- Basic - Cloth used as a food-contact surface. Wiping cloths used to cover lemons and limes behind Bar. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Salad and sandwiches prep area
- Basic - Floor area(s) covered with standing water. Dishmachine area near 3 compartment sink
- Basic - Heat lamp bulb not shielded or coated. Light bulb burnt out on expo line, main line
- High Priority - Container of medicine improperly stored. Observed eye solution stored near plates and bowls located on stored on shelve in dishmachine room. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 46°f stored in reach in cooler located in prep area, place on ice bath. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoe 47°f stored in reach in cooler, Recommend Chef to immediately place on ice bath. **Corrected On-Site**
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only. Boiler certificate expired 3/7/14
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic white container cracked on edges. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up. Observed on front expo line
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand sink located in prep kitchen
- Basic - Working containers of food removed from original container not identified by common name. Seasoning located on cooks line **Corrected On-Site**
- High Priority - Produce with mold-like growth. See stop sale. Observed one strawberry in container mold on product. Stored inside walk in cooler employee discarded **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand sink located in prep kitchen, where sandwiches prepared Chef notify engineering. **Repeat Violation**
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing basil
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in bakery area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pototoe salad 48?f stored on top panel issue stop sale notice.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pototoe salad 48?f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Door panel and edge around front
- Intermediate - Cutting board(s) stained/soiled. Front counter cutting board in salad area
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand sink located in sandwich prep area, readjusted hot water. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. artichoke can on dry storage room Chef discard product. Corrected On Site.
- Observed single-service articles stored without protection from contamination. plates on the top counter bakery area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. corn uncovered on transport cart inside wi cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Back prep sandwich prep counter Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine. Observed both ice machines side and back panels.
- Observed cutting board grooved/pitted and no longer cleanable. Observed breads sliced on cutting boards, Manager replaced immediately. Corrected On Site.
- Critical - Observed interior of microwave soiled. Observed servers area Corrected On Site.
- Critical - Observed soil buildup inside ice bin. located on front service line bakery area
- Observed wall soiled with accumulated black debris in dishwashing area. Observed frame of the door dishmachine area.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. plastic lid on bulk container cracked
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sandwich wearing watch.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 47/48 chicken wings 47/48 food products stored in reach in cooler located on main line, recommend all products relocated to another freezer . corrected on site 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;
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Observed on counter near slicer Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Observed back prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed bowtie pasta 46/47 degrees F swiss cheese 46 degrees F recommend Chef only use one level of pasta on the baking sheets pans maintain proper temperatures. Corrected On Site.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat balls 47 degrees F inside drawers , chicken wings 51 degrees F, pasta 47/48 degrees F reach in cooler on main service line temperatures, sour cream 47degrees F recommend Chef to remove all foods to another cooler engineering notify reset thermostate lower to maintain temperatures,engineering employee will recheck refrigeration.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water stored on equiment in back prep area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed in bakery area ,Restaurant will notify engineering to resurface cutting board.
- Observed soiled wet wiping cloth stored inside walk in cooler. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Observed tomatoes dried on slicer Corrected On Site.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed improper storage of maintenance tools dust pan dirty. Corrected On Site.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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