- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Butter 60°F, cream cheeste 56°F, items moved to cold hold unit to lower temp)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Frittata 127°F,)item discarded by management
- Intermediate - Employee used handwash sink as a dump sink.(ice in hand wash sink )
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(half and half 51°F, )manager tossed out half and half
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook line
- Basic - Condensation or other drainage not disposed of according to law.ac unit drain leaking in the walk in cooler.
- Basic - Floor area(s) covered with standing water.Walk in cooler.
- Basic - Food debris accumulated on kitchen floor.Back corner near the hand washing sink on the cook line.
- Basic - Gaskets/seals on holding unit in poor repair.reach in cooler on the cook line.
- Basic - Soiled reach-in cooler gaskets.Upright reach in coolers in the kitchen area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster.server area in dining room.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Condiment bottles of sauces on the cook line not labeled.
- High Priority - Raw animal food not properly separated from ready-to-eat food.raw pork and cooked deli style pork in the walk in cooler.
- High Priority - Toxic substance/chemical improperly stored.Pack of cigarettes on clean plate in the warewashing area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Electric hot water heater under sink not working at time of inspection.
- Intermediate - Spray bottle containing toxic substance not labeled.several spray bottles in the server area of the buffet dining room and pump sprayer on the floor under the warewashing machine.
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7/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top shelf the length of cooks line
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In storage area in corner near walk in cooler and freezer
- Basic - Build-up of soil/debris on the floor under shelving. Throughout the rear food prep area kitchen
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave oven on cooks line
- Basic - Carbon dioxide/helium tanks not adequately secured. In down stairs dry storage near loading doors **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Assortment of metal hotel pan stored on heavily soiled bottom shelf of prep table in rear food prep area
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On prep tables, and counter tops and shelves throughout the kitchen, server area and expo line **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives inside sanitizer solution on bottom shelf of grill on cooks line
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At hand sink in rear food prep area
- Basic - Walk in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name. All squeeze bottles throughout the kitchen.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 47?F, in iced pan on expo line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half n half in deli style cooler on cooks line in middle **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken wings over sliced assorted cheeses **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tilapia 56?F Inside deli style cooler on cook line in the middle **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. On cooks line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In rear food prep area , and at hand dion cooks line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At hand sink cooks line **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. On fLoor in server area of kitchen **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen. Case of cups Next too true cooler in coffee station area **Corrected On-Site**
- Basic - Ceiling tile in disrepair. In coffee station area
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Stored on rack above 3 compartment sink **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. 6 door reach in cooler in food prep area **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Various plastic container and metal pans on storage shelf in prep area in kitchen
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Hotel pans under prep table near stream
- Basic - Hole in wall. In rear of dry storage
- Basic - Interior of microwave soiled with encrusted food debris. In coffee station area in kitchen On shelf cooks line
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout the the kitchen
- Basic - Single-service articles improperly stored. Aluminum pans on top of oven and on top of grill **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelves throughout the cooks line
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. On cooks line in. Metal container
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. In 6 door reach in cooler in prep area in kitchen
- Basic - Wall soiled with accumulated grease. Behind oven on cooks line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In server area in dinning room
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout the kitchen
- Basic - walk-in freezer floor soiled. And walk in cooler floor soiled
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and half 46?F in small black coolers n server area **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cut melon 45?Fin up right cooler in expo area **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Chopped ham 47? in deli style cooler on cook line **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 45?F in deli style cooler on cooks line 2 door reach in cooler in prep area Pasta salad 47?F, crab salad 47?F Expo area Sour cream cup packets 47?F under window area **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steak 47?F in deli style cooler on cooks line **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 6 old dry under storage shelf where chemicals are stored in down stairs storage area
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta salad 48?F and crab salad in non working cooler in food prep area .
- High Priority - Vacuum breaker missing at hose in kitchen **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 6 door reach in cooler in prep area of kitchen **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2door up right reach in cooler in prep area in kitchen **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In women's rest room and in men room
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.2 door up right reach in cooler in prep area in kitchen mold like debris at bottom of unit near door
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Top side of deli style reach in coolers throughout the cooks line
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Potatoes on sheet pan in 2 door up right reach in cooler in prep area in kitchen
- Intermediate - Soda gun soiled. In server area **Corrected On-Site**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. [chicken in walk in cooler prepared at 5:30 am and at 10:30 am was wrapped in plastic, stacked on top of other pans of same cooked chicken with a temperature of 90 degrees ] items were uncovered, separated and rapidly cooled. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. [items run through machine twice did not reach minimum temperature of 160 degrees or 180 at manifold] Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [water bottle on working prep table] Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [before putting on gloves] Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.[dish covers stored on dishmachine]
- Critical - Condensation or other drainage not disposed of according to law.[cookline cooler]
- Equipment and utensils not properly air-dried.[wet-nesting / dish covers]
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.[wait staff area] Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water.[behind equipment]
- Critical - Observed food being cooled by nonapproved method. Repeat Violation. Corrected On Site.
- Critical - Observed interior of hot-box soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.[upright gaskets ]
- Observed utensils in poor condition.[damaged,burnt handles]
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.[utensils on buffet line]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[walkin cooler] note;engineer repairing equipment during visit] Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.[kitchen ] Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.[small reachin cooler] Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.[barehand contact] Corrected On Site.
- Observed equipment in poor repair.[Lexan food containers]
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[employee handling bagels,bread at pickup area] Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor.[walkin freezer ]
- Observed gaskets with crumbs,food debris build-up.[cookline]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[PHF'S IN WALKIN COOLER] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[reheated product] Corrected On Site.[Quiche on rolling rack]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[small cookline reachin ]
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Equipment and utensils not properly air-dried.[wet-nesting food containers]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[interior sorface of 2-dr upright cooler]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.[cooling procedures]
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Person in charge failed to insure proper cooling.[stop sale]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site. Repeat Violation.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2010 | 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.[sandwiches ]
- Critical. Working containers of food removed from original container not identified by common name.[sugar?]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter on shelf at pickup window area] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.[upright]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[cleaned floor with wiping cloth;gloves on,and proceeded to cookline without washing hands before changing gloves]
- Food-contact surface not smooth and easily cleanable.[rusted shelving in upright coolers]
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[warmer]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[storage shelves]
- Observed single-service articles stored without protection from contamination.[aluminum to-go containers not inverted]
- Critical. Vacuum breaker mising at hose bibb.[kitchen ]
- Critical. No handwashing sign provided at a handsink used by food employees.[cookline] Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.[cookline] Repeat Violation.
- Critical. Observed live flies in kitchen.[fruit flies in prep area]
- Observed dusty ceiling tiles and/or air conditioning vent covers.[kitchen ]
- Observed personal care item stored with dishes.[hat and personal items stored on clean dishes] Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/18/2010.
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Throughout.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Wrapping lemons with no handwashing or gloves. Corrected On Site.
- Observed in-use utensils stored in knife carrying case placed on open deli cooler on top of food. Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable.All deli coolers on cookline
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Duct tape on saute pan handles on cookline
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.No quateranary tesr strips.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.Cookline.
- Critical. Observed soiled reach-in cooler gaskets.Cookline.
- Critical. Observed interior of microwave soiled.Cookline
- Critical. Observed interior of microwave soiled.Server area.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Grill on cookline
- Observed residue build-up on nonfood-contact surface.Under hot hold set up on cookline.
- Observed residue build-up on nonfood-contact surface.All equipment on cookline
- Critical. Condensation or other drainage not disposed inside deli cooler ach in at pizza preperation area.
- Critical. No handwashing sign provided at a handsink used by food employees.cookline
- Critical. Hand wash sink lacking proper hand drying provisions.cookline
- Observed grease accumulated under cooking equipment.cookline
- Observed wall soiled with accumulated grease.Cookline behind all equipment.
- Observed attached equipment soiled with accumulated grease.Hood filters.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Cases of various product. Corrected On Site.
- Critical. Observed food stored on floor.Vegetables in cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler in server area.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.Knives stored between equipment on cook line.
- Lights missing the proper shield, sleeve coatings or covers.Above salad prep cooler. Corrected On Site.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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