- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Cutting board(s) stained/soiled.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair. Most coolers
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.ntrue kitchen
- Basic - Utensils in poor condition.
- High Priority - Displayed food not properly protected from contamination. Buffet area
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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. The big five
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. WI freezer
- Basic - Uncovered food at cooking area at buffet/self serve area exposed to contamination.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WI cooler (quail and pork) discarded. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WI COOLERS (SERVICE ON SITE)
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. FOOD COVERED
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND SINK (PREP AREA) SERVICE CALLED
- Critical - No conspicuously located thermometer in holding units. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUCE DISCARDED
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 PREP TABLES. ALL REMOVED AND TRANSFERRED. SHRIMP DISCARDED
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin4 at 44 degrees,prep rf3141,cio prep wic104,pantry ric cio bottom at 49. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.plastic spoons on cookline.
- Observed leaking pipe at plumbing fixture.mopsink Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.cio prep cooler.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed hole in wall.front cookline
- Critical. No current boiler certification provided/available. For reporting purposes only.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.cooline front,cio
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked duck
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.cookline front,cio
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.clean silverware
- Critical. Observed handwash sink used for purposes other than handwashing.cookline front,cio
- Critical. No handwashing sign provided at a handsink used by food employees.cookline front
- Critical. Hand wash sink lacking proper hand drying provisions.cookline front
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline front
- Observed wall in disrepair.cookline back.
- Carbon dioxide/helium tanks not adequately secured.
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8/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/20/2009 | Routine - Food | Warning Issued |
| No report available. | 10/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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