- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Debris and green build up on handles on reach in cooler drawers under grill side of kitchen. Heavy build up of food debris on reach in coolers under main buffet line left side. Mold like Build up on gaskets on walk in coolers back of kitchen and left walk in cooler door.
- 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. Water bottle on self in dish machine area, soda bottle side of kitchen by walk in coolers.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In sink by side prep area left side of buffet area, also in Perks area
- Basic - Old labels stuck to food containers after cleaning. On multiple containers for dressings in clean dish storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked zucchini, cooked tomatoes 69°, cooked tomatoes 68°, sausage 69° in reach in cooler drawers under cook line center of kitchen, butter 55° on buffet line, corrective action, recommended Time as a Public Health Control.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened box of raw beef patties over bags of breaded chicken in reach in Freezer right side of kitchen, storage corrected by manager. In walk in cooler opened container of salmon over box of waffles walk in freezer. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on interior top of ice machine right side in coffee prep area side of kitchen
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler drawers under front counter center of kitchen right side ambient 65-70°, reach in cooler drawers under counter middle of kitchen left side ambient 70°
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Door handles in grill station front of kitchen.
- Basic - Gaskets/seals on holding unit in poor repair. Gasket on ice machine side of kitchen by coffee prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink side of kitchen in pizza station.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in cooler used for baking items across from walk in coolers.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Rubber spatulas on storage shelf center of kitchen.
- Basic - Soiled reach-in cooler gaskets. Multiple throughout stand up coolers back of kitchen, especially on reach in cooler drawers front of kitchen grill line facing customers, also on ice machine side of kitchen by coffee prep area.
- Basic - Stored food not covered in walk-in cooler. Container of chili, cooked vegetables, cooked potatoes, Container of salmon walk in freezer.
- High Priority - Food with mold-like growth. See stop sale. Moldy container of ricotta cheese in reach in cooler used for baking supplies back of kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On non chemical side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, chicken 58-60° in prep area along cook line facing customers, garlic and oil 80° on prep, cooked peas, pasta 50° in reach in cooler drawers under cookline, corrective action, recommended adding it to Time as a Public Health Control or cooling with ice on top. **Repeat Violation**
- 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. Time marking system/stickers missing for items on 2 center buffet tables in cafeteria. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw, whole shell eggs stored over cooked muffins in reach in cooler used to hold baking supplies.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Large container of Muffin batter marked 5/2 in walk in cooler.
- 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. Large container of muffin batter marked 5/2 in walk in cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cold holding unit end of cook line front of kitchen behind counter reading ambient 50°.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks chicken just to achieve grill marks in grill station front of kitchen and has no written procedures. **Corrected On-Site**
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Establishment partially cooks chicken to just achieve grill marks in grill station, partial cooking procedures provided. **Corrected On-Site**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used to dispense cooked pasta.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on dish rack in kitchen. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler not properly working. Reading 50°. Do not use this cooler until thermometer researches 41°
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in front cook area pull out shelf coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust on shelves for deli coolers #2 and #3.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers not inverted on storage rack. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar under buffet bar.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washing area. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Change gloves to make a sandwich, no hand wash. **Corrected On-Site**
- High Priority - Live flies in kitchen. Small flies throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 48° and guacamole with cut tomatoes 54° in plastic souffl cups on ice in pizza area. Corrective action items discarded. Added more ice and water to other foods stored in ice baths.
- 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. No time mark on buffet items.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelves in cooler with muffins. Also dirty vent fan.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooling cooked chicken, sausage, cut tomato, and pasta in unit at 50°. Corrective action moved items to freezer. Items reached 31°
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop ice **Corrected On-Site**
- 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. Bottle of water on prep table **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knife at pizza station **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Final rinse gauge doesn't move
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metal pans stacked wet on dish racks
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee with bracelets Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dump sink near ovens
- Plumbing system in disrepair. hand sink clogged near oven hoods
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in container with debris build up in the bottom
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reachin cooler near icemachines
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, beef, chicken and rice at action station buffet area at 47-56F Food must be discarded by 2:45pm. Discussed and gave time in lieu form
- Observed reachin cooler gasket torn/in disrepair. Upright reachin
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried Chicken at buffet being held at 115F. Manager discarded .Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. reach in cooler gaskets Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs in tall reach in
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over pasteurized homogenized eggs
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. mahi at 50F due to thawing Corrected On Site- cook by 1pm or discard
- Critical. Observed uncovered food in holding unit/dry storage area. sauce at front line
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Equipment or utensils not designed or constructed in a durable manner. wet cloth under cutting board
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. *storage racks in walk ins *per management Meat cooler jUst cleaned
- Observed gaskets with slimy/mold-like build-up. reach ins throughout
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Plumbing system in disrepair. faucet at handwash sink turned off due to handle won't stop water from flowing
- Critical. No handwashing sign provided at a handsink used by food employees. pizza prep
- Critical. Observed unlabeled spray bottle.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pan of chicken and pan of beef for salads cut and placed on salad linee for cooling Corrected On Site- mgr placed in freezer to cool, product out only 10 minutes
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. tall salad cooler Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cheese with mold-like growth. walk in cooler
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. heavy cream, turkey loaf, pulled pork
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. products to be reheated to 165F for holding
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. 28 catering cooler #2
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in raisins
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk in cooler gaskets
- Carbon dioxide/helium tanks not adequately secured.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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