- Basic - Food stored in a location that is exposed to splash/dust. Syrups for coffee stored under sink at coffee station.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler near front counter.
- 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. Observed no time mark on half and half milk at self serve bar. No time stamp on asiago cheese bagel.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket behind coffee bar.
- Intermediate - Handwash sink not accessible for employee use at all times. Garbage can stored in front of hand washing sink at coffee station
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time plan give. To operator.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. VENTS IN BACK KITCHEN AREA
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. SALAD COOLER **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. SINK NEAR SANDWICH PREP STATION
- Basic - Soiled reach-in cooler gaskets. MAIN KITCHEN AND COFFEE BAR RICs
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. IN FAR LEFT STACKED COOLER: PICO, 47°; CHOPPED LETTUCE, 48° IN SALAD COOLER: SPINACH, 51°; SALAD MIX, 50° COFFEE BAR: CREAM CHEESE, 53°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ON HOT PLATE,FRONT COUNTER: PEPPERS/ONIONS,90°; BEEF, 116°; CHICKEN, 107°; PORK, 97°; TURKEY, 119°
- High Priority - Toxic substance/chemical improperly stored. CLEANING CHEMICALS AND MAINTENANCE CHEMICALS STORED ON RACKS ABOVE PORTION OF 3CS THAT HAS CLEAN DISHES. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. TEST STRIPS HAD BEEN EXPOSED TO MOISTURE, RENDERED USELESS.
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. Plastic heating disks broken and chipped
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fruit at front service area
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.employee at coffee stand loose pony tail. Serves bagels and baked goods
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Sanitizer over ice machine **Corrected On-Site**
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7/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamps over make table.
- Basic - Stored food not covered in walk-in freezer. Strawberries in WIF. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in main kitchen area **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Turkey 162F second temp 178F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coffee milk 46
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For milks for coffee.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not tightly secured - kitchen entrance.
- Critical - Chicken at 130F on steam table - stored less than 30 minutes (steam table was not switched on) veg beef barley 120F (cos)
- Coffee filters stored unwrapped -cupboard under coffee machine.
- Employee not wearing hair restraints.
- No choking poster observed (cos)
- Critical - No handwash sign at handsink next to cash register and 3-compartment sink.
- Critical - Proof of employee training provided, however, certificates are not original.
- Reach-in cooler gaskets torn - opposite cookline.
- Residue build-up on floor under prep station - opposite cookline.
- Residue build-up on walk in cooler fan covers and ceiling vents.
- Critical - Three small live roaches observed in single-service storage cupboard (cos) and dead roaches observed on glue boards behind beverage cooler. This violation must be corrected by 7-3-12.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils in poor condition - food container lid cracked. Corrected On Site.
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3/7/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. / coffee bar.
- Critical - Hand wash sink lacking proper hand drying provisions. / next to 3 bay sink / Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / reach in cooler / next to creamers.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. / next to cookline.
- Observed employee with no hair restraint. / two female employees at coffee bar.
- Critical - Working containers of food removed from original container not identified by common name. / two buckets under prep table.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing sink near three compartment sink. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable K class fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items out of protection of cooler. Corn salsa 60 degrees frontline , butter packets, front salad hold, small reach in cooler sour cream 60 degrees.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. items not holding 135 at all parts of the product.at front hot hold. Repeat Violation. Corrected On Site.
- Violation: 1 31-09-1 Handsinks not accessible.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon handle touching pasta sal in display case.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between multiple glove changes, observed several employees changing gloves but not washing hands in between glove changes. Employees with slas retsistant gloves must change gloves and wash hands in between glove changes.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline Repeat Violation.
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12/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 8a-28-1 Food stored on the floor
- 31-09-1 Handsinks not accessible.
- 32-16-1 Employee hand sinks do not have proper hand drying provisions.
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9/1/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf in reach in cooler. Sandwiches and salads dated 8/1 in self serve cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles at cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items out of protection of cooler. Corn salsa 60 degrees frontline , butter packets, front salad hold, small reach in cooler sour cream 60 degrees.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items not holding 135 at all parts of the product.at front hot hold. Repeat Violation. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. coikline reach in cooler.
- Critical. Observed food stored on floor. torillas chips by fryer on floor. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touched sandwiches with bare hands when closing cooler door.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon handle touching pasta sal in display case.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between multiple glove changes, observed several employees changing gloves but not washing hands in between glove changes. Employees with slas retsistant gloves must change gloves and wash hands in between glove changes.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open powerade in reach in freezer. Repeat Violation.
- Observed equipment in poor repair. plastic reheat toasting plates cracked,chipped, pitted stained. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. drawers at cookline.
- Critical. Observed the use of steam containing unapproved additives. green,funky pond scum looking growth in water filter for steamers.
- Critical. Handwash sink not accessible for employee use at all times. blocked by garbage cans front sandwich area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline and warewashing hand sinks no paper towels.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline hand sinj
- Critical. Observed toxic item stored by food. spices and condiments stored touching soap dispenser for hand sink.
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9/1/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in reach in coolers. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked corned beef and pastrami, other meats walkin cooler, prepared sandwiches. walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. foods out of protection of cooler turkey piled high, sour cream at frontline. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. held under heat lamps and hot hold at frontline. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. leaving product in large mass quantities, leaving covered, etc. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. turkey breast baked at 104 degrees after more than 2 hrs. Corrected On Site. operator reheated to 165 degrees for 15 seconds. Repeat Violation.
- Critical. Observed food stored on floor. cases on floor in walkin freezer. Repeat Violation.
- Critical. Observed an open beverage container on over/next to clean equipment/utensils. drink on clean equipment rack by warewashing station.
- Observed equipment in poor repair. toasting trays, chipped and cracked.
- Observed cutting board grooved/pitted and no longer cleanable. cookline make table.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline 0 ppm. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. ice machine access window soiled. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs and food soil. Repeat Violation.
- Observed utensils stored in crevices between equipment. knives in between prep tables.
- Critical. Handwash sink not accessible for employee use at all times. frontline hand sink blocked by trays, warewashing hand sink blocked by garbage can. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink,frontline hand sink, cookline hand sink towels are wet and nasty. Repeat Violation.
- Observed wall in disrepair. warewashing area.
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3/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. Several thermometers in units not registering accurate temp.
- Critical. Violation: 08A-28-1 Observed food stored on floor. cases in walkin freezer.
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. front display reach ins, ice machine window gaskets.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. frontline hand sink and back prep hand sinks blocked by garbage cans.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. prep area
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Label on a food item packaged on-site lacking required information. sliced fruit, yogurt etc. customer self serve area.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg sal reach in cooler cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items sitting out of protection of cooler not actively being worked on sitting on cart, liquid egg carton on frontline. Corrected On Site.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. chicken breast cooked on grill and in oven at 150 degrees. chicken employee was slicing that was taken out of oven 10 minutes earlier observed pink inside. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. homemade soups not reheated to 165 within 2 hrs. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. items wrapped tightly or with covers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salmon cooked then cooled wrapped tightly. 48 degrees. Operator volutarily discarded. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Several thermometers in units not registering accurate temp.
- Critical. Observed potentially hazardous food thawed at room temperature. bags of commercially processed soup under soup warmer.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. food/spices stored under hand soap dispenser bakery/cookline
- Critical. Observed food stored on a prohibited surface. cooked rice pan stored on garbage can.
- Critical. Observed openpackages/bags of food exposing the contents to contamination. teabags coffee area.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken flopped on grill from container, juices splashing close to soup reheat warmer and open container of cooked soup below grill. Corrected On Site.
- Critical. Observed food stored on floor. cases in walkin freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. dry good containers under slicer.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employees wearing large watches.
- Critical. Observed employee switch from working with raw chicken to ready-to-eat food, changed gloves without washing hands. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline/bakery and prep area.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. front display reach ins, ice machine window gaskets.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs.
- Critical. Observed food-contact surfaces encrusted with food/soil deposits. cookline cutting board crumbs under and in cracks of prep table.
- Critical. Handwash sink not accessible for employee use at all times. frontline hand sink and back prep hand sinks blocked by garbage cans.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area, cookline hand sinks.
- Observed wall in disrepair. warewashing area
- Observed dusty ceiling tiles and/or air conditioning vent covers. prep area
- Critical. No proof of currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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