- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Apples with stickers still on them stored with sliced apples. Reach in cooler make table next to upright reach in cooler in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce at 61°F in kitchen on make table. Moved to reach in cooler by manager. Whipped topping by drink station 67°F. Moved to reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butters by drink machine in office area. Put out at 10:00 per manager, will discard at 2pm
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in main 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. Penne pasta dated 9/11. In make table reach in cooler in main kitchen. Voluntarily discarded by employee. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap by hand sink near triple sink in back room. Fixed by employee. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas under sandwich presses in kitchen. Moved by employee. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Make table cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Pepsi reach in cooler with soups in prep room.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Items in reach in freezer in prep room near hand sink.
- Basic - Trash receptacles not provided where needed in establishment. Prep room.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fish vegetable soup in Pepsi cooler in side prep room.
- 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. Fish vegetable soup in Pepsi cooler In side prep room. Cooled overnight per manager
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over cheeses in reach in cooler closest to hot water heater. Moved by employee. **Corrected On-Site**
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. Pepsi cooler in side prep room with soups. Right side cooler. Unit is at 63°F.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple liquid in chemical storage area of prep room. Labeled with fabuloso by employee. **Corrected On-Site**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2013 | Complaint Partial | Call Back - Complied |
- High Priority - License is expired and is more than 60 after expiration date. Expired 6/1/13 **Admin Complaint**
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11/15/2013 | Complaint Partial | Administrative complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. On cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. Steam table, containers stacked on one another
- Basic - Old labels stuck to clean containers
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 68. Discussed time as public health control with operator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 73°. Discussed time as public health control with operator
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup 107 in deep plastic container In back 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. Sliced deli meats
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tale in back storage.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen.
- Basic - Utensil stored in cracks between pieces of equipment. Spatulas under panini press.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Small reach in cooler on cookline. All foods over 46?F. TCS being iced down or moved by manager.
- 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. Small reach in cooler n make line.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of clear liquid by triple sink.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small make table cooler food temped at 46-50F. No ambiant thermometer in unit observed. Ambiant reading using inspectors thermometer at 46F. Do not use unit until it can maintain a holding temperature of 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine at 0ppm. Primed machine, still 0ppm. Do not use machine to sanitize. Setup manual sanitization until fixed
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Knifes stored in crevice between make table coolers
- Critical - No conspicuously located thermometer in holding unit. In two reachin units
- Critical - No proof of an original employee training card or certificate provided. Photocopies only. Establishment does have books.
- Critical - Observed buildup of slime on soda dispensing nozzles. Ice chute of machine in server area
- Observed cooler gasket torn/in disrepair. Starting to tear on small make table cooler
- Observed gaskets with build-up. Make table coolers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Pan of raw chicken and duck, stored over produce in walkin cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in small make table cooler temped at 46-50F Items placed on ice
- Observed single-service items stored on floor. Box of cups in back kitchen area
- Critical - Vacuum breaker mising at hose bibb. Backflow required before hose is attached, at mopsink
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed bare hand contact of ready-to-eat food. Touching Garnish. Corrected on site.
- Observed cloth on food. Cheese. Corrected on site.
- Critical - Observed establishment operating with an expired license 06/01/11.
- Critical - Observed no soap and towels at handsink. Corrected on site.
- Observed old labels stuck to cleaned pans.
- Observed raw food over read to eat sauces.
- Observed wet wipes not in sani bucket.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
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