- Basic - Accumulation of debris inside warewashing machine.
- Basic - All Cutting boards have heavy cut marks and is no longer cleanable.
- Basic - Clean utensils stored between equipment and wall- knife between prep table and reach-in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment. Also under all cooking equipment InThe kitchen.
- Basic - Heavy Accumulation of food debris/soil residue on handwash sink.- on cook side.
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - In-use wet paper/towel used under cutting board.
- Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce sliced. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor./cook line
- Basic - Working containers of food removed from original container not identified by common name- bottles and bulk containers not labeled
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food./ using trash bag for food storage.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment- observed a can of Raid.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hamburger meat held 50°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Hamburger meat observed at 50° holding in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On order
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Wicker baskets used to store silverware
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Reach-in cooler gasket torn/in disrepair. Bar area
- Basic - Soiled reach-in cooler gaskets. Bar area
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Soil residue in food storage containers.
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust, both bathroom ceiling vents.
- Basic - Build-up of dust or dirt on nonfood-contact surface, portable fan on top of ice machine.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment, fryer area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, cloth towel under cook line cutting boards.
- Basic - Reach-in cooler gasket torn/in disrepair, salad make unit.
- Basic - Soiled reach-in freezer gaskets, cook line unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, on cutting board.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, tested at 200 plus ppm chlorine-strip turned dark blue/back
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.salad cooler. on order
- Violation: 14-33-1 Observed Ice machine sheild on front line badly stained
- Violation: 14-37-1 Observed cook line cutting board moderately grooved/pitted
- Critical - Violation: 16-03-1 Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sinks.cook line hand sinks due to a leak in a line.had to turn hot water off.plumber is suppose to call back
- Critical - Violation: 28-02-1 Condensation or other drainage not disposed of according to law.water standing in the bottom of Salad RIC
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture.cook line
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.+5 degrees
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.found at 46F This violation must be corrected by : 8-4-12.
- Critical - Condensation or other drainage not disposed of according to law.water standing in the bottom of Salad RIC
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm,jug empty. Corrected On Site.100ppm Repeat Violation.
- Faucet/handle missing at plumbing fixture.cook line
- Critical - Hot water not provided/shut off at employee hand wash sinks.cook line hand sinks due to a leak in a line.had to turn hot water off.plumber is suppose to call back
- Critical - No conspicuously located thermometer in holding unit.salad cooler
- Observed Ice machine sheild on front line badly stained
- Observed cook line cutting board moderately grooved/pitted
- Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ALL PHF'S IN COOK LINE RIC FOUND AT 47F.recommend to rapid chill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham44,cheese 44F in salad make cooler recommend to rapid chill
- Critical - potatoes not stored in a clean/dry location that is not exposed to splash/dust.under hand sink on the cook line
- Critical - salad cooler incapable of maintaining potentially hazardous food at proper temperatures.found at 45F
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8/3/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, tested 4 times at 0 ppm. Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired.
- Equipment and utensils not properly air-dried, wet food storage containers stacked directly on top of each other on the storage shelf.
- Critical - Hand wash sink lacking proper hand drying provisions, bar handwash sink. Corrected On Site.
- Critical - Observed accumulation of debris on top of warewashing machine. Corrected On Site.
- Observed cutting board's heavily grooved/pitted and no longer cleanable.
- Critical - Observed heavy encrusted material on can opener.
- Observed reach in freezer gaskets with slimy/mold-like build-up.
- Observed reach-in cooler gasket torn/in disrepair, salad make unit.
- Observed utensils stored in crevices between equipment, end of cook line near slicer.
- Observed wall soiled with accumulated grease, cook line.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2011 | Complaint Full | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.- bowls under cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.- three door reachin cooler and reachin cooler on cookline not capable of maintaining temperature. This violation must be corrected by : 8-20-11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- operator should use three compartment sink until dishmachine is capable of sanitizing
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.- smoothie over food in reachin cooler Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.- drain under three compartment sink
- Observed build-up of grease on nonfood-contact surface.- throughout kitchen
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.- bowls and cups in soiled storage container
- Critical - Observed handwash sink used for purposes other than handwashing.- ice drumped into handwash sink behind bar
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- bowl in sugar
- Critical - Observed moderate buildup of slime in the interior of ice machine.- behind bar
- Observed personal food item stored with customer food.- lunch box over food in reachin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-chicken, pasta, veal, macaroni salad , rice, tuna, shrimp, beef patties and pastrami between 50-52 degrees in reachin coolers( three door reachin cooler and reachin cooler on cookline ) This violation must be corrected by : 8-20-11.
- Observed residue build-up on nonfood-contact surface.- on test strip container
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.- 2oz containers and lids in soiled storage container
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.- employee use sanitizer wipes and handled food without changing gloves
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).- chicken, shrimp, pastrami, tuna and other items between 50-52 degrees.
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8/19/2011 | Complaint Full | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings. Repeat Violation.
- Observed cutting board's moderately grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, cooked onions in a plastic container cooling in the top section of the sandwich make unit. Recommended putting onions cooling onions in a metal pan, thin layer, and utilize reach in freezer- frequently stirring and monitorung with thermometer. Corrected On Site.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on shelf above cookline prep area. Corrected On Site.
- Critical - Observed moderate buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed unlabeled spray bottle containg blue substance hanging on edge of bar area garbage can- operator stated the bottle contained window cleaner. Corrected On Site.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, cooked sweet potatoes cooled overnight in a covered pan are at 64 degrees F. Corrected On Site, cook discarded.
- Food-contact surface not smooth and easily cleanable, cloth towel under cooklune cutting board.
- Observed build-up of dust or dirt on nonfood-contact surface, portable fan above bar area ice machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board's grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers, bar area.
- Critical - Observed food being cooled by nonapproved method, 2 containers of cooling chili (less than 1 hour) in a bus tub of ice and water, level of ice not suffucient to properly cool- chili is 119-140 degrees F . Recommended brining ice level up higher on sides of of containers and frequent stirring. Observed chili temperature 30 minutes later is 76 degrees F
- Critical - Observed food being cooled by nonapproved method, tuna salad prepaired less than 30 minutes ago cooling in covered containers. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw fruits/vegetables not washed prior to preparation. Employee cut lettuce without first washing it. Instructed to wash product then chop so knife does not travel through product. Instructed knife to be properly washed, rinsed and sanitized after this cutting and lettuce thoroughly wash after this cut.
- Critical. Observed food being cooled by nonapproved method. Shrimp salad found at 50 F-instructed employee and manager to cool to 41 F in shallow pan prior to holding on cookline. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. At least one spatula in poor condition hanging over cookline.
- Wet wiping cloth not stored in sanitizing solution between uses, cloth left on cutting board. Corrected On Site.
- Critical. Observed moderate amount of encrusted material on can opener.
- Observed utensils stored in crevices between equipment. Knife at slicer/cookline area.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handwash sink by dishwash area.
- Observed open dumpster lid.
- Observed personal item stored on clean in use dishes on cookline. Keys/phone on clean plates at cookline.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and fish dip holding open in reach-in cooler.
- Critical. Food not properly protected from contamination-Potatoes stored in box under handwash sink by 3 bin sink.
- Observed cutting board grooved/pitted and no longer cleanable, long board at cookline.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Composit board peg boards hanging in kitchen.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Facility has quat strips for a chlorine machine.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment, hood filter moderatly soiled with accumulated grease.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, cooked sweet tatoes and potatoes au gratin cooled in reach in cooler overnight are at 47 degrees F. ObsErved trays covered and stacked on top of each other, Stop sale issued. Recommended single layers, uncovered, and using freezer to rapidly chill before placing in reach in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, metal souffle cup used to scoop blue cheese.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing bracelets. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Observed wall soiled with accumulated grease, behind grill.
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7/13/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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