- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in dry storage area **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Butter chip container in server area **Corrected On-Site**
- Basic - Soiled reach-in cooler and walk in cooler gaskets. Make table on cook line, walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table on cook line
- High Priority - Container of medicine improperly stored. Bottle of Exedrin on shelf in dry goods area **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Floor mixer in dry storage area
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of water on seasoning rack, cook-line.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on silver 4 door reach in cooler, cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 71° on prep table, cook line.
- Basic - Shelves with rust that has pitted the surface. Bottom shelf of prep table, cook-line.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on bottom shelf of prep table, cook-line was Less than 0ppm. Also tested for quaternary ammonium which was also less than 0ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple employees.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees making sandwiches and slicing tomatoes with bare hands.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket less than 0ppm. Tested for both Quaternary ammonium and chlorine.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink at server station used to dump drinks. Also employee dumped sanitizer bucket in hand-wash sink, cook-line next to seasoning rack.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pastries and cakes at front counter, also commercially processed carton of half and half in silver 4 door reach in cooler. Half and half was opened yesterday morning. Corrective action, Employee dated item.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle water
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered. Open bag sugar.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bulk sugar
- Basic - Working containers of food removed from original container not identified by common name. Baking area glaze
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink by convection oven.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Any items not identified on menu as raw or undercooked - example duck and salmon (manager to monitor desserts.
- Butter did not ambient cool within 4 hours to 41F or below.
- Dishmachine not sanitizing.
- Drinks on prep table.
- In use utensil in pan of water on line.
- No proof of parasite destruction for salmon - non-exempt fish may not be served raw or undercooked.
- Non food grade bags used for bread.
- Open tub of butter under soap dispenser.
- Pans stacked wet on shelf.
- Personal items on storage shelf with spices - phone and keys.
- Sanitizer in wiping cloth bucket at toxic level.
- Single serve items improperly stored food contact surface up.
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1/28/2013 | Routine - Food | Call Back - Complied |
- Critical - Any items not identified on menu as raw or undercooked - example duck and salmon (manager to monitor desserts.
- Critical - Butter did not ambient cool within 4 hours to 41F or below.
- Critical - Dishmachine not sanitizing.
- Critical - Drinks on prep table.
- In use utensil in pan of water on line.
- Critical - No proof of parasite destruction for salmon - non-exempt fish may not be served raw or undercooked.
- Non food grade bags used for bread.
- Critical - Open tub of butter under soap dispenser.
- Pans stacked wet on shelf.
- Personal items on storage shelf with spices - phone and keys.
- Critical - Sanitizer in wiping cloth bucket at toxic level.
- Single serve items improperly stored food contact surface up.
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8/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Front counter.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler with accumulation of stndding water residue. Cook line.
- Critical - Working containers of food removed from original container not identified by common name. Spice containe .
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cuttingboard.
- Critical - Working containers of food removed from original container not identified by common name. Spice containers.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven doors. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions. Cell phone cookline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. Oven racks.
- Critical - Observed food stored on floor. Jugs of cooking oil. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumpsink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Turkey, ham. Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze ottles.
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3/17/2011 | 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 in ric.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese and feta cheese being kept on ice. Ice only keep very bottom of container cold. Discussed with chef alternative ways of holding
- Critical. Observed food stored on floor. Boxes of food on floor in walkin freezer. And box of brown sugar bags on floor in upstairs storage room
- Critical. Observed potential for cross contamination. Observed Cutting board in server station, right next to handsink, being splashed by water from people washing hands. Install a splash guard at edge of handsink, or relocate cutting board.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven doors. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on prep table.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook chopping sun dried tomatoes. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in containers with slight build up of food debris. On cookline and dishmachine area
- Observed single-service items stored on floor. Box of to go cups, and aluminum foil pans on floor in upstairs dry storage room
- Critical. No handwashing sign provided at a handsink used by food employees. By handsink at convection oven end of cookline Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at front counter. Suggested using half a tablet for that size of bucket
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy, sliced meat walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. Containers on spice shelf
- Critical. Observed food stored on floor. Fillo dough walk in freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Spices.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinet.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Knives between tables.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink by convection oven.
- Drain cover(s) missing. Room where mop sink located.
- Critical. Handwash sink not accessible for employee use at all times. Utensils in handsink.
- Critical. No handwashing sign provided at a handsink used by food employees. Sink by convection oven.
- Observed grease accumulated under cooking equipment.
- Critical. Observed unlabeled spray bottle. Window cleaner
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, deli meat, etc
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.4 door reach in cooler-no food in unit-repair person called
- 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. 1 employee missing documentation
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12/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, deli meat, etc
- Critical. Observed food container not properly labeled. cookies, etc
- Critical. Working containers of food removed from original container not identified by common name. flour, etc
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon 45, quiche 46, salad 46-chef stated unit at 38 this moring, but has started icing-all product relocated; blanched potatoes-shall be discarded at 3 pm
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.4 door reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over cooked crab, butter Repeat Violation.
- Critical. Observed food stored on floor. bulk soda Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. plastic pans, melted/burned
- Equipment or utensils not designed or constructed in a durable manner. disposable icing bags being reused
- Observed single-service items stored on floor.
- Plumbing system in disrepair. front counter handsink hot water faucet knob
- Carbon dioxide/helium tanks not adequately secured.
- 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. 1 employee missing documentation
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12/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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