- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Poultry 44. Beef 44-47. Fish 45 in the unit under the steamers on the cook line. These items were in the unit less than four hours
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Desserts 45 in the wait staff reach in cooler, these items were closest the door.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta 52. 54. Poultry neat balls 59 and fried garlic 72 the garlic should be controlled by time as the procedure requires it to left out at room temperature. Corrective action taken. All the product was discarded by the kitchen Manager
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. The six drawer unit on the cook line is: The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Dumped soiled dishes at the Dish machine then pulled a drinking glass from the glass holder in the wait staff area without stopping to wash hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pasta 46. 50. In the middle unit between the steam tables on the cook line in the bottom compartment of said unit . the following were all in the same unit Pasta 66. 66. 72. Poultry 60. 56. The six drawer unit on the cook line
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both the expo line and dining area units.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On side of grill and fryer area
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust. At cook line
- Basic - Paper towel used as liner for food container. Paper towels used on herbs **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at waitstion **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Numerous servers touching hair to put hair nets on and not washing hands before handling food **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink at wait station used as dump sink. Lemon and food debris in basin of sink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler on cook line and cooler by walk in cooler
- Intermediate - Reach-in cooler shelves soiled with food debris. Cooler on cook line
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of slime residue on soda dispensing nozzles, heads and body at the wait staff area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. One dish washer observed handling both soiled and clean dishes upon entering the cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta 46, milk 47, butter 47 f degrees in the storage reach in cooler at the wait staff area. items moved into the walk in freezer rechecked temps 38 and lower. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. wait staff area Corrected On Site.
- Critical - Observed sewage backing up through floor drains of establishment in water treatment closet located on exterior room. not currently affecting the food service areas.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. dated 2010 by the coffe unit at the wait staff area
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9/26/2012 | Routine - Food | Warning Issued |
- Critical - Observed dented can- mushrooms. Can had small dents at seam. Corrected On Site- manager placed can in marked segregated area for return to vendor.
- Critical - Observed light buildup of soil in the interior of ice machine. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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5/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. grilled 147 f degrees (plated). corrective action taken continued to cook 182 f degrees Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body at the wait staff area Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee who was working with soiled dishes was also plating the clean dishes without washing hands to break the contamination cycle Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. The machine had been in use since the inspection was started at 243 pm it is now 330 pm. Corrected On Site.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. ALL REQUIRED INFORMATION FIRST LAST NAME, DOB, CERTIFIED MANAGER, DATE OF TRAINING NOT AVAILABLE. TWO EXPIRED OR INCOMPLETE TRAINING NOTED.
- Critical - OBSERVED BARE HAND CONTACT OF READY-TO-EAT FOOD BY EMPLOYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT, EMPLOYEE AT THE BAR TOUCHED BERRIES WITH BARE HANDS. CORRECTED ON SITE.
- Critical - OBSERVED DENTED/RUSTED CANS. CORRECTED ACTION TAKEN MOVED SEGREGATION AREA.
- Critical - OBSERVED FOOD EMPLOYEE WEARING JEWELRY OTHER THAN A PLAIN RING ON THEIR HANDS/ARMS WHILE PREPARING FOOD. EXPO EMPLOYEE SCOOPING WHILE WEARING A WATCH. CORRECTED ON SITE.
- Critical - OBSERVED FOOD-CONTACT SURFACES ENCRUSTED WITH GREASE AND/OR SOIL DEPOSITS - HOT BOX UNDER COUNTER EXPO AREA.
- Critical - OBSERVED FOOD-CONTACT SURFACES ENCRUSTED WITH GREASE AND/OR SOIL DEPOSITS - TEA BREWER CLOSEST TO THE WALL AT EXPO.
- OBSERVED HOLE IN CEILING, REAR AREA STORAGE (SYRUP BOXES).
- OBSERVED IN-USE UTENSILS STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT ON THE COOKLINE. CORRECTED ON SITE.
- Critical - OBSERVED INTERIOR OF REACH-IN FREEZER SOILED WITH ACCUMULATION OF FOOD RESIDUE, REAR PREP AREA 4 DOOR UNIT.
- Critical - POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 DEGREES FAHRENHEIT OR ABOVE, ALFREDO SAUCE (IN HOUSE) 110 F DEGREES AT THE STEAM TABLE SINGLE UNIT BY COOKING EQUIPMENT. CORRECTIVE ACTION TAKEN MOVED TO COOKLINE.
- Critical - THERMOTAPE FAILED TO TURN BLACK TO INDICATE THAT THE SANITIZATION TEMPERATURE OF 160 DEGREES FAHRENHEIT WAS ACHIEVED ON THE DISH SURFACE - RAW DISHES TWICE - SEE COMMENT SECTION. CORRECTED ON SITE. 10 MINUTES LATER BOOSTER UP TO TEMP.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - Vacuum breaker mising at hose bibb. Under prep table in kitchen.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. dry brown not labeled
- Critical. Observed packaged food not labeled as specified by law. white powder in pan not labeled
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. over drinks wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed straberries over milk iric
- Critical. Observed uncovered food in holding unit/dry storage area. white sauce dry not covered & droppings inside
- Critical. Observedpaper towelsh used as a food-contact surface. herbs
- Critical. Damaged/spoiled/recalled food not properly segregated. salad & trash in same pa@ salad station
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher sorting clean gloves on touuching walls chg tasks not chg gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. putting raw seafood in pan, change gloves not wash hands between
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. second cook change tasks & area & neve chg gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. se rver with bandaid on hand scooping salad & no bread & soup & no glove on
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wic
- Observed employee with no hair restraint. all servers scooping soup, bread , salad & no hair restraint
- Observed insect control device installed over food distribution area, door to bar where food passes & over sani wipes for hands
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. knives in holder
- Observed residue build-up on nonfood-contact surface. ric
- Critical. Observed objectionable odors in bathroom.
- Observed wall soiled with accumulated black debris in dry stoage areaarea.
- Observed wall soiled with accumulated black debris in dry stoage
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over cooked uncovered; mushrooms cooling in wic
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher going from dirty to clean never washing hands between tasks
- Observed insect control device installed over food preparation area. stoage rm over produts & @ carry out table
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. in rack
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.wic
- Critical. Observed paper towels used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee switch from working with dirty dishes to rte & clean equipment not washing hands between; usin sani wipes only. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changeing
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed live flies in kitchen. & gnats
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 8/26/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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