- High Priority - Dented/rusted cans present. Observed one dented can of mandarin oranges voluntarily discarded
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 55° F and blue cheese 55° F on ice corrective action taken food submersed in ice
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour container
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline shelf above prep surface
- Basic - In-use utensil stored in sanitizer between uses. Knife at side prep area sanitizer bucket.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline observed employee handle raw beef burger then directly handle bread bun without removing gloves and washing hands inbetween tasks.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed lunchmeat at 50?f and tuna salad at 45?f in cookline reach in cooler top. Observed cooked noodles in cookline ice bath at 50?f.
- High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed sanitizer bucket at 0ppm quat at side prep station. **Corrected On-Site**
- 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. Observed cookline reach in cooler at ambient temperature of 45?f. Sandwich unit.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed employee with open sores/cuts/burns handling food. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in an improper manner. **Corrected On-Site**
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. wait station
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed residue build-up on nonfood-contact surface. slide tray
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. plus 5f
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham wic 49f Corrected On Site.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishwasher temp strip not turning color - must wash, rinse and sanitize kitchen equipment manually
- Observed containers of soup, cooked chicken, sauce, and other potentially hazardous foods in wic without date markings
- Critical - Observed employees changing gloves/ new gloves without washing hands first
- Critical - Observed open drink top shelf above grill, cook lins also employee eating out of a soup bowl in dishwash area
- Observed ric with ambient temp of 50 degrees F, front of oven raw fish in this unit @45 degrees F cooked chicken @ 45 degrees F
- Observed tongs in sanitizer water 200 ppm
- Observed tuna salad @ 45 degrees F ric/salad unit, also raw fish @45degrees F in ric cooler front of oven
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No list of certified food service managers available at the establishment.
- Observed ice scoop with handle in contact with ice.handle up required
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna 46f quick chill Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. ch salad salads
- Observed residue build-up on nonfood-contact surface. calcium build up dishwash machine
- Critical - Observed toxic item improperly stored. chemicals on top of ice machine Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. soup
- Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temp
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait stations
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed incorrect information on Hotel and Restaurant license. 172 seats
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5/6/2010 | 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. sauces, soups, cooked meats in WIC
- Critical. Observed potentially hazardous food thawed in standing water. king crab legs in pp sink by WIC
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handling raw chicken with gloved hands moved to cooked potatoes without switchibg gloves and washing hands inbetween
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching pairs of gloves hands must be washed directly before handling the new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above prep sink by WIC
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/18/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/11/2008 | Routine - Food | Warning Issued |
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