- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/24/2016 | Inspection | grill prep bain marie american cheese 44 degrees. Steam table hot box baked chickeb 145. Griddle drawer cooler raw beef patties 37. upright reach in 40 ambient. |
- In use food dispensing utensils improperly stored
- Improper thawing procedures used
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/30/2015 | Inspection | - Prime rib in front walk-in cooler at 40 degrees F.
- Macaroni salad in salad bar at 40 degrees F.
- Cheesecake in rear walk-in cooler 37 degrees F.
- Chili in large walk-in cooler 39 degrees F.
- Discussed ice storage for soda lines/plate and ice for beverages, stored in same bin. Per operator, bin is cleaned at least daily, including lines/plate. |
| No violation noted during this evaluation. | 09/15/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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09/03/2015 | Inspection | About 1 pound of cooked chicken found in pan below grill at 91 degrees F. cooked <2 hours prior.
- Chicken discarded by worker before discussion
Line bain marie not working properly. Owner already aware, worker onsite making repairs. Foods have been in front walk-in cooler, and were recently replaced in unit prematurely. Tuna salad in top of unit 52 degrees F., sliced turkey in bottom of unit 54. Foods >45 < 2 hours. Problem happened last night. Foods in unit then were discarded according to owner.
- Foods now relocated to walk-in cooler |
| No violation noted during this evaluation. | 05/27/2015 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
|
05/01/2015 | Re-Inspection | Two metal containers of vegetable soup found in rear walk-in cooler at 82 degrees F., about 5 gallons in each container. Owner estimates soup went into cooler between 12-1 PM today-chef is gone for the day.
- Soup broken down into smaller containers |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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04/22/2015 | Re-Inspection | 1 pound container of uncooked strawberries sitting in pooled water in bottom of bread station bain marie. Water may be from melting ice from top of unit.
- Strawberries discarded
Observed female waitstaff touching bread for a customer with bare hand. Staff was placing bread into a bread basket.
- Bread discarded
About 20 pounds cooked potato pieces (hash browns) found in small space under prep. counter at 91 degrees F. Chef states potatoes were cooked on grill ~30 minutes ago.
- Potatoes placed in cooler, temperature to be monitored
About 1 1/2 flats of raw eggs on counter at 78 degrees F. Chef states eggs have been out ~30 minutes.
- Eggs discarded |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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04/17/2015 | Re-Inspection | Box of raw eggs stored on top of bag of cabbage heads and box of lettuce. Lettuce and cabbage will not be cooked.
- Eggs relocated, no drippage observed
Again, two ~10 pound prime ribs cooling in walk-in cooler at 75 degrees F., not cut to facilitate cooling. Ribs cooked around noon today and placed in walk-in cooler.
- Meat cut into two sections each and placed in walk-in freezer for rapid cooling. Per owner, entire quantity will be consumed this evening. Spoke to refrigeration worker on phone-he replaced unit's time clock. Also, condenser line is iced up. Defrost added to unit, unit set to have quick defrost at 4PM then longer defrost overnight. Other foods in unit are 45. Worker may come 4/20/15 if problem of ice/warm temperature not resolved. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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04/03/2015 | Inspection | Uncovered container of raw calamari stored in lage walk-in cooler under slightly dripping fan condenser line. The calamari are stored in water/liquid.
- Top calamaris discarded. Remainder to be thoroughly washed and then are frozen before cooking.
Two ~ten pound prime ribs cooling in walk-in cooler at 94 degrees F., finished cooking and immediately placed in cooler around 11:30 AM today.
- Meat cut into smaller sections and put back in cooler |
| No violation noted during this evaluation. | 12/16/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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10/16/2014 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/09/2014 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
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04/17/2014 | Inspection | |
| No violation noted during this evaluation. | 01/23/2014 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/27/2013 | Re-Inspection | 3 dozen whole eggs stored on counter on service line at 63 degrees F. Chef states eggs were out of cooler 10 minutes (<2 hours).
- Eggs relocated to walk-in cooler
Plate of home fries (~3/4 pound) stored on counter on service line at 59 degrees F., < 2 hours.
- Home fries relocated to walk-in cooler
Again, salad bain marie, top, not keeping foods at or below 45 degrees F.: plate of tuna salad double stacked 50, sliced tomatoes on right side 57, diced ham 50.
- Tomatoes discarded, tuna and ham relocated to other coolers
About 1 quart each Hollandaise sauce and Spanish omelette sauce cooling on counter in 2 metal containers at 87 and 83, respectively. Sauces pulled off steam table ~1 1/2 hours prior.
- Sauces relocated to walk-in cooler
2 large prime ribs (12-15 pounds each) cooling, covered with plastic wrap, in walk-in cooler 96-107, put in cooler ~1 1/2 hours prior (done cooking ~1PM). When temperatures were rechecked after 30 minutes, there was little temprature change.
- Prime ribs cut into smaller pieces, wrap removed, replaced in cooler |
- Inadequate personal cleanliness
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Pesticide application not supervised by a certified applicator
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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11/29/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
05/15/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 04/15/2013 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
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03/21/2013 | Inspection | 2C
one flat whole raw eggs found stored over various ready to eat foods on shelf on servie line; all eggs intact no foods contaminated corredted: storage issues discussed with operator, eggs relocated
2C
one flat of eggs found stored in W-I-C on top shelf adjacent prepared tossed salad; corrected: eggs reloacted to bottom shelf
3B
observed food sercie worker cracking eggs and continuing to prepare other food dishes without changing gloves in betweenl corrected: proper glove use discussed, new gloves provided
4C
Sliced tomatoes stored in top right bain marie directly next to handwash sink are being splashed with water and soap when employess use sink corrected: tomatoes voluntarily discarded and proper shield to be provided
4C
Assorted unwrapped, cooked meats found in prep cooler near service line under leaking condenser fan corrected: all contaminated meats denatured and voluntarily discarded
5B
Multiple 5 g stainless pots of assorted broth and cream soups (containers have approx 4 g of product in each) found on counter top at 11:20 am at between 124 to 136 deg F Cook states the soups were all made this morning and located to the counter space to cool . An interview with the cook indicated the general procdure for cooling soups is that they are relocated to the W-I-C ""when they are 70 deg F which happens at 12:30 pm"" as per the cook . At approx 12:30 pm the temps were rechecked and had only dropped 5-10 degrees and it was apparent that the procedures being used ould not cool the product from 120 to 70 deg F in 2 hours. corrected: operator portioned all soups into 4 "" deep hotel pans and transferred them uncovered into W-I-C At approx 1:20 pm the soups had dropped to between 81 ro91 de3g F already.
5B
Approx 10 lbs. (8 in thick layer) cooled crabmeat stuffing in pan on counter top at approx 130 deg F at initial start of inspection, operator directed to portion product into shallow pans and relocate to W-I-C unco0vered to cool.
5B
Aprox |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
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03/06/2013 | Inspection | |
| No violation noted during this evaluation. | 12/10/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/07/2012 | Inspection | 6A
Mashed potatoes found stored on steam table at 111 deg F (top layer) < 2hr; it appears the container is filled too high to keep top layer at 140 deg F or higher during hot holding corrected: shallow pan provided for potatoes, pan set into hot steam table water set up ; proper food temps discussed
5C
Approx 4 qts lentil soup stored on stove top at 108 deg F < 2 hr. Head cook states they intended to reheat the soup before adding it the steam table for service but did not need it yet.
5B
one 5 gallon container each of chicken soup, lentil soup and seafood bisque found stored on counter top at 99 120 and 108 deg F respectively < 2 hr. owner states soups are made today and poured off into containers for cooling at 12 noon (1 1/2 hrs ago) corrected: All 3 soups relocated to shallow pans and located to W-I-C uncovered. Proper cooling procedures discussed with owner and head cook.
1H
Walk in cooler condenser waste found dripping and pooled onto boxes of fresh strawberries corrected: 6 containers strawberries vountarily discarded, denatured |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/24/2012 | Inspection | |
| No violation noted during this evaluation. | 11/04/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- In use food dispensing utensils improperly stored
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07/21/2011 | Inspection | |
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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07/06/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/03/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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10/04/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/21/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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11/12/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
05/08/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
01/23/2009 | Inspection | |
| No violation noted during this evaluation. | 06/24/2008 | Inspection | |
| No violation noted during this evaluation. | 03/21/2008 | Inspection | |
| No violation noted during this evaluation. | 02/29/2008 | Inspection | |
| No violation noted during this evaluation. | 12/27/2007 | Re-Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
|
11/15/2007 | Inspection | 8 halved, cooked, chickens found at 62 degrees in warming cabinet. Interview reveals they where placed within less than 2 hours. Reheated (>/= 165 degrees) and returned to hot hold. note: beef stew in cabinet @ 142 degrees. |
| No violation noted during this evaluation. | 06/12/2007 | Inspection | |
| No violation noted during this evaluation. | 03/23/2007 | Inspection | |
| No violation noted during this evaluation. | 12/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/11/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 07/27/2006 | Inspection | |
| No violation noted during this evaluation. | 02/22/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
12/08/2005 | Inspection | 3 flats of shell eggs stored in walk in cooler on top self over produce items. Corrected- eggs relocated to bottm self with raw meats |
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