- No Violations Were Observed
|
09/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup at coffee station.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Stuck Under prep table .
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream counter.
- Basic - Observed one Dead rodent under equipment at sushi station, 2 dead roaches in dish area under shelf and one dead roach in prep area under table.
- Basic - Standing water in floor drain/floor drain draining very slowly. In dish area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station in kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm at cantina and over 20 ppm at coffee station.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 50 fresh rodent droppings behind Pizza oven in pizza station. Observed gnawed pizza card board boxes in same area.
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09/03/2014 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
|
08/15/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food inside container of bread crumbs . Discarded bread crumbs and placed bowel in dish machine. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. Outside fryer at burger station.
- Basic - Cook eating pasta while preparing it.
- Basic - Cove molding at floor/wall juncture broken/missing in dish area.
- Basic - Dead roaches on premises, observed 5 dead roaches behind ice machine in kitchen. Observed 1 dead roach underneath hand wash sink at cook line. Observed 6 dead roaches behind fryer and one dead roach under oven at cookline.
- Basic - Dusty air conditioning vent covers in kitchen.
- Basic - Floor soiled/has accumulation of debris at Chinese station in food court
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station
- Basic - Lights above ice machine are missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at salad and fruit station. At coffee bar and in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees at coffee bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water. 3 Turkey's at 66°F see stop sale, they voluntary discarded the Turkey.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at coffee bar next to orange juice machine. Placed cloth in container **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at coffee bar. Set up new bucket with 50 ppm chlorine **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor at coffee bar , placed container on shelf **Corrected On-Site**
- High Priority - 1 Live fly in kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken cooled from 90°F to 74°F in one hour. Reheated chicken to 165°F and than it goes into hot holding.
- High Priority - Live, small flying insects in food preparation area and at coffee bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Rice at 53°F in walk in cooler . See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit at coffee bar. 3 egg and Ham bagels, 2 egg croissant see stop sale.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches at Coffee bar crawling inside the espresso machine.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 fresh rodent droppings in dish area underneath shelf with dishes. 1 fresh dropping on sanitized plate on shelf in dish area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at nacho station **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling Rice in walk in cooler 53°F. See stop sale
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At the burger station.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap low batterie in employee bathroom. Replaced batterie **Corrected On-Site**
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08/14/2014 | Routine - Food | Emergency order recommended |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115°F at coffee counter.
- Basic - Stored food not covered in walk-in cooler. Lettuce cut and washed.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong at pizza counter , coffee shop and cantina.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey at 47°F overnight. Chicken Kabob 46°F over night .Salsa sauce cooked yesterday at 51°F. See stop sale.
- 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.egg salad sandwich and turkey egg and cheese for less than 2 hours not time marked **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs next to uncovered washed and cut lettuce in walk in cooler.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Turkey .
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Salsa sauce
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.salsa, chicken kababe, turkey salsa sauce
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Salsa sauce
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At fruit station and sushi station. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface on outside vents of ice machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. Next to ice machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Mashed potatoes and stuffing.Voluntary discarded. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mashed potatoes 46°F over night and stuffing at 47°F over night voluntary discarded. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. At coffee station. **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At sushi station.
- Basic - No handwashing sign provided at a hand sink used by food employees.At panini station. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Over 200ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad, Turkey, sesame chicken and cheese at 50?F technicians working on reach in cooler at turkey station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit .chicken and fish fillet.added water to hot holding equipment. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken next to raw fish in walk in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. at sushi station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At dish washing area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered stuffing in walk in cooler. **Corrected On-Site**
- Intermediate - Reach-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. At panini station.technician working on it. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked yellow rice in walk in cooler. Dressings in reach in cooler. **Corrected On-Site**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/6/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. DISPLAY COOLER IN SALAD STATION, COOLER IN GRILL STATION AND COOLER CHINESE STATION.
- Critical - COLD WATER NOT PROVIDED/SHUT OFF AT EMPLOYEE HANDWASH SINK. SALAD STATION.
- Critical - COOKED POULTRY NOT REACHING 165 DEGREES FAHRENHEIT FOR 15 SECONDS. TURKEY AT 157 DEGREES. CORRECTED ON SITE. REHEATED TO 165.
- Critical - HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS: BAKERY AREA AND BY ICE MACHINE AREA.
- Critical - HANDWASHING CLEANSER LACKING AT HANDWASHING LAVATORY. TURKEY STATION.
- IN-USE UTENSIL IN NONPOTENTIALLY HAZARDOUS FOOD NOT STORED WITH HANDLE ABOVE TOP OF FOOD WITHIN A CLOSED CONTAINER. AT SUGAR CONTAINER.
- LIGHTS MISSING THE PROPER SHIELD, SLEEVE COATINGS OR COVERS. BY ICE MACHINE.
- 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.
- Critical - OBSERVED BARE HAND CONTACT OF READY-TO-EAT FOOD BY EMPLOYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT. CUTTING LEMON BARE HANDED. CORRECTED ON SITE. GLOVES WORN.
- OBSERVED BUILD-UP OF FOOD DEBRIS, DUST OR DIRT ON NONFOOD-CONTACT SURFACE. UTENSILS STORAGE CONTAINER SOILED IN DISHWASHING AREA.
- OBSERVED CLEAN UTENSILS/EQUIPMENT STORED IN DIRTY CONTAINER.
- Critical - OBSERVED DEAD ROACHES ON PREMISES. 2 DEAD ROACHES IN PREP AREA.
- Critical - OBSERVED EMPLOYEE EATING WHILE PREPARING FOOD AT COOKLINE.
- Critical - OBSERVED EMPLOYEE FAILED TO WASH HANDS BEFORE PUTTING ON NEW PAIR OF GLOVES.
- Critical - OBSERVED HANDWASH SINK USED FOR PURPOSES OTHER THAN HANDWASHING. USED TO STORE SCRUB PADS.
- Critical - OBSERVED IMPROPER HORIZONTAL SEPARATION OF RAW ANIMAL FOODS AND READY-TO-EAT FOODS. RAW CHICKEN NEXT TO BREAD.
- Critical - OBSERVED IMPROPER USE OF BOWL/PLASTIC FOOD CONTAINER OR OTHER CONTAINER WITH NO HANDLE USED TO DISPENSE READY-TO-EAT FOOD. AT CROUTON CONTAINER AND IN DEXTROSE.
- OBSERVED IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT: GRILL STATION.
- OBSERVED NONFOOD-CONTACT EQUIPMENT IN POOR REPAIR: RUSTED SHELVING BY WALK-IN FREEZER IN IN REAR PREP AREA.
- OBSERVED PERSONAL CARE ITEM STORED WITH FOOD: PURSE AND CELL PHONE IN BAKERY AREA.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. 50 DEGREES GYRO MEAT, HOT DOGS 46 DEGREES AT GRILL STATION. CORRECTED ON SITE. VOLUNTARILY DISCARDED.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. CHICKEN AND SHRIMP AT 52 DEGREES IN FLIP TOP COOLER IN CHINESE STATION. CORRECTED ON SITE. VOLUNTARILY DISCARDED.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. SHRIMP 55 DEGREES, EGGS 57 DEGREES, CHEESE 56 DEGREES, AT DISPLAY COOLER AT SALAD STATION. ICED DOWN.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWED IN STANDING WATER. SHRIMP. CORRECTED ON SITE. PLACED IN WALK-IN COOLER.
- Critical - OBSERVED ROACH ACTIVITY AS EVIDENCED BY LIVE ROACHES FOUND. 9 LIVE ROACHES AT PREP TABLE AT COOKLINE, 5 LIVE ROACHES IN DISHWASHING AREA, 39 LIVE ROACHES IN FOOD STORAGE AREA NEAR ONIONS. 10 JUVENILE ROACHES OBSERVED IN THESE AREAS.
- OBSERVED SINGLE-SERVICE ARTICLES HANDLED, DISPLAYED, OR DISPENSED IN A MANNER THAT ALLOWS FOR CONTAMINATION: UNWRAPPED STRAWS ON BAR.
- OBSERVED SINGLE-SERVICE ARTICLES IMPROPERLY STORED. TAKE OUT CONTAINERS NOT PROPERLY INVERTED.
- Critical - OBSERVED SMALL FLYING INSECTS IN ONION STORAGE AREA.
- Critical - OBSERVED TOXIC ITEM STORED BY FOOD. SPRAY PAINT OVER FOOD STORAGE IN BAKERY PREP AREA.
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA: DOUGH IN WALK-IN FREEZER.
- Critical - OBSERVED WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME. SUGAR CONTAINER.
- Critical - POTENTIALLY HAZARDOUS FOOD HELD UNDER TIME AS A PUBLIC HEALTH CONTROL WITHOUT TIME MARKING INDICATING 4-HOUR LIMIT. SUSHI RICE AND PIZZAS. APPLICATION FOR TIME AS A PUBLIC HEALTH CONTROL.
- Critical - STOP SALE ISSUED ON POTENTIALLY HAZARDOUS FOOD DUE TO TEMPERATURE ABUSE (SEE STOP SALE NOTICE)
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
- WIPING CLOTH CHLORINE SANITIZING SOLUTION NOT AT PROPER MINIMUM STRENGTH: AT 200 PPM.
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9/5/2012 | Routine - Food | Emergency order recommended |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. sneezeguard available in pastry area does not fully protect displayed foods that are raised above the sneezeguard level.
- Critical - Hand wash sink lacking proper hand drying provisions. throughout . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by rolling cart in rear prep area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. handwash sink by sushi station
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container . Corrected On Site.
- Critical - Observed buildup of slime on ice dispensing nozzle at soda machine. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair. rusted shelving at walkin cooler, by walkin freezer and in dishwashing area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area and pizza station.
- Observed gaskets with slimy/mold-like build-up. pizza prep cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at croutons container . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over lemon at walkin cooler. Corrected On Site.
- Critical - Observed soil residue in storage containers. sugar container .
- Critical - Observed unlabeled spray bottle. cleaning bottle in grill area.
- Critical - Working containers of food removed from original container not identified by common name. sugar container . Corrected On Site.
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10/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. salad station coolers.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pasta station cooler. Corrected On Site.ice down. Foods not maintained at 41 degrees or below must be discarded within 4 hours of leaving temperature control .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small and large flip top coolers in chinese station. Corrected On Site. potentially hazardous foods removed from coolers. Operator may not use this coolers to hold potentially hazardous food until such time as coolers been repaired and are able to maintain foods at 41 degrees or below.
- Critical - Hot water not provided/shut off at employee hand wash sink. water at 88 degrees at handwash sink in dishwashing area.
- Critical - No conspicuously located thermometer in holding unit. front counter area coolers.
- Critical - No handwashing sign provided at a handsink used by food employees. by sandwich station .
- Observed attached equipment soiled with accumulated dust. shelving by rear cookline in kitchen . Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. on faucet at prep sink at the cookline. Corrected On Site.
- Critical - Observed buildup of slime on ice dispensing nozzles at soda machines.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in prep areas. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. pizza station .
- Observed gaskets with slimy/mold-like build-up.at VICTORY freezer by grill station.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store wiping cloth in Chinese station .
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at flour container in prep area and sugar container in coffee station .Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods. raw beef over fish at walkin cooler. Corrected On Site.
- Observed nonfood-contact equipment in poor repair rusted shelving unit in dishwashing area.
- Observed nonfood-contact equipment in poor repair, paper towel dispenser not working by ice machine area.
- Observed nonfood-contact equipment in poor repair, rusted shelving unit near walkin freezer .
- Observed nonfood-contact equipment in poor repair, walkin cooler door in disrepair .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and chicken at 54 degrees in large flip top cooler in chinese station . Corrected On Site. potentially hazardous food removed from cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground chicken and wontons at small flip top cooler in chinese station. Corrected On Site. moved to working cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham , chicken and crab at 52 degrees in pasta station cooler and cooked pastas at 58 degrees in pasta station cold holding drawers . Corrected On Site. Foods not maintained at 41 degrees or below must be discarded within 4 hours of leaving temperature control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, ham, cheese and salmon at 53 degrees in salad station. Corrected On Site. foods time marked. Must discard foods within 4 hrs of leaving temperature control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad and pasta salad at 50 degrees in turkey station cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces at walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over wonton wrappers and raw chicken over corn at walkin freezer . Corrected On Site.
- Critical - Observed soil buildup at ice bin.
- Critical - Observed soil residue in storage containers. on shelving by walkin freezer .
- Critical - Observed toxic item stored by food. in pizza station . Corrected On Site.
- Critical - Observed toxic item stored by utensils. chemical bottles by clean utensils in dishwashing area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. sanitizer bottle not labeled in pizza station .
- Observed utensils in poor condition. lids to chicken container and flour containers broken. cookline in rear kitchen area.
- Observed wall soiled with accumulated food debris. can storage area. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. breaded chicken at 110 degrees in pasta station . Corrected On Site. heat turned up.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. salad station cooler, turkey station cooler, mexican station cooler.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving in dishwashing area.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving in rear prep area above prep sink.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair,rusted shelving outside of walkin cooler/freezer area.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. pizza prep cooler.
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5/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Grill station cooler.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. no sneezeguard protection provided for displayed lemons at customer drinking station .
- Floors not maintained smooth and durable. cracked/broken tile By dishwashing machine .
- Critical - Handwash sink not accessible for employee use at all times. obstructed by crates and bottles in dishwashing area.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by salad bowls. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by wiping cloth bucket. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. salad station .
- Critical - Hot water not provided/shut off at employee hand wash sink. salad station.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar and flour container . Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/8/11.
- Critical - No conspicuously located thermometer in holding unit. salad station cooler, turkey station cooler, mexican station cooler.
- 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. expired . This violation must be corrected by : 4/8/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood in Chinese station.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at VICTORY cooler in Pasta station .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled in Chinese station area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. top of cooler in Chinese station .
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. dishwasher. Corrected On Site.
- Observed employee with no hair restraint. Chinese station. Corrected On Site.
- Observed employee with no hair restraint. manager.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. Chinese station .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards soiled at Chinese station .
- Observed gaskets with slimy/mold-like build-up. Chinese station cooler.
- Observed gaskets with slimy/mold-like build-up. pizza prep cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. use to store wiping cloth bucket. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour, sugar and rice containers. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, rusted shelving in dishwashing area.
- Observed nonfood-contact equipment in poor repair, rusted shelving in rear prep area above prep sink.
- Observed nonfood-contact equipment in poor repair,rusted shelving outside of walkin cooler/freezer area.
- Observed personal care item stored with food. cell in front counter prep area. Corrected On Site.
- Observed personal care item stored with utensils in salad station cabinet . purse. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.turkey. Corrected On Site. running water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over apple filler at walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over brocolli at walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over tortilla chips at walkin freezer . Corrected On Site.
- Critical - Observed soil residue in storage containers. flour container in rear prep kitchen .
- Critical - Observed toxic item improperly stored. chemical bottle stored next to food plastic wrap. Panini station . Corrected On Site.
- Critical - Observed unlabeled bottle. clear liquid inside in Chinese station .
- Critical - Observed unlabeled spray bottle. windex bottle at Grill. Corrected On Site.
- Observed utensils in poor condition. broken spatula at prep sink in dessert prep area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- 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. k class fire extinguisher on floor, used to hold door. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic and oil at cookline and rice at prep kitchen . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Turkey station .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container at rear prep kitchen area.
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2/8/2011 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving near prep sink
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving near walkin freezer area.
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10/29/2010 | Routine - Food | Call Back - Complied |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops and utensils stored in standing water at dessert station
- Violation: 13-03-1 Observed employee with no hair restraint. GM preparing pizzas
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving near walkin freezer area.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving near prep sink
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee prep sink by cookline
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. no manager's certification for gm, Ted.
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7/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. salad station
- Critical. Working containers of food removed from original container not identified by common name. sugar containers Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crepe batter at 51 degrees in ice cream station .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage at 47 degrees in pizza station .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , sour cream and cheese at 47 degrees at mexican station .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, chicken , lasagna, cooked pasta at 52 degrees at pasta station .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. gyro meat at 52 degrees in grill station .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna , eggs, pasta salad, cheeses, ham, turkey, eggs, shrimp, sesame chicken at 52 degrees at salad station cooler. Corrected On Site. foods discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at 117 degrees at turkey station .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggrolls,shrimp tempura , vegetable tempura and chicken at 127 degrees at hot holding case in chinese station.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot dogs on roller at 123 degrees .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, fish, chicken , cooked veggies , gravy,mashed potatoes at 119 degrees at steam table in grill station .
- Critical. Observed food stored in a prohibited area. food being prepped stored in container balanced in garbage can.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over chocolate and strawberries at dessert walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored above wonton wrapper at walkin freezer .
- Critical. Observed uncovered food in holding unit/dry storage area. bagels, eggrolls, and sauce at walkin freezer .
- Critical. Raw animal food not properly separated from ready-to-eat food at prep cooler in chinese food station. pooled eggs stored in back of unit may contaminate veggies stored in front of unit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while prepping onions. Corrected On Site. gloves worn.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. at rice and sugar containers.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at sugar container .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops and utensils stored in standing water at dessert station
- Observed employee with no hair restraint. GM preparing pizzas
- Observed utensils in poor condition. ham storage container broken at VICTORY cooler by manager's office.
- Observed a nonfood-grade basting brush used in food. paint brush at dessert area prep sink
- Observed nonfood-contact equipment in poor repair, rusted shelving near walkin freezer area.
- Observed nonfood-contact equipment in poor repair, rusted shelving near prep sink
- Observed nonfood-contact equipment in poor repair, rusted prep sink in prep area.
- Observed nonfood-contact equipment in poor repair, soap dispenser in disrepair at coffee bar
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispenser in dishwashing area soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at grill station cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink at grill station soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in chinese food station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at VICTORY freezer in dessert station .
- Critical. Hot water not provided/shut off at employee prep sink by cookline
- Plumbing system in disrepair. handwash sink in dishwashing area not draining properly
- Critical. Handwash sink not accessible for employee use at all times. obstructed by plates and takeout boxes in front counter salad station . Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. at grill station
- Critical. Observed handwash sink used for purposes other than handwashing. used as dump sink in grill station.
- Critical. Handwashing cleanser lacking at handwashing lavatory.in kitchen prep area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. salad station
- Critical. Handwashing cleanser lacking at handwashing lavatory. grill station
- Critical. Observed toxic item stored by utensils. bleach stored next to food storage container . Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. no manager's certification for gm, Ted.
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7/29/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. brown sugar and condiment containers in pastry prep area.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over veggies at walkin cooler by cookline .
- Critical. Observed uncovered food in holding unit/dry storage area. muffins at walkin cooler ,pastry area.
- Critical. Observed uncovered food in holding unit/dry storage area. pastries at walkin freezer .
- Critical. Observed uncovered food in holding unit/dry storage area. eggrolls and corn at walkin freezer .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour and panko containers
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between equipment in sushi station .
- Observed employee with no hair restraint. cook
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. at cookline . For reporting purposes only.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. missing at grill and sushi station . For reporting purposes only.
- Observed nonfood-contact equipment in poor repair, rusted shelving in rear prep area.
- Observed nonfood-contact equipment in poor repair, rusted shelving in dry storage shelving by walkin freezer
- Observed nonfood-contact equipment in poor repair, broken cabinet door by sushi station .
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. 0 ppm sanitizer at 3 compartment sink.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up. sushi station flip top cooler
- Observed gaskets with slimy/mold-like build-up. at Victory freezer in ice cream station .
- Critical. Hot water not provided/shut off at employee hand wash sink. at cookline . handwash sink foot pedal broken.
- Critical. Hot water not provided/shut off at employee hand wash sink. in ice cream station
- Observed leaking pipe at plumbing fixture. sushi station handwash sink.
- Critical. Handwash sink not accessible for employee use at all times.obstructed by buckets in dishwashing area.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi station
- Critical. No handwashing sign provided at a handsink used by food employees. Mexican food station .
- Lights missing the proper shields, sleeve coatings or covers. at walkin cooler by cookline .
- Lights missing the proper shield, sleeve coatings or covers. at walkin freezer
- Observed personal care item stored with food. cell phone and purse stored in pastry prep area.
- Observed personal care item stored with food. cell phone in prep area by cookline .
- Observed personal care item stored with food. purse stored with food at storage cabinet in salad station .
- Critical. Observed toxic item stored by utensils. chemical bottle stored next to takeout containers in coffee station .
- Critical. Observed unlabeled spray bottle. oil bottle in pastry area.
- Critical. Observed unlabeled spray bottle. pizza station .
- Carbon dioxide/helium tanks not adequately secured. by stairs leading to prep area
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 63 degrees , turkey at 60 degrees , dressings at 56 degrees , cheeses at 52 degrees, salmon at 66 degrees , eggs at 57 degrees , chicken at 56 degrees at Salad Station. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 49 degrees , chicken at 47 degrees , cheeses at 47 degrees at pizza prep cooler. Repeat Violation. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken at 120 degrees at warmer in Chinese Station. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. salmon at 90 degrees , chicken at 92 degrees , grilled onions under no temperature control in Grill Station. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. coolers in pizza prep area, Turkey station , Chinese station, The Grill and the Salad Station . Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shell eggs over fruit at large walkin cooler.
- Violation: 13-03-1 Observed employee with no hair restraint. manager
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving in rear prep area.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted shelving in dishwashing area.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener and stand.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Violation: 29-08-1 Plumbing system in disrepair. handwash sink in dishwashing area not draining.
- Violation: 37-07-1 Observed wall soiled with accumulated dust. behind ice machine
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. at walkin cooler
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. TED and GEORGE This violation must be corrected by : 10/5/09.
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8/6/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. sugar container . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, ham, tuna, turkey, chicken , grilled onions, mixed cooked vegetables and tuna at 56 degrees at sandwich cooler by rear prep area. This violation must be corrected by : 8/6/09. Corrected On Site. cooler emptied of all potentially hazardous food inside it to defrost unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 49 degrees , chicken at 47 degrees , cheeses at 47 degrees at pizza prep cooler. Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizzas between 74 to 77 degrees in pizza prep , under no temperature control. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 52 degrees , pasta at 48 degrees , chicken at 52 degrees in Turkey Station. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 51 degrees , shrimp at 44 degrees , beef at 46 degrees , surimi at 51 degrees at chinese station prep cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. gyro meat at 50 degrees , steak meat at 50 degrees , sauce at 50 degrees in Grill Station . Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 63 degrees , turkey at 60 degrees , dressings at 56 degrees , cheeses at 52 degrees, salmon at 66 degrees , eggs at 57 degrees , chicken at 56 degrees at Salad Station. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 91 degrees under no temperature control at cookline . Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken at 120 degrees at warmer in Chinese Station. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. salmon at 90 degrees , chicken at 92 degrees , grilled onions under no temperature control in Grill Station. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich prep cooler in rear prep area. This violation must be corrected by : 8/6/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. coolers in pizza prep area, Turkey station , Chinese station, The Grill and the Salad Station . Repeat Violation.
- Critical. Observed food stored in a prohibited area. almond paste stored in original opened metal container . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over bagels and whipping cream at walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over fruit at large walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. corn muffin mix. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. croissants and cake at walkin freezer . Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at crouton container . Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at panko container . 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. Corrected On Site. gloves used.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. manager
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair, rusted shelving in rear prep area.
- Observed nonfood-contact equipment in poor repair, rusted shelving in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted material on can opener and stand.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Plumbing system in disrepair. handwash sink in dishwashing area not draining.
- Critical. Handwash sink not accessible for employee use at all times. obstructed by racks in prep area. Corrected On Site.
- Critical. Observed 1 dead roach by mop sin. Corrected On Site.
- Observed wall soiled with accumulated dust. behind ice machine
- Lights missing the proper shield, sleeve coatings or covers. at walkin cooler
- Observed personal care item stored with food. purses , keys in food prep areas. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. TED and GEORGE This violation must be corrected by : 10/5/09.
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8/5/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/23/2009 | Routine - Food | Warning Issued |
| No report available. | 9/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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