- No Violations Were Observed
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09/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, panini press, between equipment, soap dispenser, ice bin front counter. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, true unit across from oven. **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit, Roasted peppers 50°, cooked zucchini 50°. In small white reach in next to fryers. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, touching toast. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 44° butter 44° milk 44° ham 44° turkey 44° salmon 44° raw beef 44° shrimp 44°, walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage 120°, held for 1 hour reheated to 167°. Corrective action taken. Hollandaise sauce 89°, out of temperature for less then two hours by grill, employee time marked and will discard at 12 pm. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, whole shell eggs over batter in reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine test strip turned black. 200 ppm. **Corrected On-Site** **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- 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. Small white reach in cooler by fryer, ambient air temperature 55°. **Warning**
- Intermediate - Walk-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. Ambient air 41°. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, on cookline and prep area. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, on cookline. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, small reach in cooler on cookline. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, making pannini. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit,chicken salad, smoked fish dip, grilled vegetables, fresh mozzarella. All between 48° and 52°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, potatoes 110°. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 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, small reach in on cookline. **Warning**
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1/9/2014 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Chlorine tested at 0 PPM.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash......small cutting board stored behind faucet, back room. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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......ham, roast beef, turkey 45?, cheeses, sour cream . Yogurt 44? in walk in cooler . Operator stated that have delivery today for that reason door was open long. Advised operator closed door when you stored food in walk in cooler. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. .....kitchen . Voluntarily discarded. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink......back room hand washing sink.
- Intermediate - Employee used handwash sink as a dump sink......dumped ice in front line hand washing sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .......in 3 compartment sink.
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface......shelves and equipment throughout back room. **Repeat Violation** **Warning**
- Basic - Build-up of grease on nonfood-contact surface......underneath reaching coolers, stove in kitchen. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface......around the faucet in handwashing sink. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.....all cutting board in kitchen. **Warning**
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit....kitchen. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......ham, turkey 64? in continental reach in cooler, liquid egg 48? in white reach in cooler below slicer in kitchen.....as per operator food being held less than 4 hours . Food moved to freezer. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. ......continental reach in cooler, below slicer reach in cooler. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......stored towel in handwashing , frontline. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Ice machine soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.....all reach in cooler , kitchen. **Repeat Violation** **Warning**
- Intermediate - Soil residue in food storage containers.....all container in reach in cooler. **Warning**
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......toasted bread putting butter on it with bare hand.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.....underneeth shelves and equipments
- Observed build-up of mold-like substance on surface of nonfood-contact surface....around the white refrigerator .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.....cooke line. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing......stored towel and dumping ice in hanwashing sink, frontline .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ....fliptop reach in cooler , white reach in cooler below slicer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......ham, turkey , cheese 45 degrees in walk in cooler Corrected On Site. adjusted thermostate .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......mazarela cheese 46 degrees , butter 49 degrees in white reach in cooler below slicer . Operator stated that door was open while. At morning temperature reading was 32 degrees . Corrected On Site. closed door properly
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.......yogurt , whipped butter , milk, reach in cooler . daily meats , cheese in walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food......raw fish above ready to eat cheese , spinach in reach in cooler . Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food.....raw burger with ready to eat spinach contacting each other in reach in cooler . Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions......cooke line.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler cross from stove. must not have stored any potentially hazardous food until fixed it. repeat violation
- observed attached equipment soiled with accumulated dust.....AC vent in walk in cooler. repeat violation.
- Critical - observed bare hand contact of ready to eat food by employees and establishment has no approved AOP in effect.... cutting onion with bare hand.
- observed beverage/ice dispensing equipment that allows contamination of the lip contact surface...ice scoop above the ice machine.
- Critical - observed food contact surfaces encrusted with grease and/or soil deposits...in penini.
- Critical - observed handwash sink used for purposes other than handwashing.....spoons are in hallway handwashing sink.
- Critical - observed potenitally hazardous food cold haeld at greater than 41 degrees fahrenheit...... ham, cooked onion, cooked mushroom cookline continent reach in cooler. corrected on site. volentraily discarded food. Repeat Violation
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit......ham, turkey, corn beef, cheese temperature between 49 to 60 degrees fahrenheit. cookline true reach in cooler. food being held less than 4 hours. corrected on site. removed food inside the cooler. repeat violation
- Critical - observed raw animal food stored over ready to eat food.....raw chicken over ready to eat food meatballs.
- Critical - observed soiled in the interior of ice machine. corrected on site. repeat violation
- Critical - ovserved food contact surfaces encrusted with grease and/or soil deposits. cooke line reach in cooler. repeat violation. corrected on site
- Critical - ready to eat, poteintailly hazardous food prepared on site and held more than 24 hours with not properly date marked.... cooked vegetable, cooked meat, cream cheese, cheese etc. in walk in cooler. corrected on site. repeat violation
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....continental reach in cooler
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under shelves, walk in cooler
- Observed dusty ceiling tiles and/or air conditioning vent covers.... walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cooke line Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. true reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ..chicken 51 degrees, continental reach in cooler. Corrected On Site. volentrialy discerted food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg 51 degrees, ham, beef,turkey 50 degrees, true reach in cooler. food being held less than 4 hours , food moved another acceptable cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese,yogurt, white reach in cooler Corrected On Site.
- Critical - Observed soil buildup inside ice machine
- Observed wall soiled with accumulated black debris in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- server making breakfast parfaits slicing fresh fruit and handling qith bare hands. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- walk-in-cooler temperatures all 45-46 degrees F.
- Observed walls soiled with accumulated food debris. --- in kitchen, especially in cooking area.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, raw seafood over cut greens and sauce/dressing.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- observed operator while char-broiling, stick index finger in food on broiler then put finger in mouth. Then operator immediately assembled, sliced, an plated sandwich with bare hands. No handwashing took place.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- during process noted in violation #09 above.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- front service area Repeat Violation.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Critical. Please see inspection report for more details.
- Critical. Each theme park food cart other than those offering only prepackaged or packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with hand cleansing soap or detergent.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw shell eggs above fresh produce.
- Observed cutting board grooved/pitted and no longer cleanable. --- on cook line.
- Observed single-use containers reused for the storage of food. --- sugar in mayonnaise container.
- Observed knife block in use to store knives.
- Obseved hood filters in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed attached equipment soiled with accumulated dust. --- fan blade protector in WIC.
- Critical. Observed unlabeled spray bottle.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
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