- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Cookline
- Critical. Violation: 53B-08-1 No proof of required 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. Pro [Program in place but no proof of certifications] Advised
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All foods in walk in cooler temp between 52 to 56 degree. Stop sales all potential hazardous foods in walk in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler has an ambient temperature of 52 degree This violation must be corrected by : 10/20/10.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw fish next to brownie in walk in cooler Repeat Violation.
- Critical. Observed food stored on floor. Bag of flour
- Critical. Observed food stored on floor. in walk in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. In walk in freezer
- Critical. Raw animal food not properly separated from ready-to-eat food. In small reach in freezer at cookline Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In flour
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- 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. Dishwasher, wait staff
- 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 new gloves on
- Critical. Observed employee wash hands with no soap.
- Observed equipment in poor repair. The reach in cooler for tuna, chickens, egg salads
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed nonfood-contact equipment in poor repair Walk in cooler h=fan missing fan cover
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Especially top of machine
- Critical. Observed buildup of slime/mold like substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener/& holder.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles. Wait station
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters
- Observed build-up of grease on nonfood-contact surface. On surface of all cooking equipments at cookline
- Observed build-up of dust or dirt on nonfood-contact surface. On surface of ice machine
- Observed build-up of dust or dirt on nonfood-contact surface. On surface of ice scoop holder for ice machine
- Observed soda gun holster with accumulated slime/debris. Bar
- Critical. Handwash sink not accessible for employee use at all times. At bar block by Co2 tands
- Critical. Hand wash sink lacking proper hand drying provisions. Bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. Dish area
- Critical. Handwashing cleanser lacking at handwashing lavatory. Soap dispenser not functioning at cookline
- Observed grease accumulated under cooking equipment. Cookline
- Ceiling tile missing. In ice machine room Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan cover
- Observed dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen
- Observed personal item stored with cleaned utensil. Jacket
- Carbon dioxide/helium tanks not adequately secured. In ice machine room
- Critical. No proof of required 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. Pro [Program in place but no proof of certifications] Advised
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10/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [hotdogs in RIC]
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [Tray of raw shell eggs over ready0to-eat food in RIC]
- Critical. Raw animal food not properly separated from ready-to-eat food. [raw beef stored with hotdogs in same tray, in WIC]
- Critical. Observed encrusted material on can opener.
- Critical. Unlabeled toxic spray bottles does not bear the manufacturer's label. [ on bus cart in dining room]
- Critical. Establishment operating without a current Hotel and Restaurant license. [License expired more than 60 days]
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6/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. [Missing on breakfast menu]
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [chili, potato salad in WIC]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. [in WIF]
- Observed nonfood-contact equipment in poor repair [ Missing cover at top of ice machine ] Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times. [At bar]
- Ceiling tile missing. [above ice machine ]
- No suitable facilities provided to store employee clothing and other possessions. [A jacket on rack with clean utensils. Also cell phone, medicine stored on food prep table ]
- Critical. Observed toxic item improperly stored. [Toxic chemical bottles on top of dishmachine ]
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food / cheese not consumed/sold within 7 days after opening/preparation. Food may not be served. [cheese in WIC, RIC with July date-mark]
- Critical. No conspicuously located thermometer in hot holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw burgers with bag of hotdogs, in WIC]
- Critical. Observed food / bag of onion stored on walk-in cooler floor.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed heavy residue build-up on shelving in walk-in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. /at bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. / at bar
- Observed wall in disrepair. [between kitchen and wait station]
- Observed fan covers in walk-in cooler heavily soiled with accumulated dust.
- Observed personal care item stored with food/utensils in kitchen .
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Observed toxic item improperly stored. [on top of dishmachine]
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. [on floor in cabinet ]
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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