- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area handsink
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall in disrepair. The wall next to prep table located by walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Alfredo sauce at 49 f inside reach in cooler, time marked on 3/27/13. As per person in charge, made yesterday. At 1050 am, temp of product still at 49 f. Product stored in plastic container, covered with plastic film.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over rte sauce **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment has two sections that sneeze guard , but has a separate table with no sneeze guard serving pancakes, bacon, sausage, and eggs in clamshell type containers. **Repeat Violation**
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. Tukey
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area handsink
- Intermediate - No soap provided at handwash sink. At bar area handsink
- Intermediate - Slicer blade guard soiled with old food debris.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.half of the ceiling tile missing by grill on top of prep table.
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK NEXT TO COFFEE STATION.
- Insect control device used to electrocute or stun insects not designed to retain insect within the device. on top of clean pans, storage containers
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. not available
- Lights missing the proper shield, sleeve coatings or covers. by mixer and 3 compartment sink is located
- Critical - No conspicuously located thermometer in holding unit. at reach in cooler by kitchen entrance
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed equipment in poor repair. door panel in reach in freezer by kitchen entrance.
- Critical - Observed food stored on floor. pans with raw chicken and raw beef on walk in floor Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. hot holding unit with aluminum pans inside with accumulation of food debris.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. located on main kitchen
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham on platter kept on buffet table with an internal temp at 64 f .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over rte sauces at walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish at walk in freezer
- Observed single-service articles stored without protection from contamination.to go containers on shelves Corrected On Site.
- Observed single-service items stored on floor. cups located outside on storage room
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked potatoes at walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. scrambled eggs at 110f at buffet line, and cooked potatoes at 109f at buffet line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. at tables with fruits, with croquettes
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9/20/2012 | Routine - Food | Administrative complaint recommended |
- Observed potentially hazardous food held at greater than 41 degrees farenheit.
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3/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta at 48 degrees. Ready to earEat Potentially Hazerdous Food at 50 degrees, beef at 49 degrees, Milk at 70 degrees, cheese at 60 degrees and eggs at 70 degrees. All these items were in the walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
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3/22/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. walk in cooler.Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.ovens
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler.44-46 degrees.
- Critical - Observed soiled reach-in cooler gaskets. reach in cooler # 6.
- Observed unnecessary items on the premise. ice machine in the kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.2 hws in kitchen
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-8-2011 .
- 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. Pro This violation must be corrected by : 4-8-2011 .
- Observed ceiling in disrepair.dripping water into bucket Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed floor and wall junctures not coved.broken tiles under dishwashing machinee
- Observed floor area(s) covered with standing water.under dishwashing area.
- Observed in-use utensil stored in unclean standing water less than 135 degrees Fahrenheit.omelete station
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.fruit Repeat Violation.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.must be available at morning buffet Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.breads,muffins,fruit.
- Critical. Observed raw animal food stored over ready-to-eat food.raw eggs and yogurt Repeat Violation. Corrected On Site.
- Floors not maintained smooth and durable.broken/missing tiles.
- Observed food debris accumulated on kitchen floor.behind/under equipment:
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated dust.ceiling fans in buffet area.
- Observed ceiling in disrepair.ceiling dripping water in equipment room.
- Lights missing the proper shield, sleeve coatings or covers.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as 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;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor and wall junctures not coved. by dishwashing machine
- Observed food debris accumulated on kitchen floor.
- 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. Pro
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9/14/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/10/2008 | Routine - Food | Warning Issued |
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