- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. storage reach in cooler on the cookline in-op do not store foods that require temperature for control in unit.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. one required in each holdinhg unit, coolers hot holding.
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneeze guard missing for Sunday Brunch. installation of sneezeguard required for operation.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. white container rear prep area
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. mixer pan
- Critical - Violation: 27-15-1 No water system approval reports on-site.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. wait staff area by ice machine
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Critical - Violation: 53B-08-1 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. Photo copies in use
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9/22/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. dish area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. storage reach in cooler on the cookline in-op do not store foods that require temperature for control in unit.
- Critical - Hand sink missing in food preparation room or area. wait staff area bi ice machine
- Critical - Handwash sink not accessible for employee use at all times. bar hand sink.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. one required in each holdinhg unit, coolers hot holding.
- 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. Photo copies in use
- Critical - No water system approval reports on-site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two drink cups in cookline food prep area Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef reached in seeds container without gloves. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated grease. cookline
- Critical - Observed dented/rusted cans. x2 corn.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees placing on gloves without waehing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server dumped soiled dishes and failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food. Employee wearing an unprotected bandge on hands while handling foods Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood mallet cookline.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. syrup boxes in mop room
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on prep cooler on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. mixer pan
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wash, rinse and sanitize all food contact surfaces. throughout facility
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of microwave soiled. pizza prep area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza prep reach in cooler
- Critical - Observed live flies in kitchen.
- Critical - Observed pesticide-emitting strip present in food prep area. fly tapes various locations.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bef 45, pasta 52, turkey 44 f degrees at the 4 drawer reach in cooler on the cookline
- Critical - Observed potentially hazardous food thawed at room temperature. Employee conducting inventory has a table full of thawing foods in kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. soft cheese ricotta x2 pizza prep reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. bacan sliced raw non commercially wrapped over cooked vegetables in the walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef raw non commercially wrapped over pork in the walk in cooler
- Observed single-service items stored on floor. pizza boxes, to go plates etc.
- Critical - Observed soil residue in storage containers. white container rear prep area
- Critical - Observed toxic item stored by food. sanitizer (pink) by rice in dry storage
- Critical - Observed unlabeled spray bottle. (pink) sanitizer
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. rear door
- Critical - Outer openings not protected with self-closing doors. rear door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, rice etc in the walk in cooler
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneeze guard missing for Sunday Brunch. installation of sneezeguard required for operation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pasta 52
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 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 This violation must be corrected by : 5/8/11.
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5/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. Over dish machine
- Critical - No conspicuously located thermometer in holding unit. Pizza make unit.
- No copy of latest inspection report.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- 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 This violation must be corrected by : 5/8/11.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Establishment serves salmon under cooked and cannot provide proof of parasite destruction.
- Observed attached equipment soiled with accumulated dust. Over clean dishes in dish area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Pizza make unit.
- Critical - Observed live flies in dish machine area.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish and stuffed chicken cold holding at 49 and 57 degrees farenheit in a cooling drawer.
- Critical - Observed toxic item improperly stored. Degreaser spray bottle stored next to drink ice at server station. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All foods in both wics.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken and fish cold holding at 49 and 57 degrees farenheit in cooling drawers at cook line.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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3/8/2011 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided, for serving undercooked hamburgers.
- Critical. No conspicuously located thermometer in holding unit, pizza cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food, unsealed package of raw chicken over beef in reach in freezer.
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine, for chlorine sanitizer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed gaskets with slimy/mold-like build-up, walkin cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions, bar.
- 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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12/7/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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