- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef at 125°F in steam table across from cookline, top drawer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw eggs over raw fish in walkin cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- 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.observed employee plate toast with bare hand. **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **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.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Two handwash sinks.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Container of celery in handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. Two cans with dent near lip. Removed to send back. **Corrected On-Site**
- Critical - Observed food being cooled by nonapproved method. Cooked chicken in pan in walkin wrapped tightly with tin foil, temp not dropping at proper rate. **Corrected On-Site**
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12/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions regarding employee health policies.
- Critical - Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. Meat stuffed cabbage rolls. Corrected On Site. Re-heated.
- Equipment and utensils not properly air-dried. Pans wet-stacked.
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled scoop in coleslaw. Corrected On Site. Discarded.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need quat strips.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked nova salmon. This violation must be corrected by : 12/24/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Plating sausage for service with barehands. Putting lemons in glass with bare hands. Corrected On Site.
- Critical - Observed bathroom facility not clean. Men's toilet.
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Handling soiled wet towel then touching ready to eat foods.
- Critical - Observed employee wash hands with no soap. Dishwasher. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Small butter packets at 56F in ice bath at server station.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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10/22/2012 | Routine - Food | Warning Issued |
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Used to wipe knife and cutting board. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Booster not turned on. Corrected On Site.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer above bread.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Did not wash before donning gloves.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical - Observed food stored on floor. Onions in storage. Corrected On Site.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Employee dipped tongs in sanitizer and used right away.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee used sprayer to wash hands instead of using a hand sink. Corrected On Site. Manager corrected employee and they washed hands in hand sink.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pasta and cooked rice at 87F in steam well-well is broken and in the process of being repaired. Corrected On Site. Food was prepared less than 2 hrs ago-moved to working steam well.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Routine - Food | Call Back - Complied |
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Observed cooked chicken at 147F. Corrected On Site. Chicken placed back on grill to cook to temperature.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat loaft at 53F in walk in cooler dated marked Tuesday.
- Critical. Observed raw animal food stored over cooked food. Observed raw whole shells over vegetables. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.dishwasher Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, observed employees not washing hands before putting new pair of gloves. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee used chemical sanitizer and then handled food without removing gloves or washing hands. Repeat Violation.
- Critical. Observed employee improperly washing hands. Observed employee rinsing gloves hands instead of removing gloves and washing hands and replacing with new gloves.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth on top of food preparation table and used to wipe cutting board. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, handsink by dish machine and ice cream station.
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12/8/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
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6/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded potato at 56 F on shelf above cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 1/2 flats of whole shell eggs held at room temperature for 1 hour.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onions at 128 F in shelf above cookline.
- Critical. Observed raw animal food stored over cooked food. Raw garlic chicken stored over blintz filling, mac and cheese and cooked meatloaf in walk in cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Dipperwell on service line by exit doors.
- Observed in-use utensil stored in sanitizer. Sanitation Bucket on cookline.
- Observed ice scoop with handle in contact with ice. Soda machine ice bin on service line.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled sanitizer and then put on glove without washing hands first.
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecloths stored on cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. Ice and utensils in hand wash sink on service line.
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4/2/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification. Steve Goldberg.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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12/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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