- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dirty apron stored on top of clean mincer. **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in wiping cloth bucket. **Warning** CB: one sanitizer bucket: QAC above 400ppm. One sanitizer bucket: QAC 0ppm. Corrected on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: boiled eggs 60° (shell removed), mozarella 49°, butter 77°, heavy cream (room temperature), yuca 68° Cookline reach in cooler: mozarella 53° Walk in cooler: milk 49°, cheese 46°, butter 46° Buffet: skewers of cut melons, chicken salad, potato salad **Warning** CB 9/8/14: Walk in cooler: cut tomato 47° (dated 9/7), butter 44°, cheese 46°. Buffet: artichokes (from can and opened previous night) at 55°, pasta salad prepared 9/7 at 43°, 45° and 49° throughout dish.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beef stroganoff, beans, gravy and corn. **Warning** CB 8/9/14: cooked yuca at 55° on 8/9/14 - cooked previous night at 9pm and cooled in cooler not maintaining 41° (product also covered (double layer of plastic) during cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 72° on cart at cookline, chicken 109°, yuca 68° and gravy 130° at cookline. Yuca 68° at cookline. Brocolli 128°, and plantains 131° on buffet. All held less than 4 hours. **Warning** CB 9/8/14: Cookline: shrimp and veg 122-138° at different parts of dish; sausage 121° - held less than 4 hours.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold buffet - glass sneeze guard is horizontal with no adequate protection of food from contamination. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing employee date of birth and expiration date. **Warning**
- Intermediate - Soda gun soiled. Bar. **Warning**
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09/08/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Clean equipment stored on floor. Oven pans stored on floor next to kitchen reach in cooler. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dirty apron stored on top of clean mincer. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher handling clean equipment. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 194 seats. Approximately 220 seats counted. Some seats removed but still over 194 seats. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored on floor. Boxed containers of oil next to cookline. Bag of veg on storeroom floor. **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. By dishmachine. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in flour container. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under cookline handsink. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light covers in kitchen warped therefore not providing adequate bulb protection. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar reach in cooler - milk and whipped cream stored. **Repeat Violation** **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. One discarded but more observed stored in dishwash area. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cooler next to walk in cooler. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. Observed at bar. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in wiping cloth bucket. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt/sugar containers in kitchen and at bar. **Repeat Violation** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 25ppm chlorine. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with hands then put gloves on without washing hands. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: boiled eggs 60° (shell removed), mozarella 49°, butter 77°, heavy cream (room temperature), yuca 68° Cookline reach in cooler: mozarella 53° Walk in cooler: milk 49°, cheese 46°, butter 46° Buffet: skewers of cut melons, chicken salad, potato salad **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beef stroganoff, beans, gravy and corn. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw fish: only dropped 5° in one hour. Still at 67° at 3.5 hours ambient cooling. Buffet: ham and cheese dropped 2° in one hour - should be cooling at a rate of 6° per hour. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 72° on cart at cookline, chicken 109°, yuca 68° and gravy 130° at cookline. Yuca 68° at cookline. Brocolli 128°, and plantains 131° on buffet. All held less than 4 hours. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork above ready to eat yuca - cookline cart. Walk in cooler: raw chicken above sweet potato. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw crab above ice cream. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold buffet - glass sneeze guard is horizontal with no adequate protection of food from contamination. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of beef stroganoff, beans, gravy and corn in walk in cooler. Cookline reach in cooler: mozarella 53° (stored more than 4 hours in a cooler not maintaining 41°). **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer buckets stored on cookline prep surfaces. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight slime build up in kitchen and bar ice machines. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On wall mounted knife storage holder. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At bar. Items stored in front of handsink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Jug stored in cookline handsink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Prep hand sink in kitchen and sever station hand sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Foods observed cooling in covered, deep plastic containers. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans in walk in cooler. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing employee date of birth and expiration date. **Warning**
- Intermediate - Refrigerator 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. Cookline reach in cooler: holding above 50° Walk in cooler: air temperature at fans fluctuating between 44-47° and foods at temperatures of 46° and above (no food at 41°) - possibly due to door not kept closed. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soda gun soiled. Bar. **Warning**
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09/05/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Cook - line **Warning**/ not complied
- Basic - Food stored on floor. Dry area potatoes , fruits melons **Warning**/ not complied
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit **Warning**/ / not complied
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08/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cook - line **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone cook line **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Severals **Warning**
- Basic - Food stored on floor. Dry area potatoes , fruits melons **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Cook line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour ,sugar dry area. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Artichoke ,rice 75° less the 2 hour of been made , recommended rapid chill ,re- temp 1 hour after temp 47° **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Artichoke , rice 75° , 2 hour of been made. Re- educated operator ,cooling food must remain uncover while is in the process. **Warning**
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6/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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