- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese in kitchen 50°F, voluntarily discarded. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in eating area by wine cooler.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. At hand wash sink in dish washing area.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At dishwashing area.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall BevAir cooler on cookline at 50F ambient temperature. Corrected On Site. PHFs removed.
- Critical - Observed handwash sink used for purposes other than handwashing. Server station hws used as dumpsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and mayonnaise at 50F in tall cookline cooler. Corrected On Site. PHFs removed and voluntarily discarded.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HANDWASH SINK IN SERVER STATION USED TO HOLD CONTAINERS. COS
- Critical - OBSERVED EMPLOYEE HANDLING FOOD WITH DANGLING STRING BRACELET ON WRIST. PEPEAT VIOLATION. COS
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5/9/2012 | 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. observed employee handle bread with bare hands and grab pinch of spices out of container with bare hands. 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 cookline employee strip off gloves but not wash hands before grabbing a new pair.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed multiple employees engaged in food preparation wearing bracelets and watches. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw bef at 48 degrees in cookline reach-in cooler at end nearest 3 compartment sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored above cheeses in walk-in cooler. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed cookline sanitizer bucket at 0 ppm quat. Corrected On Site.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink filled with ice in service station.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 47 F in cooler # 17 and sour cream at 46 F in cooler number 19. Corrected On Site. Food was moved to walk in cooler-no food kept in cooler overnight-move to reach in cooler for lunch.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #17 at 50 F ambient temperature and reach in cooler #29 at 49 F. Corrected On Site. Engineering was called to repair.
- Observed a nonfood-grade basting brush used in food. Metal basting brush in butter. Corrected On Site. Brush was discarded.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blue cheese at 48 F, herb butter at 47 F in reach in cooler number 17 at end of cookline. Corrected On Site. Food was removed and place in walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler number 17 at end of cookline at ambient temperature of 45 F. Engineering was called to repair. Please fax repair report.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In dining room-center table has built in sneezeguard but 2 side tables displaying bowls of fruit, cereals and breads lacking protection.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Hand wash sink in bar filled with pans.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area filled with ice.
- Observed hole in wall. Service bar.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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