- Basic - Cutting board has cut marks and is no longer cleanable. Front and rear cold tables
- Basic - Ice scoop handle in contact with ice. Ice bin in servers station.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink not accessible for employee use at all times. ... At kitchen to dining room entry.
- Intermediate - Handwash sink used for purposes other than handwashing. ... At kitchen to dining room entry, used as drain sink.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic 70°. Chef discarded.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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1/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, soap dispenser. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Traulsen reaching cooler at fajitas station **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Used with sushi rice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in cooked shrimp in the walkin **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan at dessert area. Will institute Time as a publics health control. chicken and tomatoe soup in the walkin cooler
- 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 and tomato soups
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken and tomato soups
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. TCSfoods for fajitas **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup station
- Intermediate - No soap provided at handwash sink. By sushi station **Corrected On-Site**
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2/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink by the 3 compartment sin. Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2012 | Complaint Full | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dessert bar. Corrected On Site.
- 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. All employee training is expired This violation must be corrected by : 4/25/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Door handles of reachin coolers in the buffet.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage at 126 in hot hot holding
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2/22/2012 | Complaint Full | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. #75 reachin cooler . DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cookers Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Allpotentially hazardous foods in 137 walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken broth in #75 reachin cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw scallops over RTE vegetables in a reachin cooler Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). POTENTIALLY HAZARDOUS FOODS IN WALKIN COOLER #137
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Asian station reach-in cooler.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on edge of a ceiling tile and a A/C vent outlet above dishwash machine.
- Observed ceiling in disrepair. ceiling tile missing dishwash area. Repeat Violation. Maintenance replaced ceiling tile. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. several reach-in coolers on frontline cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. desert station. Corrected On Site.
- Observed leaking pipe at plumbing fixture. prep sink water faucet leaking. asian station.
- Observed nonfood-contact equipment in poor repair. reach-in cooler on frontline Asian station.
- Wet wiping cloth not stored in sanitizing solution between uses. desert station. Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented can. dry storage room Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law. sugar containers Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. ham not covered/wrapped in walk-in cooler 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. sugar container Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. desert station
- Observed gaskets/seals on cold holding unit in poor repair. pizza station flip-top reach-in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. counter cookline Corrected On Site.
- Observed build-up of dust and/or dirt on nonfood-contact surface. fan guard in dairy walk-in cooler
- Ceiling tile missing. above dishwash machine
- Observed personal care item stored with food. purse on shelf with utensils / dishes
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9/29/2010 | 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. when changing gloves. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.reach-in cooler at buffet / pizza area
- Nonfood-contact equipment not designed and constructed in a durable manner. rusted bottom shelf on prep table across grills
- Wet wiping cloth not stored in sanitizing solution between uses. buffet / pizza area Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. desert station
- Critical. Handwash sink not accessible for employee use at all times. bucket Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. across fryers Corrected On Site.
- Ceiling tile missing. throughout kitchen
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping buckets 300+
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5/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Cooked peppers Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Macaroni cheese Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Macaroni Cheese inside sealed holding cabinet. No temperature taken to ensure cooling perameters met. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni Cheese Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over ground beef 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. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed damaged thermometer provided on dishmachine. Thermometers not operational on dishmachine.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates racks Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plate rack next to handsink with no splash guard Corrected On Site.
- Wet mop not hung to dry.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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