- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan on food prep table at bar.
- Basic - Ceiling tile missing. Through out kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use wet wiping cloth/towel used under cutting board. At front bar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At front counter.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken breast above bread in reach in freezer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed whipped cream 62f at breakfast bar. Corrective action taken: discussed time plan with operator.
- Intermediate - Water filter not changed according to manufacturer's instructions. At bar. Filter date 7/1/2008
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. BANQUET FREEZER **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. FRONT LINE RIC MISSING THERM. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHICKEN, HAMBURGER, FETA, HAM, TURKEY; ITEMS LOCATED IN FRONT LINE CAFE RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. RIC ON FRONT LINE OF CAFE NOT HOLDING 41° RAW CHICKEN,50°/HAMBURGER PATTIES, 50°/ FETA, 54°/HAM,56°/TURKEY, 53°
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Reach-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. FRONT LINE RIC
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Plate carts, inside the utensil holders in the catering kitchen.
- Basic - Ceiling soiled with accumulated food debris. Buffet area kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee with no hair restraint while engaging in food preparation. Dish employee. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil in the dry storage area **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handles in the flour / bread crumbs
- Basic - Inaccurate/damaged temperature gauge(s) on dish machine. Gauge not working. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Buffet / breakfast area and catering kitchen. ( ovens, fryer, warmers).
- Basic - Raw animal food stored above unwashed produce. Raw Philly steak over the cut tomatoes in the storage prep cooler at the frontline area **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Mold-like substance in the grout at the ware washing sink in the buffet area kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not sanitizing. Equipment ran by employee approximately 4 times per employee and strip did not change.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw hamburgers on top of the cooked bacon at the frontline serving area reach in cooler **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Buffet kitchen.
- Intermediate - Encrusted material on can opener blade. Catering kitchen.
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler at the frontline buffet area.
- Intermediate - Soil residue in food storage containers. Flour / rice containers in the catering kitchen. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lids to dry storage container under prep area.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Gauges were not functioning.
- Basic - Water leaking from faucet. Main faucet in dish area.
- Basic - Wet Wiping cloth/towel used under cutting board. On kitchen line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken tenders in cafe back kitchen temped 48?f. They were sitting not the counter not in the process of preparation or cooling.
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over ready to eat rolls in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on kitchen line. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Also did not have cold water to handsink in grill/cookline area. Establishment had hot water at every other handsink.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions, coats and other clothing was stored by single service items . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher going frrom dirty side to clean side without hand washing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw burgers were stored next to cooked chicken inside reach in cooler by cooksline . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw burgers were stored over ham and turkey cold cuts, inside reach in cooler by cooksline . Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface,storage racks inside reach in cooler , pantry area.
- Observed single-service articles stored without protection from contamination, coffee filters, in dry storage area . Corrected On Site.
- Critical - Observed toxic item stored by food, bottle with sanitizer by food preparation table Corrected On Site.
- Critical - Observed unlabeled spray bottle,sanitizer.
- Critical - Working containers of food removed from original container not identified by common name, salt. Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - brocolli soup prepared 02-23-12 at 65F on 02-24-12. Corrected On Site - discarded.
- Critical - Covered waste receptacle not provided in women's bathroom - in unisex employee restroom.
- Critical - Hand sink missing in food preparation room or area - kitchen. Any future hand washing violations observed will require re-installation of the removed handsink.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Lights missing the proper shield, sleeve coatings or covers - kitchen ceiling lights.
- Critical - No handwashing sign provided at a handsink used by food employees - employee restroom.
- Non-handled scoops used in dry goods storage containers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food -open bag of bread rolls stored on top of uncovered plate of raw burgers. Corrected On Site.
- Observed residue build-up on nonfood-contact surface - trolley used for clean plate stoage - kitchen.
- Observed single-service articles improperly stored - coffee filters stored uncovered - dry goods storage room.
- Observed soda gun holster with accumulated slime/debris - bar
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse - brocolli soup - discarded on-site immediately. Corrected On Site.
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2/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor./ fry oil on floor./ boxes on floor in freezer
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ bowls on buffet
- Violation: 37-09-1 Wall not smooth and easily cleanable./ tiles missing wall behind stove.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers./ over prep tables in back kitchen
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11/14/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ bowls on buffet
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ black bean soup in ric 60f from prior nights closing
- Lights missing the proper shield, sleeve coatings or covers./ over prep tables in back kitchen
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor./ fry oil on floor./ boxes on floor in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ eggs on buffet line 45f/ butter 64f/ melon 47f on buffet
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./ sausage 107f on buffet
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable./ tiles missing wall behind stove.
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11/9/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler left of front cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on pr prep table by microwave.
- Critical - Observed food being cooled by nonapproved method. cooling in deep contairs with tigh fitting covers. Repeat Violation.
- Critical - Observed food stored on floor. cases in hallway, walkin cooler and freezer. delivery. Repeat Violation.
- Observed leaking faucet at plumbing fixture. 3 comp sink and hand sink.
- Observed old labels stuck to food containers after cleaning. old labels on pancake batter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. upright reach in cooler left of cookline. Repeat Violation. Corrected On Site.
- Pots and pans, catering serving trays not stored inverted or in a protected manner. syorage banquet kitchen.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw turkey tube stored by pasta in reach in cooler.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 2/22 ham, 2/28 turkey, 2/28 egg noodle, 2/25 ranch Repeat Violation. Corrected On Site.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-24-1 Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. rosemary demi glaze dated 10/10 slimy film on top.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. cooling with tight fitting lids in deep containers no rapid cool plan.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Cases on floor dry storage, walkin coolers and freezers. Repeat Violation.
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3/7/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. rosemary demi glaze dated 10/10 slimy film on top.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat in front reachin coolers. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in walkin cooler banquets, milk canisters walkin cooler dishmachine area.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes and pasta, frontline reach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sauces, pork, soups. banquet reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler or ice bath at front buffet line. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage stacked high in steam table pan. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling with tight fitting lids in deep containers no rapid cool plan.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken soup walkin cooler. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. liquid egg product stored next handsink under paper towel holder.
- Critical. Displayed food not properly protected from contamination. unwrapped apples, baked goods, oatmeal with toppings, salsa. breakfast buffet. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over pastry in walkin freezer.
- Critical. Observed food stored on floor. Cases on floor dry storage, walkin coolers and freezers. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. bags open or torn in both walkin freezers.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. spray basin moldy and soiled.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. stored at dishmachine spray rinse area.
- Critical. Hand wash sink lacking proper hand drying provisions. buffet cookline handsink. Repeat Violation.
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10/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut deli ham and salami rounds. walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles catering kitchen.
- Critical. Observed unwashed vegetables celery and carrots prepared on same cutting board as ready to eat pork. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. apples and oranges apples exposed not pre wrapped.
- Critical. Self-service buffet items lacking adequate sneezeguards or other proper protection from contamination. exposed jelly, brown sugar, raisins, oatmeal, ketchup, craisins, whipped cream not protected under sneezeguard.
- Critical. Observed food stored on floor. cases on walkin cooler and freezer floor, onions walkin cooler floor, cases of canned goods in hallway operator stated delivery made in morning.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. catering kitchen and front buffet prep area.
- Observed cutting board grooved/pitted and no longer cleanable. buffet cookline make table.
- Critical. Observed soil residue on storage containers. bulk storage containers catering kitchen.
- Critical. Observed buildup of milky soil reidue on milk dispensing nozzles, build up of sticky soil on juice nozzles.
- Critical. Observed food-contact surfaces with soil smudgy residue. ice scoop container.
- Drain cover missing. hand sink c tering at floor drain.
- Critical. Hand wash sink lacking proper hand drying provisions. buffet cookline hand sink, catering handsink far wall. Corrected On Site.
- Wet mop not hung to dry. mop sink bucket.
- No copy of latest inspection report.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in walkin cooler by dishmachine
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili, black bean soup, minestrone soup. All had higher temp in middle of container lower temp on outside. Chili 58/49, black bean 51/48. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler by dishmachine.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken, beef, fish cases stacjed on top of eat other in walkin freezer.
- Critical. Violation: 12A-14-1 Observed handled employee drink then engaged in food preparation without washing hands. Prepping sandwiches.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation without washing hands. After leaving kitchen area and returning.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. reach in cooler. Repeat Violation.
- Violation: 24-05-1 Plastic lexan containers inverted or in a protected manner. catering kitchen.
- Violation: 25-04-1 Observed single-service items stored on floor. cups and dinner naps on floor in dry storage.
- Critical. Violation: 35A-08-1 Observed live flies in dry paper storage.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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9/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in walkin cooler by dishmachine
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili, black bean soup, minestrone soup. All had higher temp in middle of container lower temp on outside. Chili 58/49, black bean 51/48. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler by dishmachine.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken, beef, fish cases stacjed on top of eat other in walkin freezer.
- Critical. Observed food stored on floor. delivered items in hallway, in walkin cooler and walkin freezer. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing watches. Repeat Violation.
- Critical. Observed handled employee drink then engaged in food preparation without washing hands. Prepping sandwiches.
- Critical. Observed employee engage in food preparation without washing hands. After leaving kitchen area and returning.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. food prerp tables catering prep.
- Observed employee with no hair restraint. staff wrapping food, warewashing no hair restraints.
- Observed old labels stuck to food containers after cleaning. reach in cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table in catering kitchen.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. front restaurant kitchen.
- Plastic lexan containers inverted or in a protected manner. catering kitchen.
- Observed single-service items stored on floor. cups and dinner naps on floor in dry storage.
- Critical. Hand wash sink lacking proper hand drying provisions. frontline hand sink Repeat Violation.
- Critical. Observed live flies in dry paper storage.
- Critical. No list of certified food service managers available at the establishment.
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9/22/2009 | Routine - Food | Warning Issued |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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