- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Sausage links 116. Potato cubes 125. Sausage patties 127. All located in the steam table on the cook line. **Warning** this area is only used at breakfast time, no TCS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 45. Ham 46. Lettuce 47. In unit No 9 at the front counter. **Repeat Violation** **Warning** temps lettuce 45, however a brand new nit is sitting in the kitchen to replace unit no 9
- Intermediate - Employee used handwash sink as a dump sink. At the wait staff area in the dining room **Warning** still being used as a dump sink
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07/11/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Sausage links 116. Potato cubes 125. Sausage patties 127. All located in the steam table on the cook line. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 48 in a cold well, ice was the only ingredient used as apposed to ice and water "ice bath". **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 45. Ham 46. Lettuce 47. In unit No 9 at the front counter. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef cabbage 99 1 hr. chicken broth 144. 1 hr. Motza balls 135. All items placed in a steam table to reheat the water to the steam table was set at 163. Reheating will not be achieved using this method. Recommend moving all items to the kitchen and use the proper equipment to reheat these foods to 165 within two hours **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastrami 118 in the hot box at the front counter. Recommend using a time control for this hot box. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the wait staff area in the dining room **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw 56 and cream cheese 56 these items were individually packaged and placed in the reach in cooler closest the register to cool, instead of using the walk in cooler. **Warning**
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07/09/2014 | Routine - Food | Warning Issued |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 45. Poultry 45 in unit #9. Onions 47. Cheese 51. 47. The air vents to the prep reach in cooler on the cook line where obstructed because too many back ups where placed in the reach in cooler. The corrective action taken was the foods were removed from the reach in cooler and place in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 127. 118 located at the front counter the setting on the well was set too low. Corrective action taken. The setting was increased to reheat the product
- Intermediate - Cutting board(s) stained/soiled.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A permanent splash guard shall be required to protect the food stored in the ice bath at the table adjacent the hand sink on the cook line
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pastrami 119. Cornbeef 119. Brisket 100 in the hot box at the front counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait staff station
- Intermediate - Employee used handwash sink as a dump sink. At the wait staff station
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11/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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