- Basic - Clean knives/utensils stored in crevices between equipment. Knives stored on side of equipment sandwich cooler **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Front service line
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back prep area
- Basic - Food stored on floor. Cans tomato box stored on floor
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout back prep kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout back kitchen
- High Priority - Dented/rusted cans present. See stop sale. Mandarin oranges
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese 44°f stored on top panel,chef made aware of temp in reach in cooler drawers. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter , goat cheese stored on the front line by sandwich Cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer stored by basil on the prep counter **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front seam around the door hinge
- 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. Gallons of milk stored in cooler used for servers
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Repeat Violation**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / hot well on B6 cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / B5 cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit / butter at 71F / less than 4 hours / product was iced / time as public health control recommended.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / chicken stock at 95F / hot well on top of B6 cooler / less than 4 hours / reheated to 165F before use.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. / raw chicken over raw fish / B6 cooler / **Corrected On-Site** **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw shrimp at 46F / B6 cooler / less than 4 hours / product was iced.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / kitchen hand sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / prime rib.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / kitchen employee wearing a wrist band while cooking.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / front counter.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked onions at 45F / cold drawer cooler / moved to walk in freezer / temperature rechecked at 40F / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw chicken over raw beef, raw fish / cold holding drawers next to kitchen door / **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. / **Corrected On-Site**
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / front line and back prep area. **Corrected On-Site** **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food / walk in cooler. **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat at 100ppm / sanitizing bucket / front line. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 46F / manager stated that product was out for preparation / product moved to walk in freezer / temperature rechecked at 38F. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw shrimp at 47F / drawer cooler / front line / product moved to walk in freezer.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 45F / walk in cooler / product moved to walk in freezer / temperature rechecked at 37F. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / back kitchen. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. / front counter / Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on prep table / Corrected On Site / Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter at 56F on prep table / see stop sales.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese at 44F / less than 4 hours / product moved to walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / ham / reach in cooler / Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / unwashed vegetables over washed vegetables / walk in cooler / Corrected On Site.
- Observed wet towel used under cutting board / Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / butter at 56F / on prep table storage rack.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / prep area / Corrected On Site.
- Observed single-service articles stored without protection from contamination / dry storage room / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / lemons and limes / wait station / Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. / Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / quat at 100ppm / cookline / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / observed a bucket of white substance not labeled.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. / observed fresh lemons, tea pot stored next to handsink with no protection / operator removed the products to other location Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / metal pans stored in front of the handsink / Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / walk in cooler / Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. / throughout the kitchen / Repeat Violation.
- Critical - Observed food stored on floor. / observed oil carton stored on floor / kitchen / Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law. / observed milk products held at reach in cooler / storage room / more than 24 hours without labelled
- Observed single-service articles stored without protection from contamination. / coffee filters / dry storage room / Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, soup was 45f , eggs were 50f.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans, product was discarded. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, preparation person in the back kitchen.
- Observed food debris accumulated on front cook's line floor.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,turkey 44f, ham 44f, top of deli unit by front cook's line.
- Observed residue build-up on nonfood-contact surface, exterior of pepper machine, back kitchen area.
- Critical - Observed toxic item stored by utensils, bottle of degreaser. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottle with oil. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common namelexan with oil. Corrected On Site. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses, stored under cutting board.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, inside storage room.
- Equipment and utensils not properly air-dried.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [ham in walk-in cooler]
- Critical. Working containers of food removed from original container not identified by common name. [bulk oil, flour containers]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [butter was 99 F at front cookline ] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. [wiping cloth used as a liner for cutting board]
- Critical. Observed encrusted material on can opener.
- Critical. Observed toxic item improperly stored. [toxic spray bottle on top of dishmachine ]
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked sausage meatballs and cooked shredded chicken in frontline reachin cooler not datemarked. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit, cooked chicken in walkin cooler.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture, handwashing sink dish area.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture, three-compartment sink.
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10/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked sausage meatballs and cooked shredded chicken in frontline reachin cooler not datemarked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, clarified butter on frontline 76 F. Corrected On Site. Repeat Violation. This violation must be corrected by : 10-23-09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, breaded chicken and french fries 45 F an cheese is 47 F in frontline reachin cooler. Corrected On Site. Repeat Violation. This violation must be corrected by : 10-23-09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, frontline reachin cooler 45 F. This violation must be corrected by : 10-23-09.
- Critical. Observed uncovered food in holding unit, cooked chicken in walkin cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed leaking pipe at plumbing fixture, handwashing sink dish area.
- Observed leaking pipe at plumbing fixture, three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees, ladies restroom. Repeat Violation.
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/12/2009 | Routine - Food | Warning Issued |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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