- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves and under cookline equipment in front prep area. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beans and tuna in walk in freezer floor. Corrected by manager. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bins in storage area. Corrected by manager. **Corrected On-Site**
- 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 on back prep table. Removed by employee. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in storage area.
- Basic - Food storage container/container lid cracked or broken. Plastic lids and bins in storage and drying area.
- Basic - Hood filters in disrepair.
- Basic - Interior of microwave soiled with encrusted food debris. Above prepline.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ready to eat soups packaged for self service take away in front reach in cooler. Packing date and address not included in label.
- Basic - Reach-in cooler gasket torn/in disrepair. Four door reach in cooler.
- Basic - Soiled reach-in cooler gaskets. Four door reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 49° tomato 49° in top section of flip top cooler. Items moved to walk in cooler to rapidly cool.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Packages of raw duck stored over pate and wine bottles in front reach in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. Ice cream scoop in ice cream store. Corrected by manager. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melon in walk in cooler. Corrected by manager. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. Slicer on prep table.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Brown round insects in the control devices in the upright warmer used for storage in pastry area , also a dead insects on the lid in the ice cream display case **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Both Display cooler, drawer for utensils under the prep table by cookline, also the Hand Wash Sink by deli display cooler
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up on the hood filter, cookline
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of to go cups on the floor by deli display cooler **Corrected On-Site**
- 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. Employee drinking cups on the shelf above the clean dishes in pastry area **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. By cake display cooler **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee milk in the Reach in cooler by grill and open water bottle in the small Reach in cooler by deil display case
- Basic - Silverware/utensils stored upright with the food-contact surface up. Utensil not stored with handle up on the prep table in pastry area , also by the register in deli display case **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. On the shelf by back door **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Containers of white powder on the shelf in pastry area not label **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop water dump in the storm drain per chef.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used Cardboard boxes to stored the leftover bread on the speed rack by oven
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Container of raw beef above the container of raw fish, Walk in Freezer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Box of Ridx on the shelf next to catering tray by back door **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half / half, heavy cream open yesterday per chef not dated, upright Reach in cooler by grill. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink in the wine serving area in the dining room not in used, please have soap, paper towel, and Hand Wash Sign in place and employee need to wash their hands before serve the wine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Big clear plastics container inside the Hand Wash Sink by grill.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 people working without certified manager present. Kitchen manager arrived during the Inspection **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking pans have accumulation of black debris. Pastry storage area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On flip top cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On flip top cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets. Front single door cooler. **Warning**
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11/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Baking pans have accumulation of black debris. Pastry storage area. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On panini grill and flat top grill. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Box of bread. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On flip top cooler. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand wash sink. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On flip top cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets. Front single door cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On butcher block counter. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Lentil and sausage soup in Reach in cooler overnight, 45°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon, pasta, tomatoes, and soup in flip top cooler all at 45°. Moved to other cold holding unit until cooler can maintain TCS food at 41° or below. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Lentil and sausage soup in Reach in cooler at 45°. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin at wait station. **Repeat Violation** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in flip top cooler at least 5 degrees off compared to calibrated thermometer. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in ice cream store marked "9/1". Actual date of opening undetermined. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink behind front counter blocked by umbrella. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Refrigerator 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. Salmon, pasta, tomatoes, and soup in flip top cooler all at 45°. Moved to other cold holding unit until cooler can maintain TCS food at 41° or below. **Warning**
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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of handles on 4doored reachin on cookline
- 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. On cookline. Discarded
- Basic - In-use tongs stored on equipment door handle between uses. On cookline. Relocated
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced butter at 52?F. and diced tomatoes at 47?F kept on ice. Discussed better icing methods. Items placed into cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Flats of raw eggs stored over petit fours and berries. Re-arranged by manager
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and lamb stored over raw fish in reachin cooler. Items re-arranged
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on splash guard
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of soup in walkin cooler **Repeat Violation**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reachin behind front counter. Milk and cream temped at 48-50F. Ambiant thermometer at 49-50F. *Do not use cooler until able to hold food at 41F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and mushroom soup at 46-55Fin walkin cooler. Made previous evening and placed in container with tightly fitted lid. Soup was discarded
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door. Relocated Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. On splash guard Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils in drawer with build up in bottom Repeat Violation.
- Observed gaskets with build-up. on a number of coolers
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink on cookline used as a dump sink. Dumped drink in handsink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Containers of raw items stored over sauces in reachin cooler. Cook re-arranged
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ceasar dressing at 48-55F and pasta salad at 41-48 kept on ice. Discussed using time in lieu or better ice methods. Items relocated. Milk and cream in reachin cooler behind front counter at 49-50F. Milk discarded
- Observed single-service articles improperly stored. Foil pans not stored inverted, on storage shelf Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Containers of soups and sauces in walkin cooler
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Two by soda fountain boxes. Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Small reachin behind front counter for milk. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Along bottom ledge of splash guard
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils stored in container with debris buildup in the bottom
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden spoons being used.
- Observed food debris accumulated on kitchen floor. Under equipment on cookline
- Critical - Observed food stored on floor. Case of shrimp on walkin freezer floor, and case of crabmeat on floor of walkin cooler. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Upright 4 doored reachin coolermake table cooler, and small reachin behind front counter.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Upright reachin, and make table cooler along back ledge of top.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler of ice cream part of shop Repeat Violation.
- Observed single-service articles improperly stored. To go platters not stored inverted on storage shelf. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Interior back at top, in server area
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Numerous items.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat upright reach in cooler cook line annd walk in cooler. Corrected On Site.
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3/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Display bar sink blocked by high chair/boxes.
- Critical - No conspicuously located thermometer in holding unit. Drink cooler with milk in ice cream area.
- Critical - No handwashing sign provided at a handsink used by food employees. Ice cream area.
- 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. Cannot provide certificates.
- Observed build-up of dust or dirt on nonfood-contact surface. Ceiling in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad 46F reach in cooler end of cook line. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat upright reach in cooler cook line annd walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry over beef walk in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Numerous items.
- Critical - Working containers of food removed from original container not identified by common name. Seasonings in pastry area.
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12/19/2011 | Routine - Food | Warning Issued |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 08/09/11.
- No plan review submitted . added seats for expansion and added ice cream shop. This violation must be corrected by : 08/09/2011.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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6/9/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor./ walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. /employee rewashed hands & wear gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ in sanitizing solution being used while wet.
- Observed ice scoop with handle in contact with ice./ front wait station.
- Critical. Observed employee improperly washing hands./ 20 seconds handwashing required.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin./ inside of ice bin in front wait station..
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times./ blocked in front with trash can.
- 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 / no original certificate of training available.
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12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-butter-discussed time in lieu-today butter is to be discarded by 2pm.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.-butter under soap dispenser.
- Critical. Observed raw animal food stored over ready-to-eat food.-pooled eggs over readytoeat Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.- Employee handling product-cutting-barehand Corrected On Site. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.-tongs off stove Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. by handsink -glass no lid and stored by handsink Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.-zero
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.-items on shelf back line
- Critical. Hot water not provided/shut off at employee hand wash sink.-frontline Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Michael showed up
- 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.Incomplete- not all employees-has a tentative schedule for May for employee training. Repeat Violation.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. stuffing Corrected On Site- manager discarded
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. throughout
- Critical. Working containers of food removed from original container not identified by common name. salt and pepper mixture per chef
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. wait staff cutting breads Discussed alternative options with manager and staff - manager agreed to over see proper bread handling
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets. coffee cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. coffee cooler
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Critical. Hot water not provided/shut off at employee hand wash sink. bread station
- Critical. Vacuum breaker mising at hose bibb. mop sink thresded faucet
- 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. 2 of 15 employee training records available - manager to retrain all employees, extra books available
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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