- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of milk and rice pudding in tall upright cooler in server station 52 degrees F. Corrected On Site. Hazardous food moved to working cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs left out at room temperature on cooks line.
- Critical. No conspicuously located thermometer in holding unit. New lift top cooler.
- Critical. Observed food stored on floor. Walkin freezer.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook did not wash hands/change gloves after cracking eggs and then touching cooked ham.
- Observed gaskets/seals on cold holding unit in poor repair. Lid on lift top freezer.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Several knives stored dirty on magnetic strip at cooks line.
- Critical. Cold water not provided/shut off at employee handwash sink. Dishroom. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Dishroom. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. Hose at back of building.
- Critical. Handwash sink not accessible for employee use at all times. Cooks have to walk around steamtable and refrigerator to get to only handsink in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen.
- Floors not maintained smooth and durable. Cracked, missing floor tiles in kitchen.
- Observed grease accumulated under cooking equipment. Heavy grease/food buildup under cooks line.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
- Critical. Handwashing Facility, Installation. (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory.
- Critical. Handwashing Facility, Installation. (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
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1/29/2010 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food temperature in lift top cooler potato salad , dressing 51 degrees.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Lift top cooler holding salad dressing and potato salad at 51 degrees F.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometers in walkin cooler reading 50 and 30 degrees F. Actual air temperature 42 degrees F.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Food probe thermometer in walkin cooler reading 32 degrees F.
- Critical. No conspicuously located thermometer in holding unit.Lift top cooler used for salad dressings.
- Critical. No conspicuously located thermometer in holding unit. Glass door reach in at cooks line.
- Critical. Observed food stored in a prohibited area. Cases of coffe stored in bathroom converted to office.
- Critical. Observed raw animal food stored over ready-to-eat food. Carton of liquid eggs on shelf above bags of cheese. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Placing cheese on sandwhiches, handling Bread. This violation must be corrected by : 1/29/10 .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed a nonfood-grade basting brush used in food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Drawer under prep table needs cleaning.
- Critical. Cold water not provided/shut off at employee handwash sink. Dishroom handsink. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink by server station.
- Critical. Hot water not provided/shut off at employee hand wash sink. Dishroom handsink. Repeat Violation.
- Plumbing system in disrepair. Faucet to handwash sink loose.
- Equipment compartment not equipped to properly drain accumulation of moisture. Lift top cooler.
- Drain cover(s) missing. Outside mopsink.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by stored CO2 tanks. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. Several old dry rodent droppings on back edge of prep table under slicer.
- Observed grease accumulated under cooking equipment. Buildup of grease and old food debris under cooks line.
- Ceiling tile missing.Above three compartment sink.
- Carbon dioxide/helium tanks not adequately secured.
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1/28/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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1/15/2010 | Complaint Full | Call Back - Complied |
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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11/10/2009 | Complaint Full | Warning Issued |
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer on outside of walkin cooler reads 35 degrees F actual temperature 43 degrees F.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Several ceiling light fixtures missing sheilds.
- Critical. Violation: 47-03-2 Observed unused opening in panel box unprotected. For reporting purposes only. Circuit panel on wall in dishroom.
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only. By beer cooler.
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10/14/2009 | Routine - Lodging | Call Back - Complied |
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer on outside of walkin cooler reads 35 degrees F actual temperature 43 degrees F.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. By dishmachine. Repeat Violation.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Handsink by ice machine.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. By dishmachine. Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker missing at hose bibb. Hose outside by mopsink.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Handsink by walkin cooler.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. By dishmachine.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. By dishmachine.
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. One dead roach on floor by white Beer cooler.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Several ceiling light fixtures missing sheilds.
- Critical. Violation: 41B-06-1 Observed rodent bait displayed improperly.Not in original container. Placced in hole drilled in insulation corner floor/wall walkin cooler.
- Critical. Violation: 47-03-2 Observed unused opening in panel box unprotected. For reporting purposes only. Circuit panel on wall in dishroom.
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only. By beer cooler.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/29/09.
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7/28/2009 | Routine - Lodging | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Not posted in most used dining area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of cheese in lift top cooler opposite slicer 57 degrees F. This violation must be corrected by : 7/28/09.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer on outside of walkin cooler reads 35 degrees F actual temperature 43 degrees F.
- 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 chicken stored next to fresh tomatos in lift top cooler. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Cold water not provided/shut off at employee handwash sink. By dishmachine. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. By dishmachine. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink by ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink in ladies bathroom.
- Critical. Vacuum breaker missing at hose bibb. Hose outside by mopsink.
- Critical. No handwashing sign provided at a handsink used by food employees. Handsink by walkin cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. By dishmachine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By dishmachine.
- Critical. Observed dead roaches on premises. One dead roach on floor by white Beer cooler.
- Lights missing the proper shield, sleeve coatings or covers. Several ceiling light fixtures missing sheilds.
- Critical. Observed rodent bait displayed improperly.Not in original container. Placced in hole drilled in insulation corner floor/wall walkin cooler.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. Circuit panel on wall in dishroom.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. By beer cooler.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/29/09.
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7/27/2009 | Routine - Lodging | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/1/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/2/2008 | Routine - Food | Warning Issued |
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