- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
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02/29/2016 | Inspection | Discussed cooling requirements and recommendations with owner and kitchen staff, including in shallow depths of no more than 3-4 inches for soups and stocks, and in pieces of no more than 5-6 lbs. for roasts or other large cuts of meat. Also, cold water and ice bath may be utilized for pasta, and/or other items. Also recommended ensuring level of ice is sufficiently located and maintained around sides of inserts which contain potentially hazardous/time & temperature controlled for safety (phf/tcs) foods that are currently being cold-held with ice because make unit is down. Operator stated new unit to be purchased. Discussed working with phf/tcs foods in small quantities that can be prepared or processed in short time periods, e.g. 15-20 minutes time. Ambient air temperature in kitchen approximately 85F, so temperatures of phf/tcs foods will rise quickly after removal from refrigeration. Phf/tcs foods are not to be kept at room temperature unless actively being worked. Reinspections to be conducted to verify correction of violations. |
| No violation noted during this evaluation. | 05/07/2015 | Re-Inspection | Reinspection conducted after stipulation for improperly cooling of phf/tcs foods. No improper cooling or cooled foods observed at time of re-inspection. Cooked and cooled items observed in shallow depths, though in deep containers. Reminded operator and food workers about best practices and approved cooling methods including in shallow depths (3-4 inches max) with lid off, ice bath, or cooling paddle or wand. Repeat violations for improper cooling may result in additional enforcement action. |
- 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.
- Single service items reused, improperly stored, dispensed, not used when 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)
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03/03/2015 | Inspection | Discussed cooling of potentially hazardous food items and procedures to enhance cooling process, such as cutting roasts into thirds or quarters, cooling soups in shallow pans, using ice bath, stirring intermittently, and verifying with probe thermometer. Cooling in freezer does not ensure more rapid cooling than in refrigerator; proper cooling methods listed above still apply. Some refrigerators ambient air temperature 42-44F. Manager adjusted dial on sandwich unit during inspection. |
| No violation noted during this evaluation. | 01/07/2015 | Re-Inspection | Violations #15A and 10B corrected. Floor in kitchen repaired (new tiles installed where floor was not smooth & easily cleanable, gaskets on cold-holding unit doors replaced and are smooth and easily cleanable, better able to prevent loss of cold air from inside unit. No other items evaluated during re-inspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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08/11/2014 | Re-Inspection | Observed stacks of sliced deli meats, cheeses stored on pan above cold holding section in top of make unit. Temperatures were between 47-44F (product had been in location for approximately 5 minutes, per food worker). Operator had previously been advised to discontinue storage of these items (and other potentially hazardous foods in that manner as the cold-holding equipment is not designed to hold items stored in said manner at 45F or less. Operator completed application for waiver to use time as a public health control for deli meats and cheeses. These food items can be held at any temperature, but must be discarded after a period not to exceed 4 hours. Items cannot be returned to cold-holding once removed from cold-holding unit. Item 12A corrected: hot and cold water adequate at sink in womens' toilet room. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hot, cold running water not provided, pressure inadequate
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07/15/2014 | Re-Inspection | Violations #8B (in-use utensils stored in standing water), #8E (thermometers lacking in some refrigeration units) corrected from inspection of 4/17/2014. Re-iterated cooling requirements, recommendations for methods with kitchen manager, operator. Operator states Caesar dressing now made with pasteurized raw shell eggs. Advised operator to discontinue storage of potentially hazardous food items, including deli meats, cheeses, etc., on tray on top of inserts in top section of make unit. |
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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).
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- In use food dispensing utensils improperly stored
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- 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.
- 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.
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04/17/2014 | Inspection | Advised food worker that ambient air temperature of walk-in refrigerator was 46F. No consumer advisory for consumption of undercooked foods observed on menu. Discussed not working while ill, handwashing requirements, barehand contact prevention with kitchen manager. A reinspection will be conducted in near future due to at least three critical violations. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/18/2013 | Inspection | Regarding the kitchen floor, a time table of compliance date of June 18, 2014 has been established to repair sections of kitchen floor which are in disrepair, not smooth, easily cleanable. A re-inspection will be conducted after this date to determine compliance. |
- 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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12/04/2012 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/20/2011 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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 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.
- 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.
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10/20/2010 | Inspection | |
| No violation noted during this evaluation. | 03/15/2010 | Re-Inspection | |
- 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.
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01/25/2010 | Re-Inspection | |
- 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.
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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).
- 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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12/14/2009 | 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.
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/09/2008 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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07/17/2007 | 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)
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/08/2006 | Inspection | |
| No violation noted during this evaluation. | 01/17/2006 | 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.
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12/15/2005 | Inspection | Whole Roast Beef (10#) found on counter at 47 deg F prior to slicing after being cooled previous day. Improperly cooled. Item discarded - Corrected. |
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