- Basic - Working containers of food removed from original container not identified by common name. Kosher salt and steak seasonings stored located in grill Station.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Heavy cream 49°f, liquid eggs 49/ 50°f
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark spoke to Ext Chef Rob concerning the process, per Chef not following TPHC.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Product discarded
- High Priority - Toxic substance/chemical stored by or with food. Hamburger buns stored with sanitizer located in grill. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. Noted 2 bins in bakery area not closed and covered **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Display case in bakery light not shielded
- Basic - No handwashing sign provided at a hand sink used by food employees. Noted at bakery handsink provided with soap and towels. Provided signage for posting **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. Soda gun drain line drains into hand sink by coffee area
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator just changed format and no longer uses menus . Provided sign age for posting **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At Mexican station. **Corrected On-Site**
- Basic - Equipment in poor repair. Missing fan covers inside pasta cooler.
- Basic - Food stored near sink exposed to splash. At grill hand wash sink. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food. At pastry area. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in cooler located in bakery
- Basic - Wall in disrepair. Broken walks tiles at Mexican Station, non cleanable. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 60 F°, out of temperature 3 hours. At pastry station. Chef quick chilled cream cheese to 39 F° **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At hand sink located in pastry area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At cast men restroom, water temperature is at 78 F°
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. On outside of all food storage equipment. At bakery area.
- Basic - Fan cover in reach -in cooler has accumulation of dust/debris. In pizza cooler.
- Basic - Wall in disrepair. Broken walls tiles at Mexican Station, non cleanable. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. At hose connection located at sandwich station, under hand wash sink.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. At crab and go area.
- Basic - Equipment not designed or constructed in a durable manner. Wood rot on cabinet located in pizza station.
- Basic - Interior of microwave soiled with encrusted food debris. At bakery. **Corrected On-Site**
- Basic - Wall in disrepair. Broken wall tiles at Mexican station, non cleanable. Over grill **Repeat Violation**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Onions at 109 F, out of temperature. 30 minutes. At grill. Chef discarded onions. **Corrected On-Site**
- High Priority - Ham hot held at less than 135 degrees Fahrenheit. Ham at 114 F?, out temperature 30 minutes. At grill. Chef discarded ham. **Corrected On-Site**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed heavy water inside cooler locater in Market Station.
- Observed build-up of food debris/grease on inside and outside of cabinet, and inside warmer. At Italian station.
- Observed heavy build-up of grease inside fryer located in Mexican station. Repeat Violation.
- Observed mold-like build-up. Inside reach in cooler located by preparation sink, around fan and coils. At Italian station.
- Observed nonfood-contact equipment in poor repair. Cabinet door in poor repair. At Italian station, over preparation sink.
- Observed wall in disrepair. Broken wall tiles at Mexican station, not cleanable. Over grill. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onions and peppers at 127 Degree F. , out of temperature 30 minutes. Corrected On Site. Peppers and onions were reheated to 173 Degree F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onions at 128 Degree F, out of temperature 15 minutes. Corrected On Site. Onions were reheated to 192 Degree F.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of old food debris inside warmer. At grill station
- Observed heavy build-up of grease inside fryers located in mexican station
- Observed heavy build-up of grease on side of sandwich presser.
- Observed nonfood-contact equipment in poor repair. Door for freezer does not shut tightly. At freezer located in Bakery.
- Observed wall in disrepair. Broken tiles at Mexican station, not cleanable. Over grill.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner. Broken tiles at Mexican station. Tiles are located over flat grill.
- Observed build-up of grease on nonfood-contact surface. Behind hot well located by flat grill. At Mexican station.
- Observed old labels stuck to food containers after cleaning. In walk in cooler and storage area. Repeat Violation.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Wholesome, sound condition
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Garlic butter at pizza station .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked vegetables at grill section.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.Chilli at cookline at grill section. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.Chicken breast at hot box at grill section. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. crouton and cheese container at self service area at pizza shop.
- Observed cutting board grooved/pitted and no longer cleanable.At pizza section and wooden cutting block at grill shop.
- Observed nonfood-grade containers used for food storage.Reusing seafood containers for storage of cut melon and other food items .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Paint work worn exposing wood at shelving units at pizza shop.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Clean equipment shelving rusty at dishmachine area.
- Observed old food stuck to clean dishware/utensils.Waffle bakers at dishmachine storage shelving .
- Wet wiping cloth not stored in sanitizing solution between uses.Under cutting boards. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.At right hand chute.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.At tortillas storage unit build up of food debris at mexican station .
- Critical. Observed interior of reach-in cooler soiled with accumulation of water at RIC 24.
- Observed gaskets with slimy/mold-like build-up.At bakery reach in cooler 38.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Clean jugs stored under handwash sink waste line at server areas.
- Plumbing system in disrepair.Water dripping from hood at grill section.
- Observed leaking pipe at plumbing fixture.At dishmachine handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.Soda gun holster connected to handwash sink at bar area.
- Outdoor refuse area not curbed and graded to drain.Pad at compactor in disrepair causing large pools of stagnant water.
- Critical. Observed live flies in kitchen.At bakery and pizza section .
- Observed wall in disrepair.Tiles at mexican shop behind grill cracked and coming away from wall.
- Heat lamp lacking a proper shield.
- Lights missing the proper shield, sleeve coatings or covers.At reach in cooler 38.
- 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. ZACH PERKINS CHEF.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For pancake batter.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.For sausage at the front buffet line , thesse foods are serve from 7-11am.
- Critical. Observed cloth used as a food-contact surface. Under cutting boards. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.While preparation of fruit garnish at the front coffe bar.
- Critical. Observed interior of microwave soiled. Front bakery.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, unit #6.
- Observed floor area(s) covered with standing water.Inside the walk in cooler. Corrected On Site.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice.half and half at server area, cream cheese and margarine at self service aa.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Sugar s stored under waste line at coffee area.
- Critical. Displayed food not properly protected from contamination.breafast burrito garnish. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.Apples at pizza buffet line. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.For tortillas at pizza station . Corrected On Site.
- Observed bulk milk dispenser with dispensing tube improperly cut.At side server area.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.At icecream reach in cooler at dishmachine area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.At exteroir of door of tall reach in cooler at pizza /pasta.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons at server station .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.At chef station .
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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