- Critical - BACKDOOR LACKS SEAL AT THE BOTTOM - REPEAT.
- Critical - CAN OPENER SOILED.
- CEILINGS OVER COOKLINE SOILED AND IN DISREPAIR.
- FLOORS BEHIND COOKLINE SOILED AND DEBRIS.
- FLOORS IN DISH AREA SOILED, FLOORS RUSTED IN WALKIN COOLER AND WALKIN FREEZER.
- Critical - FOOD TEMPERATURES NOT MAINTAINED: BEEF PATTIES 48 DEGREES, HAM 47 DEGREES; DIARY 57 DEGREES, POTATOES SALAD 59 DEGREES; CHICKEN 49 DEGREES, CORRECTED ON SITE. FOOD WAS TAKEN OUT AND PUT ON ICE.
- Critical - GASKETS SOILED AT BOTH REACHIN COOLER AT COOKLINE AND TRU REFRIDGERATOR AT THE END OF COOKLINE.
- GROOVED CUTTING BOARDS IN PREP AREA AND COOKLINE.
- Critical - HANDSINK AT COOKLINE AND IN WAIT STATION NO SOAP AND NO PAPERTOWELS.
- HANDSINK AT COOKLINE SOILED WITH BLACK DEBRIS.
- Critical - ICE MAKER SOILED WITH BLACK DEBRIS.
- Critical - ICE SCOOP HANDLE LAYING ON TOP OF THE ICE INSIDE ICE MAKER.
- KNIVES STORED IN KNIFE BOX NOT SANITIZED DAILY.
- NO BACKFLOW DEVICE AT MOP SINK NEXT TO DISHWASHER.
- Critical - NO DATE MARKING ON ANY COOKED FOOD IN WALKIN COOLER, POTATO SALAD, GROUND BEEF, DIARY AND CHICKEN.
- Critical - PAW EGGS STORED OVER COOKED HAM REACHIN COOLER AT COOKLINE RAW FISH STORED OVER DRESSINGS TRUE REFRIDGERATOR AT COOKLINE.
- PERSONAL ITEMS (CELL PHONE) STORED ON PREP TABLE.
- PLASTIC UTENSILS NOT STORED IN SAME DIRECTION.
- Critical - PRESENCE OF DEAD ROACHES (6) AT THE NORTH END OF COOKLINE UNDER ALONG WALL.; 3 SMALL DEAD IN CABINET AT WAIT STATION; 1 BIG ROACH DEAD IN DRY STORAGE AREA UNDER SHELF.
- Critical - REACHIN COOLER AT COOKLINE NOT MAINTAIN 41 DEGREES TEMPERATURE- 2 BAN -MANES.
- RUSTED SHELFS IN WALKIN COOLER AND WALKIN FREEZER.
- Critical - SANITIZER BUCKET STRONG AT 200 PPM. CORRECTED ON SITE. 50PPM
- Critical - THERMOMETERS NOT PROVIDED IN TWO REACHIN COOLER AT COOKLINE.
- WET WIPING CLOTH AT COOKLINE, NOT IN BUCKET, SITTING ON PREP TABLES.
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8/30/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. Corrected On Site. ALL POTENTIAL HAZARDOUS FOOD REMOVED FROM COOLER AND PLACED IN OTHER WORKING COOLERS.
- Floors not maintained smooth and durable. at walkin cooler
- Floors not maintained smooth and durable. rusted flooring at produce walkin cooler.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. rusted shelving at walkin cooler.
- Critical - Observed food stored on floor. spinach at walkin freezer .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink at cookline .
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair, door to cookline cooler in disrepair .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on table in server's station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 63 degrees and chicken at 50 degrees at cookline cooler. foods placed in working coolers to lower temperature.
- Observed reach-in cooler gasket torn/in disrepair. at cookline .
- Observed residue build-up on nonfood-contact surface. dishwashing racks soiled .
- Critical - Observed toxic item stored by food. bleach under potatoes in dry storage shelving .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. sugar container in server's station .
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving on prep table in server's station .
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline and rear prep area.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean grinder and ROBOCOOP in rear prep area.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters .
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. walkin cooler.
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5/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. Corrected On Site. ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER.
- Critical - Hot water not provided/shut off at employee hand wash sink. handwash sink at cookline .
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Observed attached equipment soiled with accumulated grease. hood filters .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean grinder and ROBOCOOP in rear prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguisher by 3 compartment sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside cabinet in server's station .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout cookline , can storage shelving , shelving in server's area.
- Critical - Observed buildup of soiled material on racks in the reach-in coolers. throughout cookline .
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor, walkin cooler.
- Critical - Observed food with mold-like growth. eggplant. Corrected On Site. volutarily discarded .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline and rear prep area.
- Observed gaskets with slimy/mold-like build-up. throughout .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior and exterior of reach-in coolers soiled with accumulation of food residue. throughout cookline .
- Critical - Observed interior of microwaves soiled. at cookline .
- Observed nonfood-contact equipment in poor repair, rusted shelving on prep table in server's station .
- Observed personal care item stored with food. purse in food storage shelving .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 58 degrees . cookline cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 52 degrees at cookline.
- Critical - Observed raw animal food stored over cooked food. raw fish over cooked pasta at cookline flip top cooler nearest to handwash sink.
- Critical - Observed raw animal food stored over ready-to-eat food. raw salmon over pita at glass door cooler nearest to slicer at cookline .
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over mushrooms at glass door cooler near front counter area. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. dishwashing racks.
- Critical - Observed soil buildup inside ice bin. at soda machine .
- Critical - Observed unlabeled spray bottle. soap by produce cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. throughout cookline .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .
- Plumbing system in disrepair. leaking faucet at 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hollaindaise sauce at 98 degrees . Corrected On Site.increase heat.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 94 degrees, potatoes at 96 degrees all at cookline grill. Corrected On Site. increase heat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in server's station .
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11/7/2011 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee with no hair restraint. cook ,dishwasher,and servers (preparing toast and serving oatmeal ).
- Violation: 14-33-1 Observed equipment in poor repair. rusted shelving at coca cola cooler.
- Violation: 14-33-1 Observed equipment in poor repair. rusted shelving at cookline cooler
- Violation: 14-33-1 Observed equipment in poor repair. rusted shelving at walkin cooler.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.cookline cooler.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout .
- Violation: 29-08-1 Plumbing system in disrepair. leaking faucet at 3 compartment sink.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.backdoor not tight fitting or sealing .
- Violation: 37-09-1 Wall not smooth and easily cleanable. chipping paintnon wall at cookline .
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. dining area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. walkin cooler and walkin freezer .
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8/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler at end of cookline . Corrected On Site. All potentially hazardous food removed from cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - Employees not informed of acceptable sanitary practices.
- Floors not maintained smooth and durable. rusted flooring at walkin coolers.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by bucket in dishwashing area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. at cookline area handwash sink.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar bin in server's station .
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler and walkin freezer .
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handling toast barehanded.
- Critical - Observed bathroom facility in disrepair. toilet seat in disrepair in ladies restroom .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelving on prep table in server's area soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. can storage rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean shelving throughout at cookline, and front area counter .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food storage warmer unit under front counter .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside of cabinets in server's area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. sprayer sink in dishwashing area.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed dusty ceiling tiles and/or air conditioning vent covers. dining area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in dishwashing area,server's area and rear prep area.
- Critical - Observed employee eating in a food preparation or other restricted area. in dishwashing area.
- Critical - Observed employee eating in a food preparation or other restricted area. in server's food prep area.
- Observed employee with no hair restraint. cook ,dishwasher,and servers (preparing toast and serving oatmeal ).
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed empolyee wash hands with no hot water. at cookline handwash sink where no hot water is available .
- Observed equipment in poor repair. rusted shelving at coca cola cooler.
- Observed equipment in poor repair. rusted shelving at cookline cooler
- Observed equipment in poor repair. rusted shelving at walkin cooler.
- Observed food debris accumulated on walkin cooler, walkin freezer and produce walkin cooler floors.
- Critical - Observed food stored on floor. hashbrowns at walkin freezer.
- Critical - Observed food stored on floor. potatoes by 3 compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout .
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink at cookline .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at peach container in server's area prep cooler.
- Critical - Observed interior and exterior of reach-in freezer soiled with accumulation of food residue. chest freezer at cookline .
- Critical - Observed interior of microwaves soiled. at cookline .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer in server's area soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. prep cooler in server's station .
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue. cookline coolers, true refrigerator and coca cola cooler near cookline .
- Observed nonfood-contact equipment in poor repair, broken lid on storage container at walkin cooler.
- Observed nonfood-contact equipment in poor repair, cooler at end of cookline.
- Observed old food stuck to clean dishware/utensils. dirty trays stored with clean utensils in dishwashing area shelving .
- Observed old labels stuck to food containers after cleaning. in dishwashing area shelving .
- Observed personal care item stored with food. purse stored in food storage shelving by ice machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. trays of eggs at 85 degrees at cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses at 49 degrees and chicken at 50 degrees at cooler at end of cookkine. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. beef thawed at room temperature in storage rack.
- Critical - Observed potentially hazardous food thawed at room temperature. cheese outside by walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over ham at cookline cooler, raw fish over beans at cookline cooler #2.
- Observed reach-in cooler gasket torn/in disrepair.cookline cooler.
- Observed single-service articles improperly stored. takeout containers not properly inverted in dry storage area.
- Critical - Observed small flying insects in rear prep/ dishwashing area.
- Critical - Observed soil residue in storage containers. flour/sugar container by ice machine area.
- Observed soiled dry wiping cloth in use. at cookline
- Critical - Observed toxic item stored by food. air freshner bottles stored over potatoes in dry storage .
- Critical - Observed uncovered food in holding unit/dry storage area. buscuits ans beef at walkin freezer .
- Critical - Observed uncovered food in holding unit/dry storage area. cheese and beef at walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. prepped onions at produce walkin cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.backdoor not tight fitting or sealing .
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Plumbing system in disrepair. leaking faucet at 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chilli at 72 degrees at bain marie. Corrected On Site.increase temperature .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 70 degrees , sausage patties at 82 degrees , potatoes at 98 degrees at cookline grill. Corrected On Site. volutarily discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. green beans, chicken at walkin cooler, bulk cheese..
- Wall not smooth and easily cleanable. chipping paintnon wall at cookline .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in server's station, and sugar/flour metal container by ice machine .
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4/25/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. sugar bin
- Observed employee with no hair restraint.
- Observed equipment in poor repair. rusted and soiled shelving at walkin cooler.
- Observed equipment in poor repair. front cover plate missing at cookline cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed build-up of grease on nonfood-contact surface. on cookline equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean racks in rear prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dish racks heavily soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. chest freezer at cookline .
- Observed gaskets with slimy/mold-like build-up.
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline
- Critical. Observed objectionable odors in bathroom. men's restroom .
- Observed wall soiled with accumulated food debris. throughout prep area , dishwashing area, and mop sink area.
- Observed attached equipment soiled with accumulated grease. hood
- Observed personal care item stored with food. purse in food storage shelving . Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. peeled potatoes at walkin cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spatula stored between equipment . Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed utensils in poor condition. broken food storage container at walkin freezer
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline and prep line
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.cookline cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of chest freezer at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. knife storage container
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. can storage rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at walkin cooler
- Observed gaskets with slimy/mold-like build-up. server's area cooler.
- Observed food debris accumulated on walkin cooler floor.
- Observed personal care item stored with food.purse
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. can opener and blade rusted.
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. by 3 compartment sink
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11/6/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooked chicken at 57 degrees , boiled eggs at 57 degrees
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. flour/sugar container
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 78 degrees in server's area under no temperature control.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 91 degrees at cookline under no temperature control .
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad at 57 degrees , chicken salad at 54 degrees , cooked chicken at 57 degrees , boiled eggs at 57 degrees , cheese at 57 degrees , cheese at 61 degrees at cookline cooler nearest to chest freezer .
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hash at 53 degrees , meatballs at 47 degrees at cookline cooler closest to handwash sink
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger at 75 degrees , ham at 71 degrees , cooked spinach at 71 degrees , beef at 71 degrees , sausage at 71 degrees , meat loafs at 71 degrees at center cooler at cookline .
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler closest to chest freezer and cooler at center of cookline
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shell eggs over dressings at True Refrigerator .
- Critical. Violation: 08A-28-1 Observed food stored on floor. opened bag of carrots at produce walkin cooler.
- Critical. Violation: 08A-29-1 Observed uncovered food in walkin cooler
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at brown sugar container in server's area.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at salt container
- Critical. Violation: 12A-13-1 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.
- Critical. Violation: 12A-16-1 Observed employee washed hands wit gloves on.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by blender station in server's area.
- Violation: 13-01-1 Observed employee with soiled clothing. at cookline with dirty apron
- Violation: 13-03-1 Observed employee with no hair restraint. at cookline, prep area
- Violation: 14-33-1 Observed equipment in poor repair. can opener and blade rusted.
- Violation: 14-33-1 Observed equipment in poor repair. rusted shelving at cookline cooler
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, front cover plate missing at cookline cooler nearest to the chest freezer .
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils. on large storage clear containers above 3 compartment sink
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. flour/sugar storage container
- Critical. Violation: 22-19-1 Observed convection oven soiled.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline flip top cooler closest to chest freezer .
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in server's area cooler
- Critical. Violation: 22-28-1 Observed interior and exterior of reach-in coolers soiled with accumulation of food residue. cookline coolers.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. chest freezer at cookline
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. expresso machine by front counter area.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. can storage rack
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving above 3 compartment sink
- Violation: 23-06-1 Observed build-up of pooling water in server's area cooler
- Violation: 23-06-1 Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. cookline cooking equipment.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. at True Refrigerator
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. cooler in server's area
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. cookline coolerd
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. at ice machine
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty shelving above 3 compartment sink.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. at designated handwash sink in men's restroom .
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. obstructed by buckets in dishwashing area
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to wash pots at cookline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. at handwash sink by cookline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. at handwash sink in dishwashing area.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. at handwash sink by cookline
- Violation: 37-07-1 Observed wall soiled with accumulated dust. cookline area
- Violation: 37-09-1 Wall not smooth and easily cleanable.by 3 compartment sink, wall missing tiled
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood suppression system
- Violation: 37-18-1 Observed dusty air conditioning vent covers. produce walkin cooler
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. by 3 compartment sink
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical. Violation: 53B-08-1 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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8/21/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooked chicken at 57 degrees , boiled eggs at 57 degrees
- Critical. Working containers of food removed from original container not identified by common name. flour/sugar container
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger at 75 degrees , ham at 71 degrees , cooked spinach at 71 degrees , beef at 71 degrees , sausage at 71 degrees , meat loafs at 71 degrees at center cooler at cookline .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad at 57 degrees , chicken salad at 54 degrees , cooked chicken at 57 degrees , boiled eggs at 57 degrees , cheese at 57 degrees , cheese at 61 degrees at cookline cooler nearest to chest freezer .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hash at 53 degrees , meatballs at 47 degrees at cookline cooler closest to handwash sink
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 91 degrees at cookline under no temperature control .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 78 degrees in server's area under no temperature control.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler closest to chest freezer and cooler at center of cookline
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over dressings at True Refrigerator .
- Critical. Observed food stored on floor. opened bag of carrots at produce walkin cooler.
- Critical. Observed uncovered food in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at salt container
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at brown sugar container in server's area.
- 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.
- Critical. Observed employee washed hands wit gloves on.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by blender station in server's area.
- Observed employee with soiled clothing. at cookline with dirty apron
- Observed employee with no hair restraint. at cookline, prep area
- Observed equipment in poor repair. can opener and blade rusted.
- Observed equipment in poor repair. rusted shelving at cookline cooler
- Observed nonfood-contact equipment in poor repair, front cover plate missing at cookline cooler nearest to the chest freezer .
- Observed old food stuck to clean dishware/utensils. on large storage clear containers above 3 compartment sink
- Critical. Observed soil residue in storage containers. flour/sugar storage container
- Critical. Observed convection oven soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in server's area cooler
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline flip top cooler closest to chest freezer .
- Critical. Observed interior and exterior of reach-in coolers soiled with accumulation of food residue. cookline coolers.
- Observed build-up of grease on nonfood-contact surface. chest freezer at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. can storage rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving above 3 compartment sink
- Observed build-up of pooling water in server's area cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. expresso machine by front counter area.
- Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. cookline cooking equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. at True Refrigerator
- Observed gaskets with slimy/mold-like build-up. at ice machine
- Observed gaskets with slimy/mold-like build-up. cooler in server's area
- Observed gaskets with slimy/mold-like build-up. cookline coolerd
- Observed clean utensils/equipment stored in dirty shelving above 3 compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. at designated handwash sink in men's restroom .
- Critical. Handwash sink not accessible for employee use at all times. obstructed by buckets in dishwashing area
- Critical. Observed handwash sink used for purposes other than handwashing. used to wash pots at cookline
- Critical. Hand wash sink lacking proper hand drying provisions. at handwash sink in dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions. at handwash sink by cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory. at handwash sink by cookline
- Observed wall soiled with accumulated dust. cookline area
- Wall not smooth and easily cleanable.by 3 compartment sink, wall missing tiled
- Observed attached equipment soiled with accumulated grease. hood suppression system
- Observed dusty air conditioning vent covers. produce walkin cooler
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. by 3 compartment sink
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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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8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/1/2008 | Routine - Food | Warning Issued |
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