- Basic - Food not stored at least 6 inches off of the floor. Observed shelves in WIC's downstairs not raised at least 6 inches off the floor.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Observed floors of WIC's downstairs with debris.
- Basic - Working containers of food removed from original container not identified by common name. Observed containers in the kitchen area near the office without labels.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at HWS in the bakers kitchen. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at buffet line and at front counter not wrapped and no utensils provided.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods *Milk 52°F, Half and Half 53°F, Mushrooms 52°F, at temperatures greater than 41°F. Corrective action taken, all food items moved to WIC and maintenance called to fix it. **Warning**
- 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. Ambient temperature 56°F. **Warning**
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4/2/2014 | Routine - Food | Warning Issued |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No handwash sink for employees. Observed no HWS in the coffee shop area. **Warning**
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1/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed in sugar and flour bins in pastry kitchen. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. RIC in pastry kitchen and cookline. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- 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. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook change gloves without washing his hands. **Warning**
- High Priority - Hose attached to dipperwell faucet eliminating required air gap. In pastry kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed whipped cream and Custered pie at 51°F in RIC in pastry kitchen. Observed at main cook line across from gas range RIC with Butter 48°F and Milk 48°F. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed server use HWS as dump sink and to wash utensils. **Corrected On-Site** **Warning**
- Intermediate - No handwash sink for employees. Observed no HWS in the coffee shop area. **Warning**
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12/23/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in sanitizer between uses. Multiple grill tools at cookline. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed milk at 49°f in frontline reach in cooler next to wooden table.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled egg at 47°f and cheese at 49°f in salad prep station reach in cooler top. Operator removed double pans.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed butter sauce at cookline makeshift steam table at 97°f. Operator began using TPHC **Corrected On-Site**
- 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. Observed reach in cooler on side prepline nearest dish machine area at ambient temperature of 50°f. Engineering began working on unit.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from flat grill at ambient temperature of 69 degrees
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employees handling lettuce and tomato with bare hands to garnish customer's burger. items were not heat treated after bare hand contact occurred. Repeat Violation.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. observed employee use probe thermometer to ckeck both undercooked beef and fully cooked beef. employee did not clean probe inbetween uses or before placing thermometer back into pocket.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spatula to handle both undercooked beef and to handle fully cooked beef at cookline. spatula did not reach 155 degrees inbetween uses
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in handsink closest to entrance to kitchen from dining room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese sauce at 69 degrees in cookline reach-in cooler across from flat grill. observed hard-boiled eggs at 46 degrees in salad preparation station reach-in cooler top. Repeat Violation.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed machine at 140 degrees at manifold
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee slicing lemons with bare hands near salad prep area. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw chicken stored behind cabbage in cookline reach-in cooler drawer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled egg at 51 degrees in salad prep area reach-in cooler top. Corrected On Site. operator voluntarily discarded item
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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7/12/2012 | 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 handled dirty food wares then directly handled clean food wares without washing hands inbetween tasks.
- Critical - Observed employee improperly washing hands. observed employees engaged in food preparation wearing watches
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler closest to dishmachine at ambient temperature of 51 degrees. moved food out of unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cut melon at 49 degrees in cookline reach-in cooler closest to dishmachine. Corrected On Site. moved all food to working unit. observed hard-boiled egg at 47 degrees and lunchmeat at 47 degrees in salad preparation area reach-in cooler top. Corrected On Site. iced down better
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer. on interior blade. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw fish stored behind lunchmeat in cookline reach-in cooler drawers. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled eggs at 60 degrees and cooked chicken at 56 degrees in reach-in cooler at salad prep area. Corrected On Site. iced down Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above sun-dried tomato in cookline reach-in cooler drawers. observed raw shell eggs stored above liquid pasteurized egg in reach-in cooler next to wooden baking table. Corrected On Site. Repeat Violation.
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7/29/2011 | 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. onion soup cooling since yesterday observed at 63 degrees and 62 degrees in walk-in cooler. Corrected On Site. operator discarded
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. large watch observed on employee on cookline engaged in food preparation
- Critical - Observed improper horizontal separation of raw animal foods. observed raw beef stored behind raw seafood in cookline reach-in cooler drawer. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bucket observed sitting in ice in ice machine Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced ham observed at 47 degrees and sliced ham observed at 52 degrees in reach-in cooler near wooden baking prep table. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored over hot dogs and raw beef stored over cooked pasta in glass-doored cookline reach-in cooler Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta in cookline reach-in cooler observed at 49 degrees. Corrected On Site. moved food
- Critical. Food not cooked to 145 degrees Fahrenheit or above. cooked fish at cookline observed plated at 135 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 49 degrees.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef behind cooked products and raw chicken observed stored behind raw calamari in cookline reach-in cooler drawers. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken observed stored over raw veal in walk-in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw veal stored over pastries in walk-in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken observed stored over cooked chicken in,cookline reach-in cooler drawers. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches observed on multiple cookline employees engaged in food preparation
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch gloves but not wash hands inbetween pairs. Corrected On Site.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid pasteurized egg found at 54 degrees in reach-in cooler near dirty end of dishmachine Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee wearing watch
- 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 handled dirty food wares then handled clean without washing hands inbetween tasks
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw scallops, cheese, cooked crab in cookline reach-in cooler closest to dishmachine Corrected On Site. threw food out
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler closest to dishmachine ambient at 60 degrees. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs stored over liquid pasturized eggs in reach in cooler Corrected On Site.
- 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 switching from handling dirty to clean dishes without washing hands inbetween tasks
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee handling bread with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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