- Basic - Clean equipment/dishware/utensils ( ice scoop) stored below paper towel dispenser exposing the items to drips from people's hands. Wait station **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Beverage station **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Pantry **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in hand sink pantry area.
- High Priority - Raw animal food ( shelled eggs) stored over and next to ready-to-eat food in walk-in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils/plates , dish washing area **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice buckets near ice machines , banquet area **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish machine area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers dishwashing area
- Basic - In-use tongs stored on equipment door handle between uses. Cookline **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Pantry and wait station **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Next to grill
- Basic - Uncovered food stored near sink exposed to splash. Container of lettuce under paper towel dispenser , pantry **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter in pantry **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw shelled eggs over cooked potatoes , cookline **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Service called and provided -belt speed adjusted **Corrected On-Site**
- 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. Milk
- Intermediate - Cutting board(s) stained/soiled. Cookline
- Intermediate - Handwash sink not accessible for employee use at all times. Plates in front of cookline handsink
- Intermediate - Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue.cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline
- Intermediate - No soap provided at handwash sink. Cookline
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.beef reach in cooler end of cookline **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soup 49° see stop sale, pasta 48°
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.reach in salad cooler dressing 46°, chicken 47°, cheese 47° see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.on butter at toaster 63° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat balls 2 lbs dated 1/9/14
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Not low enough to protect all items, new set up being installed tomorrow per executive chef
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.in walk in
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust.around air conditioner vents both cook lines
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. And lines attached have mold like substance
- Basic - Soil residue build-up on nonfood-contact surface.ice cream freezer
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8/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles.in salad corner
- Basic - Ceiling soiled with accumulated dust.around air conditioner vents both cook lines
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.air conditioner vent dripping on clean utensils
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. And lines attached have mold like substance
- Basic - Food stored on floor.water in banquet walk in **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in salad reach in **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.ice cream freezer
- Basic - Walk-in freezer shelves soiled with encrusted food debris.in banquet walk in
- High Priority - Roach activity present as evidenced by live roaches found.3 behind fryer
- 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. Hot dogs, cheese, cheese cake, milk
- Intermediate - Handwash sink used for purposes other than handwashing.on cook line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.in salad area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on cook line **Corrected On-Site**
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8/28/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.draw in pantry crackers, chips broken and loose in bottom of draw **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.on cookline **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.personal beverage in cooler on cookline **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.on cookline **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.on reach in freezer on cookline
- Basic - No handwashing sign provided at a hand sink used by food employees.at all kitchen sinks
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Hand sink by toaster, also at wait staff area
- Basic - Soil residue build-up on nonfood-contact surface.ice cream freezer
- Basic - Water leaking from faucet/faucet handle. At coffee bar
- Basic - Working containers of food removed from original container not identified by common name.rock candy in sour cream container in coffee bar not labeled, white powders on cookline by microwave
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.8 gallon soup 55-63? see stop sale
- High Priority - Employee failed to wash hands before putting on gloves to work with food. By toaster
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cookline
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.making toast **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Soup
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On butter by toaster, 65? establishment opened 6:30 am. Now 9 am, will throw away 12:30 pm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.eggs over salad cheeses **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 300 ppm quat tablets waitstaff area
- Intermediate - Accumulation of black/green mold-like substance inside the ice scoop holder **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.at coffee bar
- Intermediate - Handwash sink used for purposes other than handwashing.to wash out personal coffee cup **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.4 door glass up right dessert cooler
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.pantry using for melon 59? at pass through window
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.[washing banquet beverage pitchers] Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.[covered witth rack curtains beef 51 degrees f , rice 51 degrees f in walkin cooler ]
- Critical - Observed food stored on floor.[in banquet walkin cooler ] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[banquet walkin cooler potentially hazardous food 45 degrees f moved to working cooler] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[chicken 48 degrees f, potentially hazardous dressing 48 degrees f in salad reach in cooler Corrected On Site. voluntarily thrown away ]
- Critical - Observed raw animal food stored over ready-to-eat food.[in reach in cooler ] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [bucket]Corrected On Site.
- Critical - Observed small flying insects in coffee bar area.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.[and inside upright freezer on cookline ] Repeat Violation.
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2/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.[on cookline ]
- Critical - No handwashing sign provided at a handsink used by food employees.[at cookline ]
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelf below preperation area]
- Critical - Observed food being cooled by nonapproved method.[pasta in walkin cooler 66 degrees F covered, rack of ribs 67 degrees F covered, sandwiches 49 degrees wrapped and covered]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[shelf above preperation area ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[portion cup in flour] Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.[interior top]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[draw cooler on cookline potentially hazardous food poultry, cheese, pasta 45 degrees F moved to working cooler] This violation must be corrected by : 2/16/2012. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[upright reach in cooler cut melon 47 degrees F, cooked poultry 47 degrees F moved to working cooler] This violation must be corrected by : 2/16/2012.
- Critical - Observed potentially hazardous food thawed in an improper manner.[on counter] Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.[chicken over ready to eat cheese] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. in buckets Corrected On Site. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.[and inside upright freezer on cookline ] Repeat Violation.
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2/15/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[conch chowder 73-75 degrees-3 buckets-3 gallons each] see stop sale
- Critical - No handwashing sign provided at a handsink used by food employees.[in coffee bar]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[upright freezer on cookline ]
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands.[to rinse out coffee pitcher in coffee bat]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in granola in receiving] Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[salad area]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cream on waitstaff counter in ice 64 degrees]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[reachin drawers on cookline internal temperature of potentially hazardous food cheese 47 degrees, pork 43 degrees] Corrected On Site. moved to working cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[in buckets ] Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.[frozen food over nights upright freezer]
- Critical - Working containers of food removed from original container not identified by common name.[brown sugar in cheese container]
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.[muffins on middle island buffet-no sneese guard or protection ] Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.[coffee bar] Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[coffee bar] Corrected On Site. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[leaning against single-serve] Corrected On Site.
- Observed a nonfood-grade basting brush used in food.[in butter on cookline ] Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.[fan covers in walkin ]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[server handling toast] Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[dessert cooler ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[ice cream freezer]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ] Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Observed walk-in cooler gasket torn/in disrepair.[first on cookline ]
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[shredded cheese and chicken wings 45-48 degrees, moved to working cooler ] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter by toaster 74 degrees]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter packets 67 degrees, cream cheese 74 degrees on buffet]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[juice and milk waitstaff cooler 47 degrees] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[waffle batter on counter] Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[hashbrowns and waffel mix on counter on cookline ] Corrected On Site.
- Critical. Displayed food not properly protected from contamination.[no sneeze guard on bread\muffins on buffet]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoops on top of ice machine ]
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[server picked up toast with bare hands, put on plate]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed buildup of slime on soda dispensing nozzles.[in coffee bar]
- Observed gaskets with slimybuild-up.[reachin freezer left side of cookline ] Repeat Violation.
- Observed soda gun holster with accumulated slime/debris.
- Critical. Hand wash sink lacking proper hand drying provisions.[coffee bar handsink ]
- Critical. Handwashing cleanser lacking at handwashing lavatory.[coffee bar]
- Observed attached equipment soiled with accumulated dust.[lights over buffet]
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cut melon, cheese, pork 59-64 degrees on buffet]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.{pancake batter 74 degrees]
- Critical. Observed food being cooled by nonapproved method.[do not cover]
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[sausage grave made 7/29 57-58 degrees in walkin cooler ]
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.[in flour]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cutting radishes]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[trimmimg strawberry]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[top]
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed soiled reach-in cooler gaskets.[on cookline ] Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.{banquet }
- Observed gaskets with slimy/mold-like build-up.[upright freezer on cookline ]
- Observed attached equipment soiled with accumulated dust.[fan covers and ceiling in walkin ]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.[quat buckets ]
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats, cheese in reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. corn starch container
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar container
- Multiuse food-contact surface not smooth, free of cracks
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled. salad prep area
- Equipment and utensils not properly air-dried.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over chhese..reach in cooler 5
- Critical. Observed raw animal food stored over cooked food. raw beef ober cooked rice reach in cooler 6
- Observed gaskets/seals on cold holding unit in poor repair. reach in freezer 5
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. reach in cooler 3
- Critical. Observed soiled reach-in freezer 5 gaskets.
- Critical. Observed interior of microwave soiled. in salad prep area
- Critical. Observed interior of reach-in freezer 5 soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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