- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the toaster
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Label ran through the equipment 6 times and did not change. **Admin Complaint** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup next to the tea at the wait area. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Open cookie at the tea area. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Cook line
- Basic - Inaccurate temperature gauge(s) on dish machine. Gauge is reading 190°, thermalabel is 160°, equipment ran six times and the label did not change. General Managers strip did not change.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall under the drain boards
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cheese cooler (storage)
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09/25/2014 | Complaint Full | Administrative complaint recommended |
- Basic - In-use utensil dipped in sanitizer solution between uses at the cook line. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well with the utensils at the bar not turned on. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Sandwich wrappers in the dry storage area left unprotected.
- Basic - Wall soiled with accumulated black substance under the drain board at the dish machine area.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled hair continued working with clean utensils before washing her hands. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine temperature reading 195°, equipment ran three times with thermo label and did not CHNAGE.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers picking soiled utensils from customers and not washing their hands before handling clean utensils or customers food plates. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Clean storage containers on the rack in the rear food prep area.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Exterior of the toaster oven.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine ran three times, thermolabel did not change.
- Portable fire extinguisher gauge in recharge / discharge zones. For reporting purposes only.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of breading stored on floor in dry storage room
- Basic - Cutting board has cut marks and is no longer cleanable. Green/ brown cutting board in back prep kitcthen and main cooks line
- Basic - No copy of latest inspection report available.
- Basic - Old food stuck to clean dishware/utensils. Observed cheese and old debris on plates located in dish racks.
- Basic - Old labels stuck to food containers after cleaning. Storage pans located on shelves
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Spinach inside walk in cooler observed in standing water
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. OBSERVED PLATES STORED INCORRECTLY on buffet line.
- Basic - Stored food not covered in walk-in cooler. Chicken wings on transport cart uncovered inside walk in cooler.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths used in back prep area for employees Buffet line checked 500 pm concentration from manf 100-400 ppm quat amm
- Basic - Working containers of food removed from original container not identified by common name. Shakers stored on cooks line boiler area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee working in back prep kitchen , also On cooks line, spoke to Jacob Manager on Duty.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Body around soda nozzles has build up located in servers area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back prep kitchen not working properly spoke to Manager on duty.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Bottom beer cooler has standing water
- Intermediate - Microwave missing fan guard cover/splatter shield. Two missing from microwave oven grill / broiler area On cooks line. **Repeat Violation**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on storage shelve near dishmachine area
- Basic - Floors not maintained smooth and durable. Broken floor tiles on the main cooks line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. Scrambled eggs 118°f stored on buffet line, manager discarded product **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cranberries ,sugar, pecans **Repeat Violation**
- High Priority - Small flying insects in bar area. Recommend manager to notify current pest control service.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom reach in freezer located on main service line
- Intermediate - Microwave missing fan guard cover/splatter shield. Three microwave oven located on cooks line near grill
- Intermediate - Spray bottle containing toxic substance not labeled. Soy bean oil stored on top counter **Corrected On-Site**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.Flour in dry storage area.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface.Shelves in walk in cooler.
- Basic - Soiled reach-in cooler gaskets throughout the establishment.
- High Priority - Displayed food not properly protected from contamination.Bagels,bread,cranberries,sugar.
- High Priority - Vacuum breakers are missing at hose bibb.Mop sink area.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Servers station by buffet line.
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5/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic plates shelving near DM. Ceramic plates - dining area at tea station - corrected on site
- Basic - Light not functioning. 2 lights out in hood - back kitchen prep area
- Basic - Old food stuck to clean dishware/utensils. On ceramic bowl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 48? on buffet - 4 hours - rapidly cooled to 38? in freezer - recommend improved storage on ice and temperature monitoring during buffet set up. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. By clean plates - dining area **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Trays used to cover make table - soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. For storing dirty dishes - bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Server station near restrooms. **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils stored in a soiled container, on bottom rack in preparation area of kitchen.
- Critical - Observed ice scoops stored on top of a dirty ice machine, outside of manager's office. Corrected On Site.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. Handsink in service area of kitchen. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. On clean dish racks throughout the kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Queso in kitchen. Operator stated that she was not able to determine how long product had been out of temperature. Corrected On Site. Operator discarded of product by her own freewill and without instruction from inspector.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes on buffet line temped 115of. Product was not in process of preparation or cooling, operator was advised to store product in an environment producing an ambient air temperature of at 135of or higher. Operator heeded advice.
- Observed residue build-up on large white sugar container in kitchen. Container was very sticky.
- Critical - Observed sanitizer spray stored by ketchup containers and small single service cups in bar area. Corrected On Site.
- Observed single-service items stored on floor. Boxes of to go cups in dry storage room. Corrected On Site.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage links 120 degrees F, on buffet line recommend Manager to reheat product Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Main service line has several cutting boards , recommend replace or resurface Repeat Violation 8/19/11
- Observed floor area(s) covered with standing water. Back prep kitchen floor
- Critical - Observed live flies in kitchen. Observed back prep kitchen , cooks line,bar area Per Manager pest control service has been notify.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Food crumbs left on the bottom saute area.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Top panel around dispensor opening
- Critical - Observed buildup of slime on soda dispensing nozzles. Main service station located in kitchen and bar area.
- Observed cutting board grooved/pitted and no longer cleanable. Observed on main service line
- Observed employee with no hair restraint. Observed Manager, Employees working in kitchen area.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Observed in back prep kitchen Corrected On Site.
- Observed single-service items stored on floor. Observed containers stored in dry storage room. Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. strawberries stored with peppers and onions on storage shelve in walk in cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees throughout kitchen.
- Critical - Working containers of food removed from original container not identified by common name. cajun seasonings shaker stored on main line. Corrected On Site.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Breaded chicken 125 degrees F located on buffet line. Manager removed immediately from buffet line recommend level water in steam table very low. 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; Corrected On Site.
- Equipment and utensils not properly air-dried. Observed pans stacked wet on storage shelve located back prep kitchen .Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed handle underneath HI C punch located in servers area.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler. Observed chicken wings stored on storage racks.
- Observed cutting board grooved/pitted and no longer cleanable. Observed on main cooks line spoke to Manager recommend replace or resurface .Repeat Violation.
- Critical - Observed interior of microwave soiled. Sautee area, Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Waste line missing at soda gun holster. Observed behind bar near door.
- Critical - Working containers of food removed from original container not identified by common name. Rib spice containers stored in storage room. Corrected On Site.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream, 47 degrees F recommend Manager to use ice bath
- Critical. Observed food stored on floor. Boxes of food stored on floor inside walk in freezer. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee working dishmachine area not washing hands after handling dirty and clean dishes.
- Observed cutting board grooved/pitted and no longer cleanable. Observed on main service line
- Critical. Observed buildup of slime on soda dispensing nozzles.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Improper storage in electrical room.Boxes and floor tiles.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination.Bread,muffins in buffet line. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.Servers' area.
- Critical. Observed buildup of slime surrounding soda dispensing nozzles.Servers' area.
- Observed hole in wall and ceiling by handwashing sink in cooks' line. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/19/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Warning Issued |
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