- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet in dining room. food dispensed from chafing dishes still must be protected by a sneezeguard
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. no handsink in rear prep area of kitchen
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3/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. coke reachin at 58.
- Equipment and utensils not properly air-dried.
- Food-contact surface not smooth and easily cleanable. soiled cloth under cutting board
- Critical - Hand sink missing in food preparation room or area. no handsink in rear prep area of kitchen
- Critical - Observed beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed chemicals stored over bottled water.
- Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed cloth used as a food-contact surface. ssliding food onto plate with cloth towel
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee went outside to walkin w/ gloves on, returned and resumed food prep w/out changing gloves/washing hands
- 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. dishwasher
- Critical - Observed employee improperly washing hands. did not use soap
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employees did not know how to set up sani buckets, proper handwashing, how to store foods correctly
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed in preep sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. sprinkling garnish on plated food. slicing cheese for later use in sandwiches.
- Observed ice scoop with handle in contact with ice. at machine Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over beef
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 73 in kitchen. in coke reachin cooler, spinach dip 46, cream 44, liquid eggs 50, chili 52, mushroom soup 50, sauce 46, bbq beef 46. in outside walkin, potatoes 64, bbq beef 48.
- Critical - Observed raw animal food stored over cooked food. chicken over pasta, potatoes. raw shrimp over cooked hamburger Corrected On Site.
- Observed single-service articles improperly stored. gloves stored w/ chemicals Corrected On Site.
- Critical - Observed toxic item improperly stored. gallon of bleach in prep sink
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. backk door left open
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef roasts at 118 on rack in kitchen
- Critical - Raw animal food not properly separated from ready-to-eat food. raw shrimp stoored with cooked shrrimp Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. chili dated 3-3. soup dated 3-6. Food may not be served.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shrimp, bbq beef. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet in dining room. food dispensed from chafing dishes still must be protected by a sneezeguard
- Critical - Vacuum breaker mising at hose bibb. outside faaucet
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/14/2012 | Routine - Food | Warning Issued |
- Critical - (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- FOOD-CONTACT SURFACES. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; 3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except as specified in Paragraph (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.
- Critical - Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, liquid eggs
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin cooler, ribs, liquid eggs, butter,buttermilk, cheeses, cream, potatos, meatballs, mac and cheese, chicken skewers, stuffed mushrooms, roast beef, lasagne 70-72 since yesterday.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at 70 plus degrees
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at mop sink.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. pipe at mop sink appears to be leaking as evidenced by full bucket of water jammed under pipe
- Violation: 36-07-1 Observed carpeting installed in an improper location. dirty carpeted mat in kitchen
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6/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. did not know cold holding teMPERATURE
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler foods 44-49. no ambient air thermometer
- Critical - Cold water not provided/shut off at mop sink.
- Critical - Handwash sink not accessible for employee use at all times. blocked by trashcan
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops on machine located outside
- Critical - No conspicuously located thermometer in holding unit. kitchen reachins
- Critical - No conspicuously located thermometer in holding unit. walkin cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. very dirty fan in kitchen
- Observed build-up of grease on nonfood-contact surface. fryers
- Observed carpeting installed in an improper location. dirty carpeted mat in kitchen
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. cutting boards stored in a dirty rack that sits on an extremely soiled towel.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. cream sauce at 95 cooling on stovetop
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ovens
- Observed leaking pipe at plumbing fixture. pipe at mop sink appears to be leaking as evidenced by full bucket of water jammed under pipe
- Observed old food stuck to clean dishware/utensils. cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin cooler, beef roasts 44-49, ham 46, turkey 47, pa ta 45, meatballs 45, chicken 44, eggplant casserole 45, potatos 44, cheeses 47. in a phone conversation with owner, peter white, he said foods were cooked friday, 6-10.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, liquid eggs
- Critical - Observed raw animal food stored over cooked food. beef over potatos in reachin
- Critical - Observed uncovered food in holding unit/dry storage area. bucket of dressing in walkin Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in reachin. ham, turkey, beef in walkin
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cook went to the outside walkin several times and resumed food prep with same gloves on
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/13/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed & prepared ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed food stored on floor. bottled water
- Observed residue build-up on nonfood-contact surface. Handwash sink
- Observed residue build-up on nonfood-contact surface. walkin cooler shelving
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps rear door
- Lights missing the proper shield, sleeve coatings or covers. Inside walkin cooler
- Dressing and/or locker areas not clean and orderly or used as needed. keys on prep table Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. chemical spray bottle ontop of oven Corrected On Site.
- 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. Original certificates required
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed sugar scoop with handle in contact with sugar.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Rear prep area. Repeat Violation.
- Observed employee with ineffective or no hair restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Raetone
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelving below slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in beverage prep area.
- Observed gaskets with slimy/mold-like build-up. Walkin Cooler
- Observed clean utensils stored in dirty drawers.
- Observed single-service items stored on floor. foam dinnerware
- Critical. Cold water not provided/shut off at mop sink. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. rear handwash sink
- Observed ice accumulated on walkin freezer floor. (due to be cleaned on friday)
- Critical. Observed toxic item stored in food preparation area. Bleach cleaner stored above slicer. Repeat Violation.
- Critical. Observed toxic item stored in food preparation area. Glass cleaner above rear prep area. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. bar area Repeat Violation.
- 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. Expired
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2/18/2010 | 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. Deli meats & cream
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoops stored on top of ice machine which is located outside.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Exterior
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Interior of ovens.
- Observed residue build-up on nonfood-contact surface. Shelving in the dry storage area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of cooking equipment.
- Observed utensils stored in crevices between equipment. Spatulas in dishwash area.
- Observed leaking pipe at plumbing fixture. Three compartment sink in the bar.
- Observed walls soiled with accumulated debris, dirt, grease. Throughout kitchen
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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