SERVE STATION AT 45-47 F Corrected On Site. PRINTED TIME AS PUBLIC HEALTH CONTROL MEASURE ,FILLED AND NOW USING TIME
- Critical - Observed small flying insects in SERVER STATION area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. CORN STACH,GRANOLA AND SEVERAL ITEMS IN STORAGE ROOM
- Critical - Observed toxic item stored by food. STERNO Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Raw fruits/vegetables not washed prior to preparation.PRODUCE Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold time exceeds 7 days. Food may not be served. PASTA DATE MARKED AND PREPARED ON 04/30/2012 Corrected On Site. MGR DISCARDED
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HALF USED PAN OF COOKED RICE IN WIC AND PASTA IN RIC
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. FOR EXTRA PLATES AND BOWLS Corrected On Site.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cereal bowls not properly protected or inverted to prevent contamination. At buffet bar.
- Critical - Displayed food not properly protected from contamination. No protection over raisins and brown sugar located at buffet bar. Corrected On Site. Raisins and brown sugar were put under sneeze guards.
- Critical - Observed an open beverage container on inside reach in cooler next to ready to eat food. At grab and go cooler. Corrected On Site. Beverage was discarded.
- Observed dusty ceiling tiles and air conditioning vent covers. At kitchen preparation area over hand wash sink.
- Observed employee with no hair restraint. Cook with no hair retraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line.
- Critical - Observed interior of microwave soiled. At microwave located in cook line and grab and go. Corrected On Site. Microwaves were cleaned.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 58 Degree F. At buffet bar, out of temperature 45 minutes. Corrected On Site. Cream cheese was quick chilled to 41 Degree F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. No date on milk and sour cream containers located inside walk in cooler. Corrected On Site. Milk and sour cream were date mark.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw ground sausage stored over raw bacon. In walk in cooler. Corrected On Site. Raw sausage was moved under raw bacon.
- Critical - Observed unlabeled spray bottle of grease cutter. At dish machine area. Corrected On Site. Chemical spray bottle was labeled.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on preparation table and by hand wash sink.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2011 | Routine - Food | Call Back - Complied |
- Critical. Current license properly displayed
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12/16/2010 | Routine - Food | Warning Issued |
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