- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. Approximately 10 to 15 throughout kitchen, under prep tables and under dish machine. Cook removed. **Admin Complaint** **Repeat Violation** At call back 07/29/14 four dead found one in kitchen on pizza table. Three in hallway, removed by manager.
- High Priority - Roach activity present as evidenced by live roaches found. One live roach underneath pizza prep table. Six live roaches on wall behind dish machine, killed on site. One live roach in back hallway by kitchen side door, killed on site. **Admin Complaint** **Repeat Violation** At call back 07/29/14 five live in hallway along molding., one live under microwave on pizza table, killed on site. One live behind dish machine on wall behind pipe. Kitchen manager observed roach activity.
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07/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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07/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Dead roaches on premises. Approximately 10 to 15 throughout kitchen, under prep tables and under dish machine. Cook removed. **Admin Complaint** **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. On hand wash sink in front of kitchen, hot water side.
- Basic - Stored food not covered in reach in cooler. Container of cream sauce.
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. Soup dated 7/06 chef voluntarily discarded.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine reading 10 ppm after running several times.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Soup in walk in cooler chef discarded **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach underneath pizza prep table. Six live roaches on wall behind dish machine, killed on site. One live roach in back hallway by kitchen side door, killed on site. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At hand wash sink in service area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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07/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Soiled reach-in cooler gaskets. In prep area.
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6/11/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. In large bag of flour by dry storage.
- Basic - Dead roaches on premises. Four dead roaches in non refrigerated drawer under main prep table. Removed. Eight under prep table by walk in cooler.
- Basic - Soiled reach-in cooler gaskets. In prep area.
- High Priority - Live flies in kitchen. Near dish washing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler chicken 46° cheese 47° cut tomatoes 46°. All food placed in cooler prior to lunch set up, two hours. All TCS food moved to working cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, soups sauces labeled from May.
- High Priority - Roach activity present as evidenced by live roaches found. One live on mop sink hose Bibb, one on prep table by walk in cooler. Eight under prep table by walk in cooler on cutting boards and bus pans. Four live from behind door moulding by walk in cooler, killed on site.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Quaternary ammonia kit completely green, no loner usable.
- Intermediate - Nonfood-grade basting brush used in food. Paint brush used for oil by large mixer. **Corrected On-Site**
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6/10/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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12/20/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet line: *homemade dressings: creamy Italian 49, blue cheese 50, macaroni salad 49, cut tomatoes 49-50, cut lettuce 54-56, food items were placed in buffet cooler at 11:00 am. Kitchen manager explained buffet closes at 3:00 pm and they save the food for a later use. Corrective action, today the food will be discarded after buffet is closed at 3pm. Also, discussed Time as Public Health Control as an option for these items. Note: these items were removed and discarded by the end of inspection. At call ack, there is not Time/Temperature Control for Safety food stored in this unit available to temp.
- High Priority - Roach excrement and/or droppings present. 40-50 throughout floor and shelves in dry storage. At call back, Shelves and floor have been cleaned. Observed 3 roach dropping by empty crates. Also, during call back, observed a live roach in dry storage, it went under the crates, and even though kitchen manager moved the crates he was not able to find it.
- 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. Reach in cooler in buffet line, ambient temperature is 52F. Corrective action taken, cooler was plugged. At call back, unit in Buffett is empty and unplugged. Kitchen manager explained they only plugged this unit prior to setting salad buffet in it every ay.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entry, also in cook line and bar. Also, soap needed at hand wash sink by back triple sink. At call back, hand wash sink in bar has no soap or paper towels.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/19/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Handle missing at plumbing fixture. Hand wash sink kitchen entry, cold side.
- Basic - Raw animal food stored above unwashed produce. Container of raw chicken over box of lettuce. Walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet line: *homemade dressings: creamy Italian 49°, blue cheese 50°, macaroni salad 49°, cut tomatoes 49-50°, cut lettuce 54-56°, food items were placed in buffet cooler at 11:00 am. Kitchen manager explained buffet closes at 3:00 pm and they save the food for a later use. Corrective action, today the food will be discarded after buffet is closed at 3pm. Also, discussed Time as Public Health Control as an option for these items. Note: these items were removed and discarded by the end of inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wedding soup 107°, minestrone 105°, meatballs 108°, homemade marinara 120-130°, steam table in kitchen turned low. Corrective action taken, removed from table and placed in oven to be reheated and table was turned on high.
- High Priority - Raw animal food stored over cooked food. Tray with ground beef stored over container with cooked chicken. Walk in cooler. **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present. 40-50 throughout floor and shelves in dry storage.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bag of sugar. 3 roach dropping found in it.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Glass cleaner stored with clean pots and pans. **Corrected On-Site**
- 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. Reach in cooler in buffet line, ambient temperature is 52°F. Corrective action taken, cooler was plugged.
- Intermediate - Cutting boards stained with black stains. Both make tables in cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. A server station used as hand wash sink and at the bar is used to stored brush.
- Intermediate - No hot running water at three-compartment sink. Left triple sink has hot water shut off, kitchen manager explained is because faucets leaks.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entry, also in cook line and bar. Also, soap needed at hand wash sink by back triple sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs cooked Tuesday, per cook.
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12/12/2013 | Routine - Food | Warning Issued |
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hanging with clean utensils **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Backflow moved to hose. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Utensils sitting in hand sink. **Corrected On-Site**
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7/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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