- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Cheese 53°, slaw 50°, crab cakes 52°, Chicken 52°, wings 53°, quinoa 53°. Reach in cooler drawers, fry station. Manager stated all food put in cooler less then 2 hrs. ago, iced down. Corrective action taken.
- High Priority - Vacuum breaker missing at hose bibb. By mop sink between Bibb and splitter.
- Intermediate - Cutting board(s) stained/soiled.
- 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, top of dessert cooler 50° - no TCS food in cooler at time of inspection.
- Intermediate - Refrigerated drawers 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 temperature 53°. Fry station. Repairman on premises.
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11/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. And paper towel dispenser soiled at hand washing sink along cook line. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Sugar container.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed employee grabbing clean knives from the side people eat from. **Corrected On-Site**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. No sanitization step when washing bowl at three compartment sink. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in rack. Salad bowls at salad station. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and counter at cook line. **Corrected On-Site**
- Basic - Insect control device installed over clean utensil storage area near dish washing area. Bug zapper over clean dishes. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Linen closet. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dairy and butter coolers along server station.
- Basic - Nonfood-contact equipment in poor repair. Soap line leaking at dish machine.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler shelves at bar area.
- Basic - Single-service articles not stored inverted or protected from contamination. Dipping cups at server station. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Traulsen cooler by rear prep area.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl not cleaned with sanitization step. **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. Soup 45-48°. Discarded. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw beef stored over raw bacon at cook line where drippings from beef may contaminate the bacon. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cheese sauce (9/18/14) and poached garlic (9/11/14). Discarded. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Wiping Cloth stored in hand wash sink at server station. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. At the pizza station. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bread basket storage unit.
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. At the cook line. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front coolers , milk and butter
- Basic - Soil residue build-up on nonfood-contact surface. Water pooling in milk cooler on front .
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line **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 - Employee failed to wash hands before putting on gloves to work with food. Cook line **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. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at bakery prep area sink. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.at the prep table.
- Intermediate - Handwash sink used for purposes other than hand washing, on cook line. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture......underneath sink by blender, bar.
- Basic - Silverware/utensils stored upright with the food-contact surface up...hall way by dishwashing room.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......mushroom ,cooked onion, beans 49? in walk in cooler. Voluntarily discarded food. Note: other food in walk in cooler 42? to 43?. Ambient temperature 39? **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw egg white above cheeses in walk in cooler. **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.
- Intermediate - Employee used handwash sink as a dump sink... Some food evidence in handwashing sink, cook line.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.....beef 185? at 1:22pm , took temperature again at 1: 40 pm was 183?, cooling with covered in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ....spectula stored. Pizza station. **Corrected On-Site**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface.....ice scoop on drain counter, frontline . Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable....pizza station . Corrected On Site. discarded board.
- Critical - Observed encrusted, soiled material on slicer.....vegetable slicer , preperation area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....butter 52 degrees in preperation area. Corrected On Site. food moved to freezer .
- Critical - Working containers of food removed from original container not identified by common name....sugar , salt, flour in preperation kitchen . Corrected On Site.
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10/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.....And operator could not provided boiler certificate .
- Critical - Handwash sink not accessible for employee use at all times......obstructed by deeper we'll and garbage can. Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees....cooke line
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......sliced up bread with bare hand. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....waring gloves without washing hands. Corrected On Site.
- Critical - Observed food stored on floor......butter in walk in cooler . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......ricotta cheeses in walk in cooler .
- Critical - Working containers of food removed from original container not identified by common name......sugar , salt, flour in preperation area.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.......obstructed by garbage can. bakery .
- Critical - No handwashing sign provided at a handsink used by food employees......bakery .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......waring glovs without wash hands. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......cheeses in walk in cooler . Corrected On Site.
- Critical - Observed soil buildup inside ice machine .
- Critical - Observed uncovered food in holding unit/dry storage area......mayonnaise in walk in cooler . Corrected On Site.
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6/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in drawer cross from fryer . Must not have stored any potentially hazardous food until maintain 41 degrees or below.
- Critical - Food not cooked to 145 degrees Fahrenheit or above......fish was cooked 144 degrees . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.......obstructed by deep well, and garbage can bakary station .
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor....french frys in walk in freezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.......rice and arugula in handwashing sink , cooke line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.......sanitize solution , cooke line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......cheese , sauce , vegetable etc. 49 degrees top reach in cooler,chicken and shrimp rolls 52 degrees reach in drawer cross from fryer . food being held less than 4 hours . food removed another acceptable cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......heavy cream, cheese ,sauce 48 degrees . volentrailly discarded food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......heavy cream in dairy walk in cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......milk reach in and bakary walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken above washed and cut lettuce reach in drawer in cooke line.
- Critical - Observed uncovered food in holding unit/dry storage area.....sugar at dry storage room. Corrected On Site.
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5/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. at cookline .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting veggies with ungloved hand. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean plate storage shelving at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispensers. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed equipment in poor repair. bren food storage container. Corrected On Site. discarded.
- 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. employee touched hat and returned to prepping without taking gloves off and washing their hands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. TRAULSEN cooler by rear prep area. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of standing water and residue. expeditors area cooler and bar cooler.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. at handwash sink in bakery area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. at pastry walkin freezer. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On Site.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- electric hand mixer repeatly used and "sprayed off" with celean water but no detergent OR sanitizer used.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- @ hand sink at dishmachine area.
- Critical - Observed buildup of slime in the interior of ice machine. --- large 'Hoshizaki' machines.
- Critical - Observed buildup of soiled material on mixer head. --- large hobart mixer.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. --- prep cook handling and taking temps of cooking but under temperature (130 degrees F) chicken burgers. went from this to handling and breaking up bread without changing gloves and/or washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. --- prep kitchen hand sink used as utility sink.
- Observed insect control device installed over food preparation area. --- rear kitchen, zapper located directly above cooking rice. Repeat Violation.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, sliced vegetables Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- vegetable slicing prep area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- in front servers station.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- at cocktail bar.
- Observed insect control device installed over food preparation area. --- bug zapper directly above bread loaves. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head. --- large 'hobaart' mixer. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. --- in front bakery area employee rearranging single service flatware with dissregard for bare hand contact with food contact surfaces of these utensils.
- Waste line missing at soda gun holster. --- at the bartenders service station for dining room staff.
- Critical. Observed handwash sink used for purposes other than handwashing. --- handsink in servers station in front of salad line is being used as a waste recepticle.
- Critical. No current boiler certification provided/available. For reporting purposes only. Repeat Violation. Repeat Violation. Repeat Violation. Repeat Violation.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Gas appliances - properly installed, maintained
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw chicken breasts over frozen frenchfries. Corrected On Site.
- Critical. Observed food stored on floor. --- in dry storage.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIF. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- cond9ment shaker held 'in' food in drawers on cook line
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. --- scoop 'in' food in dra3er on cook line.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed insect control device installed over food preparation area. --- above bread slicer and above cleaned & sanitized glassware. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing. --- on cook line. Corrected On Site.
- Observed food debris accumulated on kitchen floor. --- in WIF.
- Critical. No current boiler certification provided/available. For reporting purposes only. --- BOILER CERTIFICATE EXPIRED ON 05/30/2009
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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