- Basic - Bowl or other container with no handle used to dispense food. Cup without handle in bulk flour container **Corrected On-Site**
- Basic - Ceiling tile missing. In kitchen area
- Basic - Gaskets/seals on holding unit in poor repair. Gaskets on unit 9 torn
- Basic - In-use tongs stored on oven door handle. Three sets on oven door handles **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Throughout kitchen area **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in units 6 and 8
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at sink in room service area
- High Priority - Live, small flying insects in food preparation area. Fruit flies in kitchen and stock areas
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47°-56° in ice bath in service area. Manager replaced ice bath. Butter 74° sitting on cook line-corrective action-chef voluntarily discarded product
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. In house made Caesar dressing dated 10/1, in house made bleu cheese and ranch dressings dated 10/10 and honey mustard dated 8/29. Corrective action-chef voluntarily discard products **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Broken shell eggs in same crate as whole shell eggs in walk in cooler - chef discarded product.
- 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. Cooler #8 ambient temperature 48°, cooler #10 ambient temperature 49°, unit #6 ambient temperature 49°, at time of inspection.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of cinnamon rolls on floor in walk in freezer **Corrected On-Site**
- Basic - Ceiling tile in disrepair. In small storage room
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover has some duct build up on them
- Basic - In-use tongs stored on oven door handle. Several sets on door handle
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. in unit above dish machine
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Pooled eggs dated 04/10 in cooler on cooks line. Goat cheese dated 4/9 in reach on cooler Corrective aciton-chef voluntarily discarded product
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Chef stated that he holds butter 64° under TPHC but does not have a written plan for it. Also stated that he holds it out all day
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on dish machine not labeled
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Metal souffl cup used as scoop in bulk salt/pepper mixture container
- Basic - Ceiling tile missing. Several areas throughout
- Basic - Equipment in poor repair. Reach in cooler at breakfasts area ambient temperature 46°. Do not store any potentially hazardous foods in unit unit it is able to maintain an ambient temperature of 41° or below
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 53°, tomatoes 52°, pasta 49°, French toast batter 52°, pancake batter 52°, waffle batter 54°, bleu cheese crumbles 54° all in cooler at breakfast area Corrective action-moved all items to walk in cooler
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Salmon cream cheese dated 08/23, crab cakes dated 08/21, turkey dated 08/23, salmon dated 08/20 and tuna salad dated 08/20. Corrective action-all product voluntarily discarded by chef
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce in reach in cooler not date marked **Corrected On-Site**
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen
- Basic - Gaskets with slimy/mold-like build-up. On reach in and walk in coolers
- Basic - Gaskets/seals on holding unit in poor repair. On coolers
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Shrimp dated 04/22/2013 Corrective action-voluntarily discarded **Repeat Violation**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee and juice cups not inverted on storage shelf **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top shelf of prep table **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Some gaskets have black build up on them
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit in omelet station **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottle of oil not labeled **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and half 49?, cream cheese 45? Corrective action-voluntarily discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 48?, diced chicken 47?, cantaloupe 45?, melon 48? all in salad cooler Corrective action- voluntarily discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chicken quarters dated 03/26 Corrective action-voluntarily discarded
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by small tables **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. salad cooler unit has build up in fan covers
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Critical - No conspicuously located thermometer in holding unit. pizza make table
- Observed build-up of dust or dirt on nonfood-contact surface. fan cover in sliding glass reach-in
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Observed encrusted material on can opener. light
- Critical - Observed food being cooled by nonapproved method. breakfast sausages stacked, tightly covered Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter 73'F on counter Corrected On Site.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. jug of honey in sink
- Critical - Observed cloth used as a food-contact surface. under fruit
- Observed gaskets with slimy/mold-like build-up. produce reach in
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. butter 71'F sat out over weekend Corrected On Site. discarded
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. parm sauce and alfredo sauce made 10/10. Corrected On Site. voluntarily discarded
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. breads and cereals not under sneeze guard
- Critical - Equipment food-contact surfaces and utensils not sanitized. not enough quat sanitizer
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. light on hood filters
- Critical - Observed buildup of slime in the interior of ice machine. light
- Critical - Observed expired Food Manager Certification. Mr. David
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. coca cola reach-in cooler
- Observed leaking pipe/faucet at plumbing fixture. handsink by dishmachine
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. some butter from yesterday, discarded Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over radishes in walk-in cooler Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.butter, discarded Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese cake Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink spliter Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. Repeat Violation.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 80F butter, explained time as public health control, wrote time Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm; bucket Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in pizza reach-in cooler
- Equipment and utensils not properly air-dried. pans
- Drain cover(s) missing. mop sink
- Critical. Vacuum breaker mising at hose bibb. on wrong side of splitter, mop sink
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soapy water bucket Corrected On Site.
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10/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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