- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Only missing in bread section
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Thermolabels for dish machine
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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11/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler C2 door doesn't not close properly
- Basic - Soil residue build-up on nonfood-contact surface. Drawers in kitchen
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. soup 48 F, rice 58 F Operator discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. soup 48 F, rice 58 F Operator discarded **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Thermolabels for dish machine
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Inside walk in freezer
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs at dinning cooking area at 48 degrees
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork at 117 degrees at room temperature, croquettes at 106 degrees
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food. Inside walk in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Hot holding unit
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.[handsink by dry storage, by warewashing area]
- Critical - No conspicuously located thermometer in holding unit.[reach in cooler by cookline ]
- Critical - No handwashing sign provided at a handsink used by food employees.[hand sink located by bar]
- Observed cutting board grooved/pitted and no longer cleanable. [on top of reaching cooler by cookline]
- Observed gaskets with slimy/mold-like build-up.[walk in cooler ]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.[spatulas in bucket]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheese]
- Critical - Observed small flying insects in bar area.[bar area]
- Critical - Observed soiled reach-in cooler gaskets.[reach in cooler by coffee and drink station]
- Observed utensils stored in crevices between equipment.[knife][
- Waste line missing at soda gun holster.[bar area]
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. HANDSINK BY DISHWASHER
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED REACHIN COOLER SHELVES
- Wet mop not hung to dry.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor at storage area.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FOR FISH USED IN CEVICHE AND SMOKED (FLAVOUR) SALMON.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. AT KITCHEN (48F). Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER FISH AT WALK IN FREEZER.
- Critical. Observed food stored on floor. COOKED CHICKEN AT FREEZER (PANS) UNDER SHELVES.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. INSTEAD STORED IN A SANITIZER BUCKET. Corrected On Site.
- Critical. Observed employee eating while preparing food. KITCHEN AREA.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. AT BAR AREA.
- Critical. Observed sanitazer used to stored utensils in use at preparation areas.
- Critical. Observed flammable material stored with chemicals (STERNO FUEL). For reporting purposes only.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. HAM BLOCK OR PIECES AT BANQUET WALK IN COOLER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF / SEAFOOD OVER VEGETABLES (FREEZER).
- Critical. Observed raw animal food stored over ready-to-eat food. FRANKS OVER ICE CREAM. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. FRENCH BREADS INSIDE WALK IN COOLER.
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit. PIZZA CUTTERS. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. DESSERTS PREP-AREA.
- Observed moldy ceiling at walk in cooler.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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