- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Top
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine, next to clean utensils, by food,
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, west end, tomatoes 55, lettuce 58, bleu cheese 55, feta cheese 60, sour cream 60, veggie burgers 61. In cookline reachin, east end, sausage 52, egg whites 44, pooled eggs 54, tofu 52, shrimp 48. Chicken 46 in reachin drawers
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No e **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In walkin cooler, raw eggs over lemons, milk
- 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. One cookline reachin at 60°, the other one at 45°.
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09/12/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French toast batter at 63° by stove. Returned to reachin
- Intermediate - Employee filled water pitcher/cup at handwash sink. Cookline
- Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in rear handsink. Pans and dirty dishes in front of far end cookline handsink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Cook line reach in door does not close completely.
- Basic - High Priority - Dead roaches on premises. 1 dead roach on floor in rear prep area. 1 dead roach on floor in bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 52-56°, lettuce 58-69. Tomatoes were placed in a chill pan and were 40° at end of inspection. Turkey bacon 58, ham 58, top of reach in. These items placed in chill pans and had dropped to 50° at end of inspection. Recommend the use of these pans in top of cook line reach ins.
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7/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salad table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.
- Basic - Soiled reach-in cooler gaskets. Throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individually wrapped butter on tables 71?. Corrective action taken, discarded by manager.
- High Priority - Potentially hazardous (time/temperature control for safety). Individually wrapped butters, left on table. All discarded voluntarily by manager.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Pans of raw chicken over box of raw beef. **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove changes
- 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 - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. none
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stacked wet Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hummus 44 in reachin cooler. discarded and replaced with new pan
- Critical - Observed raw animal food stored over ready-to-eat food. raw pooled eggs, walkin cooler Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-15-1 Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsinks used to rinse off scoop, rinse off syrup jug, empty pan in. Repeat Violation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove changes or before putting on gloves Repeat Violation.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. pans
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11/9/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. pans
- Critical - Handwash sink not accessible for employee use at all times. trashcan and buspan in front of it. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical - Observed dead roaches on premises. one dead roach on top of dishmachine. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove changes or before putting on gloves Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw eggs to vegetables Repeat Violation.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsinks used to rinse off scoop, rinse off syrup jug, empty pan in. Repeat Violation.
- Critical - Observed toxic item improperly stored. cleaner on top of ice machine Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meat loaf not dated when removed from freezer Corrected On Site.
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11/8/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. blocked by trashcan, sheet pan
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove changes Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. chicken at 130 cooling at room temPERATURE Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in triple sink
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used rinse coffee filters
- Critical - Observed open containers of coffee creamers re-served to customers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream brought from customer table and returned to reachin at 67.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. BUTTER. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese held at 45 Degrees F on top of saute' cooler near heat lamp. Corrected On Site.
- Cleaned and sanitized cups stored on towel.
- Critical. Observed unlabeled sanitize solution bucket.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2010 | Complaint Full | Call Back - Complied |
- Critical. Observed rotten lemon in case inside walk-in cooler.
- Critical. Observed no parasite destruction records for salmon.
- Critical. Observed cold holding Feta at 48 degrees F, blue cheese at 48 degrees F, black beans at 49 degrees F, sour cream at 48 degrees F at make table on cookline. Corrected on site.
- Critical. Observed improperly cooling food on food rack in kitchen. Corrected on site.
- Critical. Observed make table on cookline holding food at 44-49 degrees F. Do not use until able to maintain 41 degrees F or below.
- Critical. Observed storing turkey above beef on thaw rack.
- Critical. Observed server touched melons with bare hands when placing cup on plate.
- Critical. Cook didn't wash hands when changing gloves. Corrected on site.
- Critical. Observed dishwasher failed to wash hands when going from dirty dishes to clean.
- Observed cracked pans for food storage.
- Observed cutting board stained and pitted.
- Observed wiping cloth not stored in sanitized buckets between uses.
- Critical. Observed soiled can opener.
- Observed can rack has soil build-up.
- Observed wet nesting of pans on shelf.
- Critical. Observed handsink used for other purposes. Ice in handsink.
- Observed personal cell phone on top of food bags.
- Critical. Observed class k blocked by cooling rack. For reporting purposes only.
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5/26/2010 | Complaint Full | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked potatos 120 in hot box. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, no date.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.ovens, knives on rack
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.SQUEEZE CONTAINERS.
- Critical. Working containers of food removed from original container not identified by common name.BROWN SUGAR.
- Critical. Working containers of food removed from original container not identified by common name.COOKED SAUSAGE .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.RICE AT 127 F ON RACK AT ROOM TEMPERATURE . Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.RIC ON PREP LINE.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.TONGS HANGING FROM STOVE HANDLE.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.KNIFE STORED BETWEEN EQUIPMENT .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.USING SODA CASES FOR FOOD RACKS.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Handwash sink not accessible for employee use at all times.SEVERAL .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.PURE BLEACH IN SPRAY BOTTLE.
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9/8/2009 | Routine - Food | Warning Issued |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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