- No Violations Were Observed
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11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed saut and sandwich RICs not maintaining proper cooling temperatures Pasta 48° F, chicken 49° F, salmon 49° F, **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed saut and sandwich RICs not maintaining proper cooling temperature. Saut RIC ambient: 54° F Sandwich RIC ambient: 52° F **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef . **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bag of onions stored on floor in dry storage area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter sitting at room temperature. Corrective action taken, products placed in cold holding container to keep at 41°F or below. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw Shell eggs over soups. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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6/13/2013 | 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. Two large bins of chicken stock and one large bin of bisque made yesterday, in walkin, still 50F. Reheated to 165F during inspection and re-cooled. **Corrected On-Site** **Repeat Violation**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Washing bowl. **Corrected On-Site**
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12/4/2012 | 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. Cooked chicken breasts cooked yesterday still above 41F. Corrected On Site. Voluntarily discarded.
- Critical - Observed food being cooled by nonapproved method. Chicken broth in deep,lidded bucket in walkin still hot, not cooling at proper rate. Placed in ice bath with chill stick. Cooked couscous in lidded bucket and roast chicken wrapped in plastic also not cooling at proper rate. Put on ice, uncovered. Corrected On Site.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Both cookline reachin coolers with ambient temperature of 47F on coldest dial setting. Corrected On Site. PHFs moved to working cooler/put on ice. Please fax repair report and use working coolers until cookline reachin coolers are repaired. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roast beef, raw chicken, ham, cheese all at 46-47F in both cookline reachin coolers. Repeat Violation. Corrected On Site. Removed to working cooler/iced.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cookne to left of panini machine at an ambient temperature of 50 F-top rail and botyom are on seperate compressors. In house maintenance was called to repair. Please fax repair report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled chemicals (quat ammonium in sani bucket) with gloves hands and then handled cooked chicken without removing gloves and washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 48 F, cheese at 48 F, and sauce at 62 F in reach in cooler at end of cookline next to panini press. Corrected On Site. All food was iced down or moved to another functioning cooler.
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10/19/2011 | 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. Employee did not wash hands before puttong on gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee used hand sink to dump coffee urn.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
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6/15/2011 | 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. Employee did not wash hands before putting on gloves.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. HAND WASH SINK USED FOR OTHER PURPOSES. HAND WASH SINK AT END OF COOKLINE WITH BUCKET STORED INSIDE. CORRECTED ON SITE.
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium in 3 compartment sink at 500 ppm.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee making sandwich with bare hands. Corrected On Site. Employee washed hands and put on gloves.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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