- Basic - Holes in ceiling by hood suppression system.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.Server is handling butter.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Cream cheese cold held at greater than 41 degrees Fahrenheit at servers station.Cream cheese transferred to walk in freezer
- Intermediate - Cutting board(s) stained.
- Intermediate - Encrusted material on can opener blade. **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.Cooked chicken in walk in cooler.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used as scoop on cook line
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Salmon and melon stored, not covered
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at cookline 48f / 40 butter wait station 45 re chilled to 40 **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Noted in server stations
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls **Corrected On-Site**
- Basic - Hole in ceiling. Small hole - cookline
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Server station
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Carrot soup at 85? after 2 hours cooling (refer to cooling temperatures in temperature section of report) - batch reduced in size , placed in metal pans and transferred to freezer for immediate chill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: butter pays, yoghurt, cream cheese 50? - less than 2 hours - transferred to freezer (COS - cooled to 30?). WIC 1: crab bisque, spinach dip, tomato soup, bean soup, sausage gravy, roast beef all at 44? - WIC HOLDING AT 39-40?. RIC: beef gravy 46? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken soup 51?, gravy 51?, potato bake 47?, pasta 44-46? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 120? - stored less than 2 hours
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over cooked potato WIC. Raw beef above cooked potato RIC
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Bean soup, crab bisque dated 3/5/13 **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: products made previous night 3/11 at 50-56?: 2x chicken soup, 1x gravy, potato bake (RIC) 47? x1 container, pasta x6 trays .
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. RIC in server station **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Partially cooked chicken left at room temp. Trays must be transferred to cooler immediately for cooling instead of waiting for entire batch/numerous trays to be finished with partial cooking.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast beef made 3/10
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples - buffet **Repeat Violation**
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3/12/2013 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Coffee filters - server station.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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10/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler #14 at 44F, cooler #13 at 51F. This violation must be corrected by : 10-27-12.
- Critical - Hand wash sink lacking proper hand drying provisions. Dishwash area. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pats 57F, philedelphia cream cheese 61F - buffet. Recommend improved storage on ice or add to time as PHC procedure - including yoghurt and pasteurized shell eggs. This violation must be corrected by : 10-27-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 14 - raw chicken 45F, raw burgers 44F, cheese slices 44-47F, butter 47F [cos-42F]. Reach in cooler 13: pasta and chicken wings 44F; raw chicken and raw beef 51F [cos-discarded]; pasta 49F [5 bags] - cos/discarded; cheese and ham sandwiches 51F [4] - cos/discarded; cheese slices 50F [2 stacks] - cos/discarded. Make table: cheese 51F [less than 4 hours]. Walk in cooler: meatballs 44F, chicken 45F, cheese 45F, chili 46F, sausage gravy 44-45F [cooler att 39F]. This violation must be corrected by : 10-27-12.
- Observed single-service articles stored without protection from contamination. Coffee filters - server station.
- Critical - Observed wiping cloths used under cutting boards. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Time as PHC used for shredded cheese, liquid egg/egg whites products but this item is not listed on procedure. Procedures states discard all cold foods on buffet after 4 hours.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils. Apples must be individually wrapped or a utensil provided for customer self-service. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Reach in cooler 13.
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10/26/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit./ salad line ric Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./server station Corrected On Site.
- Critical - Observed food stored on floor./ potatoes on floor in freezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing./ dumping ice in hws Corrected On Site.
- Observed personal care item stored with food./ storage area in kitchen Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ creamer in server station ric 59f, item thrown away Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food./ chicken strips over hush puppies Corrected On Site.
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1/26/2012 | 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, chili was 47f product was cooked yesterday , product was discarded .
- Critical - Hand wash sink lacking proper hand drying provisions, by cook's line .
- Critical - Hot water not provided/shut off at employee hand wash sink, server station .
- Critical - Observed interior of microwave soiled, by cold ssalad station . Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, breads by ommellette station . Corrected On Site.
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10/28/2011 | 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. cooked beef roast. walkin cooler. Operator discarded roast. Corrected On Site.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. baked chicken temperature at 128 degrees. cookline Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink server station by omelette bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting vegetables with bar hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. beef roast cooled as whole roast tightly erapped with plastic wrap.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ice cream machine was turned off on buffet. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items not under time in lieu of temperature control. on buffet Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage and potatoes hot hold. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. reheated chicken in oven 149 degrees. Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,refer to temperature list less than 4 hours
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours,mushrooms in reach-in cooler pantry
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,unwashed veggies over cooked shrimp.
- Critical. Observed food stored on floor,bread Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable,hot line
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed personal care item stored with food.
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9/14/2010 | 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,cheese.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,clarified butter 52 degrees farenheit . Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,asparagus over ready to eat carrots .
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination,raisin,brown sugar and strawberry sauce. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw fish over precooked ssusage in walk-in freezer. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure,strawberry and orange cut.
- Observed cutting board grooved/pitted and no longer cleanable,cook's line.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface,reachin freezer on cook's line.
- Critical. Handwash sink not accessible for employee use at all times,in the dishmachine area.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live flies in kitchen and buffet.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MELON 56 ON THE CUTTING. BOARD MOVED TO THE WIC Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg mix 48 in metal pan
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 44 IN THE RIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER PACKS 53 IN METAL PAN BY THE ACCESS DOOR
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER CLARIFIED 76 ON COUNTER BY ACCESS DOOR
- Critical. Observed raw animal food stored over ready-to-eat food. RAW FISH OVER VEGETABLES IN THE WIC
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. RIC BY THE WIC
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. YELLOW BOARD
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. RIF DOOR BY THE WIC
- Critical. Water pressure lacking at fixtures that require the use of water. COLD WATER PRESSURE LOW AT THE HAND SINK
- Critical. Observed handwash sink used for purposes other than handwashing. HAND SINK USED A A DUMP IN THE PREP AREA
- Critical. No current boiler certification provided/available. For reporting purposes only. FACILITY HAS TWO BOILERS FOR FOOD SERVICE, HAS ONLY ONE CERTIFICATION
- Critical. Hotel and Restaurant license not properly displayed.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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