- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation** **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled scoop holder **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butters at the front line at 68°f, explained time control procedure. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Prime rib, frank steaks on an alto Shaam unit at 105°f, reheated to 165°f **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- 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. Garnish at the cookline. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Pizza station, explained time control procedure. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad, cheese, coleslaw, guacamole and rolls in a drawer reach in cooler at 48°f, due to cleaning according to mgr, iced down to 41°f. **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. Beans cooled overnight found at 57°f, discarded. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions and mushrooms at the cookline at 88°f, discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline. **Corrected On-Site** **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. Alto Shaam at the front line **Warning**
- Intermediate - Refrigerated drawers 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. Cookline **Warning**
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front ookline. **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer/ cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef on a Alto-Shaam unit at 126?F. Reheated to 165?F **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes on a CRESCOR holding cabinet at 128?F, reheated to 165?F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook line, after touching trash can. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- 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. Soups found t 58-62?F, discarded. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soups, beans, **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. coffee station reach in cooler. potentially hazardous food must not be stored in this unit until proper temperature can be maintained.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. alto shaam. Corrected On Site. operator turned the unit hotter.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves.
- Observed equipment in poor repair. hole in ice machine bin.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. beberage containers inside the ice bin used for dinks. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in the coffee station reach in cooler. Corrected On Site. discarded.
- Critical - Observed raw animal food stored over cooked food. raw tuna overcooked chicken in the walk in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes on the alto shaam holding unit. Corrected On Site. discarded.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil at the cookline. Corrected On Site. Repeat Violation.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. open top cookline reach in cooler next to friers. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. waitress station
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, flour. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed employee wash hands with no soap. cookline. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. chicken cooling at ambient temperature, 72 degrees fahrenheit at the time of the inspection. Corrected On Site. moved to a walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored in ice used for drinks. wine bottle in drink ice, bar. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler next to friers. Repeat Violation.
- Critical - Observed handwash aids at a non-handwash sink. waitress station
- Critical - Observed handwash sink used for purposes other than handwashing. bar. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, batter at a cookline reach in cooler. Corrected On Site. iced down, moved to another unit capable of maintain proper temperature. Repeat Violation.
- Observed single-service articles stored without protection from contamination. take out boxes in the water heater room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mushrooms, onions at the cookline. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching trash can then vegetables without changing gloves. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. spray bottles with oil, squeeze bottle with sauces.
- Critical - Working containers of food removed from original container not identified by common name. sugar, flour.
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6/7/2012 | 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.Diced chicken, pizza station, cooks line, 56 F. cooks line, product discarded. 8 ponds. See 1b.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Bar, use kitchen dishwasher while fixed.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.One reach in cooler coolers in, cooks line.
- Critical - Observed hand wash sink used for purpose other than washing hands.Dishwasher area , dump sink. Corrected On Site.
- Observed leaking pipe at plumbing fixture under dishwasher machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler, Cooks line.See 1b, 3d. Corrected On Site.
- Critical - Observed raw animal food eggs-stored over fish.Wi cooler, Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Plumbing system in disrepair.Faucet leaking, dishwasher's pre-soak sink.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Dishwasher, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse 8 pounds of diced chicken, pizza station over 41 F longer than 4 hours.See 1b. Corrected On Site.
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12/29/2011 | 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.Beans. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Lady's room Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.Diswasher Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed live flies in the dumpster's area, see 33. Provide exterminator's report 24 hours upon receive of this notice.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooks line.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. cooked chicken in walk-in cooler
- 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. flour container
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. server station and bar
- Observed build-up of dust and/or dirt on nonfood-contact surface. fan guard in walk-in cooler
- Critical. Handwash sink not accessible for employee use at all times. handwash sink in kitchen blocked by rolling cart
- Critical. No handwashing sign provided at a handsink used by food employees. server station
- Critical. Hand wash sink lacking proper hand drying provisions. frontline cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory. frontline cookline
- Critical. Observed unlabeled spray bottle. yellow liquid in spray bottle by mopsink
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitization-concentration and/or temperature
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical. Please see inspection report for more details.
- Outside storage area clean, enclosure properly constructed
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.crepes
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.pepperoni wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.spring roll mix
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.teriyaki sauce wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta wic
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce line
- Critical. Observed torn packages/bags of food exposing the contents to contamination.coco,nine nuts dry storage
- Critical. Observed torn packages/bags of food exposing the contents to contamination.pepperoni wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.meat loaf/beef
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/fish wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.spinach/fish wif
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.oysters raw/dip ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken /fish ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw beef/cooked beef
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.tuna/veggies ric
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs/beef
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.seafood raw/lettuce pantry
- Critical. Observed uncovered food in holding unit/dry storage area.rice./bulk
- Critical. Observed uncovered food in holding unit/dry storage area.prime rib
- Critical. Observed uncovered food in holding unit/dry storage area.beef wic
- Critical. Observed uncovered food in holding unit/dry storage area.ice cream
- Critical. Observed uncovered food in holding unit/dry storage area.pastries ric
- Critical. Observed employeescutting raw beef next to dressing
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.eggs rawscooping bread crumbs .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.pantry did not wash hands
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.pantry station
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.spatula wedged under cutting board saladsta
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knives wedged between equip pantry
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.touching potatoes wic
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.67 degrees
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.bar dipper well not on 74 degrees
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.raw eggs/bread crumbs
- 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.dish washer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner.cup for scoop
- Observed gaskets/seals on cold holding unit in poor repair.wait sta
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.second board
- Observed cutting board grooved/pitted and no longer cleanable.pantry
- Critical. Observed accumulation of debris on drainboards or equivalent.dish washing area
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.pantry
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soiled reach-in cooler gaskets.wait sta
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.auto sham
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.drawers on it dw area Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.blocked by rack
- Critical. Handwash sink not accessible for employee use at all times.blocked by drinks line Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.take outs/bar
- Critical. Observed handwash sink used for purposes other than handwashing.dumpingnin it dw area
- Critical. Observed handwash sink used for purposes other than handwashing.knife in it
- Critical. No handwashing sign provided at a handsink used by food employees.line.dw line/kitchen
- Critical. No handwashing sign provided at a handsink used by food employees.dw area
- Critical. No handwashing sign provided at a handsink used by food employees.service bar
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.2nd dw area
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers.hood
- Observed personal care item stored with food.purse/portion bags
- Observed personal care item stored with food.book bag/semolina
- Critical. Observed toxic item stored by utensils.degreaser/ss items unwrapped straws
- Carbon dioxide/helium tanks not adequately secured.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
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