- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Cutting board at prep table near cookline
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Market place
- Basic - Soil residue build-up on nonfood-contact surface. Cabinet under handsink , market place
- Basic - Wiping cloth sanitizing solution stored on the floor. Market place
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork
- High Priority - Dented cans present. Can of tomatoes and cans of cornichons See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler in process of service -moved to working cooler-service complete at end of inspection (40°) **Corrected On-Site**
- 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
- High Priority - Raw animal food stored over ready-to-eat food. Cookline and omelette station **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For breads at buffet
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Market place
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket filled at handsink with sanitizer dispenser line into handsink ,
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.market place
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Buffet handsinks **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Buffett handsinks **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet ( corrected) and market place
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the bar
- Basic - Soda gun holster with accumulated slime/debris.in the bar
- Basic - Walk-in cooler gasket torn/in disrepair.front
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at bar, and main dish washer
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.at bar tearing mint
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.in the bar
- Intermediate - Handwash sink used for purposes other than hand washing both in the bar
- Intermediate - Spray bottle containing toxic substance not labeled.in the bar
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Accumulation of food debris/soil residue on handwash sink. Buffet line
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair.walk in door in meat room, walk in freezer door in meat room
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor drains/drain covers heavily soiled.on buffet line
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.dried fruit
- Basic - Ice scoop handle in contact with ice.cafe
- Basic - Interior of microwave soiled with encrusted food debris.red interior top **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Dripping refrigeration unit reach in by buffet line.last reach in on cooks line
- Basic - Soiled reach-in cooler gaskets.salad table
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Waste line missing at soda gun holster.both in bar
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.handled money cafe
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.cucumber at sushi bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter 72° 34lb , cafe parfait 65°, yogurt 64°, sandwich 64°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage cooks line **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times.bar
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing container . Bar drain board
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.on buffet line.cafe reach in. Bar reach in freezer glass storage broken glass
- Intermediate - Spray bottle containing toxic substance not labeled.bar, wait area
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves at omelet station above food prep
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.omlet station
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.veg soup 52? see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter and whipped cream on omelet station 60?, 55? butter, 57? melon breakfast station
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.breakfast flatbread with meat and cheese 100?on omelet station
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.over any foods at both self serve areas
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.not proper cooling
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 400 ppm at bucket
- Intermediate - Accumulation of food debris/grease on food-contact surface.coffee machine
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.for cookline and omlet station and breakfast bar
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine not working
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waiter touching lemons Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage, 120f, cookline Corrected On Site. reheated
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[at bar] Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[in granola] 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.[cutting celery] Corrected On Site
- Observed gaskets/seals on cold holding unit in poor repair.[meat room walkin cooler
- Waste line missing at soda gun holster.[in bar]
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12/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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