- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. sneeze guard inadequate as the foods closest to the customer are no longer protected.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. red hose has no back flow preventing device
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Dairy item found in the reach in cooler in the expo area with a August 06, 2010 date
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. open container of dairy not dated upon opening
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dumpling 55 in the reach in cooler closest to the hand sink on the cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon cakes 54 in the reach in cooler closest to the hand sink in the kitchen
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler closest to the hand sink in the kitchen. See comments section
- Critical. Displayed food not properly protected from contamination. sneeze guard inadequate as the foods closest to the customer are no longer protected.
- Critical. Observed food stored on floor. bread in front of the ice machine
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee picked up item off the floor discarded it and removed his soiled gloves but failed to wash hands prior to placing on new gloves Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on a small reach in cooler at the expo area
- Nonfood-contact equipment not designed and constructed in a durable manner. Splash guardd needed at the hand sink on the cook line
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket in expo
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket on the cook line
- Critical. Observed buildup of slime in the interior of ice machine. check door hinge area
- Critical. Observed buildup of slime on soda dispensing nozzles. soda head body is soiled
- Observed leaking pipe at plumbing fixture. the ice bin at the expo area is leaking, small amount of standing water under the ice bin
- Critical. Vacuum breaker mising at hose bibb. red hose has no back flow preventing device
- Critical. Observed handwash sink used for purposes other than handwashing. sink in the dish area being used as storage
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 plus chlorine at the bar 3cs
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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09/20/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Seasoning in lexan back food storage.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion of cookline coolers. Operator did not have unit on prior to food being stored in unit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad bar items out of protection of cooler, mesh pads used preventing plate from being exposed to cold surface. Operator overflowing dishes with product out of protection of cooler. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. operator using mesh pads under cooler dishes. Operator overflowing food on dishes so that food is out of protection of cooler. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream slice stored open pkg and on bottom of reach in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches, bracelets on cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. on cookline under cutting boards.
- Equipment and utensils not properly air-dried. lexan containers wet nested.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Observed floor area(s) covered with standing water. dishmachine area
- Ceiling tile missing. at ac vent cookline.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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4/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad bar items not protected by cold hold platform mesh pad preventing plate contact on cold surface. Repeat Violation. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. potato sal in walkin cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. operator's attempt to maintain cold hold on salad bar must include placement overflowing containers and regular monitoring of temp, mesh pads under plates preventing plates from maintaining temp. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken tenders over french fries. reach in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw chicken tenders and then touched cooked potatoe with gloved hands no change gloves with handwashing.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes cookline.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline. Corrected On Site.
- Salad bar plates not properly protected or inverted to prevent contamination.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline hand sink used to get water for hot well. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. bar hand sink used as dump sink.
- Light not functioning. over ice machine.
- Carbon dioxide/helium tanks not adequately secured. by ice machine.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. mgr and staff were not familiar with verifiying concentration sanitizer chemicals already in use. Corrected On Site.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/24/2008 | Routine - Food | Warning Issued |
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