- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Plumbing system in disrepair. Faucet hanging out of wall.
- Basic - Soil residue build-up on nonfood-contact surface. In glass door of ovens.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Handwash sink missing in food preparation room or area. Coffee and tea station.
- Observed electrical wiring in disrepair. For reporting purposes only. In walk in cooler.
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Cover with splashes of black dirt.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored under dripping water line. In reach in cooler.
- Basic - Food-contact surface not smooth and easily cleanable. Oven mitts.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Plumbing system in disrepair. Faucet hanging out of wall.
- Basic - Soil residue build-up on nonfood-contact surface. In glass door of ovens.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spray hose used to wash mixer found directly on floor.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter found at 64°, raw fish found at 54°, cooked chicken found at 45°, cut tomatoes found at 67°, cut lettuce found at 54°, cut melon found at 47°, pico de gallo found at 49°, Apple tart found at 53°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes found at 91°, chimichurri 91°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over pasteurized liquid eggs.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink missing in food preparation room or area. Coffee and tea station.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Slicer blade guard soiled with old food debris.
- Observed electrical wiring in disrepair. For reporting purposes only. In walk in cooler.
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Equipment storage area.
- Basic - Ice buildup in chest freezer. Ic cream freezer
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - No container installed for catching grease from hood drip tray. By buffet line
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples and pears
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under buffet tables.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with potatoes.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Glass in buffet area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Standing water in floor drain/floor drain draining very slowly. By walking freezers in dry storage.
- Basic - Stored food not covered in walk-in cooler. Arepas.
- Basic - Waste line missing at soda gun holster. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt container.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken and snapper in buffet line.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shrimp next to tomato in prep area.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach inside tomato box. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in freezer.
- Intermediate - Handwash sink not accessible for employee use at all times. In drink prep area.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Lights missing the proper shield, sleeve coatings or covers. DISHWASHING AREA
- Critical - Observed encrusted material on can opener.
- Observed leaking pipe at plumbing fixture. 3 COMPARTMENT SINK
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Storage room handsink
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.Kitchen area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Top of oven
- Observed hole in wall.Dishwashing area
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.Coffee prep area
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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