- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, bread area.
- Intermediate - Encrusted material on can opener blade, and holder
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean plates, not stored inverted or in a protected manner or underneath sneeze guard at buffet area. **Corrected On-Site**
- High Priority - Raw animal food shelled eggs stored over pasteurized eggs in walk-in cooler. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit, chicken breast at front preparation table food was chilled immediately **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI), temperature at 150?F. Advice operator to sanitize at 3 compartment sink until dish machine reach a sanitizing temperature of 160?f or above.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken breast spaghetti and pasta penne. Food was chilled immediately **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, lamb and ground beef.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee with only one glove handling clean plates.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cold holding equipment incapable of 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, prep table right corner was disconnected. Advice operator not to use unit until it reach 41?F or belw **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed black mold-like substance accumulated under equipment in waiter station.
- Observed cutting boards grooved/pitted and no longer cleanable throughout kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- beef over fish in cook line drawers.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing- bucket at 0 ppm. Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. At hand wash sink located in cook line. Corrected On Site. Chef provided sign.
- Observed all cutting boards grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning. At storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pastrami at 57 Degree F. out of temperature 1.5 hours. Corrected On Site. Chef discarded pastrami.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, by door to dining room.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical - Observed dented, creased can. Corrected On Site. Removed from kitchen to return shelf.
- Critical - Observed encrusted, soiled material on slicers.
- Critical - Observed food-contact surfaces encrusted with soil deposits, paddle stained.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Handsink at front kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed packaged food not labeled as specified by law. Canned mandarin oranges with no label. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, deli meats in walkin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Observed several cutting boards grooved/pitted and no longer cleanable in back kitchen prep area. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, blueberry sausage at frontline. Corrected On Site. Discarded by manager.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At cook line hand wash sink. Corrected On Site. Operator provided towels.
- Observed brown cutting boards grooved/pitted and no longer cleanable. At back kitchen preparation area. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At omelet station. Corrected On Site. Cook removed utensil.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut ham,melons and cheese at temperatures between 51 and 53 Degree F. Corrected On Site. Privided Time As A Public Health information to Chef. A written procedure was put in place. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. An open container of egg beaters in walk in cooler. Corrected On Site. Chef discarded egg beater.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored over raw seafood. In cook line cooler. Corrected On Site. Cook moved raw beef and stored on bottom shelf.
- Critical - Observed raw beef stored over ready-to-eat food. In cook line cooler. Corrected On Site. Cook moved raw beef to bottom shelf.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Chef moved all unwashed fruit/vegetable to bottom shelf.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. At omelet station. Corrected On Site. Chef posted sign.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cold smoke salmon received from unapproved source. No proof of parasite destruction for cold smoke salmon. Corrected On Site. Salmon was removed and returned to Vendor.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pastrami & cheese at temperatures between 50 & 52 Degree F. Out of temperature 1.5 hours. Corrected On Site. Operator quicked chilled pastrami & cheese to 41 Degree F.
- Observed browns cutting boards and white cutting located in back kitchen preparation line, grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Dressing cooler located in back kitchen in poor repair. Potentially hazardous food was removed. Corrected On Site.
- Drain cover(s) missing. At mop sink floor drain.
- Observed floor and wall junctures not coved. Broken tiles at walk-in cooler area. Under walk in cooler door. Repeat Violation.
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. Bread for self service not protected. At buffet bar. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while in preparation of food. Corrected On Site.
- Observed several brown and white cutting boards grooved/pitted and no longer cleanable. At cook line and preparation area. Repeat Violation.
- Omelet station plates for self service not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. At mop sink located in dishmachine area. Repeat Violation.
- Observed floor and wall junctures not coved. Broken tiles at walk in cooler area.
- Wet mop not hung to dry.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at kitchen cold line. Corrected On Site.
- Observed cutting board grooved and no longer cleanable. Bread station cutting board located in cold line is grooved and not cleanable.
- Plumbing improperly installed. Faucet for handwash sink located at cold line by bread station is not secured tightly.
- Plumbing system in poor repair. Handwash sink located at cook line is leaking around faucet. At handwash sink located by brick oven.
- Plumbing system in poor repair. Dipper well located in cold line in poor repair.
- Critical. Vacuum breaker mising at hose bibb. At mop sink located by dishmachine.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/1/2008 | Routine - Food | Warning Issued |
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