- Basic - Ceiling fan had accumulation of dust/debris. Observed ceiling fan above from counter area dusty.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed ceiling tiles and AC vents above food prep areas dusty.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Observed floor of walk-in freezer soiled.
- High Priority - Displayed food not properly protected from contamination. Observed cookies on top of display case at the front counter not protected. **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area.
- 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. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. Observed mop sink missing, operator stated it was broken and will be replaced soon.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle by the 3 comp sink without a label. **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. Observed dishwasher towel drying food wares after being removed from chemical dish machine without allowing the items to fully air dry **Repeat Violation**
- 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 handle toast wi bare hands to butter and place on customer plate. Item was not heat treated after bare hand contact occurred. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage at 46?f in cookline ice bin **Repeat Violation**
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. observed dishwasher towel-drying food wares after they come out of chemical dishmachine Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs then directly handle bread without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same rubber spatula to handle raw, undercooked, and fully-cooked raw shell egg.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. slated spoon observed sitting in standing water at cookline. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw liquid pasteurized egg at 65 degrees in cookline ice bath. operator iced down. Repeat Violation.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. observed dishwasher drying plates with towel after removing them from dishmachine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee engaged in food preparation wearing a watch.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed two scoops at cookline stored in standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed liquid pasteurized egg at 62 degrees in cookline ice bath. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed chicken salad at 56 degrees after cooling from ambient for 3 hrs.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 observed washing soiled customer food wares in 3 compartment sink,then directly handle clean food wares without washing hands inbetween tasks. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date-marking on leftover sauces, leftover soups, chicken salad, oatmeal, in walk-in cooler. Repeat Violation.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. observed dishwasher handling dirty food wares then directly handling clean food wares without washing hands inbetween tasks
- Critical - Observed employee wash hands with no soap. at cookline handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed grill tools at cookline stored in standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed liquid egg whites at 66 degrees in cookline ice bath. Corrected On Site. iced down more
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above tub of olives in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date marking on sliced lunchmeats and leftover oatmeal in walk-in cooler.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed at 0ppm. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools and other utensils at cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad, chicken salad, oatmeal, soups. walk-in cooler.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw liquid pasteurized egg on ice at cookline found at 49 degrees. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over cans of juice in walk-in cooler 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. dishmachine scrubbed/handled dirty food wares then handled clean without fully washing hands inbetween tasks Repeat Violation.
- Critical. Observed employee wash hands with no soap. cookline employee observed not using soap while washing hands before putting on a new pair of gloves
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. observed at 0 ppm.
- Critical. Observed handwash sink used for purposes other than handwashing. observed cookline employee rinsing wiping cloth in line handsink Repeat Violation.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, salads, oatmeal, sliced lunchmeats in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw liquid pasturized egg sitting out at cookline at 71 degrees. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over liquid pasturized egg and raw chicken over tomatoes in walk-in cooler
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee observed cracking raw shell eggs then handling customers' plates and toast without washing hands inbetween tasks
- 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 handled and scrubbed dirty customers' food wares then sorted clean utensils without washing hands inbetween tasks
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed rinsing off large knife in cookline handsink
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over pasturized liquid boxed egg and raw chicken over bottled water in WIC
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at espresso machine and at cookline
- Critical. Observed employee wash hands with no soap. cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed handwash sink used for purposes other than handwashing. employee rinsing out coffee carafe in cookline handsink
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg on cookline. Corrected On Site. Corrected On Site.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Warning Issued |
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