- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over lettuce
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under microwave
- Intermediate - Accumulation of food debris/grease on food-contact surface.bottom of small toaster oven
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.cookline
- Basic - Single-service articles not stored inverted or protected from contamination styrofoam boxes
- High Priority - Raw animal food stored over ready-to-eat food.eggs
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Single-service articles not stored inverted or protected from contamination.on cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- 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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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.cookline
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs stored over crabmeat
- 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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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. white refrigerator
- Observed gaskets with slimy/mold-like build-up. tall reachin coolers
- Observed single-service articles stored without protection from contamination. not inverted on cookline ,prep area
- Observed utensils stored in crevices between equipment. knife
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- 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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5/5/2011 | 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.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs over ready to eat foods
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets with slimy/mold-like build-up. several gaskets have black substance on them
- Observed single-service articles stored without protection from contamination. styrofoam to go boxes need to be inverted
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12/30/2010 | 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.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw eggs over RTE foods
- Critical. Observed uncovered food in holding unit/dry storage area.lemons on frony counter
- Observed utensils stored in crevices between equipment. knives
- Observed single-service articles stored without protection from contamination. single service items need to be inverted
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. both bathrooms
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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9/9/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Vacuum breaker mising at hose bibb. Install a vacuum breaker, between the hose and the spiggot, at the foid-prep sink.
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6/16/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed interior of microwave soiled. Clean the food splash from the inside surfaces of the microwave ovens. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the insides of the refrigerators & freezers.
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2/8/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-pressboard shelves in the dry-storage area.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the insides of the reach-in refrigerators.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Invert the top plate, on the stacks of clean plates, in the kitchen. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Store the single-service takeout containers inverted on the countertops. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. Install a vacuum breaker on the spiggot at the mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Post a EMPLOYEES MUST WASH HANDS sign (provided) in the ladies' restroom. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Mount the ABC-fire extinguisher on a wall in the dry-storage area.
- Critical. 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. New employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of compketed training on the premises.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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