- Basic - Bowl or other container with no handle used to dispense food. In ice at bar **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage held out of temperatures at cookline reheated **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , bar - service scheduled this day
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Muffins, bread and salsa **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. Cookline
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.employee restroom
- Basic - Equipment in poor repair. Reach in cooler opposite fryers. Foods removed , manager to schedule service and not use until working properly
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. BBQ sauce **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - Soil residue build-up on nonfood-contact surface. Under grill
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Moved to freezer for quick chill -corrected **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Discarded - corrected **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.cookline
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.83° restrooms
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ham, potato salad Walk in cooler **Corrected On-Site**
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.outside of ice machine **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.by reach in across from cook line, top of ice cream freezer **Warning**
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1/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.outside of ice machine **Warning**
- Basic - Build-up of grease on nonfood-contact surface.missing drip pan **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop **Warning**
- Basic - Soda gun holster with accumulated slime/debris.at bar **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.by reach in across from cook line, top of ice cream freezer **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice 45°, fish 47°, beef 45°, pork 46° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.potatoes 84° sausage 80° on cook line, reheated to 165° **Corrected On-Site** **Warning**
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1/7/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.dish room
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.by ice machine
- Basic - Floor tiles cracked, broken or in disrepair.dish room
- Basic - Hole in ceiling.many around wires and pipes
- Basic - Wall in disrepair.at floor many areas
- Basic - High Priority - Dead roaches on premises.12 in trap in dry storage, 3 by fire extinguisher, 1 on cook linemuli throughout, too many to count, 5 in room service
- High Priority - Roach activity present as evidenced by live roaches found.3 by hand sink, 1 by microwave, 2 behind cook line, 1 in dry storage, 31 in dish room, 2 behind cook line, 3 behind prep sink, 11 in back hall, 13 on back cook line
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8/22/2013 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Floor tiles cracked, broken or in disrepair.dish room
- Basic - Hole in ceiling.many around wires and pipes
- Basic - Wall in disrepair.at floor many areas
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8/22/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.in dry storage ask of equipment,
- Basic - Build-up of grease on nonfood-contact surface.and soil under equipment
- Basic - Ceiling tile missing.dish room
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.by ice machine
- Basic - Floor tiles cracked, broken or in disrepair.dish room
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hole in ceiling.many around wires and pipes
- Basic - Soil residue build-up on nonfood-contact surface.non working cooler
- Basic - Wall in disrepair.at floor many areas
- Basic - High Priority - Dead roaches on premises.12 in trap in dry storage, 3 by fire extinguisher, 1 on cook linemuli throughout, too many to count, 5 in room service
- High Priority - Roach activity present as evidenced by live roaches found.3 by hand sink, 1 by microwave, 2 behind cook line, 1 in dry storage, 31 in dish room, 2 behind cook line, 3 behind prep sink, 11 in back hall, 13 on back cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice 51° in walk in cooling **Repeat Violation**
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8/21/2013 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Hole in wall.hand sink area **Warning**
- High Priority - Small flying insects in bar area.coffee bar **Warning**
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1/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelf on buffet line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee personal items stored in or above a food preparation area.cook with phone plugged in on line in use(both phone and line) **Corrected On-Site** **Warning**
- Basic - Hole in wall.hand sink area **Warning**
- Basic - Soiled reach-in cooler gaskets.dessert reach in cooler **Warning**
- High Priority - Displayed food not properly protected from contamination.sneeze guards not adequate on buffet **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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.57? cream cheese on coffee bar **Corrected On-Site* small walk in cooler TCS 46? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.71? butter in kitchen **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area.coffee bar **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.pasta 51? **Corrected On-Site** **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.apples on coffee bar **Corrected On-Site** **Warning**
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1/24/2013 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. bread in walk in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, 50f, reach in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes, 44f, reach in cooler Corrected On Site. chilled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage, 43f, reach in cooler Corrected On Site. chilled
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.[at bar]
- Observed build-up of grease on nonfood-contact surface.[on cooking equipment ]
- Observed cutting board grooved/pitted and no longer cleanable.[soiled on cookline ] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[lunchon meat 45 degrees F, goat cheese 44 degrees F in first reach in on cookline ] see stop sale
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served.[establishment saving packets butter and cream cheese if under 4 hours---must be thrown away]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.[coffee bar]
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-08-1 Observed floor and wall junctures not coved.[in dishroom area]
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9/23/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.[in kitchen ]
- Critical - Hand wash sink lacking proper hand drying provisions.[at coffee bar] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[at coffee bar] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee wash hands with no soap.[at coffee bar]
- Observed floor and wall junctures not coved.[in dishroom area]
- Observed gaskets/seals on cold holding unit in poor repair.[coffee bar]
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found[1 large, 1 medium under trash can, back side same upright reachin where other roaches noted] This violation must be corrected by : 9/22/2011.
- Critical - Observed roach activity as evidenced by live roaches found[4 live large in non-working upright reachin by dishroom ] This violation must be corrected by : 9/22/2011.
- Observed single-service articles stored without protection from contamination.[unwrapped straws on bar]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[first reachin on cookline potentially hazardous food 47 degrees] disguarded
- Critical - Observed small flying insects in bar area.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.[at omlet station ]
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.[handsink used for dump sink at coffee bar]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[coffee bar employee using sanitizer in place of washing hands]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[putting mint in drink]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cutting raw vegetable ] Corrected On Site.
- Observed nonfood-contact equipment in poor repair[table legs in dishmachiine ]
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No handwashing sign provided at a handsink used by food employees.[at coffee bar handsink ]
- Observed ceiling in disrepair.[flaking paint over food tiles]
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[soup bottom of upright left end of cookline ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[78 degrees pancake batter on cookline ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potentially hazardous foods rice, butter 44-48 degrees upright right side cookline ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter packets and cream cheese single serve at coffee bar]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[pooled eggs, ham, carmalized onions 45-51 degrees omlet bar]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[48-50 degrees cut melon buffet]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[51 degrees milk on buffet]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[bottom of upright left end of cookline ]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[upright at right side cookline ]
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.[condiments, danish, fruits not under adequate sneeze protection]
- Critical. Observed food stored on floor.[juice in walkin freezer]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[left on drain board]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.[yogurt cooler ]
- Critical. Observed soiled reach-in cooler gaskets.[juice upright cooler ]
- Observed build-up of grease on nonfood-contact surface.[hoods on cookline ]
- Observed gaskets with slimy/mold-like build-up.[freezer] Corrected On Site.
- Critical. Observed small flying insects in coffee bar area.
- Observed wall soiled with accumulated food debris.[on pole on cookline by books]
- Critical. Observed unlabeled spray bottle.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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