- No Violations Were Observed
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10/20/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. all units
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. steak on kitchen counter left out to thaw
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. food in flip top reachin cooler by cookline
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. cooked turkey next to raw steak in united reachin cooler
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw hambuger patties over cooked turkey in united reachin cooler
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. steak over ham in united reachin cooler Corrected On Site.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. cheese in united reachin cooler Corrected On Site. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.ham in united reachin Corrected On Site. Repeat Violation.
- Critical. Violation: 08A-35-1 Observed food contaminated by unsanitized equipment. chef used dirty lid covers on floor to cover buffet foods Corrected On Site. inspector informed chef have equipment cleaned and santized
- Critical. Violation: 08B-01-1 No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. chef
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef prepping chicken sandwich at cookline
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- 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. chef prepared sakad with bare hands
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook prepared sandwich with bare hands
- Violation: 13-01-1 Observed employee with soiled clothing. dishwasher
- Violation: 14-33-1 Observed equipment in poor repair. flip tp reachin cooler
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. shelf in walkin cooler
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.produce walkin cooler
- Critical. Violation: 16-06-1 No cleaning agent provided in first compartment of sink.
- Critical. Violation: 16-08-1 Sink compartments too small to accommodate utensils or equipment.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 18-02-1 Dishware/utensils not soaked prior to being placed in sink/dishmachine.
- Violation: 19-04-1 Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. This violation must be corrected by : 08/14/2009.
- Critical. Violation: 20A-01-1 Prep surface not sanitized after contamination and prior to use.
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. lids of buffet container
- Critical. Violation: 20A-08-1 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Violation: 22-09-1 Food-contact surfaces not cleaned after being contaminationed. buffet service container
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. throughout kitchen and bars
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. throughout kitchen and bar
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. bar Repeat Violation.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler. all cold holding units in kitchen and bar
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. all cold holding units in kitchen and bars
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. exterior surface of all holding units in kitchen
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. all cookline equipment
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior surface of all holding units
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. pots on floor in kitchen
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knife behind dishwashing sink and walls
- Violation: 29-03-1 Observed water draining onto floor surface. kitchen
- Violation: 29-08-1 Plumbing system in disrepair. handwash sinks in bar and kitchen
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture.all sink in kitchen and bar
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. handwash sink in kitchen and bar
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. handwash sink in kitchen and bar
- Violation: 36-12-1 Floors not constructed easily cleanable. kitchen and bar
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. kitchen and bar
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. kitchen
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. kitchen
- Violation: 37-06-1 Observed wall soiled with accumulated grease. kitchen
- Violation: 37-09-1 Wall not smooth and easily cleanable. kitchen
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. kitchen equipment
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8/14/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham in united brand reachin cooler. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. turkey in united reachin cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. all units
- Critical. Observed potentially hazardous food thawed at room temperature. steak on kitchen counter left out to thaw
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. food in flip top reachin cooler by cookline
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. cooked turkey next to raw steak in united reachin cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw hambuger patties over cooked turkey in united reachin cooler
- Critical. Observed raw animal food stored over cooked food. steak over ham in united reachin cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.ham in united reachin Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cheese in united reachin cooler Corrected On Site. Repeat Violation.
- Critical. Observed food contaminated by unsanitized equipment. chef used dirty lid covers on floor to cover buffet foods Corrected On Site. inspector informed chef have equipment cleaned and santized
- Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. chef
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef prepping chicken sandwich at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. chef prepared sakad with bare hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook prepared sandwich with bare hands
- Observed employee with soiled clothing. dishwasher
- Observed equipment in poor repair. flip tp reachin cooler
- Food-contact surface not smooth and easily cleanable. shelf in walkin cooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.produce walkin cooler
- Critical. No cleaning agent provided in first compartment of sink.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Dishware/utensils not soaked prior to being placed in sink/dishmachine.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. This violation must be corrected by : 08/14/2009.
- Critical. Prep surface not sanitized after contamination and prior to use.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. lids of buffet container
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Food-contact surfaces not cleaned after being contaminationed. buffet service container
- Critical. Observed soiled reach-in cooler gaskets. throughout kitchen and bars
- Critical. Observed soil residue in storage containers. throughout kitchen and bar
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar Repeat Violation.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all cold holding units in kitchen and bar
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. all cold holding units in kitchen and bars
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed residue build-up on nonfood-contact surface. exterior surface of all holding units in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior surface of all holding units
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all cookline equipment
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. pots on floor in kitchen
- Observed utensils stored in crevices between equipment. knife behind dishwashing sink and walls
- Critical. Hot water not provided/shut off at employee hand wash sink. This violation must be corrected by :bar and kitchen 08/14/2009.
- Observed water draining onto floor surface. kitchen
- Plumbing system in disrepair. handwash sinks in bar and kitchen
- Observed leaking pipe at plumbing fixture.all sink in kitchen and bar
- Critical. Observed handwash sink used for purposes other than handwashing. storage of bowl with knives
- Critical. No handwashing sign provided at a handsink used by food employees. handwash sink bar and kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. handwash sink in kitchen and bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. handwash sink in kitchen and bar
- Floors not constructed easily cleanable. kitchen and bar
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water. kitchen and bar
- Observed wall soiled with accumulated black debris in dishwashing area. kitchen
- Observed wall soiled with accumulated food debris. kitchen
- Observed wall soiled with accumulated grease. kitchen
- Wall not smooth and easily cleanable. kitchen
- Observed attached equipment soiled with accumulated grease. kitchen equipment
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
- No copy of latest inspection report.
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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 11/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/18/2008 | Routine - Food | Warning Issued |
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