- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/9/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth made 1-7 44-46 degrees. seafood broth made 1/7 45 degrees. soup made 1-8 at 46 degrees.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Food-contact surface not smooth and easily cleanable. bare piece of wood under sandwich press
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area, cookline Repeat Violation. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. end of cookline
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food being cooled by nonapproved method. broths cooled in 5 gal plastic buckets with lid on.
- Observed food debris accumulated on kitchen floor under dishmachine.
- Critical - Observed food stored on floor. box of limes in walkin. box of food on walkin freezer floor. Corrected On Site.
- Critical - Observed interior of reach-in cooler and freezer soiled with accumulation of food residue. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream 48, bleu cheese 45, top of reachin cooler.. steak 44, walkin cooler. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed raw animal food stored over cooked food. raw chicken and beef on cooked soups Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. glass cleaner, peroxide
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. wad of soiled cloths in mop sink
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/9/2012 | Routine - Food | Warning Issued |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream, cheeses, Repeat Violation.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, potatos Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy based sauce 63, sour cream 56, pasta 55, top of reachin. alfredo sauce 50, potatos 50, walkin cooler.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 130 on steamtable. potatos 93-96 in holding unit.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. cookline refrigerator drawers
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. beverage glasses
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. rear prep area
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6/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. dairy based sauce 66, sour cream 60, alfredo sauce 59, grated cheese 61, rice 49, top of reachin unit. in cookline reachin, crab cakes 45, feta cheese 45. in reachin drawers, philly meat 62, cheeses 67, gyro meat 46, hot dogs 45. in walkin unit, potatos 44, deli meats and cheese in half pan 44, chicken breasts 46, wings 46, pasta salad 45. on salad bar, potato salad 46,pasta salad 44.
- 2. 22-17-1 OBSERVED SOILED REACHIN COOLER GASKETS. gaskets soiled on cookline reachin units, cookline freezer, cookline drawers.
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4/22/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Equipment and utensils not properly air-dried. beverage glasses
- Equipment compartment not equipped to properly drain accumulation of moisture.cookline reachin has standing water in it
- Critical - Hand wash sink lacking proper hand drying provisions. cookline, bar, rear prep area
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No conspicuously located thermometer in holding unit. wait station refrigerator/freezer Repeat Violation.
- No copy of latest inspection report.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Non-prewrapped utensils not properly presented. spoons at salad bar
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed employee dry hands on cloth towel after washing.
- Critical - Observed employee improperly washing hands. after washing did not dry hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. nacho chips Corrected On Site.
- Critical - Observed food stored on floor. chili, lettuce
- Critical - Observed food with mold-like growth. bread
- Observed gaskets/seals on cold holding unit in poor repair. cookline refrigerator drawers
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sour Cream Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy based sauce 66, sour cream 60, alfredo sauce 59, grated cheese 61, rice 49, top of reachin unit. crabcakes 45, feta cheese 45, cookline reachin. philly meat 62, cheeses 67, gyro meat 46, hot dogs 45 in reachin drawers. potatos 44, deli meats and cheese in half pan 44, chicken breasts 46, wings 46 in walkin unit. potato salad 46, pasta salad 44 on salad bar. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pasta salad, deli meat, cheese Repeat Violation.
- Observed residue build-up on nonfood-contact surface. prep area handsink
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Observed single-use containers reused for the storage of food. ridge shouldered plastic jugs reused for sauces Repeat Violation.
- Critical - Observed soil residue in/on food storage containers. steamtable
- Observed soiled dry wiping cloth in use.
- Critical - Observed soiled reach-in cooler gaskets. cookline reachin units, cookline freezer, cookline drawers Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 130 on steamtable. potatos 101-108 in holding unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, potatos Repeat Violation.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. for soups, salad toppings
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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4/22/2011 | Routine - Food | Warning Issued |
- Violation: 14-49-1 Observed single-use containers reused for the storage of food. ridge shouldered plastic jugs
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. J.T.
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11/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). new stop sale issued today for temps in nonworking reachin units on cookline. also, some foods on previous stop sale of 8-24 still in walkin.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese wraps, ham, pork, chili, black beans.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prime rib, soups, sandwiches
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin, soup 49. in cookline reachins, mac & cheese 54, boiled eggs 53, potatos 58, cheeses 53-58, pasta 51, parmesan cheese 59, cheesecake burrito 62,ham 48. in drawers on cookline, chicken 45 & 46, philly meat 49, swiss cheese 52, hamburger meat 47.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. reachin freezer, reachin drawers,, walkin cooler
- Critical. Violation: 08A-05-1 Fruits/vegetables washed in preflush sink at disHMACHINE.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salad dressings
- Critical. Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands. to wash silVERWARE Corrected On Site.
- 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. between glove changes
- Violation: 14-35-1 Observed ripped/worn, dirty tin foil used as shelf cover.
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
- Violation: 14-49-1 Observed single-use containers reused for the storage of food. ridge shouldered plastic jugs
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Violation: 31-09-1 Handwash sinks not accessible for employee use at all times. washing silVERWARE in one, food container in other one
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. J.T.
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8/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese wraps, ham, pork, chili, black beans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prime rib, soups, sandwiches
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline drawers, philly meat 52, cheeses 50, hamburger meat 53, steak 47-49. in top of reachin, pasta 50, potatos 58, prime rib 50, parmesan cheese annd soft cheeses 60. in bottomof reachin, cheese wraps 49.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin, soup 48-52, sandwiches 50, shrimp 49- 50, fish 50, chicken 49,50, 51, 62, chicken tenders 47, pork 49, beans 49, chili 48,steaks 49.
- Critical. No conspicuously located thermometer in holding unit. reachin freezer, reachin drawers,, walkin cooler
- Critical. Fruits/vegetables washed in preflush sink at disHMACHINE.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salsa, sour cream, alfredo sauce. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. to wash silVERWARE Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. cracked food pan lids, damaged pitchers with duct tape on them
- Observed ripped/worn, dirty tin foil used as shelf cover.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed single-use containers reused for the storage of food. ridge shouldered plastic jugs
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. rear handsink, teiple sink
- Critical. Vacuum breaker mising at hose bibb. splitter on mop sink
- Critical. Handwash sinks not accessible for employee use at all times. washing silVERWARE in one, food container in other one
- Critical. Observed handwash aids at rear handwash sink located over prep table instead of by handsink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed live flies in kitchen.
- Observed carpet pieces installed in an improper location.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Food Service Manager not certified after 30 days of employment. J.T.
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8/24/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/30/2010 | Routine - Food | Call Back - Complied |
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