- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a bag of carrots on WIC floor **Corrected On-Site** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment on cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cookline **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over sauerkraut in RIC on cookline **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw beef in RIC on cookline **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket and plates stored in handwash sink on cookline **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed sauce in WIC 67° F covered while cooling **Corrected On-Site**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots on floor in WIC **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed six 5 gallon buckets of vegetable soup in WIC at 63° F prepared the night before according to operator see stop sale.
- High Priority - Toxic substance/chemical improperly stored. Spray lubricant stored over clean pitchers **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed six 5 gallon buckets of vegetable soup in WIC at 63° F prepared the night before according to operator see stop sale.
- Intermediate - Water filter not changed according to manufacturer's instructions. Water filter installed on 7/31/12
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48° F held in a separate container in top RIC unit corrective action taken food placed in recessed unit.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple grill tools on cookline.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed hollandaise sauce at 78?f on cookline prep surface. Observed hard boiled egg at 57?f in cookline ice bin. Eggs not cooked on site.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw bacon stored over soup and peeled potatoes.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef stored over raw fish in back prep line reach in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine in 3 compartment sink exceeding 200ppm
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Observed personal item, purse, stored on clean glassware. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Buffet. Corrected On Site.
- Critical - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 50 degrees. This violation must be corrected by : 5/26/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves but not wash hands before grabbing new pair.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks. Corrected On Site.
- Critical - Observed employee switch from working with raw food to clean food-contact surfaces without washing hands. observed cookline employee handle raw fish then directly handle cut veggies without removing gloves and washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed cookline handsink at closed end also used for food utensils and food pans
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed utensils at salad prep station sitting in standing, room temperature water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 47 degrees and sliced cheese at 49 degrees in cookline reach-in cooler top across from slated grill. observed hard-boiled eggs at 57 degrees in cookline ice bin near salad prep station. observed hard-boiled egg at 58 degrees in walk-in cooler. This violation must be corrected by : 5/26/12.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw sausage over cooked pasta in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over fish in cookline reach-in cooler across from slated grill.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked shrimp at 106 degrees in hot box near office. box at ambient temperature of 148 degrees.
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5/25/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed potatoes at 46F and pasta at 49F, small reach in cooler by stove. Corrected On Site. Items voluntarily discarded.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, cook line handsinK. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed pastry toppings uncovered on buffet line.
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11/15/2011 | 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. on waitline next to soups on hot steam table. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed grill tools and other utensils stored in standing water at salad preparation station on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled egg at 61 degrees and blue cheese crumbles at 55 degrees in cookline makeshift ice bin. observed soup in walk-in cooler at 55 degrees. operator states it had been sitting out of cooler this morning. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored over liquid pasteurized eggs in walk-in cooler. observed raw bacon stored over cheeses in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef observed stored over raw scallops and raw duck observed stored over raw fish in,back prepline reach-in cooler. observed raw beef stored over raw fish in walk-in cooler.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at end of cookline across from fryers at an ambient temperature of 56 F. Engineering was called to repair. Please fax repair report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw fish at 55 F and raw hamburger at 55 F in reach in cooler at end of cookline across from fryers. Food was iced down to use for lunch.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish stored above lunchmeats in reach in cooler on cookline.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed food stored on floor. potatoes wic
- Critical. Observed damaged thermometer provided on dishmachine.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in back prep area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hard-boiled eggs, sauces at ice bin on cookline. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish in RIC near back prep. raw beef over raw bacon in puchasing WIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over hot dogs and raw calamari over sauerkrat and lunchmeat in cookline RIC. raw shell eggs over milk in purchasing WIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. back prep area
- Observed clean equipment stored on floor. cutting boards by dishmachine Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping sanitizer bucket and filling up food bins at cookline handsink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket over 200ppm
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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