- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 46° F, shredded cheese 46° F, and cream 46° F in coke a cola cooler with ambient temp of 46° F corrective action taken all TCS food moved to working unit
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM at bar 0 ppm chlorine
- 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 cut tomatoes 46° F, shredded cheese 46° F, and cream 46° F in coke a cola cooler with ambient temp of 46° F corrective action taken all TCS food moved to working unit
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Accumulation of pink/black/green mold-like substance in the interior of the ice machine.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed cookline employee dip knife in cookline sanitizer bucket then immediately wipe knife with dry cloth.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at 53?f in expo line ice bath.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On inner portion where ice falls down into hopper. Black and clear build up observed.
- Intermediate - Handwash sink used for purposes other than Observed employee rinsing wiping cloth in expo line hand sink.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in 3 compartment sink exceeding 200ppm.
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7/19/2012 | 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 soup at 63 degrees and another soup at 50 degrees in waitline reach-in cooler. operator states soups have been cooling since 6:30pm yesterday. Corrected On Site. operator voluntarily discarded.
- Critical - Hand wash sink lacking proper hand drying provisions. warewashing area handsink
- Critical - Handwash sink not accessible for employee use at all times. observed sanitizer bucket in warewashing area handsink. Corrected On Site.
- 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 raw animal food stored over ready-to-eat food. observed raw fish stored over tortillas in cookline reach-in cooler.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pork at 50 degrees in cookline ice bath. Corrected On Site. iced down more
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. observed clean baking sheet stored on floor inbetween grills on cookline Corrected On Site.
- Critical - Observed employee switch from working with raw food to non-food contact surfaces without washing hands. observed cookline employee handle raw chicken with gloved hands then handle oven heat dials without washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed cookline handsink used to rinse lettuce Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken salad at 47 degrees in cookline makeshift ice bath. Corrected On Site.
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3/24/2011 | 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. sliced, portioned lunchmeats, sauces, soups, chicken and tuna salad in walk-in cooler.
- 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. employee observed handling dirty food wares and spray nozzle then handling clean food wares without washing hands inbetween tasks Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area. on prep surface on kitchen waitline next to clean spoons and ice tea and coffee dispensers
- Critical. Iodine sanitizer not at proper minimum strength for warewashing. at bar dishmachine observed at 0ppm
- Critical. Observed handwash sink used for purposes other than handwashing. pair of tongs in back prep handsink
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese at waitline ice bin. Corrected On Site.
- Critical. Observed food stored on floor. walk-in freezer. boxes shoved under storage racks Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches on cookline employees
- 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 handling dirty food wares then handling clean without washing hands inbetween tasks Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. dried food debris on interior blade
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. WIF. boxes of bread
- 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 must wash hands inbetween handling dirty and clean food wares
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on RIC cutting board
- Critical. Observed handwash sink used for purposes other than handwashing. as dump sink at bar. ice, straws, and garnish in handsink Repeat Violation.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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