- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front reach in cooler
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed unnecessary items on the premise.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry over beef
- 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 cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture. Dishwashing area
- Observed wall soiled with accumulated food debris.
- 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
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.black debris
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.silverware .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws
- Critical. Observed handwash sink used for purposes other than handwashing.cookline .
- Critical. Hand wash sink lacking proper hand drying provisions.cookline Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline Corrected On Site.
- Observed attached equipment soiled with accumulated grease.hood over dishwasher .
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin ,cookline Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food.eggs walkin. Repeat Violation.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.hws in prep area
- Observed nonfood-contact equipment in poor repair door to walkin.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Observed water draining onto floor surface.hws bar area
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Critical. Hand wash sink lacking proper hand drying provisions.bar
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar
- Critical. Observed the presence of insects, rodents, or other pests.small flies approx 30 in waterheater room,approx 5 hws prep area,approx 10 in dishwasher area. Repeat Violation.
- Observed food debris accumulated on kitchen floor.freezer .
- Ceiling tile missing.waterheater room. dishwasher area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.waterheater room. broken cover in freezer.
- Light not functioning.hood.
- Wet mop not hung to dry. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/17/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 4/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/14/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/7/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/14/2009 | Routine - Food | Warning Issued |
| No report available. | 7/18/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/16/2008 | Routine - Food | Warning Issued |
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