- Basic - Gaskets/seals on holding unit in poor repair. Left sandwich cooler.
- Basic - Ice buildup in reach-in freezer.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Observed employee washing and rinsing pans and containers without sanitizing. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sandwich cooler on left side: deli meat, lobster, tuna salad 44F. Other cooler temps 41F or below. All items in cooler overnight per operator. In under counter black cooler, heavy cream 49F in cooler overnight. Moved to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter 86F. Advised to reheat to 165F to hot hold at 135F or above.
- 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. Left sandwich cooler. Small undercounter black cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Chip cases under counter
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Under shelving.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Triple freezer
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot spray
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 53, sprouts 54, Coldtech cooler overnight. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soups 128-148 after 2 hours. Items returned to microwave to reach 165.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna dated 1/1. Garbanzos dated 12/22
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Refrigerator 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. Coldtech
- Intermediate - Slicer blade guard soiled with old food debris.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels left on containers after washing. Items appear out of date or dated with wrong food product
- Basic - Ice buildup in reach-in freezer. Ice cream freezer
- Basic - Wall in disrepair. Togo window area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter at 101 in small crock pot
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cole slaw, small Coldtech cooler
- High Priority - Toxic substance/chemical stored by or with food. Chemical spray bottles. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Slicer blade soiled with old food debris.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Askew, over main prep area
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Microwave area
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cup floating in melted butter
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing. Askew, over main prep area
- Basic - Equipment in poor repair.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. True cooler below slicer
- Basic - Food stored on floor. Cans, near dish area
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Microwave area
- Basic - Single-service items stored on floor in dry storage area. Case of cups
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. True cooler below slicer holding the following items from 4/22/13 (overnight) per operator. Lobster at 55, beef at 57, shredded cheese at 60, sliced pork at 57, sliced cheese at 57, sliced turkey at 59, sliced ham at 57. See stop sale.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup cooling from 4/22/13 per operator (overnight) in walk in cooler. 44-52 in center
- High Priority - Dented/rusted cans present. Red and green peppers
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. After 2 hours, bean soup 128. Operator moved to microwave to reheat
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter 97-105, cooked onions 118. Advised
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup at 120, 132.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water not provided/shut for entire facility.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/23/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean, frozen chill sticks stored in chest freezer next to raw fish.
- Critical - Handwash sink not accessible for employee use at all times. Bottled beer cases stored in front of hand sink
- Critical - No conspicuously located thermometer in holding unit. 2 stainless coolers in corner between steam table
- Critical - No handwashing sign provided at a handsink used by food employees. Near chest freezer and in restrooms
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed food stored on floor. Bag of sugar, in front of chest freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm cl.
- Observed single-service articles improperly stored.customer sample spoons not inverted.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. After approximately 2.5 hours reheating, soups 125-138F. Advised about reheating to 165F within 2 hours; operator turned heater up to max to reach 165F. During inspections, soups reached 165F, 170F, 174F.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine, last changed 2/11
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. Dining room handsink
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed garbage on the ground and/or pad around dumpster.
- Observed hole in ceiling tile.
- Observed hole in wall. next to ice machine, near side door
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Coolers lined with paper, lightly soiled
- Critical - Observed old food material on slicer.
- Critical - Observed potentially hazardous food thawed in standing water. Lobster Corrected On Site.
- Observed residue build-up on spice containers, shelf with spices
- Observed single-service items stored on floor. containers
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap around back door
- Critical - Reheated food for hot holding not able to reach 165 degrees Fahrenheit within 2 hours. beans 77-140F, chicken 111F, peppers and onions 80-135F, rice 143F heating for over 1.5 hours per operator. Setting to warm/ 4 out of 7. Advised to heat in oven or turn on high and stir to reach 165F within 2 hrs
- Critical - Vacuum breaker missing at hose bibb. at water heater
- Critical - Working containers of food removed from original container not identified by common name. sugar
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 25-04-1 Observed single-service items stored on floor. cups, straws
- Violation: 33-14-1 Observed dumpster overflowing garbage. On 4/3/12, garbage on ground around dumpster
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup at 57-66F cooling from 4/1/12 per operator .
- Light not functioning. walk in cooler
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Turboair and coldtech
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed conveyer oven encrusted with grease and/or soil deposits. Advised to use foil to place wraps on oven
- Observed dumpster overflowing garbage.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil used with moist food not stored in running water. ice cream scoop. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 51F and half and half at 49F, improperly iced. advised
- Observed single-service items stored on floor. cups, straws
- Observed wall soiled with accumulated food debris.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chicken at 115F and 125F after almoost 2 hours. Operator moved to oven to reach 165F within 2 hours
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. true cooler, small salad cooler
- Violation: 14-33-1 Observed equipment in poor repair. interior water leak reach in freezer. heavy ice buildup.
- Critical - Violation: 22-20-1 Observed buildup of black slime in the interior of ice machine.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical - Violation: 22-28-1 Observed interior and gaskets of reach-in cooler soiled with accumulation of food residue. drop in cooler. On 9/21/11, interior cleaned; gaskets not.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving on cookline, exterior of coolers.
- Violation: 25-04-1 Observed single-service items stored on floor. cups, containers, near back door.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. any handsink
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap due to weather stripping at back door.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over drop in cooler, front counter
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True cooler holding PHFs at 47F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Lights missing the proper shield, sleeve coatings or covers. over drop in cooler, front counter
- Critical - No conspicuously located thermometer in holding unit. true cooler, small salad cooler
- Critical - No handwashing sign provided at a handsink used by food employees. any handsink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving on cookline, exterior of coolers.
- Critical - Observed buildup of black slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 1 under handsink in dining room, 1 on shelf near ice cream freezer.
- Observed equipment in poor repair. interior water leak reach in freezer. heavy ice buildup.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior and gaskets of reach-in cooler soiled with accumulation of food residue. drop in cooler
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese and roast beef at 47F in true cooler on cookline. Advised to move items to another cooler
- Critical - Observed roach activity as evidenced by live roaches found 1 next to back door. Corrected On Site.
- Observed single-service items stored on floor. cups, containers, near back door.
- Critical - Observed soil buildup inside ice bin.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap due to weather stripping at back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 98F on steam table for 3.5 hours per operator. Advised to reheat to 165F to hold at 135F or above
- Critical - Ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked. meats, cheeses, soup, milk
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Front line cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Working containers of food removed from original container not identified by common name.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees. Front line.
- Ceiling tiles missing in the preparation area.
- Observed hole in wall by ice machine.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on front line cooler doors.
- Observed ceiling tiles in disrepair. Water damage.
- Carbon dioxide/helium tanks not adequately secured.
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous foods not properly date marked.
- Critical. Observed boxed food stored on walk-in cooler floor.
- Critical. Observed soil residue on food storage containers.
- Critical. Observed interior of microwave soiled.
- Observed ceiling tiles in disrepair.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salads and luncheon meats in reachin cooler, 44-45F. Advised.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal food, shell eggs, stored over ready-to-eat food. Reach-in cooler.
- Critical. Observed boxed food, chips, stored on floor.
- Critical. Observed soil residue on storage containers.
- Critical. Observed microwaves soiled.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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