- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 2 large ice buckets not inverted on shelf next to ice machine, had manager turn upside down **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. For employee working at prep cooler **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. On multiple plastic containers on storage shelf outside walk in cooler **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer 0 ppm with inspector strips and establishment, manager remade bucket and increased concentration to 200 ppm **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Needed on non chemical side
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter packet 46° in prep cooler, corrective action, recommended using metal container and not stacking as high. Wurst, hummus, soups 45°, couscous soup 44°, pastrami 44° recommended turning down temperature of walk in cooler, manager stated she would have repair come out
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. German potato salad 100°, corrective action, employee stirred and product reached 135-140°
- Intermediate - 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. Walk in cooler ambient 44° all TCS food above 41°
- Intermediate - Employee used handwash sink as a dump sink. Hand was sink front of kitchen had accumulation of food debris inside. Manager cleaned food debris inside. **Corrected On-Site**
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. Crumbs on bottom of one door dressing cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. Chain is on ground
- Basic - Employee with no hair restraint while engaging in food preparation. on cook line **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Multiple
- Basic - Wiping cloth sanitizing solution stored on the floor. On cook line
- Intermediate - Accumulation of white mold-like substance on/around beer dispensing nozzles.
- Intermediate - Food manager certification expired. Margaret
- Intermediate - Water filter not changed according to manufacturer's instructions. Last dated 6/25/09
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Sanitizing solution not maintained clean.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° soup in warmer, corrective action: reheated
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. One door unit, behind lid
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 26° **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired. Linda **Warning** 4-17-13 schd may 7
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4/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Under soups **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pushed slice of cake with fingers, got deli paper **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and salami at 60?, corrective action: placed in reach in cooler, explained time as public health control **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over sauces in reach in cooler **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese cake opened yesterday at 2 p **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. Linda **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 20F in reach in cooler, temps at 38F Corrected On Site. got another one Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. knife wiped with sanitizer towel and placed as clean at front counter
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. prep reach in cooler Corrected On Site. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. lids in dirty container Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. rinsing knives, aand dumping sanitizer water, front counter handsink
- Critical - Observed live flies in kitchen. two Repeat Violation.
- Observed nonfood-contact equipment in poor repair. hole on walk-in cooler door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F cheeses, explained time as public health control, must be discarded at 4pm
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 300ppm
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 10F, food at 36-40F, prep unit
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 51F soups cooling from last night, discarded Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. prep unit
- Critical - Observed food being cooled by nonapproved method. soups covered and one on top of each other
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in prep unit
- Observed single-service articles stored without protection from contamination. to-go trays, storage/office Corrected On Site.
- Critical - Observed small flying insects in bar area. two ot handsink - bar
- Critical - Observed soil buildup inside ice bin. interior top, both server areas
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. hummus made on Sunday Corrected On Site. Repeat Violation.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 24F in ice water Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. display cooler Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf above warmers
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 99 soup in warmer, reheated to 140F Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. when reheating food
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad in walk-in cooler Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. chl 0 ppm *use triple sink to sanitize dishes until machine is fixed* Repeat Violation. Manager is to get in contact with dish machine repair man to see if he uses a different brand of test strips since he was here recently and got an accurate reading.
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. chl 0 ppm *use triple sink to sanitize dishes until machine is fixed* Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. tongs in sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar sink
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Cfm was running errands, returned during inspection
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. hanging from top
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in
- Observed build-up of dust on nonfood-contact surface. portable fan in kitchen
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. fork bucket on line
- Observed employee with no hair restraint. cooks
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed gaskets with food debris build-up. reach-in Repeat Violation.
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2/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, server station 75 degrees F Corrected On Site. discarded
- Critical. Observed food stored on floor. sauerkraut bucket in kitchen and walk-in cooler, rolls, salt/pepper in beer room
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. slaw
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing gloves Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. on line
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, Use triple sink to sanitize dishes until dish machine is fixed
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer. greasy, underneath
- Critical. Observed buildup of slime on soda dispensing nozzles. server station
- Observed gaskets with food debris buildup, reach-in cooler
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. cutting board on top of ice machine, dirty
- Observed utensils stored in crevices between equipment. cutter above knife magnet, behind pipe
- Critical. Vacuum breaker mising at hose bibb. before splitter at mop sink
- Observed grease accumulated on floor under triple sink at bar
- Observed food debris accumulated on kitchen floor. under storage shelves
- Observed hole in wall. beer room, door attached but latch broken
- Observed attached equipment soiled with accumulated food debris. around kegs in walk-in cooler
- Observed ceiling soiled with accumulated dust, light shield above ceiling fan
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10/27/2010 | 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. hummus, tuna and chicken salad in walk-in; beans in reachin Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. white powder by breads Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 26F Corrected On Site. Repeat Violation.
- Critical. Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer. wipped with water only
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. beverage area Corrected On Site.
- Observed equipment in poor repair. rusted microwave
- Observed cutting board grooved/pitted and no longer cleanable. on prep units Repeat Violation.
- Observed nonfood-grade containers used for food storage. water for pretzels in chemicals made bottle
- Critical. Observed handwash sink used for purposes other than handwashing. spoon in handsink, front counter Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. handsink by ice machine
- Critical. Observed toxic item stored by food. spray bottle by sugar in cabinet, beverage area 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. some expired
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. one reading 28F Repeat Violation.
- Observed equipment in poor repair. cracked lid and container for soup in drawer
- Observed gaskets/seals on cold holding unit in poor repair. sandwich reach-in
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. sanitizer bucket in it, front counter Corrected On Site.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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