- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Tune Reachin cooler gaskets across from fryers
- Basic - Equipment in poor repair. Standing Reachin cooler across from soup kettle 50° Bottom portion of Reachin cooler over staced, advised operator to relocated some of the Tcs from that unit.
- Basic - Soiled reach-in cooler gaskets. Standing Reachin cooler across from soup kettle
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink next to 3 comp sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located near Dish-machine and hand wash sink located next to 3 comp sink **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Next to chefs office
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Behind Reachin cooler cover on across from flat top. **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. Spatulas between wall and 3 comp sink **Corrected On-Site**
- Basic - Equipment in poor repair. Standing water cookie rice line draw.
- Intermediate - Employee used handwash sink as a dump sink. Stained with brown residue
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to ice machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish-machine area hand wash sink **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. In server station
- Critical - Observed buildup of slime in the interior of ice machine. Both ice machine
- Observed floor area(s) covered with standing water. In pastry room
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tuna salad and chicken salad in ric Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TURE REACHIN COOLER BY COOKLINE. DON'T USE FOR PHF UNTIL UNIT IS CAPABLE TO MAINTAIN PORPER TEMPERATURE.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUP IN POTATOES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPOONS BY COOKLINE AREA. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN AT 48F OVERNIGHT, Corrected On Site. DISCARDED
- Critical - Observed raw animal food stored over cooked food. RAW SAUSAGE OVER COOKED FOOD, REACHIN COOLER BY COOKLINE
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOKED CHICKEN Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. This violation must be corrected by : 6/8/12.
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4/6/2012 | Routine - Food | Warning Issued |
- Critical - Sanitizing temperature
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Hot food at proper temperatures
- Please see inspection report for more details.
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. line cooler#109.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. certificate expired 9/24/10. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. raw wood shelves. in store room. shelves contaifood containers
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching bread. bare hands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. flake machine.
- Observed clean equipment stored on floor. container of clean utensils on floor at dish machine.
- Observed personal care item stored with food. ladies purse on shelf in bakery.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad dressing line cooler at 43. for 2hrs. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. baked potatoes in line cooler at 47. overnight. relocated to w.I.cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken in line cooler at 43. food container lined with cloth towel.preventing proper cooling. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tunaandchicken salad at 43. for 2hrs line cooler. recommend using stainless food containers. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over rte food bakery cooler. Corrected On Site.
- Critical - Observed toxic item improperly stored. small propane containers above food prep, in bakery. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. bakery. Corrected On Site.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. tape on refrigerator door handle. at cookline.
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2/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. cooked vegetables dated 10/15/10 Corrected On Site.
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. onion dip dated 11/15/10. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat. Corrected On Site.
- Critical. No oyster warning sign with required language provided.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef, in wic. 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. egg salad. Corrected On Site.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. knifes in hand sink. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. egg salad.
- Equipment or utensils not designed or constructed in a durable manner. tape on refrigerator door handle. at cookline.
- Observed nonfood-contact equipment in poor repair cabinets employee dining.
- Observed utensils stored in crevices between equipment. knifes. Corrected On Site.
- Critical. Hot water supply not maintained during peak periods. cookline sink at 90. should be 100+.
- Critical. Handwash sink not accessible for employee use at all times. bakery. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. pantry.
- Critical. Hand wash sink lacking proper hand drying provisions. pantry.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. hallway.
- Critical. No current boiler certification provided/available. For reporting purposes only. certificate expired, 9/24/10.
- Carbon dioxide/helium tanks not adequately secured. employee dining.
- 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. This violation must be corrected by : 2/2/11.
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12/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see # 4.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad preping unit at 45 - 47 degrees . relocate PHF to other cooling units. service call advised .
- Critical. Observed buildup of slime in the interior of ice machine. smaller ice machine .
- Observed utensils stored in crevices between equipment. knives .
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pantry cooler at 52. saute at51.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pantry cooler. dressing.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. saute cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pantry cooler, saute cooler at 51/52.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dish operator. Corrected On Site.
- Critical. Observed presetting of unwrapped silverware.
- Observed residue build-up on nonfood-contact surface. under dish table.
- Observed utensils stored in crevices between equipment. knifes Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. store handles up.
- Observed food debris accumulated on kitchen floor. behind ice machine.
- Critical. Observed unlabeled spray bottle. bakery. Corrected On Site.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- 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. complete employee training on dining room staff. provide certificates.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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