- Basic - Coffee filters not stored in a protected manner to prevent contamination. Manager placed coffee filters in plastic container. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Chef removed garbage can from in front of sink. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Reaching cooler the Victory I by the salad station is not holding food at 41°
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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. Letter was faxed. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna 48°, salmon 47°, moved to a working cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. At the front bar
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.mens employee restroom.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.cookline
- Basic - Single-service items stored on floor.pizza boxes **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.turkey breast/mini meatballs/wif#2
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 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. Cold cuts/walk in cooler
- Intermediate - Encrusted material on can opener blade.cookline
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.STIVE TOP
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.BAR AREA
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food-contact surface not smooth and easily cleanable.NAPKINS USED AS SHELF LINER
- Basic - Leaking pipe at plumbing fixture.DRAIN LEAKING INTO CLEAN BOWLS
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle. 3cs
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- High Priority - FLY ATTRACTANT MACHINE OVER PREP TABLE in food preparation area with potential to cause cross contamination.
- High Priority - Live flies in kitchen.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.0ppmquat sanitize bucket. Cos
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.Holders
- 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. SLICED DELI MEATS
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.BAR
- Intermediate - Interior of reach-in cooler soiled with accumulation of water residue. Rusted bottom REACHIN. BAR
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.OUTSIDE OF REACHINE
- Intermediate - Spray bottle containing toxic substance not labeled.BAR
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED SHELVING VICTORY REACHIN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE PANS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Observed insect control device installed over food preparation area.
- Observed open dumpster lid.
- Plumbing system in disrepair.DRAIN CLOGGED CAN WASH
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - EXPIRED 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. EXPIRED EXAMPLE 06-2011_FRA This violation must be corrected by : 06-05-12.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. FISH FILLETS _INSIDE A DOUBLE SINK LACKING THE SPLASHGUARD_COOK LINE. NOTE: THIS DOUBLE SINK IS USED AS A PREP SINK (COMPARTMENT #1) AND AS A HAND SINK COMPARTMENT #2.-PANTRY
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP ON TOP OF ICE MACHINE Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. DISHROOM _ Corrected On Site. ECOLAB SERVICE TECH PROVIDED TEST KIT.
- Critical - No handwashing sign provided at a handsink used by food employees.AT HAND SINK IN KITCHEN _SEVERAL AREAS Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils_PREP KITCHEN Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED SERVER WITH A BAND AID ON HER FINGER TOUCHING RTE BAGEL and PLACING IT ON A PLATE TO BE SERVED_COOK LINE Corrected On Site. A NEW BAGEL WAS PREPPED and THE SERVER IS USING GLOVES NOW.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair_PER ENGINEERING , GASKETS WERE ORDERED _WAITING TO BE DELIVERED. SEVERAL COOLERS EXAMPLE: DRAWERS UNDERNEATH THE FLAT TOP_COOK LINE
- Critical - Observed live flies in kitchen. This violation must be corrected by : 06-06-12.
- Critical - Observed potentially hazardous food thawed at room temperature. FISH FILLETS_METAL BOWL_PREP SINK_COOK LINE Corrected On Site.
- Critical - Observed unlabeled spray bottle_EXAMPLE : OIL BOTTLE AT GRILL LINE Corrected On Site.
- Waste line missing at soda gun holster. BAR
- Wet wiping cloth not stored in sanitizing solution between uses. COOK LINE Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR_SHELF_COOK LINE Corrected On Site.
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4/2/2012 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method. large vat of soup - walkin cooler 2. advised chillstix/shallow container/ice baths .
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only. expired 6/24/10.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. use 3 compartment sink until repaired .
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishwashing machine - service call advised .
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
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