- No Violations Were Observed
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7/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. At sink in kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In mens restroom.
- Critical - Observed employee dry hands on cloth/ towel after washing.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee prepping 9th pan of tofu with bare hands. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup in blue cheese crumbles.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Risotto, ham and cut melon in reach in cooler at 48-52 degrees. Reach in cooler in front of steam well area.
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7/12/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 37-03-1 Observed wall in disrepair. Under and around dish area.
- Violation: 37-14-1 Observed ceiling in disrepair. Water damage above ice machine/dish area.
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
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2/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in at 46 degrees at time of inspection.
- Critical - License expired within 30 days after expiration date.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed ceiling in disrepair. Water damage above ice machine/dish area.
- Observed clean equipment stored on floor. Hotel pan stored on floor in dish area.
- Observed equipment in poor repair. soup bowls chipped on cooks line.
- Observed food debris accumulated on kitchen floor. Under kitchen equipment.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cooks touching/prepping onions and peppers at time of inspection. Corrected On Site.
- Critical - Observed food stored on floor. Soda syrup on floor beside storage rack.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous foods in walk in at 46.
- Observed wall in disrepair. Under and around dish area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Below 50ppm
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2/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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11/14/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.(broken/cracked food storage containers and equipment )
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 37-03-1 Observed wall in disrepair.(dish area)
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.(license expired 2-1-10)
- Critical - Violation: 53B-08-1 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.
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9/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cheese, 53 degrees f, turkey 55 degrees f , cooked chicken 60 degrees f , cooked produce 57 degrees f , beans 58 degrees f all moved to a freezer)
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cooked squash and sprouts in reach in cooler on cooks line at 49 degrees f were the only only potentially hazardous foods in the reach in cooler both were iced down and rechecked at 41 degrees f ) Corrected On Site.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(reach in cooler on cooks line no plugged in) Corrected On Site.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.(broken/cracked food storage containers and equipment )
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.( throughout )
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.(front area)
- Violation: 37-03-1 Observed wall in disrepair.(dish area)
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.(license expired 2-1-10)
- Critical - Violation: 53B-08-1 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.
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8/31/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(reach in cooler on cooks line no plugged in) Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.(broken/cracked food storage containers and equipment )
- Critical - Establishment operating without a current Hotel and Restaurant license.(license expired 2-1-10)
- Critical - Hand wash sink lacking proper hand drying provisions.(front area)
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs on oven door handles)
- 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.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed handwash sink used for purposes other than handwashing.(used to fill bucket )
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.( throughout )
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cheese, 53 degrees f, turkey 55 degrees f , cooked chicken 60 degrees f , cooked produce 57 degrees f , beans 58 degrees f all moved to a freezer)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cooked squash and sprouts in reach in cooler on cooks line at 49 degrees f were the only only potentially hazardous foods in the reach in cooler both were iced down and rechecked at 41 degrees f ) Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler )
- Observed wall in disrepair.(dish area)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.( contains sugar and polenta per chef)
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8/30/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.(in corners)
- Violation: 37-03-1 Observed wall in disrepair.(behind freezer, mop sink area)
- Violation: 38-11-1 Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.(cooks line)
- Critical - Violation: 45-39-2 Portable 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.(in kitchen )
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.(expired 2-1-10)
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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5/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.(clean pits and pans not inverted)
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(walk in cooler approximately 46 degees f)
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(cooked chicken in reach in cooler at 53 degees f over night)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(0 parts per million )
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner.(chopper broken and repaired with tape)
- Critical - Establishment lacking water at all fixtures that require water. (no water at handwash sinks, prep sinks, dish machine ) Corrected On Site.
- Critical - Establishment operating without a current Hotel and Restaurant license.(expired 2-1-10)
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.(cooks line)
- Critical - Hand wash sink lacking proper hand drying provisions.(both handwash sinks)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(ladies restroom )
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on oven door handle)
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Medicine not labeled properly.(on cooks line)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed an ice machine with no overhead protection.(establishment moved ice machine outside and it has no protection)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.(on fan in dish area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(establishment had no water for employees to wash hands)
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method.(cooked pasta in deep bucket, covered. placed on sheet pan) Corrected On Site.
- Observed food debris accumulated on kitchen floor.(in corners)
- Critical - Observed food with mold-like growth.(one sweet potato) Corrected On Site.
- Observed open dumpster lid.
- Observed personal care item stored with clean dishware. (apron)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(pasta salad, raw chicken, pasta, cheese, sauces in reach in cooler and in walk in cooler)
- Critical - Observed toxic item stored in food preparation area.(bottles of detergent next to slicer)
- Observed wall in disrepair.(behind freezer, mop sink area)
- Critical - Portable 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.(in kitchen )
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(5 1/2 cooked chicken breasts not cooled from 135 degees to 41 degees f with in 6 hours)
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.(bulk food)
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5/24/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/24/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 08A-10-1 Observed an ice machine with no overhead protection.(ice machine outside )
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.(expired 02-01-10)
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. Violation: 53B-08-1 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.
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12/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed an ice machine with no overhead protection.(ice machine outside )
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(pealing potatoes)
- Observed build-up of grease on nonfood-contact surface.(hood filters) Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.(kitchen ) Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(front area)
- Ceiling tile missing.(above dish area)
- Observed hole in wall.(dish area) Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.(kitchen )
- Critical. Establishment operating without a current Hotel and Restaurant license.(expired 02-01-10)
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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.
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10/11/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-28-1 Observed food stored on floor. tray of thawing chicken, containers of ckd pasta [walk in cooler]
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
- Violation: 37-02-1 Observed hole in wall. dishwashing area & multiple locations in kitchen
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/22/10.
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5/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food stored on floor. tray of thawing chicken, containers of ckd pasta [walk in cooler]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside container of ckd orzo pasta [cook's line]
- Observed cutting board grooved/pitted and no longer cleanable.
- No metal container installed for catching grease from hood drip tray. above fryer For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Non-prewrapped utensils not properly presented. spoons not dispensed 'handle up'
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Observed food debris accumulated on kitchen floor. under equipment [kitchen]
- Observed hole in wall. dishwashing area & multiple locations in kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. above fryer For reporting purposes only.
- Wet mop not hung to dry.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/22/10.
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3/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. orzo pasta salad
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. orzo pasta measured at 45 degr F [walk in cooler]
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
- Critical. Observed toxic item stored by food. chemical spray can on shelf above jugs of syrup Corrected On Site.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- No copy of latest inspection report.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 10/15/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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