- No Violations Were Observed
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beurre blanc (butter sauce) on front counter at 79°. Discussed using TPHC. Sauce must be discarded by 3pm
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Starting to tear on small reachin cooler behind front counter
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Mixing Quat sanitizer with soap, in bucket behind font counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese at front counter at 48?F, sitting in pan on top of another pan. Placed into refrigerated part of cooler
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair Large reachin cooler not working properly. Food in unit had already been relocated
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Some items in small reachin cooler temped at 45-46F. Items had been in larger reachin cooler that was having issues, so cook had relocated items into smaller unit. Smaller unit so packed, that air flow around unit was not keepung products below 41F. Potentially hazardous food items relocated to walkin cooler.
- Observed single-service items stored on floor. Box of small plastic cups on floor
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. FETA CHEESE IN WALK-IN COOLER Corrected On Site. DISCARDED
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. in wallk in cooler, read 35F
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor. souffle cups
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink Corrected On Site.
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12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dairy
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked shrimp at 44 F in frontline prepping - lid kept open Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. frontline prepping cooler holding potentiallly hazardous food at 54 F cheese, salmon, and heavy cream - discarded during inspection
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. at 74 F after 3hrs
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frontline prepping cooler holding potentiallly hazardous food at 54 F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONT COUNTER prepping unit holding potentiallly hazardous food at 44 F and 56 F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in coolern- yogurt at 49 F
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. front counter
- Critical. Observed encrusted material on can opener. Corrected On Site.
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7/20/2009 | Routine - Food | Warning Issued |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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