- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, melons. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, bbq pork in hot box. Corrected On Site, reheated to 170.
- Critical. Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, thawing and subsequent cooking times while being thawed under running water, fish. Fish 61 degrees in walk in cooler.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets.
- Critical. Observed cross-contamination caused by handling dirty tableware in consumer area and then handling clean tableware, wait staff.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, ovens in bakery, pizza oven.
- Equipment and utensils not properly air-dried, stacked wet.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, salad bar. Corrected On Site.
- Critical. Food probe thermometers stored in sanitizer solution. Corrected On Site.
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01/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, powdered sugar, dessert bar shelf. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. Desserts too far out from under sneezeguards. Corrected On Site.
- Critical. Observed buildup of residue on soda dispensing nozzles splash plates, cashier station.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits various ovens.
- Observed build-up of grease on nonfood-contact surface, dripping off edges of all hoods.
- Observed residue build-up on nonfood-contact surface, handles of coolers, alto shaams, etc. all sticky with build up.
- Critical. Hot water not provided/shut off at employee hand wash sink, cashier station.
- Critical. Observed no cap on outside clean out for sewage line.
- Critical. Vacuum breaker mising at hose bibb, hot water faucet over prep sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed food debris accumulated on floor, under buffet lines in hard to reach places.
- Observed food debris accumulated in all kitchen floor drains.
- Wall not smooth and easily cleanable, pegboard noted.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Mgr. on duty has no proof of certification- copy ordered. Corrected On Site, another mgr. arrived.
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2/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth, cucumbers. Discarded by mgr.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Sign covered by advertisement for oceans of shrimp.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 2 items- buffet line. Corrected On Site.
- Critical. Observed food stored on floor, bags of roll mix, bakery. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.Form provided.
- Critical. Observed employee wipe hands on clothes/apron instead of handwashing.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine, wash temperature gauge not working.
- Critical. Observed cross-contamination caused by handling dirty dishware and then handling clean items in dishwashing area.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, bakery ovens.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, alto-shaams.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, pizza oven.
- Observed residue build-up on nonfood-contact surface, under chicken rotis. oven.
- Observed residue build-up on nonfood-contact surface, rolling can rack.
- Observed residue build-up on nonfood-contact surface, under grills.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, rolling clean dish carts.
- Critical. Handwash sink not accessible for employee use at all times, wait area. Corrected On Site, removed rack of glasses.
- Observed grease accumulated under cooking equipment.
- Wall not smooth and easily cleanable, oegboard in bakery.
- No copy of latest inspection report- on 8/28/09. note: administrative complaint was cancelled by supervisor. Has 1/22/09 report only.
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11/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cold bar for salads. Repeat Violation from 1/22/2009.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, hot dogs on buffet. Corrected On Site- discarded, removed double pan.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, product not fitting under guards.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, fikters dated 2007. Repeat Violation.
- Observed old food stuck to clean dishware/utensils, bakery.
- Critical. Observed buildup of slime/stain in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, bakery, grill room.
- Observed build-up of grease on nonfood-contact surface, hood and filters at grill area.
- Observed build-up of grease on nonfood-contact surface, counters under grill.
- Observed build-up of grease on nonfood-contact surface, not in use under grill cooler unit.
- Equipment and utensils not properly air-dried, stacked wet.
- Observed grease accumulated under cooking equipment.
- Observed wall in disrepair/mildewed, boiler room. Repeat Violation.
- 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. Re-certification is being completed for all employees.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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