- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **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.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor.bread **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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. Cook line cooler across from stove at ambient temperature of 52?f
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice in hand sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trays **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of grease on nonfood-contact surface.Filters
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Plumbing improperly installed.
- Wet mop not hung to dry.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. *
- Critical - Hand wash sink lacking proper hand drying provisions. BY STEAM TABLE Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of RUST in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.WALK IN COOLER and FREEZER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *REACH IN COOLER BY COOK
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed attached equipment soiled with accumulated dust.walk in cooler vent
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.in front
- Observed employee with no hair restraint.front counter
- Critical - Observed encrusted, soiled material on slicer.by office
- Observed leaking pipe at plumbing fixture.at three compartment sink area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment.in kitchen area prep table
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- mop/service sink unaccesible at establishment.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- 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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4/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment (display cooler, 49F-42F; reach-in cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-18-11. Front display coolers are currently on defrost mode; establishment unable to provide repair invoice.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical - Violation: 53A-17-1 Person in charge failed to insure proper cooling.
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3/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment (display cooler, 49F-42F; reach-in cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-18-11.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Unpackaged food not protected from environmental/chemical sources of contamination during storage-display case cooler.
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2/17/2011 | Routine - Food | Warning Issued |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. EASTERN SALMON NOVA (SMOKED FOR FLAVOR ) NOT INDICATING ON CASES THAT FISH IS FULLY COOKED.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALK IN COOLER .CHICKEN SOUP. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. BREAD OUT OVEN COOLING NEXT TO CHEMICAL.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site. SAUSAGE. AT WALK IN COOLER.
- Critical. Observed food stored on floor. CARROT BAG AT WALK IN COOLER. Repeat Violation.
- Critical. Observed employee improperly washing hands. NO SOAP (DISHWASHING AREA).
- Critical. Observed location of designated employee eating, drinking storage area causing possible cross-contamination. (MANGOES ON PREP-TABLE (EMPLOYEE'S) AND FLOWERS (EMPLOYEE'S) OVER DICED PLANT FOODS (READY TO EAT) AT WALK IN COOLER.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. (MANUAL WAREWASHING ).
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. (MANUAL WAREWASHING ). Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing. UTENSILS IN IT. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. DISHWASHING AREA.
- Observed floor and wall junctures not coved. AROUND AND BEHIND ICE MACHINE .
- Observed fan guards of walk in cooler motors soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREAS.
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8/19/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed dented/rusted cans-beets.
- Critical. Stop Sale issued due to rusted can of food product.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food-sausage not held at 135 degrees Fahrenheit or above. Instructed manager to reheat food to 165F. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food (meat) thawed at room temperature. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food-potatoes stored on floor. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-pasta, sausage.
- Critical. Observed employee wash hands with no soap.
- No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine and quaternary ammonium. Repeat Violation.
- Observed personal care item stored with food. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions-Foodborne Illness and symptoms, cooling foods.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food (bread) not properly protected from contamination. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- No mop sink or curbed cleaning facility provided. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer (chlorine and quaternary ammonium) at three-compartment sink/warewashing machine/sanitizing bucket. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation.
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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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