- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Corned beef 47°-57°, corrective measure was to change land from thick plastic to metal containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tuna salad, egg, chicken , potato, macaroni salad and turkey 51°-58°
- High Priority - Raw animal food stored over ready-to-eat food.raw shelled eggs over uncovered ready yo eat food.
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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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4/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken left on prep table.chicken moved to reaching cooler. **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Phone **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Front counter. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Nonfood-grade basting brush used in food.using paint brush, items discarded **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top shelving soiled at cookline, shelving by flour storage container soiled, bottom shelving on prep table by walkin cooler soiled.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread and brisket at walkin freezer. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. A Display case used to store fish in front counter area.
- Basic - Nonfood-contact equipment in poor repair. Front cover plate missing at ice machine. Paper towel dispenser in disrepair by dishwashing area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store bagels.
- Basic - Old labels stuck to food containers after cleaning. On brisket container at walkin cooler.
- Basic - Reuse of single-service articles. Reuse of potato salad bucket to store soup.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Soil residue build-up on nonfood-contact surface. At walkin cooler door.
- Basic - Stored food not covered in walk-in cooler. Prepped onions.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. By soup station.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cardboard used to directly store cooked chicken at cookline cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 70? F near front counter area. Chicken salad at 50? F at display case. Add ice to food level. Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. Cutting boards soiled throughout establishment. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. In front counter area. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large containers with lids closed used to cool down soup at walkin cooler. Lids opened , chilled sticks and bags of ice used to bring down temperature. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Flour container.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. for salmon served raw.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in dirty bucket .
- Critical - Insecticide/rodenticide use not in compliance with regulations. use of Household use only HOT SHOTS. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop bucket soiled. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled in rear prep area. Corrected On Site.
- Observed employee with no hair restraint. dishwasher.
- Observed equipment in poor repair. rusted shelving inside BEVERAGE AIR cooler near ice machine .
- Critical - Observed food container not properly labeled.
- Critical - Observed food stored on floor. pastrami at walkin cooler . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in front counter area and cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store sanitizer bucket in front counter area . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer near cookline . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad,chicken salad, potato salad, egg salad, pastrami,turkey, roast beef, and meat filled pastries at 48 degrees at deli case. All foods moved to walkin cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed soil residue in storage containers. sugar and flour containers. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies at walk in cooler .
- Plumbing system in disrepair. faucet missing at 3 compartment sink .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pasta at 128 degrees at steam table. Corrected On Site. increase heat to 135.
- Critical - Working containers of food removed from original container not identified by common name. sugar and flour containers. Corrected On Site.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.DRY FOOD STORAGE
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARD
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.TRAY SALADS ACROSS SINK
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.TOP OF DISHMACHINE
- Observed employee with no hair restraint.
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.MATZO SOUP WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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1/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.REACHIN MASTER BUILT UNDER COFFEE
- 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
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/14/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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