- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Near ovens.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Small cooler under front counter.
- Basic - Wall and not smooth, nonabsorbent and easily cleanable in walk in cooler. Paint is peeling on walls and interior of door in walk in cooler.
- 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. Tested 0 ppm;
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. sausage patties, 83 F; egg product, 117 F; corrective action taken: product discarded, pans in steam table adjusted so they are in contact with water.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled utensils/dishware and returned to prepping food without changing gloves and washing hands.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
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08/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. In dry storage above single service containers.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets and bottle of orange juice next to cup lids in dry storage. **Corrected On-Site**
- Basic - Hole in wall. Next to and below water heater.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Bread next salad reach in.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Soup and salad line. Corrective action: advised.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with food residue.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - In-use spatulas stored under cooking equipment. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks, bagels area
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons, knives at expo area
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested zero ppm chemical container empty **Corrected On-Site** **Repeat Violation**
- 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. Soups 53,52,56 cooling overnight per operator
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Soups cooling in water at 50F in large barrel in walk in cooler
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Catering cooler incapable of maintaining potentially hazardous food at proper temperatures. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms. sanitizer tub empty. Corrected On Site.
- Equipment and utensils not properly air-dried. Wet nesting observed. Warewashing area
- Critical - Equipment food-contact surfaces and utensils not sanitized. Wares washed this morning must be rewashed, rinsed and sanitized
- Food-contact surface not smooth and easily cleanable. Bread loaves stored contacting racks on frontline Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing dispenser not functioning properly
- Observed attached equipment soiled with accumulated dust. Unit inside proofer.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee using frontline handsink for rinsing pitcher.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning. In dishmachine and on storage racks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter 45F, creamers 46F in catering cooler, moved to alternate refrigerator for temperatures recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter, self service, pickup area 72F less than 3 hours. Shallowed and placed into walk in freezer for temperatures recovery
- Observed utensils stored in crevices between equipment. Egg spatula, cookline Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Plumbing system in disrepair.Warewashing handsink drain leaking onto floor
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Asiago loaves/demis and 3 cheese bread.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, frontline
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. T 2 tested zero ppms Corrected On Site.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Asiago bread contacting wicker basket.
- Critical - Observed buildup of slime in and around ice dispensing chute at self service area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Asiago bread, cream cheese filled pastries 71-73F for less than 4 hours. Operator intends to use time plan
- Observed wall soiled with accumulated black debris in dishwashing area.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, catering area
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored from potential handwashing splash by warewashing area handsink
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested 0 ppms Repeat Violation. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Frontline, blocked by coffee urns and trash can Corrected On Site.
- Critical - No conspicuously located thermometer in frontline cooler below tea dispensers
- Critical - Observed extremely heavy buildup of slime/black moldlike substance in the upper interior of ice machine.
- Observed old labels stuck to food containers after cleaning.Warewashing area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 68F for 30-40 minutes per foodhandler. Shallowed and placed into refrigeration for temperature recovery
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Egg souffle 100F for 10 minutes on backline cutting board. Per cook this is expired food, discarded
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppm. Sanitizer container nearly empty Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized.Wares washed earlier with no sanitizer must be rewashed and sanitized
- Critical - No conspicuously located thermometer in holding unit.Catering makeline cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli ham 58F over 1 but less than 2 hours,shallowed and placed into walk in cooler for temperature recovery
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Bread stored in/on ineffectively lined wicker basket at makeline area Repeat Violation.
- Violation: 15-32-1 Observed sandwich reach-in cooler gasket torn/in disrepair.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.Clean pans in warewashing area
- Critical. Violation: 22-20-1 Observed buildup of slime/black moldlike substance in the upper interior of ice machine. Repeat Violation.
- Violation: 36-15-1 Observed food/other debris accumulated on walk in freezer floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.Monica Millich This violation must be corrected by : 1 10 11.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1 10 11.
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1/10/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.Water spray bottle, carryout preparation area
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Panini sandwiches 75F in hot holding cabinet overnight per operator.
- Critical. No conspicuously located thermometer in sandwich makeline cooler
- Critical. No conspicuously located thermometer in cappucino area cooler
- Critical. Observed uncovered food in holding unit/dry storage area.Bread on top of rack in bakery area.
- Critical. Observed food employee washing hands in a sink other than an approved hand wash sink.Used frontline dumpsink to wash hands.
- Critical. Observed an open beverage container (soda can) on a food preparation table by 3 bay sink
- Observed employee with ineffective hair restraint.Frontline area Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Bread stored in/on ineffectively lined wicker basket at makeline area Repeat Violation.
- Observed sandwich reach-in cooler gasket torn/in disrepair.
- Observed frontline cappucino area cooler gasket torn/in disrepair.
- Observed old food stuck to clean dishware/utensils.Clean pans in warewashing area
- Critical. Observed buildup of slime/black moldlike substance in the upper interior of ice machine. Repeat Violation.
- Observed residue build-up on interior of cappucino area cooler
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored so that only the handles are touched. Spoons and forks, frontline preparation area
- Unwrapped single-service utensils not presented so that only the handles are touched.Forks at frontline preparation area
- Observed food/other debris accumulated on walk in freezer floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- No suitable facilities provided to store employee clothing and other possessions.Jacket hanging on clean dish storage rack in kitchen
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Proofer/ovens area
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.Monica Millich This violation must be corrected by : 1 10 11.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1 10 11.
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11/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Tuna salad in walk in cooler. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.Chicken in kitchen Corrected On Site.
- Critical. Observed wicker baskets used as a food-contact surface in 2 locations on frontline (basket in contact with breads)
- Observed nonfood-grade containers used for food storage.Wicker baskets for breads on frontline
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested over 400 ppm
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Critical. Observed buildup of slime on ice dispensing area of self serve drinks machine
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Swisher clear sanitizer 150-200 ppm. Tested over 400 ppm
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream filled pastries 71F at front counter held at room temperature.
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10/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.2 open yogurt containers in frontline reach in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream filled pastries 71F at front counter held at room temperature.
- Critical. Observed food stored in standing water inside sandwich bar cooler.
- Observed in-use utensil stored in standing water. Icemaker scoop
- Observed gaskets/seals on cold holding unit in poor repair.Front counter single door reach in
- Observed cutting board grooved/pitted and no longer cleanable.Bagels area
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms.Set up manual sanitizer. Do not use dishmachine for sanitizing until repaired
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.2 of 3 tested zero ppms
- Critical. Observed interior of reach-in cooler soiled with accumulation of water.Sandwich bar
- Observed utensils stored in crevices between equipment.Sandwiich spatula stored under eqipment on cookline
- Unwrapped single-service utensils not presented so that only the handles are touched.Frontline
- Critical. Vacuum breaker mising at hose bibb on hose side of Y fitting added to mopsink faucet .
- Garbage in receptacles not protected from insects and rodents.One dumpster bottom rusted out.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10 7 09.
- Critical. Food Service Manager not certified after 30 days of employment.Jesse Rodriguez This violation must be corrected by : 10 7 09.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 6/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 11/21/2008 | Routine - Food | Administrative complaint recommended |
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