- Basic - Case of single-service articles stored on floor in dry storage area. Observed sleeves of to go cups stored on floor.
- 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.
- Basic - Food stored on floor. Observed boxes of potatoes , onions, and other boxes of stored on floor inside walk in cooler , inside walk in freezer and storage area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in walk in cooler holding produce.
- Basic - Wall soiled with black debris above single service storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed quiche pies stored at room temperature. Quiches were out of temperature less than four hours and were moved to walk in cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink located at cookline.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed packaged sleeves of to go cups stored on floor in dry storage area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in walk in cooler.
- High Priority - Live flies in kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink located at cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting(plastic drinking cup).
- Basic - Food stored on floor( box of potatoes and bag of onions) **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions(kitchen handsink )
- Critical - Handwashing cleanser lacking at handwashing lavatory.(wait station)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Working containers of food removed from original container not identified by common name(large white bins holding flour and sugar like substances ) Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers in walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an ice machine with no overhead protection located outside of establishment
- Critical - Observed box of food stored on floor in walk in freezer
- Critical - Observed potentially hazardous food (fish fillets)thawed in standing water. Corrected On Site.
- Observed single-service items stored on floor(to go cup lids)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name(sugar and flour like substances in large square white containers)
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed. 2011 license is posted. Corrected On Site.
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Safe Staff books are provided, however, no completed training cards are on-site for any cookline staff.
- Critical - Observed clean bowl and whisk seated in mixer base while upper guard, head and other components are heavily soiled with dry food debris.
- Critical - Observed employee engage in handling of reast-to-eat foods after wiping gloved hands on apron.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. [3 cooks on cookline handling shell eggs and ready-to-eat foods with sanitary gloved hands without washing hands/changing gloves between shell egg cracking and ready-to-eat food handling.
- Critical - Observed encrusted, soiled material on slicer. Slicer not used for duration of inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Batter at cookline, 64degF] Corrected On Site by icing container.
- Critical - Observed potentially hazardous food thawed at room temperature. [Stuffed shells thawing on kitchen countertop.] Corrected On Site by refrigerating.
- Critical - Observed whole fish in large bag in walk in freezer. Supplier not provided. Fish may not be served. Owner states fish is for private consumption.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Sausage patties cooked from raw state, hot holding on grill shelf] Corrected On Site by moving pan to heat source for hot holding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Stuffing made on-site, previous day.]
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Slicer, can opener blade.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. [Well soiled, at back of kitchen, one kitchen employee on duty for cookline, no cleanup for back area. Breakfast ham sliced around 10:30am]
- Critical - Observed food being cooled by nonapproved method. [Hot pasta cooling in large, deep, plastic container.] Corrected On Site by transferring to stainless steel shallow container.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Several items in varied coolers throughout kitchen; cooked pastas, cooked meats, gravies/sauces.]
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. [Dry storage shelf is unfinished wood.]
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 37-09-1 Wall not smooth and easily cleanable. [Wall at cookline trash can is heavily soiled and paint appears to be peeling off exposing wall board.]
- Critical - Violation: 53B-08-1 Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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5/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [2 glass door True cooler ambient air 48degF]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Cookline upright True brand freezer, ambient air 52degF]
- Food-contact surface not smooth and easily cleanable. [Dry storage shelf is unfinished wood.]
- Critical - Handwash sink not accessible for employee use at all times. [Tight fit to cookline hand sink due to large trash can nearby as well as bread rack on one side and cart on other side of sink. Employees not washing hands as necessary.]
- Critical - Handwashing cleanser lacking at handwashing lavatory. [Waitstation] Corrected On Site.
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. [Hostess/Bar station] Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Cookline employees not washing hands in-between raw and cooked foods]
- Observed employee with no hair restraint. [Several cookline/prep employees handling food]
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. [Dairy cooler by slicer filled tightly not allowing cold air to properly circulate. Back top of cooler is sufgiciently cold, while front lower area is above 41degF. Corrected On Site.
- Critical - Observed food not maintained frozen in a freezer. [Commercially processed french fries]
- Critical - Observed handwash sink used for purposes other than handwashing. [Waitstation handsink used to hold bucket and pitcher.] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cheese, buttermilk dressing made on-site from previous day in 2 door glass cooler by slicer]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Small volumes of meat in upright reach in freezer on cookline between 48 and 52degF. Shrimp, country fried steak, raw liver] Corrected On Site by discarding immediately.
- Critical - Observed raw animal food stored over ready-to-eat food. [Raw chicken over sauces, dressings in walk in cooler]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Several items in varied coolers throughout kitchen; cooked pastas, cooked meats, gravies/sauces.]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). [Buttermilk dressing, made on-site, held overnight at 52degF] Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). [Country fried steak, raw liver, shrimp] Corrected On Site. Items discarded immediately.
- Wall not smooth and easily cleanable. [Wall at cookline trash can is heavily soiled and paint appears to be peeling off exposing wall board.]
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4/29/2011 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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2/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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