- Basic - Accumulation of debris on the clean side of the drainboards **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. Twist off water bottles in the food prep areas.**Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven / flat top cooking equipment
- Basic - Food debris/dust/soil residue on dry storage shelves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta was 49° dated 7/25/14 in the walk in cooler.
- High Priority - Presence of insects in the dry storage. Small lizard **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta in the walk in cooler dated 7/25/14 was 49°
- 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. Open gallons of milks **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Observed on handle of freezer located on cooks line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored in omelet station Area.
- Basic - Floor area(s) covered with standing water. Large amount of standing water in dishmachine area
- Basic - Grease accumulated under cooking equipment. Main cooks line **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Located on booster heater in dishmachine area
- Basic - Wiping cloth sanitizing solution stored on the floor. Omelet
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 49°f
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes. 59°f manager discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons 44.9°f on buffet line
- 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. Observed waffle batter on buffet line spoke to employee
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sliced ham 60°f sliced turkey 58/59°f, shredded cheese 49 Cut tomatoes 59°f
- 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. Gallons of Milk stored in reach in cooler server area Heavy whipping cream located cooler on cooks line
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Salad reach in cooler used in pantry area, is not working Adequate in area, only can use WALK IN COOLER spoke engineering Manager unit not properly working. Due to referigeration.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler located on main cooks line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form given to Banquet Chef
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Spoke to Engineering Manager
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Bottle waters stored in servers area **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Handbag stored beside juice bag in the box located wait station, also sweater directly on bad in box for syrup. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Dishmachine area floors has food spilled on tiles **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Fryers on main line, stewarding notify. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed thank you bag used for ice bath used for raw chicken breast, Ext Chef removed **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seasoned flour not label stored on prep line.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Feta cheese 59°f stored out at room Temperature in omelet area. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Feta cheese 59°f omelet station stored on counter **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. Observed in back prep kitchen **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet on storage shelve **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink located in dishmachine area
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cole slaw 50°f discarded product **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Diced ham 59°f product discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Sausage links 53°f product discarded **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. 3/19/12 inspection
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet line plates spoke to Chef
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Located top panel of coffee machine **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Servers areas **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Strawberry located in walk in cooler, Chef Anthony Discarded **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Information given to Chef Anthony
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. spoke to Chef Anthony notify Eco lab dishmachine company. wash cycle 140?f, Final rinse 180?f
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on the buffet **Corrected On-Site** **Repeat Violation**
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Apples on buffet must either be individually wrrapped or utensil provided for customer self service. Corrected On Site. Corrected On Site.
- Equipment and utensils not properly air-dried. Wet nesting.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Inside container of shell eggs. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pats 61F, cream cheese tubs 51F, skim milk 50F on buffet; milk 48F on ice in wait station- less than 4 hours - recommend using time as PHC. Corrected On Site. Time procedure filled in for these buffet items.
- Observed residue build-up on nonfood-contact surface. Shelving used to store clean food containers[corrected on-site] - cookline; walk in cooler fan covers; wall fan - dishwash area.
- Critical - Observed uncovered food in holding unit/dry storage area. Cheese - reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 115F - held 20 minutes. Reheated - checked during hot holding at 159F. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Trays of muffins stored unprotected on top of bagel display case.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only. 3/25/2012 expired Spoke to Engineering Manager notify company.
- Critical - Observed encrusted, soiled material on slicer. Food debris left on the surface , also in the back area, pantry area. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Dishmachine area
- Critical - Observed live flies in kitchen. Observed in the pantry area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken corn soup 48 degrees F Chef Lee discard. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads and bagels Per Chef Lee restaurant will install new sneezeguards.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed storage shelves has food crumbs located in the walk in freezer.
- Observed food debris accumulated on kitchen floor. Observed lettuce , produce spilled on floor inside walk in cooler#1.
- Observed personal care item stored with food. Observed hand bags stored with waffle mix on storage shelve, located pantry area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed desserts uncovered inside walk in cooler. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Observed dried residue on the bottom of cooler, located in servers area.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2011 | Routine - Food | Call Back - Complied |
- Equipment compartment not equipped to properly drain accumulation of moisture.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed hoolder used for cups has old juice spilled on the bottom area.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Observed dried milk residue on th surface servers coolers.
- Critical - Observed dead roaches on premises. Observed two underneath bread racks in main kitchen, one near back walk in kitchen also side wall near linen area This violation must be corrected by : 4/29/2011.
- Observed food debris accumulated on kitchen floor. Observed throughout kitchen also in pantry area and back cooks line.
- Observed grease accumulated on kitchen floor. Observed near hand sink on the main line.
- Critical - Observed interior of microwave soiled. Top panel has food crumbs located in service area.
- Critical - Observed live flies in server side station Recommend Chef to notify current pest control service. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy stored on buffet line Chef reheated 165 degrees F.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. omelet station
- Critical - Working containers of food removed from original container not identified by common name. Liquid butter stored on main line
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4/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Observed bag in box syrup stored on floor. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed underneath toaster discarded cutting board.
- Critical. Observed missing/inaccurate warewashing machine data plate. Main kitchen dishmachine
- Observed clean utensils/equipment ,plates stored dirty on counter in salad prep area. Corrected On Site.
- Equipment and utensils not properly air-dried. Pan stacked wet on storage shelve
- Critical. Vacuum breaker mising at hose bibb. Observed on mop sink area. Repeat Violation.
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on walk in cooler floor. Observed floor inside produce cooler
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Oil in storage shelf.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pizza held less than four hours and reheated.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Stop Sale.Discarded by operator.
- Critical. No conspicuously located thermometer in cold holding unit.Salad station.
- Critical. Displayed food not properly protected from contamination.Sneeze guards are too high by condiment station and bread station.
- Critical. Observed food stored on floor.Cereal in storage area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Critical. Observed employee engage in food preparation,changed gloves and did not wash hands.
- Observed employee with no hair restraint.Servers. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.Bread station.
- Critical. Observed interior of microwave soiled.
- Observed build-up of moderate grease on nonfood-contact surface.Side of fryer and stove.
- Observed build-up , dust on nonfood-contact surface.Stove area in back line.
- Observed build-up of dust on nonfood-contact surface.Fans in walk in cooler.
- Observed leaking pipe at plumbing fixture.Dishwashing area.
- Critical. Vacuum breaker mising at hose bibb.Mop sink area.
- Critical. Observed handwash sink used for purposes other than handwashing.Employee washed lemons.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Back door area.
- Observed holes in wall.Steam tub area.
- Carbon dioxide/helium tanks not adequately secured.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs less t an four hours,heat is increased.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef transferred and other meat to another walk in cooler.Temperature of walk in coolers were checked at 7.00 a.m.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler.
- Critical. No conspicuously located thermometer in cold holding unit.Buffet line Corrected On Site.
- Critical. Displayed food not properly protected from contamination.Strawberries in buffet line.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.Servers.
- Observed cutting board grooved/pitted and no longer cleanable throughout the establishment.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.Inside mop sink
- Observed build-up of food dust on nonfood-contact surface.Vents in ice machine .
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Side door.
- Floors not maintained smooth and durable.Walk in cooler # 2.
- Observed wall soiled with accumulated black debris in dishwashing area. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Buffet line.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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