- Basic - Cutting board has cut marks and is no longer cleanable. At make table, deep groove with build up at center/side of board. **Repeat Violation**
- 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 - Exterior door has a gap at the threshold that opens to the outside. In dry storage closet
- Basic - Food storage container/container lid cracked or broken. One container on storage shelf
- Basic - Insect control device installed over food storage area. Over bulk bins
- Basic - Nonfood-contact equipment in poor repair. Salad prep cooler pooling water **Repeat Violation**
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Glass on inside of convection oven door cracked through
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Selves in reach in cooler on cook line, bottom of convection oven, bottom of white reach in cooler
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Backflow preventer in wrong spot. Needs to be between splitter and red hose, not before splitter. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk bins
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In white reach in cooler, about 15° high
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheesecake
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09/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. At make table, deep groove with build up at center/side of board. **Repeat Violation**
- 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 - Exterior door has a gap at the threshold that opens to the outside. In dry storage closet
- Basic - Food storage container/container lid cracked or broken. One container on storage shelf
- Basic - Insect control device installed over food storage area. Over bulk bins
- Basic - Nonfood-contact equipment in poor repair. Salad prep cooler pooling water **Repeat Violation**
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Glass on inside of convection oven door cracked through
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Selves in reach in cooler on cook line, bottom of convection oven, bottom of white reach in cooler
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Backflow preventer in wrong spot. Needs to be between splitter and red hose, not before splitter. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk bins
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Spaghetti noodles dated 8/16, bloom sauce dated 8/15, hot dogs dated 8/2. All voluntarily discarded
- High Priority - Rodent activity present as evidenced by rodent droppings found. In dry storage closet by back door: 4 small dry droppings on roll of paper towels, 12 on shelf with single service items. 24 hr warning per Cathy. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In white reach in cooler, about 15° high
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheesecake
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkin box
- Basic - Cutting board has cut marks and is no longer cleanable. Green boards
- Basic - Duct tape used to repair nonfood-contact surface. Pepsi cooler handle
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Reach in freezer on cook line
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-contact equipment in poor repair. Salad prep cooler pooling water
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line
- High Priority - Live, small flying insects in food preparation area. By soup well
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Splitter in wrong spot, needs to be between splitter and red hose
- High Priority - Raw animal food stored over ready-to-eat food. Portioned beef patties over fries-reach in freezer Shrimp over pickles-white reach in cooler
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. 80-140°. Stirred **Corrected On-Site**
- Intermediate - Ice scoop soiled/build up of mold-like substance/slime. Pink residue
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hot dogs
- Intermediate - Soda gun soiled.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on clean dishes. Food residue on clean dishes, sifter
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Back storage room
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer at 0ppm
- 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. Tuna salad Tongs on oven door **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Please place in all cold hold units
- Basic - Wiping cloth sanitizing solution stored on the floor. Grill area **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Seafood breading dated 08/27/2013, discarded **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. On make table Microwave interior Meat slicer
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered. One container, freezer on cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in in server area
- Basic - Old food stuck to clean dishware/utensils. Knife on magnet
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 105? in steam well. Corrective action-reheated
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
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