- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Food stored next to hand sink, not protected from splash **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.- sugar and polenta **Corrected On-Site**
- High Priority - Butane lighter stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **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.- cooked pasta, grilled artichokes, tuna made 7/20 **Corrected On-Site**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ under side of mixer head
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No handwashing sign provided at a hand sink used by food employees.at counter sink
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./also not using lid/straw
- Basic - Reach-in cooler gasket torn/in disrepair./ sandwich cooler
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ wrapping a burrito **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter pats 67°f, cream cheese 51°f, pooled eggs 49°f, put on ice bath 1 hr ago, recommended rapid chill, raw beef 44°f
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cut lettuce and blue cheese **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ for bulk product
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ cooks line **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-contact equipment in poor repair./ cook line reach in the temperature was turned down- now coming if own- don't utilize until it can maintain product at 41 degrees' or below at 40 degrees f **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ bulk product **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ recommended rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ stop sale on TCS in cook line reach in not able to determine the amount of time out of tempertature
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.TCS in cook line cooler manager discarded
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Water/vinegar container not labeled **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. Cole slaw
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Food-contact surface not smooth and easily cleanable. Organic eggs holding on terry type towel.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Hot dogs, sour cream, heavy cream, butter milk etc. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Coffee filters-holding Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed mild buildup of slime in the interior of ice machine.- Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.- clothes on ingredients in dry storage
- Critical - Observed toxic item stored in food preparation area.- Corrected On Site.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Heavily scarred portable cutting board, manager discarded.
- Critical - Ice bin interior heavily soiled.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation/chef will have one come over from the club Corrected On Site.
- Critical - Observed food container not properly labeled.
- Critical - Observed heavily encrusted material on can opener.
- Observed single-service articles improperly stored./to go articles in storage
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Chicken breast in reach in cooler-cooked sunday, today is thursday. Repeat Violation.
- Critical. Observed packaged food not labeled as specified by law. Address and date needed.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream Cheese and butter holding at 67 F. Suggested 4 hour time as public health control.
- Critical. Displayed food not properly protected from contamination-Apples in display.
- Critical. Observed raw animal food stored over ready-to-eat food. Shell eggs stored over sliced cheeses and cold cuts. Corrected On Site.
- Observed equipment in poor repair-ice bin lid with 4-5 inch crack.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Cloth left on cutting board at sandwich making unit. Corrected On Site.
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9/16/2010 | Routine - Food | 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.
- Critical. Observed raw animal food stored over ready-to-eat food./raw eggs on top of cupcakes Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/after returns from restroom Corrected On Site.
- Observed employee with no hair restraint./employee food prep area,front line area
- Food-contact surface not smooth and easily cleanable./rusted shelf under the prep table(by the oils,vinegar) Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Repeat Violation.
- Critical. Observed heavily encrusted material on can opener. Repeat Violation.
- Observed build-up of heavy grease on small electric burner
- Observed clean equipment stored on floor./kitchen area
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Observed floor area(s) covered with standing water./under employee handwash sink and reach in coolers and freezer
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Displayed food not properly protected from contamination./ice in bowl for self service Corrected On Site.
- Observed cutting board heavily grooved/pitted and no longer cleanable.(portable)
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./heavily rusted shelving under slicer
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.MUST MANUALLY SANITIZE UNTIL PROPER PPM AS DISPENSING
- Wet wiping cloth not stored in sanitizing solution between uses./front line area
- Critical. Observed moderetly encrusted material on can opener rusted not cleaned down to bare metal
- Critical. Observed encrusted, soiled material on slicer./not wiped down in between uses Corrected On Site.
- Observed residue black like substance build up on splash guard employee handsink build-up on nonfood-contact surface.
- Critical. Hand wash sink lacking proper hand drying provisions./back employee handsink Corrected On Site.
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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