- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. By warewashing area
- Basic - Floors not maintained smooth and durable. By kitchen area and warewashing area **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chemical test kit provided was water damaged.
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Ceiling soiled with accumulated grease. By kitchen area
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. By warewashing area
- Basic - Floors not maintained smooth and durable. By kitchen area and warewashing area **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yellow split pea soup 8 qts at 58-64 f stored inside reach in cooler in a deep plastic container sealed. As per operator, product was cooked yesterday, 7/28/14 **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. For smoked salmon
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Mahi Mahi used in ceviche
- High Priority - Raw animal food stored over ready-to-eat food. Cold smoked salmon over rte chorizos **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart at warewashing area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chemical test kit provided was water damaged.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee, the DM is not working. At time of inspection, there was a company servicing the machine.
- Basic - Floors not maintained smooth and durable. Warewashing area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Chutney butter at 46 f, operator transferred product to reach in cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On 1/12/14. , soup at 55 f on 1/13/14 stored in plastic container and covered with lid at reach in cooler. Observed Condensation build up on lid.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On 1/13/14, soup at 55 f prepared on 1/12/13 as per employee
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. To measure cold temperature. Thermometer provided by employee only measures from 50-550 f
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Floors not maintained smooth and durable. By warewashing area
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink,
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10/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floors not maintained smooth and durable. By warewashing area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink,
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Mahi fish used for ceviche
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over rte turkey **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soap bottle on top of reach in cooler **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **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. Pasta **Corrected On-Site**
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8/27/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(pastry cooler front)
- Intermediate - Accumulation of food debris/grease on food-contact surface.(panini toasters)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - No conspicuously located thermometer in holding unit.[tabletop unit front]
- Observed employee with no hair restraint.[dishwasher]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[sandwich press]
- Observed ice scoop with handle in contact with ice.[using a plastic cup without handle to dispense ice]
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.[handwa h sink in dishwash area]
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2012 | 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.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. leftover soup covered when hot.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup 56 degrees
- Observed wall soiled under handwashing sink and by preparation cooler.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. courtyard.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 53B-08-1 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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12/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand sink missing in food preparation room or area. courtyard.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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9/12/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed clean equipment stored on floor.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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3/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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1/24/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Manager lacking proof of Food Manager Certification.
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10/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed grease accumulated under cooking equipment.
- Observed wall in disrepair.behind counter;area near handsink in dishwasher area
- Critical. Observed expired Food Manager Certification.
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10/13/2009 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee improperly washing hands.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. MITTONS
- Critical. Handwash sink not accessible for employee use at all times. BY 3CS
- Observed attached equipment soiled with accumulated grease. AC VENTS AND ELECTRC LINE.
- Wet mop not hung to dry.
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7/16/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Administrative complaint recommended |
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