- Basic - No handwashing sign provided at a hand sink used by food employees.......server station opposite from coffee station .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....single serve butter 78° in bar no under control temperature . Operator discarded it. Ham , butter 50° in flip top cooler in kitchen by wall or exit door . Food being held less than 4 hours. Ice down on food.Operator stated lid was open that cause food get high temp,( other time temperature food was below 40°). Advised operator use separate lid for every food. Corrective action taken. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....sauces , soup 119°/123° being held less than 2 hours reheated again 165°. **Corrected On-Site**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.....raw liquid egg with ready to eat ham and raw shell eggs top of ready to eat meat ball contacting each other in flip top cooler in kitchen by wall . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler......raw tuna above ready to eat sour cream , bread in walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.......server station opposite from coffee station .
- Intermediate - No soap provided at handwash sink.......server station opposite from coffee station and bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....black beans, beans in walk in cooler.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. .....rice, sauces, beans etc.in reach in and walk in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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......kitchen employee prepared sandwich with bare hands . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......sauces 56° in flip top reach in cooler in kitchen by the exit door. Food being held Moore than 4 hours . Stop sale issued. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler......raw tuna above ready to eat sauce . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food.......Windex spray bottle stored with liqueur in bar. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.......dumped straw and lemon seeds in handwashing sink at bar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.......stored knives in handwashing sink in kitchen. **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.......rice, beans, sauce in reach in cooler in prep. Kitchen. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit...reach in coolers in kitchen.
- 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. Employee rinse towel with gloves and then with same gloves engaged slicing cheese. **Corrected On-Site**
- 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. Employee slicing salami with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs 74° no under temperature control in cook line, salmon 52° in reach in cooler , cheese, chicken 48°, ravioli 45°, ham, salami 44° in reach in cooler ,cook line . Adjusted thermostat . **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw burger above raw chicken without separation in reach in cooler , cook line . **Corrected On-Site**
- Intermediate - Employee rinsed towel in handwash sink in kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon in handwashing sink in kitchen. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **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. Rice, vegetable soups, sauces in reach in cooler. Soups, sauces in walk in cooler.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... Cook Line Cold Table REACH IN COOLER ... MEATBALLS 48? TABOULLIE 48? **Corrective Action Taken**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... On Cookline RICE 98? **CorrectiveAction Taken**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in walk in cooler, fan blade protector grids.
- Critical - Observed food stored on floor. --- walk in freezer, --- Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line cold table, brie cheese 63 degrees F. --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cut vegetables / potatoes. --- Corrected On Site.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. --- mid-cook line, there is an approx. 3" space between exhaust hood filtrrs.
- Critical - Observed cloth used as a food-contact surface. terrycloth towels under sliced deli-meats and cheeses on cook line.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk in cooler, raw shell eggs above cooked bacon, grilled chicken, sauces.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cut potatoes , cream in stainless pitcher.
- Observed utensils stored in crevices between equipment. --- on cook line knives stored between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, large and small containers of sauces.sauces
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- server handling/slicing bread with bar hads on cook line Repeat Violation.
- 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. --- dishmachine operator working soiled then clean ends of dish machine without washing hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. --- 2 door undercounter reach in cooler in side kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical - Exiting system - adequate, good repair
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
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2/23/2011 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
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1/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce
- Critical. Observed food stored on floor. carrots
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
- Observed nonfood-contact equipment in poor repair. reachin cooler handle by soup steam table
- Observed food debris accumulated on kitchen floor. under ddishmachine
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/22/10.
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10/21/2010 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. sides of cooking equipment
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5/27/2010 | Routine - Food | Call Back - Complied |
- Observed ice scoop with handle in contact with ice. bar
- Observed cutting board grooved/pitted and no longer cleanable.dessert reachin cooler areaCorrected On Site.
- Observed build-up of grease on nonfood-contact surface. sides of cooking equipment
- Critical. Observed handwash sink used for purposes other than handwashing. storing scoops in bar handwash sink
- Observed food debris accumulated on kitchen floor. under dishmachine
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/5/10.
- 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. This violation must be corrected by : 5/5/10.
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3/4/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna and chicken salads in walkin cooler
- Observed ice scoop with handle in contact with ice. bar Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. on bottom shelf of table by dishmachine
- Critical. No handwashing sign provided at a handsink used by food employees. bar Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. dishmachine hws area
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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