- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at cook line
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean equipment storage shelf
- Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware at tables not wrapped/ protected
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gallons of mushroom soup cooked on 10/28/14 and cooled in walk in cooler overnight
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Mushroom soup made on 10/28/14 and placed in walk in cooler overnight at 57f degrees
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Corrective action taken. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer in spray wiping cloth bucket not at proper minimum strength. 0ppm quats for bucket at cook line
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Mushroom soup in large bulk metal pan and covered with plastic wrap
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light shield damaged/in disrepair. Above cook line.
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic to go containers and cups at server station **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Icecream
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. At wron place. Installed before the splitter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.canadian bacon 45 f, French toast batter 45 f in reach in cooler on cook line
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.canadian bacon 50,sliced ham 46 on cook line both items discarded **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.turkey sausage 121, hash brown 107. Less than an hour hash browns put on grill for the order and sausage discarded **Repeat Violation**
- Intermediate - Employee rinsed bar mats in handwash sink at server station **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. All expired 02/2014
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 125 f **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Black pepper,flour
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cantaloupe 47, honeydew 45,butter 50, cream cheese 57,yogurt 50, creamers 50 at self serve station. Explained time as public control measure.operator completed new form and using time now **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage 122,127 at self service station. Now using time. Hash browns 127 on cook line .
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Live, small flying insects in food preparation area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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1/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Open condiments provided for self-service not properly protected. Orange marmalade not covered **Corrected On-Site** **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.flour **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets at 65 f,cream cheese at 65, cut Mellon 53, cut honeydew 48,diced ham 57, diced sausage 58 and liquid eggs at 50 f t buffet bar. Explained time as public health.chef wants to use temperature control. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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.handling peeled onions on slicer with bare hands. Sliced onions will be used for salads. Discarded onion handled **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 70 f **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.degreaser spray bottle **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.at server station **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Thermal strips not turning color .rinse temperature gauge reading 130 f. **Warning**
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1/16/2013 | Routine - Food | Warning Issued |
- Critical - Observed FLOWERS stored OVER AND with other ready-to-eat food.IN WIC Corrected On Site.
- Observed WHITE cutting board grooved/pitted and no longer cleanable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. FANGUARD IN WIC
- Observed build-up of mold-like substance on surface of nonfood-contact surface. IN SIDE COLD HOLD STATION Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed encrusted, soiled material on LEMON WEDGER. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. DUMPING ICE IN HWS NEXT TO COFFE MACHINE FOR MEETING ROOM Corrected On Site.
- Observed leaking pipe at plumbing fixture. AT BAR UNDER 3 C SINK AND RIC ON COOK LINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.HOLLANDALE SAUCE 80F ON COOK LINE.EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE. PRINTED FORM FILLED AND USING TIME FOR SAUCE AND ALL ITEMS ON SELF SERVICE Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS STORED OVER COOKED RTE FOOD IN RIC ON LINE Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. IN RIC Corrected On Site.
- Observed single-service articles stored without protection from contamination. LARGE COFFE FILTERS STORED NOT COVERED IN STORAGE ROOM Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. WALL IN DISH ROOM
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CLAM CHOWDER SOUP AT 110 F ON STEAM TABLE Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. CLAM CHOWDER SOUP AT 110 F ON STEAM TABLE Corrected On Site. REHEATED TO 184 F
- Critical - Vacuum breaker mising at hose bibb. ON WRONG PLACE. EXPLAINED AND MISSING ON SPLITER AT MOPSINK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container - container of bread crumbs. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No current boiler certification provided/available for newly installed boiler. For reporting purposes only.
- Observed ceiling in disrepair, near sprinkler head - chemical storage.
- Observed clean stored butter dishes with residue build up. Corrected On Site.
- Critical - Observed dented/rusted cans - dry storage area.
- Observed floor and wall junctures not coved; inside chemical storage room.
- Critical - Observed food stored on floor - box of coffee - dry goods storage area. Corrected On Site.
- Critical - Observed interior of hot holding equipment soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - half and half - wait station - 50F. Repeat Violation. Discarded Corrected On Site. Corrected On Site.
- Observed residue build-up on nonfood-contact surface - bottom surface of reach in cooler for storage of clean glasses - bar.
- Critical - Observed toxic item stored by utensils - stainless steel cleaner stored on shelving with clean dishes - dishwash area. Corrected On Site. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without written procedure in place.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - 1/2 gallon of half and half at 50F in wait station cooler.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ bowls in storage
- Non-prewrapped utensils not properly presented./ handles going in many directions in storage in banquets
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed cloth used as a food-contact surface./ dessert dishes in kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area./ server station
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands./before putting new gloves on after cracking eggs.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ cook with bracelette
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ creamer 46f in server cooler Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food re-served to customers./ creamers from table Corrected On Site.
- Critical - Observed toxic item stored by utensils./server station windex next to silverware.
- Critical - Observed uncovered food in holding unit/dry storage area./ burgers in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./ has browns 120f holding on flat top.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ cascade
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Food protection during storage, preparation, display, service, transportation
- Foods properly cooled
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Plumbing installed and maintained
- Plumbing installed and maintained
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
- Critical - Toxic items properly stored, labeled and used
- Wholesome, sound condition
- Wholesome, sound condition
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. containers chipped cracked and broken.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in coolers cookline.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. inside cooler door missing panel insuilation exposed.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. or new employees and inspector only observed copies of cards no originals.
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8/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). reach icooler cookline upright.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pancetta wain cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked onion soup metal container. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline upright rightside, and reach in.
- Critical. Observed food being cooled by nonapproved method. cooling with plastic covers in reach in coolers with restricted air flow.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline coolers rightside upright, reach in.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw eggs stored with pizza dough.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handled cheese with bare hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline utensils in sanitizing water.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches worn on cookline.
- Observed equipment in poor repair. containers chipped cracked and broken.
- Observed gaskets/seals on cold holding unit in poor repair. reach in coolers cookline.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. inside cooler door missing panel insuilation exposed.
- Critical. Equipment food-contact surfaces and utensils not sanitized. ice scoop that fell on floor rinsed at sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline prep areas.
- Critical. Observed live flies in kitchen.
- Critical. No proof of required employee training provided. or new employees and inspector only observed copies of cards no originals.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, batter was 48f, product was discarded. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs were 46f, product was moved to a reach in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable, ice bins inside walk in freezer .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface, storage racks inside walk in cooler.
- Observed utensils stored in crevices between equipment, knife. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gap under the back door.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice, cooked shrimp inside reach in cooler by cook's line.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, touching omellette. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, were stored under damaged ceiling.
- Observed ceiling in disrepair, inside banquet storage area.
- Critical. Observed misalignment of hood suppression system nozzles and deep fryer. For reporting purposes only. Corrected On Site.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice, fish inside reach in cooler. Corrected On Site.
- Observed ceiling in disrepairshowing water damage over storage racks.
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7/31/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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