- 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.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook change gloves without changing gloves.
- 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.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait station across from cookline.
- Intermediate - Employee rinsed utensil in handwash sink. Observed a mixer being rinsed at the HWS on the cookline. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed jug stored in HWS at cookline. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. At bar.
- Intermediate - Soda gun soiled. At bar.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef with watch and bracelet. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed dust on WIC fan. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At bar.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed item stored in HWS at the bar. **Corrected On-Site**
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. Observed spatulas stored in sani bucket by cookline **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw beef over raw shrimp in WIC. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Back prepline **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Repeat Violation** **Warning**
- 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 on back prepline handling stacks of sliced cheese with bare hands. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not 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. Observed cookline reach in cooler closest to ice machine at ambient temperature of 53f. Observed expo line reach in cooler at ambient temperature of 55f. **Warning**
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3/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on back prepline wearing large watch while engaged in food preparation. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice cooling for 2.5 hrs according to operator at 98?f in walk in cooler. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Back prepline **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Repeat Violation** **Warning**
- 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 on back prepline handling stacks of sliced cheese with bare hands. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese t 47?f in cookline reach in cooler top closet to ice machine. Observed milk a 59?f in expo line reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed back prepline handsink filled with large plastic old tub. Observed handsink at ware washing area covered/filled with baking sheet and metal food tub with whisk placed inside of it **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prepline handsink **Repeat Violation** **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooked rice in walk in cooler on speed rack **Warning**
- Intermediate - Reach-in cooler not 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. Observed cookline reach in cooler closest to ice machine at ambient temperature of 53?f. Observed expo line reach in cooler at ambient temperature of 55?f. **Warning**
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3/7/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. back prepline handsink 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. observed cookline employee use bare hand to guide fully cooked chicken onto spatula after slicing. item was not heat treated after bare-hand contact occurred. also observed cookline employee use bare hand to handle toasted sandwich bun to cut in half.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and not wash hands before grabbing new pair
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle both raw chicken and to handle fully cooked chicken.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. observed cream sauce at cookline steam table reheating for 2 hr according to operator at 62 degrees.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed chicken pot pie mix at 47 degrees and another pot pie mix at 53 degrees in walk-in cooler. items are dated 4/11/12 and operator states the items have been cooling since yesterday.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink at end across from slated grill
- Critical - Handwash sink not accessible for employee use at all times. observed warewashing area handsink completely covered by cloth napkins and serving tray
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline prep table observed open drink next to cutting board and boxes of gloves.
- Critical - Observed buildup of slime in the interior of ice machine. observed black and clear slimy buildup that is removable with alcohol swab on upper interior of ice machine where ice falls down from maker.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. on cookline at grill
- Critical - Observed handwash sink used for purposes other than handwashing. observed large plastic food tub and knife sitting in cookline handsink across from slated grill. observed employee fill up tub of celery in,cookline handsink nearest ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked bean soup at 50 degrees and gravy at 52 degrees in cookline ice bin across from slated grill.
- Observed utensils stored in crevices between equipment. observed two knives stored in crevice between reach-in cooler and prep table on cookline nearest ice machine.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switching gloves without washing hands inbetween pairs.
- Critical - Observed encrusted, soiled material on slicer. dried food debris observed on interior blade Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed spatula at cookline sitting in bucket of sanitizer water Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed blue cheese crumbles in cookline ice bin at 46 degrees. observed cream sauce at 55 degrees in cookline ice bin. Corrected On Site. moved into metal pan. iced sauce to food level.
- Critical - Observed raw animal food stored over ready-to-eat food. observed seared tuna over mozzeralla cheese and raw beef stored over cole slaw in cookline reach-in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. observed black slimy buildup on ice bin on waitline.
- Observed utensils stored in crevices between equipment. knives on cookline observed stored in crevices between equipment Repeat Violation.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed onion soup dated 6/18, and not removed from walk-in cooler according to operator, at 48 degrees.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishmachine area handsink Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. observed dried food debris on interior of blade
- Critical - Observed food being cooled by nonapproved method. observed thick pot pie filling at 120 degrees in deep plastic food tubs and fully covered and stacked in walk-in cooler. Corrected On Site. put back into ice bath
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream scoop observed in dipperwell without water running on cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline observed stored between reach-in cooler and prep surface Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed cookline sanitizer bucket at 0 ppm quaternary ammonium Corrected On Site.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 50 degrees.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed pot pie mix cooling since yesterday at 46 degrees in walk-in cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by dishmachine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not washing hands directly before putting on a new pair of gloves Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed spinich dip at 50 degrees in cookline reach-in cooler. Corrected On Site. moved into a working cooler.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over sauce and raw fish over veggies in cookline reach-in cooler between hot-hold table and stove Repeat Violation. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. non-handled scoop used in blue cheese crumbles in cookline reach-in cooler top
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets on employees observed engaging in food preparation
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle raw chicken then strip off gloves and put on new pair without washing hands inbetween Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket on cookline observed at 0ppm. Corrected On Site. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. food scoop sitting in cookline handsink closest to ice machine. employee observed rinsing thermometer in cookline handsink
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce at grill area on ice. Corrected On Site. added more ice and water
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over spinich and raw pork over corn in walk-in cooler Repeat Violation. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before a new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep near office. on shelf above cutting boards with herbs
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket in back prep area found at 0 ppm
- Critical. Observed buildup of slime in the interior of ice machine. black slimy buildup that is removable with alcohol swab. at top where ice descends Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline nearest office Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline nearest office Corrected On Site.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in back prep
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in WIC. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over butter in WIC Corrected On Site. Repeat Violation. 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. cook touched bread and grabbed tortilla chips with bare hands on cookline. employee in back prep touched shredded carrots with bare hands. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Should have been replaced By 2/15/09
- Critical. Observed buildup of slime in the interior of ice machine. black slimy buildup that is removable with alcohol swab
- Critical. Observed soil buildup inside ice bin. black buildup that is removable with alcohol swab
- Observed utensils stored in crevices between equipment. knives on cookline
- Critical. Observed expired Food Manager Certification. Thomas Sanborn
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/20/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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