- No Violations Were Observed
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5/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Screening is not 16-mesh to the inch. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
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5/19/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (On walk-in cooler floor) **Corrected On-Site** **Warning**
- Basic - Dead roaches on premises. (15-20 dead behind reach-in cooler next to ice machine. 5 dead on wooden shelves above prep/cold table. 2 dead on floor behind reach-in cooler near back door. 5 dead along walls and in corners throughout kitchen) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Screening is not 16-mesh to the inch. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. (Diced tomatoes 51°f, sliced tomatoes 50°f) **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Reach-in cooler: cut melons 53°f, coleslaw 52°f, roast beef 52°f) **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. (Live with egg sack on shelf above prep/cold table) **Corrected On-Site** **Repeat Violation** **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. (Reach-in cooler next to grill) **Warning**
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5/16/2014 | Complaint Full | Warning Issued |
- Basic - Screening is not 16-mesh to the inch. On back door
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3/19/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Food stored on floor. Bag of beans
- Basic - Screening is not 16-mesh to the inch. On back door
- 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. Cream 56 returned to reachin
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in paperwork file which was stored cash register. (Killed by owner) Approximately 15-20 live roaches behind cash register on wall and floor. Approximately 10-12 live roaches between wall and coving behind reachin cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance. Discarded
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3/18/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Food stored on floor. Bag of beans
- Basic - Screening is not 16-mesh to the inch. On back door
- 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. Cream 56° returned to reachin
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in paperwork file which was stored cash register. (Killed by owner) Approximately 15-20 live roaches behind cash register on wall and floor. Approximately 10-12 live roaches between wall and coving behind reachin cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance. Discarded
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3/17/2014 | Routine - Food | Emergency order recommended |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food placed in soiled container/equipment. Food thawing in mop sink **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach 77 on shelf
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Manager stated they pour mop water on ground out back.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 48° in cookline reachin. other foods in this unit 36-42°. Tuna returned to walkin
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Business opens at 8:00 am and foods removed at that time (spinach, eggs, potatoes
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs, pork. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Ambient Air temp 80
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.reach in cooler
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat 400ppm
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. cookline reachin
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 36-11-1 Floors not maintained smooth and durable. walkin cooler floor in very bad repair
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9/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potatoes cooked last night at 46-67. discarded
- Equipment and utensils not properly air-dried.
- Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin-staanding water in unit
- Floors not maintained smooth and durable. walkin cooler floor in very bad repair
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. area under reachin cooler cutting board Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reachin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, turkey 47, batter 45, sauce 46. butter 76 on counter. Repeat Violation. note: thermometer reading 40 in unit
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken salad, housemade dressing, turkey dated 9-10. feta cheese dated 9-8. Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad, sauce, lasagne, roast beef Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/9/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Handwash sink not accessible for employee use at all times. bucket in frontt of it Corrected On Site.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cookline reachin
- Critical - Observed food/ice received from unapproved source. handmade chocolates. must provide invoice showing this candy is from an approved source
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tempeh 47, quinoa 49, top of reachin cooler. mgr will use time as a public health control for qiinoa
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken dated 12-29, pasta dated 12-5, sauce dated 12-31. Corrected On Site.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical - No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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10/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in rear reachin, qinwah (a cooked grain product) 56, tempeh 57, chicken breasts 48. in front reachin, provolone 58, swiss cheese 54, muenster cheese 47, hummus 46.
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8/10/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 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; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT;(4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11 (A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Maintaining PREMISES, Unnecessary Items and Litter. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
- Critical - No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
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8/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter 68 on stove shelf. potatos 102 on counter. butter 72 on tables. butter 54 in reachin. comminuted meat 51, pooled eggs 50, quinoa 44-45 in silver reachin.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline reachin
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-06-1 Observed possible cross-contamination caused by wiping out frying pans over and over with same cloth which is not kept in a sanitizing solution.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. outside faucet
- Violation: 33-16-1 Observed open grease container lid.
- Critical - Violation: 53B-04-1 Employees have not received training related to their assigned duties. cooks did not know when to wear gloves; did not know correct cooling procedures
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5/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright silver reachin at 60,smallblack reachin at 48. Repeat Violation.
- Critical - Employees have not received training related to their assigned duties. cooks did not know when to wear gloves; did not know correct cooling procedures
- Critical - No conspicuously located thermometer in holding unit. cookline reachin
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. silver reachin door tracks
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food being cooled by nonapproved method. hot quinoa put in deep plastic containers so the top was 106 and the middle was 141. chicken at 53 when put in reachin
- 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. touched glasses, then face
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food received from unapproved source. raw shell eggs
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cut fruit
- Observed open grease container lid.
- Critical - Observed possible cross-contamination caused by wiping out frying pans over and over with same cloth which is not kept in a sanitizing solution.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dill cream cheese 62 on counter. soy sausage 45, chicken 53, tofu 46, falafels mix 46 silver reachin. butter on tables 75. egg batter in cookline reachin 45. in small black reachin , cream 50, butter 50. Repeat Violation.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. container overflowing onto floor
- Critical - Vacuum breaker mising at hose bibb. outside faucet
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/23/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey, Roast Beef, Tuna Salad, & Cheese held between 45-49 Degrees F in sandwich prep. cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich Prep. Cooler. DO NOT USE UNTIL REPAIR IS MADE.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed Raspberry Tea stored on floor.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed cutting board encrusted with soil deposits.
- Observed build-up of food debris, and a carbon-like substance on stove.
- Critical. Observed soap stored on top of ice machine.
- Observed unnecessary stove/grill cluttering premise.
- Critical. Portable silver fire extinguisher blocked/not easily accessible. For reporting purposes only.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. chest freezer Repeat Violation.
- Critical. Observed food stored on floor. Bag of onions on the floor in walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook & wait staff preparing friut. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handle.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on glove
- Critical. Observed employee improperly washing hands. Less than 20 seconds.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Clean utensils not stored inverted or in a protected manner. Clean spatulas stored in a manner to where you have to touch the food end to pick them up.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. freezer
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. chest freezer
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Freezer
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11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit. chest freezer
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Freezer
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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8/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Admin. Complaint Callback Complied |
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