- Basic - Buildup of food debris/soil residue on equipment door handles. Observed the RIC handles at the front kitchen area soiled with food residue.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed coffee filter in an open container at coffee station. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. Observed RICs in the front kitchen area soiled with food residue.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At HWS near the fresh baked breads. **Corrected On-Site**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM 0 ppm chlorine.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 103°F voluntarily discarded by manager. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Precooked sausage heated to 135°F needs to be 165°F or greater for hit holding. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. Vacuum breaker not functioning and tied up with an apron string.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Make line
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed macaroni and cheese at 47?f and non-UHT creamer at 53?f in make line reach in cooler at end closest to bathrooms **Warning** **Repeat Violation**
- 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. Make line reach in cooler closet to bathrooms at ambient temperature of 50?f. Operator removed all TCS food from unit. **Warning** **Repeat Violation**
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1/16/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed makeline reach-in cooler closest to restrooms at ambient temperature of 55 degrees. Corrected On Site. machine retested at 43 degrees after being pulled away from wall. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new gloves without washing hands first. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese pasta at 58 degrees and non-UHT creamer at 59 degrees in makeline reach-in cooler closest to restrooms. Repeat Violation.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed makeline reach-in cooler closest to washrooms at ambient temperature of 52 degrees. operator removed all potentially hazardous food from unit.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed makeline employee remove gloves but not wash hands before grabbing a new pair
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 64 degrees in makeline reach-in cooler at end nearest washrooms. operator removed all potentially hazardous food from unit.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked sausage patty at 123 degrees on steam table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 46 degrees in makeline reach-in cooler. Repeat Violation. Corrected On Site. operator lowered product level below fill line.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in dishmachine at over 200ppm.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new pair of gloves without washing hands first at sandwich makeline
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 48 degrees in reach-in cooler at smoothie area. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. observed carafes of milk sitting out at coffee bar with no time-marking. Corrected On Site.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. carafes of milk at coffee bar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 49 degrees in cookline reach-in cooler top. Corrected On Site. closed lid Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. baking tray covering prepline handsink Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat found at 49 in prepline reach-in cooler. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees on prepline not washing hands directly before putting on new pairs of gloves
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty food wares at both the dishmachine and 3 sink then handling clean food wares without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on a new pair of gloves
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. dishwasher observed towel-drying dishes after they exit dishmachine without allowing sanitizer to air-dry on food wares
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed dumping sanitizer bucket contents in warewash area handsink
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine handsink
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty food wares then putting away clean food wares without washing hands inbetween
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3 sink Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine level,of dishmachine over 200ppm
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold water not provided/shut off at employee handwash sink. by dishmachine. Repeat Violation.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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