- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Salad bar attendant wearing a watch **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Noted knife steel placed on ice machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Noted on trays at front **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauces date marked but not labeled **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Front cashier **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bake area table batter 56 cheese 53 butter 54 (product re chilled) equipment ambient temperature reading 49
- 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. Bakery Prep table reading 49f ambient , product registering 53-57F
- Intermediate - Employee rinsed towel in handwash sink. At front counter
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels on containers
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sauces date marked but no labels identifying type of product
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Dented cans present. See stop sale. Most bent cans excluded and marked. Found 2 cans bent on seams.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Frontline buffet. **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Ownership verified.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: cut melon 46, creamers 49-53 (held 2 hours). Bean salad and rice 45, blue cheese dressing 43-45, ranch dressing 45, corn 45 **Warning** CB: cut melon 38?, creamers 36?. Buffet: ranch 48?, blue cheese dressing 46?, pasta salad 48, potato salad 45?, tuna tarragon 45?, corn 40?. One section of one of the buffet lines is not maintaining TCS food at 41?. Cooler technician on property at time of callback. One buffet line shut down for repair but the second buffet line was in use at the time of the callback and was not maintaining TCS food at 41?. Dressings and salads removed from buffet. If cooler is incapable of maintaining 41? or below then do not use. Alternatively use a four hour time as public health control (hold for 4 hours then discard) - logs and written plan required.
- 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. Procedure implemented for time control (except for pizza). Time is not monitored adequately. Pizza and cold items held less than 30 minutes.
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5/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Frontline buffet. **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Ownership verified.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: cut melon 46?, creamers 49-53? (held 2 hours). Bean salad and rice 45?, blue cheese dressing 43-45?, ranch dressing 45?, corn 45? **Warning**
- 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. Procedure implemented for time control (except for pizza). Time is not monitored adequately. Pizza and cold items held less than 30 minutes.
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5/3/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Dishwash area
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Frontline **Corrected On-Site**
- Basic - Light not functioning. Hood
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Plastic containers - dishwash area **Repeat Violation**
- Basic - Pizza cutter stored on top of handsink (cutter in use) **Corrected On-Site**
- Basic - Reach-in cooler gasket not forming tight seal on door - buffet cooler
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into hands - no hand wash and in food prep area handling food **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portion cups of butter in RIC at 58? (discarded COS) - employee claims they were on buffet or 30 minutes. Manager claims time control is used, however no evidence of time marking and items held on time control CANNOT be returned to cold holding. Hold for 4 hours then discard Buffet: creamers 44-45?. Macaroni with ham 45-48? - salad buffet (held 30 minutes)
- 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. See stop sale. Portion cups of butter, sour cream and cheese on buffet - no time markings
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese topped breads on buffet 110-119? - discarded **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. RIC - frontline at 49? (cooler was unplugged) - 1 muffin mix in cooling process and one mix still at 42?
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Blueberry muffin mix only cooled 1 degree per hour - recommend evaluating cooling process of batters/mixes
- Intermediate - Slight Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet stacking of clean plastic food containers.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed bulk milk dispenser with dispensing tube improperly cut. Tube cut almost at 90 degree angle / horizontal. Tube should be cut at 45 degree angle.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon at 45-46F less than 2 hours.
- Observed slime build-up on nonfood-contact surface. Around ice dispensing chute - soda machine - dining area.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Chick peas at 47F at self serve station at WIC, whipped butter at 59F at self serve station. Chick peas 41F, pasta 42F, Mac and cheese 109F, Pasta marinara 186F, Rice 161, Soup 162, Whipped butter 59, sour cream 43, sweet potatoes 143, creamer 43, soft serve mix 37, pasta 42, muffin batter 38.
- Critical - Container lid stored in handwash sink at self serve station COS.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. STORED NOT INVERTED Corrected On Site.
- 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. SEVERAL MISSING AND EXPIRED IN 2011
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine CHUTE.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPEN BAG OF BULK MILK IN DISPENSER PUT IN ON 2/14 AS PER MGR NOT DATE MARKED Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. COFFEE FILTERS NOT COVERED Corrected On Site.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. WET NESTING
- Observed RIC -in cooler gasket torn/in disrepair.
- Critical - Observed dented/rusted cans. GARBANZO BEANS BY KING COLE TWO CANS OF 6 LB 14 OZ DEL DESTINO SLICED RIPE OLIVES 3 LB 7 OZ
- Observed old labels stuck to food containers after cleaning.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler for butter and sour cream at front prep. This violation must be corrected by : 4-27-11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm. Discontinue use of dishmachine until repairs are made and use manual dishwashing.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, establishment licensed for 250 seats but actualoy has 262 seats. Seating change form given to operator.
- Missing drain plug at dumpster causing waste to leak out under dumpster.
- No boiler report posted in boiler room. Corrected On Site. Repeat Violation.
- Critical - Observed black soil buildup inside ice machine.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair, strainer rusted. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 63F, cheese 50F, sour cream 50F at front buffet without timemarking. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, creamer 47F and half n half 53F by customer area coffee machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fresh garlic and oil in reach in cooler 45 F. Corrected On Site. This violation must be corrected by : 4-27-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sour cream 55F, butter 59F and 61F in reach in cooler. Corrected On Site. This violation must be corrected by : 4-27-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna pasta 45 F on salad buffet by entrance. Manager removed and began cooling it in walk in. This violation must be corrected by : 4-27-11.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked eggs in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). sour cream and butter in cooler more than 4 hours and the cooler was in disrepair.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0ppm. Corrected On Site.
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4/26/2011 | Routine - Food | Warning Issued |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooked/reheated
- Clean clothes, hair restraints
- Critical. Gas appliances - properly installed, maintained
- Cross-contamination, equipment, personnel, storage
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For butter in the buffet never excedds 20 minutes in the line.
- Critical. Observed potentially hazardous food thawed in standing water. For yogurt mix.
- Observed old labels stuck to food containers after cleaning.
- Critical. No current boiler certification provided/available. For reporting purposes only.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.This was corrected at the time of reinspection .
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10/26/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.Unwashed tomatoe over washed and prepared lettuce at walk in cooler.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.ice machine water filters.
- Observed single-service articles improperly stored.Coffee filters at coffee area.
- 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. Pro
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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