- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation table soiled with food debris.( grease accumulated on shelf next to cook line)
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( location of probe thermometer)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.(rear kitchen)
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( reach in freezer)
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar)
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( milk and cream cheese at 49 f degrees at front buffet) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(bar)
- Intermediate - No soap provided at handwash sink.(bar)
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Drawers underneath cookline
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag in the box syrup at dry storage
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bagels **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By dish machine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. At bar area
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PANS AND POTS
- Covered waste receptacle not provided in women's bathroom.
- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed encrusted material on can opener.
- Observed encrusted, soiled material on slicer.
- Observed interior of microwave soiled. Repeat Violation.
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. SCRAMBLED EGGS AT 102F ON BUFFET LINE.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, soup
- Working containers of food removed from original container not identified by common name. flour Repeat Violation.
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1/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PANS AND POTS
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. APPLES AT BUFFET LINE
- Critical - Handwash sink not accessible for employee use at all times.HANDSINK BY ICE MACHINE BLOCKED BY CHAIRS STACKED IN FRONT
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA HANDSINK
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. AT DRY STORAGE AREA
- Critical - No conspicuously located thermometer in holding unit. REACH IN COOLER Repeat Violation.
- No mop/service sink installed/available at establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust. VENT INSIDE WALK IN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves around kitchen Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed cloth used as a food-contact surface. cloh used to cover food
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. USED AS A CUTTING BOARD
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. vegetables at walk in cooler, bagel boxat walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler by cook line Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior and exterior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise. OLD EQUIPMENT STORED BY WAREWASHING AREA
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SCRAMBLED EGGS AT 102F ON BUFFET LINE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, soup
- Critical - Working containers of food removed from original container not identified by common name. flour Repeat Violation.
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11/21/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ON SHELVE THROUGHOUT KITCHEN
- Observed build-up of grease on nonfood-contact surface. BROKEN REACHIN COOLER USED AS TABLE DIRTY WITH EXCESSIVE ACCUMULATION OF GREASE and DEBRIS
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated on kitchen floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. REACHIN COOLER DOORS
- Critical - Observed uncovered food in holding unit/dry storage area. SUGAR CONTAINER
- Critical - Working containers of food removed from original container not identified by common name.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2ND REFRIGERATOR ON COOKLINE (NOT IN USE)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FLOUR and SALT CONTAINER
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall. BACK KITCHEN AREA
- Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER BUTTER INSIDE WALKIN COOLER
- Critical - Observed toxic item stored by food. OVEN CLEANER STORED WITH FOOD
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed building components, attachments or fixtures in poor repair.airconditioner vent dripping water ontop food surface on cookline.
- Observed food debris accumulated on kitchen floor.under equipment
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.frozen chicken Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/6/2011 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed raw animal food stored over ready-to-eat food.clams ontop of beverages
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed buildup of slime in the interior of ice machine.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.73 gallon gas waterheater in kitchen
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw poultry over raw beef
- Critical. Observed raw animal food stored over ready-to-eat food. raw poultry over lettuce Repeat Violation.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed leaking pipe at plumbing fixture.
- Observed grease accumulated under cooking equipment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. dishwashing machine
- Observed unnecessary items on the premise.
- Critical. Observed expired Food Manager Certification.
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2/24/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed food stored on floor.walkin
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.icescoop
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Perimeter walls and roofs do not effectively protect establishment against cross-contamination.hole in the wall by waterheater
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Pro
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
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