- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In triple cooler, sweet potatoes 49F, cooked pasta 46 and 48F, breaded fish 43F. In single cookline cooler, plate of cheese sitting above top at 68F. Single service creamer 59F. Advise to use UHT creamers. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pasta cooling in water in 5 gallon container in walk in cooler at 56F. Advised to add ice. **Warning**
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08/07/2014 | Routine - Food | Call Back - Complied |
- 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. 0 ppm cl **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In triple cooler, sweet potatoes 49F, cooked pasta 46 and 48F, breaded fish 43F. In single cookline cooler, plate of cheese sitting above top at 68F. Single service creamer 59F. Advise to use UHT creamers. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pasta cooling in water in 5 gallon container in walk in cooler at 56F. Advised to add ice. **Warning**
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08/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee eating in a food preparation or other restricted area. Eating in the dish area next to clean plates **Warning**
- Basic - Equipment and utensils not properly air-dried- employee towel drying as items come out of dish machine **Warning**
- Basic - Food stored on floor. Box of soda in bar **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar/salt labeled semolina. Flour not labeled. Sugars not labeled in dessert prep area **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In salad cooler, raw shrimp 46F, cut lettuce 48F,cut tomatoes 48F, cut ham 44F, chicken salad 53F **Warning**
- 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. 0 ppm cl **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home defense spray on cookline **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In triple cooler, sweet potatoes 49F, cooked pasta 46 and 48F, breaded fish 43F. In single cookline cooler, plate of cheese sitting above top at 68F. Single service creamer 59F. Advise to use UHT creamers. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauerkraut 98F and cooked potatoes 115F-135F, on cookline flattop, side that is off. Advised to reheat to 165F to hot hold at 135F or above. In metro sham, potatoes at 73F and cooked chicken at 100F. Advised to use TAPHC as operator stated sham not functioning properly. Soups at 120F and 127F in left nemco warmer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked chicken **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef, **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Warning**
- Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Metro sham **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pasta cooling in water in 5 gallon container in walk in cooler at 56F. Advised to add ice. **Warning**
- Intermediate - Refrigerator 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. Salad cooler, triple cookline cooler **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Dishwasher drying clean plates with towel / not air drying.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Bottom of true refrigerator.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cake spatulas
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 61F with no time or temperature control for safety in server area.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 100-104F in metro heated cabinet. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Overfilled large pan 51-52F, Migali cooler. Coleslaw 45F, improperly iced.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 61F, out and returned to cooler per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fish 56F after 4 hours. Operator iced
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White gravy 126F. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef per onions. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Bacon cases over lemons. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Employee rinsed wash cloth in handwash sink, 2 times with different employees.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Large roast 105F approximately 4 hours after being removed from oven. Advised.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 5 gallon containers of soup. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup 115F and marinara 105F, both in full large 5 gallon containers at room temperature for 40 minutes per operator. Advised to put in smaller containers and refrigerate.
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2/25/2014 | 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula for cakes
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In bar area, 10 pm cl and soap.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, powdered sugar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56 above drop in portion of triple cookline cooler. Sliced cheese 53 in small cooler next to cookline triple cooler. Advised to store in drop in or move underneath
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauerkraut 106, cooked onions 102-110, bacon drippings 109. Chicken 94 in sham. Advised to reheat items to 165 to hold at 135 or above or refrigerate.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over tuna salad and next to muffins. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shrimp over pasta **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dish area and over imperial oven
- Basic - Food stored on floor. Boxes of soda, under front handsink
- Basic - Reuse of damaged single-use container. Cracked plastic container used for flour.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Pie counter
- 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. 0 ppm cl
- High Priority - Nonfood-grade tarp used for food storage y direct contact with food. Used to over salads **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service creamers requiring time or temperature control for safety out on tables in dining room at 69. Advised to use UHT
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp over pie filling, reach in cooler. raw shrimp over raw herbs. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tray of lasagna from 4/15
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter **Corrected On-Site**
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed Iced tea stored under handsink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. prep table by cookline 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. Server brought back dirty plates and cut and handled bread with bare hands Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. grease and food on table under griddle
- Critical - Observed employee crack shell eggs and continue to cook, plate food without handwashing. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of slimy residue. dressing cooler
- Critical - Observed raw animal food stored over ready-to-eat food. plate of cooked chicken on top of raw beef with no cover coooler at cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. pan of chicken next pan of raw pork in cooler at cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger meat over raw pork reaachh in cooler cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer greater than 200ppm cl
- Observed wall soiled with accumulated grease. wall under griddle has grease build up on wall and piping
- Wet wiping cloth not stored in sanitizing solution between uses. wet cloth on metal tray with eggs
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Top round at 50-55F, turkeys at 45-47F, cooling from 4/2/12.
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 5F in ice water. On 6/5/12, thermometer reads 24F in ice water.
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. employee washed gloved hands with water only at three compartment sink. On 6/5/12, employee washed gloved hands at handsink and dried them on apron.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. server area
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6/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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4/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - All employee training certificates expired 11/11.
- Carbon dioxide/helium tanks not adequately secured. server area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler holding PHFs at 51-56F. unit may not be used for PHFs until capable of maintaining 41F or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Top round at 50-55F, turkeys at 45-47F, cooling from 4/2/12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Manual sanitize until machine sanitizes Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 5F in ice water
- Critical - Hand wash sink lacking proper hand drying provisions, soao, server area
- Lights missing the proper shield, sleeve coatings or covers. Several end caps throughout kitchen
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. small one next to dressing cooler
- Critical - Observed employee improperly washing hands. employee washed gloved hands with water only at three compartment sink
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meat at 63, tuna salad at 62F, burgers at 62F in cookline triplle cooler for 1 hr per operator. Operator moved items to freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna at 56F, ham at 51F, chicken salad at 55F in salad cooler overnight per operator.
- Critical - Observed toxic item stored by utensils. stainless steel cleaner stored over clean plates
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. sugar ? bins
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4/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. top surface and interior doors
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Employee did not sanitize after washing. Corrected On Site.
- Critical - Handwashing cleanser, paper towels and sanitizer lacking at handwashing sink, front counter
- Lights missing the proper shield, sleeve coatings or covers. interior of double cooler, end of cookline
- Critical - No conspicuously located thermometer in holding unit. True coolers, both on cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top surface and interior doors
- Critical - Observed blackened reach-in cooler gaskets, cookline cooler
- Critical - Observed establishment utilizing time as a public health control without having written procedures for shell eggs
- Observed plastic missing from door of microwave.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 75F with no time or temperature control next to bread station. Advised to refrigerate or use time as a public health control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous half and half at 65F held with no time or temperature control. Advised to keep refrigerated and not reuse
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta at 60F overfilled in drop on cooler. Advised to use metal instead of plastic pan and not overfill.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm, wiping cloths
- Observed utensils stored in crevices between equipment. knives
- Critical - observed salad Reach-in cooler with accumulation of soil residue.
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10/17/2011 | Routine - Food | Warning Issued |
- Non-food contact surfaces clean
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Thermometers provided and conspicuously placed
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Salad dressing cooler.
- Critical. No conspicuously located thermometer in holding unit. Salad cooler.
- Critical. Observed raw meatballs stored over sliced tomatoes. Reach in cooler.
- Food-contact surface not smooth and easily cleanable. Rusty shelves in salad cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Salad dressing cooler.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Front counter.
- Floors not maintained smooth and durable. Dish washing area.
- Carbon dioxide/helium tanks not adequately secured. Front counter.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. 3 door reach in.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed encrusted, soiled material on slicer.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a dented can.
- Observed residue build-up on dish machine racks.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler.
- Critical. No conspicuously located thermometer in salad cooler.
- Critical. Observed raw eggs stored over cooked food. Walk in cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed uncovered food in walk in cooler.
- Critical. Observed an open beverage container on top of dish machine.
- Observed residue build-up on fan covers inside walk in cooler.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on dish racks.
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12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. There was an approimately 1 inch air gap at bottom of back door to kitchen.
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9/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lazagna, ground beef, turkey and corn beef 45 degees Farhenheit inside walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler.
- Critical. Observed boxes of food stored on floor inside walk in cooler.
- Critical. Observed a wiping cloth used under a cutting board.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable. Blue cutting board.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. There was an approimately 1 inch air gap at bottom of back door to kitchen.
- Critical. Observed toxic item stored by food in dry storage area.
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9/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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