- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on racks in rear. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In wait station cooler by and above butter, milk, and juice. **Corrected On-Site**
- Basic - Wet wiping cloth, on prep table on cook line, not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken above partially cooked fish in far left RIC at cook line.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean linens stored on floor. Also bagged clean aprons disorganized and unprotected, left on plate cart in linen storeroom
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. rice, beans cooked meats, in chafing dishes not protected when customer self service in progress. also, cookies and salsa in open bowls. Upon callback, buffets remain without sneeze guard while in service.
- Intermediate - No paper towels or mechanical hand drying device, soap or paper towel provided at hand wash sink by ice machine in kitchen. No hand wash sign or soap at hand sink on cook line by grill
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean linens stored on floor. Also bagged clean aprons disorganized and unprotected, left on plate cart in linen storeroom
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs observed lying with handle area in direct contact with cut vegetables at buffet.
- Basic - No conspicuously located ambient air temperature thermometer in cookline holding units.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep counter. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.measured with test kit at less than 50 ppm chlorine **Corrected On-Site**
- High Priority - Observed single use gloves not changed as needed after handling cell phone at prep line. Cook resumed prep work without changing gloves or washing hands.
- 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. Large container of chili in walk in cooler 44?F-54?F, staff says chili was prepared previous evening approx 5pm. Product discarded by chef **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.raw ground beef stored over cooked soup in walk in cooler
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. rice, beans cooked meats, in chafing dishes not protected when customer self service in progress. also, cookies and salsa in open bowls.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.chili in walk in cooler at 54 ? F discarded by operator
- Intermediate - Employee used handwash sink as a dump sink for ice at wait station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish wash area hand sink blocked by tall stack of glasses in rack system. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.3 cooks and 3 wait staff conducting prep
- Intermediate - No paper towels or mechanical hand drying device, soap or paper towel provided at hand wash sink by ice machine in kitchen. No hand wash sign or soap at hand sink on cook line by grill
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in unit. Staff is awaiting supply order to come in.
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Cookline, dishwash area and ice machine area hand sinks have paper towel in dispensers that do not dispense well. Sufficient paper towel to properly dry hands does not dispense.
- Observed leaking pipe at plumbing fixture. [At dish machine rinse sink]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine at cookline wiping cloth bucket. Corrected On Site.
- Critical - Observed stored waffle iron on Cres-Cor unit in back of kitchen with dried batter on unit. Corrected On Site.
- Critical - Observed warewashing machine curtains not containing water at entrance. Hot water shoots from machine onto floor. Potential for standing water and employee injury.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. [Cookline make table cooler 41degF ambient air. Thermometer reads 130degF.]
- Equipment and utensils not properly air-dried. [Observed employee bowl and utensil with cloth towel after items exited dish machine.]
- Critical - Incomplete and expired 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. Original copies or cards not provided for each employee. Several employees with copies or expired dates.
- Critical - No handwashing sign provided at a handsink used by food employees. [Kitchen men's and women's restrooms and handsink by ice machine.]
- Critical - No oyster warning sign with required language provided. [for special, occasional events]
- Observed build-up of food debris, dust or dirt on wall, side of ice machine and handsink by ice machine.
- Critical - Observed buildup of slime in the interior of ice machine. [Interior white panel]
- Critical - Observed commercially sealed guacamole bag thawed at room temperature at cookline in handsink. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. [Commercially packaged guacamole thawing in cookline handsink across from stove.] Corrected On Site.
- Observed personal care item stored with food. [Shoes stored on top of ice machine shoes hanging over edge above machine door.]
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. [4 attempts. Booster heater light is on. Wash thermometer reads 148degF, rinse thermometer reads only 120degF.]
- Wet wiping cloth not stored in sanitizing solution between uses. [on prep counter] Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed dish racks stored in front of handsink at dishwash area Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Observed dishware on top of handsink next to three compartment sink. Upon callback 6-13-11 handsink contains items inside sink that would prevent employee from washing hands.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory along cookline
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6/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions along cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory along cookline
- Lights missing the proper shield, sleeve coatings or covers in walk in freezer
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed food stored on floor. Observed boxes of food stored on floor in walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. Observed dishware on top of handsink next to three compartment sink
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sliced sandwich meat, cheese, chicken and tuna salad held between 56-57 degrees fahrenheit on buffet line. Foods held out of temperature for approximately one hour, foods were then placed on ice bath at time of inspection. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, establishment offering buffet once a week to guest members. Corrected On Site.
- Critical. Observed boxes of food stored on floor in walk in freezer.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed box of to go cups stored on floor in dry storage area.
- Observed leaking pipe at plumbing fixture-handsink at cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory-along cookline Corrected On Site.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils above prep table. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of orange mold like substance in the interior of ice machine.
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions-back handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory-mens room Corrected On Site.
- Critical. Observed toxic item stored by food. Observed bleach bottle and other toxic spray chemical cleaner stored next to olive oil, honey, and other sauces.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored by utensils. Observed plastic spray bottle labeled "bleach water" stored next to clean bowls. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Observed spray bottle of bleach not labeled Corrected On Site.
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1/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Sugar and flour like substances in back prep area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense flour.
- Observed stir sticks stored on the floor in the walk in freezer.
- Critical. No handwashing sign provided at a handsink used by food employees-in back prep area.
- Critical. No handwashing sign provided at a handsink used by food employees-cookline
- Critical. Hand wash sink lacking proper hand drying provisions-cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory-cookline
- 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. Pro
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9/3/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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