- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 64° moved to walkin cooler then moved to prepping table.
- Intermediate - Handwash sink used for purposes other than handwashing. At the front counter. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Chicken soup.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....chicken soup 45°, hummus 44° in walk in cooler. **Corrected On-Site**
- 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. Roast beef 47° in walk in cooler. It moved to freezer. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered. Potato salad in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salad, soup in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.....front line. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......cream cheese, butter 54?, milk, mayonnaise , cottage cheese 49?, sour cream 45?. As per operator food being held less than 4 hours. Food moved to walk in cooler. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. ....flip top reach in cooler by bagel toaster. Must not have stored any potentially hazardous food until maintain at proper temperature . **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by step $ bucket.
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4/29/2013 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit......not functioning . **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....cream cheeses 48 to 50? , milk , butter 49? in flip top reach in cooler by bagel toaster. Feta cheese, American cheese 50? in salad reach in cooler, south side. Milk, half and half 49? in milk reach in cooler by pay here pos. as per operator food being held less than 4 hours. Food moved to walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw chicken, raw turkey above cream cheese, sauce . **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. ....flip top reach in cooler, salad reach in cooler , south side. Milk reach in cooler by pay here pos. ambient temperature 47?. Must not have stored any potentially hazardous food until maintain at proper temperature . **Repeat Violation** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink......thermometer rinsed, kitchen. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. .....ice cream scoop in handwashing sink.frontline. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....kitchen . **Corrected On-Site** **Warning**
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4/2/2013 | Routine - Food | Warning Issued |
- 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. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands......employee breaking raw egg, with same gloves touching ready to eat spinach ,tomato , bread, kitchen . Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.....cut potato in kitchen . Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair...... salad station reach in cooler .
- Critical - Observed potentially hazardous food thawed in standing water......turkey breast.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.....cooke line reach in cooler . Corrected On Site.
- Observed single-service articles stored without protection from contamination.....to go food container not inverted , kitchen Corrected On Site.
- Critical - Observed soil buildup inside ice machine .
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name......nuts, sesseme, frontline . Corrected On Site.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......milk, half and half 47 degrees F. frontline reach in cooler by pay here POS. Corrected On Site. operator adjusted thermostate.
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6/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......by pay here POS reach in cooler, by order here POS reach in cooler, by bagel toaster fliptop reach in cooler, advised operator must not have stored potentially hazardous food untill cool down temperature or fixed it.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by bucket, tray with full of cup, by dismachine Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. by dismachine hanwashing sink. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles....soda machine . Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Observed gaskets/seals on cold holding unit in poor repair. torn gaskets reach in cooler by order here POS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......egg,cooked beat,chicken ,ham,turkey ,cheese temperature between 45 to 49 degrees F. freezer reach in by POS. Corrected On Site. operator adjusted thermostate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......milk, half and half 47 degrees F. frontline reach in cooler by pay here POS. Corrected On Site. operator adjusted thermostate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cream cheese , pH dressings ,flip top reach in cooler by bagel toaster. Corrected On Site...food being held less than 4 hours. food moved another acceptable reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....mayonnaise ,cheeses ,sour cream, pH dressing ,walk in cooler .
- Critical - Observed toxic item stored by utensils....green works all purpose cleaner stored by single service article frontline . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....beef, hot holder by slicer. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit....cheese , ham, turkey 44 degrees F. cooke line reach in cooler. Corrected On Site. closed door properly.
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1/18/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. buckets and containers in front of kitchen handwash sink. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in /fliptop cooler.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in/for blueberry fruitsauce. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked sausage links at 74 degrees fahrenheit in container over another container in top of cookline fliptop cooler. Note: if containers are double stacked, foods will not be able to maintain proper temperatures. Sausage links were time marked with 4 hour time limit immediately and must be discarded within remaining 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- in walk-in-cooler, pooled eggs stored directly above uncovered peeled carrots. Repeat Violation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, peeled carrots and peeled onions. Repeat Violation.
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4/5/2011 | Complaint Full | 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. --- in walk-in-cooler. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- raw turkey stored atop smoked salmon.
- Critical. Observed uncovered food in holding unit/dry storage area. --- cut vegetables in walk-in-coole5
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bagels and bread at toaster station. Corrected On Site. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored or in a protected manner. --- cleaned flatware for table settings (that is only partially protected from coughs & sneezes) is stored in public access service area of restaurant.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. --- lead cook less than Develin (sp??) greater than not aware of proper storage and seperation of potentially hazardous foods.
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10/28/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor. --- in walk-in-cooler, raw chicken.
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9/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- salads in walk-in-cooler. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in an improper manner. --- thawing frozen egg wnites at room temperature. 2 cases in 53 degree buckets of water. 1 case sittint on table at room temperature.
- Critical. Observed food stored on floor. --- in walk-in-cooler, raw chicken.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, sliced potatoes, sliced carrots, sliced pickles. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. --- handling & breaking raw shell eggs, then ready to eat food, without washing hands
- 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. --- cook handling foods, then bucket of soiled dishware, then foods again, all without handwashing.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- cook on cook line while plating foods.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- male server handling bagels being prepped with barr hands.
- Critical. Observed handwash sink used for purposes other than handwashing. --- emp;oyee using handwash sink as utility/wadh sink to wash salad chopping instruments. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. --- towel dispenser not working. towels not available at kitchen handwadh sink.
- Observed personal care item stored with food. --- server placing guest check holder, pen, and cash on food contact surface (cutting board) of bagel cold table.
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7/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in walk in cooler. Ex: sliced deli-meats, cheeses.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler. Ex: cut prepared vegetables, salads, toppings, sauces.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- matzo balls not held under trmperature control.
- Critical. Observed uncovered food in holding unit/dry storage area. --- cut vegetables (potatoes) in walk in Cooler. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- kitchen,sausages in walk in cooler.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- there is no 3 compartment sink. a two compartment sink exists to the right of the dishwasher. the warewasher is washing & rinsing some items and putting them away with no sanitization step. if items are going to be manually washed, rinsed & sanitized a 3 compartment sink will be required.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. --- tested at 200++ ppm. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. --- dishmachine area/kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing. --- dishmachine area/kitchen.
- Critical. Observed the accumulation of dead insects other pests, in control devices. --- in kitchen, in ceiling light fixtures. Repeat Violation.
- Ceiling tile missing/misplaced. -- above office area.
- Observed ceiling in disrepair. --- ceiling holes/cut outs above exhaust hood must be filled/sealed.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- in kitchen.
- Critical. Establishment operating without a current Hotel and Restaurant license. --- most recent license expired on 12/01/2009.
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4/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor. in WIC.
- Critical. Observed food stored on floor. --- in WIC.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed uncovered food in holding unit/dry storage area. --- garnish fruit at self-serv beverege station requires protection from sneezes.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. --- dead insects in kitchen ceiling light fixtures.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIC, t peeled wjole onions, other cut & mixed vegetables, sauces.
- Observed single-use containers reused for the storage of food. --- pickle, sauerkraut, seasoning salt (etc.) buckets re-used for sstorage of other foods.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.--- tested at 0 ppm. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/23/2008 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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