- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table across from triple sink. Employee moved cup. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 18 units. Inspector counted 27 seats.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in kitchen area on prep tables. Manager moved cloths. **Corrected On-Site**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Corrective action - made temporary sign to signify raw eggs used in mayonnaise/aioli. Instructed manager to reprint menus. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over pie and cooked spinach. Manager moved raw chicken. **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metals bins wet nesting on dish rack above triple sink.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in kitchen reach in cooler. **Corrected On-Site**
- Basic - Sponge used to clean and sanitize food-contact surface. Sponges used at triple sink.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw sirloin over packages of cooked spinach in kitchen reach in freezer. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near entrance to kitchen used to fill jug with water. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Walk in cooler holding product at 43-46°. Corrective action - turned down thermostat, unit blowing 40° by end of inspection.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Products in unit (milk, cheeses, deli meats) all 43-46°. Corrective action - turned down thermostat, ac tech called. Unit blowing ambient of 40° by end of inspection.
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or b_arnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Corrective action - made temporary sign to signify raw eggs in mayonnaise until menus can be reprinted.
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8/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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