- Basic - Floor area(s) covered with standing water. ... Kitchen at Dishmachine area, Warewash area and ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- 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. ... Tested at 0 PPM.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- Basic - Leaking pipe at plumbing fixture. ... Fire sprinkler retard chamber leaking.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
- No portable fire extinguisher present. For reporting purposes only. ... No ABC Portable extinguisher in boiler room.
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4/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. ... kitchen and walk.in.cooler..
- Basic - Leaking pipe at plumbing fixture. ... Fire sprinkler retard chamber leaking. Immediately outside boiler rom.
- Basic - No conspicuously located ambient air temperature thermometers in some holding units.
- Basic - Storage area not maintained clean and organized. ... Boiler Room has much unnecessary storage
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
- No portable fire extinguisher present. For reporting purposes only. ... No extinguisher in Boiler Room.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food.in reach in cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Hole in wall. By the breaker boxes.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert station **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. 1 inside a broken lowboy refrigerator on the meat cook line. 1 on the floor in the hall near the meat cooking area.
- High Priority - Employee washed hands with cold water. Dish room
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Dish room
- High Priority - Live, small flying insects in food preparation area. Dessert prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork and slider in the meat cooler by the grill. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 inside a broken lowboy refrigerator on the meat cook line. 5 on the wall behind the broken lowboy refrigerator on the meat cook line. 3 behind or under the convection ovens in the cooking area. 1 behind the Alto Sham on the back wall of the meat buffet. Note: broken lowboy refrigerator was placed outside.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler drawers under the stove. **Corrected On-Site**
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5/20/2013 | Complaint Full | Emergency order recommended |
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Bake shop
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By the ice machine in the kitchen and by the dish machine room, at the sinks on the buffet lines.
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name. Sugar by the bag in the box soda rack.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Handsink in the dish room **Corrected On-Site**
- High Priority - Small flying insects in bar area. Around the soda machine at the entrance. South server area and back of the house.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entrance. **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs and waffle mix Corrected On Site by re-icing.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw turkey stored above raw beef in a walkin cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Found an unwrapped ham on a box in a walkin cooler. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. ABC Extinguisher in the dry highway.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ham on the breakfast buffet, Corrected On Site. Steamtable was not turned on.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Day dots are used as a use by date on products, not a prepared date. There is no way of knowing when the food was prepared.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Dishes stacked before drying .
- Lights missing the proper shield, sleeve coatings or covers. All florescent lighting above the buffet lines.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed dishwasher handle soiled items, then clean without properly washing hands inbetween.
- Critical - Observed employee improperly washing hands. no soap Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Marinating raw beef. Corrected On Site by repaning.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary for wiping cloths
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken livers, Ham Corrected On Site.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop tored in a soiled container Corrected On Site.
- Equipment and utensils not properly air-dried. Dishes after washing.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Wet paper towel in bottom of ice bin inside ice machine, Corrected On Site by emptying ice bin and sanitzing.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9/30/11.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. Buffet line
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7/29/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented cans. cans of tomatoe and beans. pulled offshelfs by Mgr immediately. Do not use ! Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked shrimp on buffet line at 54 degrees. Shrimp voluntarily discarded immediately. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, chicken and beef strips on buffet line at 49-54 degrees. voluntarily discarded immediately by Mgr. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons at 58 degrees on buffet line. immediately voluntarily discarded By Mgr. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. pizza station reach-icooler. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef and sliced cheeses in reach-in cooler top. grill station. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill station .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. hood system at fryer station. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair. pizza oven handle.
- Critical. Observed soiled reach-in cooler gaskets. reach-in cooler in fryer station.
- Observed build-up of grease and debris on nonfood-contact surface. exterior of fryers, cooking equipment on fryer station
- Critical. No handwashing sign provided at a handsink used by food employees. handwash sink in meat prep room.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by mopsink with gaps all around door. Repeat Violation. Repeat Violation.
- Observed grease and food debris accumulated on kitchen floor. under fryers and throughout fryers station. Repeat Violation.
- Observed grease accumulated on kitchen floor. and water/wet floor. several areas throughout kitchen and walk-in coolers.
- Observed attached equipment soiled with accumulated grease. hoodfilters above stove.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. Corrected On Site.
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1/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Delfield reach-in cooler/ pizza station on frontline
- Critical. Observed employees using same utensil to handle raw and cooked product. frontline grill. Corrected On Site.
- Critical. Observed employee improperly washing hands. used soap first on dry hands instead of rinsing hands with water first Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. fry station wall
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. mopsink Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. cooling drawers on cookline
- Observed leaking pipe at plumbing fixture. dishwash area
- Critical. Outer openings not protected with self-closing doors. backdoor by ice machines
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by ice machines bent with large gaps on top, corners and sides
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by walk-in cooler with gaps around door Repeat Violation.
- Observed floor and wall junctures in disrepair. by mopsink and backdoor
- Observed grease accumulated under cooking equipment. fryer station
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed personal care item stored with food. keys on prep table Corrected On Site.
- Critical. Observed unlabeled spray bottle. yellow liquid in dishwash area Repeat Violation. Corrected On Site.
- Wet mop not hung to dry. Repeat Violation. Corrected On Site.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 65 degrees at buffet line. voluntarily discarded
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Observed equipment in poor repair. shelfs in meat walk-in cooler rusted
- Observed insect control device installed over food preparation area. fly bait strip over prep areas in bakery station
- Critical. Observed soiled reach-in cooler gaskets.pizza station reach-in cooler
- Observed build-up of dust on nonfood-contact surface. a/c vent in salad bar
- Observed build-up of food debris, grease or dirt on nonfood-contact surface. shelf in middle of hot cook station
- Plumbing system in disrepair. hand wash sink in hot cook station drain pipe leaking
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap all around
- Observed grease/food debris accumulated under cooking equipment. hot cook station
- Observed grease and food debris accumulated under cooking equipment. in back kitchen
- Observed attached equipment soiled with accumulated dust. meat w lk-in cooler fan guard
- Observed personal care item stored with food. personal bag and hat stored in cleveland unit/kettle Corrected On Site.
- Critical. Observed unlabeled spray bottle. yellow liquid in dishwash area
- Wet mop not hung to dry.
- No copy of latest inspection report.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cut carrots bakrery
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk ric
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.salsa wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cut carrots ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cream fruit bakery
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.operator to use time in liew of temp Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.pepoeroni wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.turkey cooked/beef raw wif Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.sauce/beef wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.rte veg/fish wif
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs over pies ric
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.hamburger/ cheese Corrected On Site.cold hold meat box
- Critical. Observed raw animal food stored over cooked food.beef/chicken wic
- Critical. Observed food stored on floor.batter dry storage/bakery
- Critical. Observed uncovered food in holding unit/dry storage area.cut fruit
- Critical. Observed uncovered food in holding unit/dry storage area.salad wic
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.95 degrees
- Observed employee with no hair restraint.
- Observed equipment in poor repair.steamers
- Observed equipment in poor repair.under grill ric not in use
- Observed gaskets/seals on cold holding unit in poor repair.delfield ric
- Observed gaskets/seals on cold holding unit in poor repair.pizza
- Observed cutting board grooved/pitted and no longer cleanable.pizza
- Food-contact surface not smooth and easily cleanable.shattered glass
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed walk-in cooler gasket torn/in disrepair.wif
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily tape on oven doorcleanable.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed soiled reach-in cooler gaskets.pizza
- Critical. Observed interior of oven bakerysoiled.
- Observed build-up of grease on nonfood-contact surface.on equip fryers oven
- Equipment and utensils not properly air-dried.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair.hw sink slow draining Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.cutti ng room
- Critical. No handwashing sign provided at a handsink used by food employees.dw area
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.dw area
- Critical. Observed live flies in kitchen.small knats. operator used peppermint oil to correct Corrected On Site.
- Observed floor and wall junctures not coved.broke wic area
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.wet line
- Wall not smooth and easily cleanable.near wic
- Lights missing the proper shield, sleeve coatings or covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.hood
- Observed personal care item stored with food.purse/batter
- Observed personal care item stored with food.
- Critical. Observed toxic item stored in food preparation area.lubricant
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.using sanitizer for cleaning I.c.machine
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.going through water cold prep
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.using sanitizer in ice cream machine
- Critical. Employees not informed of acceptable sanitary practices.bracelet
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All foods held above 41 degrees for 4 hours or longer. Includes walk in, reach in and buffet line coolers time.
- 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler with salads and vegetables
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Many cold items on buffet line.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Meat walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Main walk in cooler Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Frontline buffet cold hold equipment Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. All hot and cold holding equipment must have thermometers clearly visible.
- Critical. Observed potentially hazardous food thawed in an improper manner. In walk in refrigeration not held at 41 degrees or colder.
- Critical. Observed raw animal food stored over ready-to-eat food. Bacon over salad ingredients
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Plumbing system in disrepair. Handsink by dinning room door.
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer
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7/8/2009 | Routine - Food | Warning Issued |
| No report available. | 1/23/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/21/2008 | Routine - Food | Warning Issued |
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