- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf across from three compartment sink
- High Priority - Shell eggs in use or stored with cracks or broken shells. In drawers under flat top grills **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tarter sauce 56° in walk in cooler and chicken 48° in front reach in cooler.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Over cut vegetables
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an bottled beverage container
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles stored without protection from contamination.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishwasher final rinse tem improper at manifold (121 degrees F).
- Critical - Employee food not separated from restaurant food (reach in cooler). (COS)
- Old food stuck to cleaned dishware/utensils (knife on rack). (COS)
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. Oven racks.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 1114, Corrected On Site. Reheated.
- Critical - Working containers of food removed from original container not identified by common name. Bulk cheese
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Blue container used to store ice scoop in, by ice machine, with slight dirt build up in bottom.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in container with slight food debris build up in the bottom
- Observed personal care item stored with food. On shelf under prep table Corrected On Site.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. Plastic utensils
- Critical. Handwash sink not accessible for employee use at all times. Deli station
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese slices-front reachin-grill area several items in wain cooler and several products dated 7/4/09?
- Critical. Observed food container not properly labeled.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. temps noted btwn 48-72 items on buffet line sit in pans of ice, but ice is melted and not encasing food pan. some items discarded-chix; salad- kept Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. several items on buffet line- items discardee Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over cheese Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat
- Critical. Equipment food-contact surfaces and utensils not sanitized. hot water msanitizer not reaching 180-set up manual station
- Wiping cloth sanitizing solution not at proper minimum strength.-none noted-grill
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped coffee stirrers
- Unwrapped single-service utensils not presented so that only the handles are touched. utensils
- Critical. Vacuum breaker mising at hose bibb. splitter attached at mop sink Repeat Violation.
- Critical. Certified Food Manager unable to answer basic Food Code questions. not sure about dish machine-understanding and verifying hot water sanitizer
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 7/11/2008 | Routine - Food | Administrative complaint recommended |
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