- Basic - Cutting board has cut marks and is no longer cleanable. Main cook line make station.
- Basic - Equipment in poor repair. Ice machine door.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Top oven.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small single unit. Unit across from stove.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. Ware wash.
- Basic - Soiled reach-in cooler gaskets. Unit closet to pass thru window.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Real butter honey spread 63° F, artichoke spread with real butter 52° F, put on ice bath and brought to 41° F. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, sauces, dairy, etc. in walk in cooler.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in rice bin.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Left on cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans at dish storage rack neat dish machine.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Small black reach in at bake shop kitchen. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sink in lounge area. Also men's restroom at lounge area. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand sink near ice machine at main kitchen area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At lounge area.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with soiled clothing.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with soiled clothing.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of 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. 2 prep units on cooks line. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/23/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and crab. Put in walkin at 35?. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese.
- Intermediate - Employee rinsed peppers in handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items walkin.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 51F Corrected On Site.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not contain a component that identifies the specific work area, employee position, food preparation process or how cross-contamination is precluded.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. WALKIN COOLER VARIOUS
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF AT 50 F. Corrected On Site.
- Observed residue accumulated on kitchen floor. WAIT STATION
- Critical - Observed uncovered food in holding unit/dry storage area. OUTSIDE ICE MAKER LID BROKEN.
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2/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not contain a component that identifies the specific work area, employee position, food preparation process or how cross-contamination is precluded.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP
- Critical - Observed buildup of slime under soda dispenser.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE and DELI MEAT
- Critical - Observed uncovered food in holding unit/dry storage area. OUTSIDE ICE MAKER LID BROKEN ICE NOT PROTECTED FROM CONTAMINATION
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SALADS and PASTA
- Critical - Working containers of food removed from original container not identified by common name.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed potentially hazardous food cheese cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service items napkins stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper strength.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed ceiling soiled with accumulated dust.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at /warewashing machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Observed single-service items stored on floor.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food chicken salad cold held at 49 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit. BEVERAGE CENTER REACHIN
- Critical. No conspicuously located thermometer in holding unit. GRILL COOLER
- Critical. No conspicuously located thermometer in holding unit. BAR
- Critical. Observed raw animal food eggs stored over ready-to-eat food fruit and bread pudding.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ICE BIN AT BAR
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispenser.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Wall mounted vegetable slicer.
- Observed single-service items stored on floor.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom. BAR
- Observed ceiling soiled with accumulated dust. Above oven.
- Critical. Observed toxic item improperly stored above food prep area. Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit at Tantra bar containing dairy.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour scoop. Corrected On Site.
- Critical. Observed employee engage in food preparation, without washing hands when changing gloves. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Chill sticks not kept in a container or wrapped in plastic wrap after sanitizing and filling with water.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
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