- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods (pastrami) with the dates they are originally repackaged.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping-cloths lying on counter tops; store them in sanitizing solution between uses.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinks must be capped to limit spillage.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed soiled material on slicer. Clean the meat slicer after each use.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them isanitizing solution between uses. Corrected On Site.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. When cooling soups, in an ice bath (in order not to trap steam), do not cover them until they reach 41 F. Corrected On Site.
- Critical - Observed interior of microwave soiled. Clean the inside of the microwave oven. Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Kee- CO2 tanks secured in place, so that they cannot be knocked over.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer in the dry-storage refrigerator.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-pressboard shelves in the dry-storage area.
- Observed build-up of dirt on nonfood-contact surface. Clean the dirt from the mop sink.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Do not store dishsoap on the countertops, next to the in-use cutting board; store the dishsoap under the sink. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet mop not hung to dry.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food./ apron next to bread on frontline. Corrected On Site.
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ ham had just been sliced from prep and put into reachin to cool.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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