- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop sugar. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food stored on the floor of the walk-in freezer. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Intermediate - Soda gun soiled. Observed soda gun at bar soiled.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Observed ceiling tiles missing in the dry storage area above the canned good.
- Basic - Cloth used as a food-contact surface. Observed a cloth covering cut lettuce in a RIC. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed single container without handle bulk flour bin in dry storage area.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Dented/rusted cans present. Can voluntarily set aside for distrubtor credit, 2 Chili Con Carne Without Beans 3 kg from Chef-Mate.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over half and half in WIC. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine exceeding 200ppm in cookline sanitizer bucket.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. observed non-handled plastic bowl being used to dispense uncooked rice in bulk bin near dishmachine area.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over hot dogs in cookline reach-in cooler.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed veggie beef soup cooling since last night at 5pm according to operator at 47 degrees. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed employee's open drink sitting on salad prep station reach-in cooler cutting board. 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. observed employee making sandwiches with bare hands at side prepline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken in microwave at 74 degrees. Corrected On Site. operator voluntarily discarded. observed cooked meatballs at 57 degrees in cookline ice bin. operator removed this item from ice and moved in to reach-in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine exceeding 200ppm in cookline sanitizer bucket
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed beef soup cooling since yesterday according to operator at 51 degrees. Corrected On Site. operator voluntarily discarded.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed multiple employees grab new pairs of gloves without washing hands first.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares and slop sink spray nozzle then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in warewashing area handsink
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shrimp stored above veggies and raw beef stored above sauces and hot dogs in cookline reach-in cooler across from fryers.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw pork in cookline reach-in cooler across from convection oven. Corrected On Site.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open coffee cup on prep table at end of cookline next to cutting board, onion, and utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee slicing mushrooms with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pairs of gloves without washing hands first
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee wearing large watch while engaged in food preparation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese crumbles in salad prep station reach-in cooler top at 48 degrees. Corrected On Site. lower product to fill line
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw bacon and raw beef stored over canned tuna in walk-in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine bleach in cookline sanitizer bucket exceeding 200ppm. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. observed excessive black slimy buildup that is removable with alcohol swab on ice bin at downstairs wait station.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked beef under heat lamps on cookline at 103 degrees. Corrected On Site. operator removed
- Critical - Working containers of food removed from original container not identified by common name. bulk white powder under prep table near salad prep station
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. observed cookline employee wash and dry hands but not use chemical hand sanitizer before handling mushrooms with bare hands
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handling dirty food wares then directly handling clean food wares without washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw fish then rinse hands under water at cookline prep sink then grab cooked quesadillas to cut it for customer's plate. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tools at cookline observed in standing water including whisks, knives, and tongs Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked noodles at 59 degrees at wait station prep table near soup. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw shrimp in cookline reach-in cooler across from fryers
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket observed at 0ppm at cookline prep area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed red sauce at 52 degrees and cooked beef at 46 degrees cooling since yesterday in cookline reach-in cooler Corrected On Site. operator threw away
- Critical - Observed employee switch from working with raw food to handling single-use items without washing hands. observed cookline employee handling raw beef with gloved hand then grabbing new pair of gloves without washing hands inbetween tasks Repeat Violation.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed same spatula at cookline used to handle raw/undercooked beef, chicken, and shrimp. and also used same spatula to handle bread, fully cooked bacon, chicken, beef, shrimp.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools including tongs and knives Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed gravy at 127 degrees under heat lamps at cookline. Corrected On Site. time in lieu of temperature
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. cooked ribs for employee lunch under warmers found at 110 degrees. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in walk-in cooler Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp stored over lunchmeat in cookline reach-in cooler across from fryers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. cookline employee observed not washing and sanitizing hands after handling raw meats and before handling ready-to-eat foods
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets observed on cookline employees engaged in food preparation
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw chicken, then raw fish, then raw beef, then bread, then lettuce all without washing hands inbetween items
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees not washing hands directly before putting on new pairs of gloves
- Critical. Food-contact surfaces not cleaned after being contaminationed. cookline employee used tongs to pick up bun that had fallen on floor then used it to turn hot dog on grill.
- Observed utensils stored in crevices between equipment. knives on cookline
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walk-in cooler found at 47 degrees Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw chicken over raw seafood in walk in cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table on side prep line
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup leftover from last night 51 and 49 . Corrected On Site. thrown out
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher must wash hands inbetween handling dirty and clean food wares Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before grabbing a new pair of gloves hands must be washed Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. employee rinsed wiping cloth in handsink by 3 sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. clorine bleach in sanitizer bucket used on slicer
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over half & half in WIC Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching lettuce, tomato, pickles, toast with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw beefthen stripped off gloves hand handled frozen onion rings with bare hands without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at dishmachine Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Ceiling tile missing. in dry storage room
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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