- 0NE HAND SINK DID NOT HAVE SOAP AND ONE DID NOT HAVE PAPER TOWELS. CORRECTED ON SITE. SINKS EQUIPPED.
- WAREWASHING MACHINE (HEAT SANITIZER) WAS READING "PROBE ERROR" AND DID NOT REACH 180 F REQUIRED FOR SANITIZING. CORRECTED ON SITE. MAINTENANCE CALLED AND ON SCENE AND UNTIL FIXED, ESTABLISHMENT IS TO USE 3-COMPARTMENT SINK FOR SANITIZING STEP.
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01/13/2016 | 94 |
| No violation noted during this evaluation. | 08/17/2015 | 100 |
- Provide thermometers for all refrigeration units containing potentially hazardous food items. (Reach-in refrigeration units on the prep line did not have thermometers at time of inspection.)
- Provide proper drainage hoses for all soda gun holster. (Soda gun holster in the bar area closest to the register did not have a drainage hose.)
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10/14/2014 | 94 |
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Ice machines found to have mold at time of inspection.)
- Ensure all food contact utensils are properly cleaned and sanitized prior to storage. (Dirty knife found stored with clean wares in the bar.)
- Ensure all prepared food items are properly labeled when repackaged. (Repackaged cut cheeses found without date lableing.)
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06/17/2014 | 93 |
- Provide all refrigeration units with a thermometer. (Refrigeration units on the cook line did not have thermometers at time of inspection.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (All ice machines had mold in them at time of inspection.)
- Provide all hand sinks with soap and towels.
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10/23/2013 | 91 |
- Employee found drinking from an open cup while in the food service line. 229.166 (i) (1) (B) HWS improper use.Hand washing facility used for purposes other than hand washing
- Establishments must verify effectiveness of an operation or process. Refrigerated, ready-to-eat, potentially hazardous food not labeled with the date was removed from freezer.(date;5/8/13)
- Bar area,Banquet area; Supply the handwash station with soap.
- Heavy infestation of Gnats in the bar area.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Food contact surfaces unsightly (dirty or not clean).(Bar area)
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05/20/2013 | 80 |
- DOUBLE DOOR REFRIGERATION UNIT AT EXHIBITION LINE AT 44-49F. REPAIR/REPLACE. ICE FOOD DOWN FOR PREP. DO NOT STORE ANY ITEMS OVER NIGHT UNITL UNIT CAN MAINTAIN FOODS AT 41F OR BELOW.
- 229.164 (f) (2) (A) (iv) not covered. KEEP ALL FOODS COVERED AT ALL TIMES, ESPECIALLY DRIED FOODS/SPICES ETC IN ZIP-LOCK TYPE BAGS OR CONTAINERS WITH LIDS. OPEN BANANA CHIPS AND UNCOVERED CHOCOLATE COVERED CONE IN CONTAINER ON FLOOR.
- 229.165 (q)food contact not sanitized. DISCONTINUE STORING BOTH ICE SCOOPS FOR ICE MACHINE ON COOPER WATER LINES, PROVIDE HOLDERS FOR SCOOPS AND WASH AND SANITIZE REGULARLY.
- 229.165 (m) (2)non food contact dirty. FOOD DEBRIS UNDER EQUIPEMENT AND IN CORNER OF AND UNDER BREAD ALCOVE; LIQUID DEBRIS IN BAR AREA, UNDER EQUIPEMENT, ON BACKSPLASHES, INBETWEEN SURFACES, ENSURE SODA GUN HOLSTER LINES DRAIN OVER FLOOR SEWAGE DRAIN; AND BASES OF BLENDER AND WAFFLE MAKERS. CLEAN AND SANITIZE REGULARLY TO PREVENT FOOD SOURCE FOR PESTS/RODENTS.
- 229.164 (t) (4) by body / discharges. NO SNEEZE GUARDS ON BREAKFAST BUFFET BREADS, FRUIT AND CHEES.
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11/29/2012 | 88 |
- 229.165 (h) (2)thermometer available. PROVIDE THERMOMETER IN CENTER COOLER OF BAR.
- 229.165 (h) (2)thermometer available. A LA CARTE COOLER IN BUFFET KITCHEN- DIGITAL TEMPERATURE READ OUT IS NOT WORKING, PROVIDE INTERNAL THERMOMETER
- 229.165 (n) (1) (D) (v)equipment dirty. FOOD DEBRIS ON DEEP FRYER AND WAFFLE MAKER. THOROUGHLY CLENA AND SANITIZE AFTER USE PRIOR TO STORAGE.
- * 229.164 (h)(6)(B) Buffet Plates.
- 229.166 (f) (2) (A)HWS>100F. NO HOT WATER IN EMPLOYEE RESTROOM. ENSURE ALL STAFF HANDWASH IN RESTROOM AND UPON ENTERING KITCHEN.
- 229.164 (f) (2) (A) (iv) not covered. ONCE ORIGINAL PACKAGING HAS BEEN OPEN PLACE DRY FOOD ETC IN ZIP-LOCK TYPE BAGS OR CONTAINER WITH LID.
- PROVIDE SNEEZE GUARD FOR BREAKFAST BUFFET PASTERIE AND ICE FOODS.
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10/14/2011 | 83 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned.** Observed Mold in top of Ice machine.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- 229.164 (o) (7) (B) consume by date (pkgd). 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date.
- 229.164 (a) - Honestly presented.**Observed dented cans and molded lemons
- Most recent graded inspection report must be posted in customer view.** No Inspection Report posted
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04/06/2011 | 83 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.**DELI MEATS (HAMS) CAN NOT BE STORED IN SAME BEND AS RAW MEATS.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in walk in cooler. **PLEASE PLACE THERMOMETERS INSIDE OF ALL COOLERS AND REFRIGERATORS
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Replace damaged cutting board.**CUTTING BOARDS MUST HAVE SMOOTH SURFACES. **PLEASE REPLACE DAMAGED BOARDS.
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12/07/2010 | 90 |
- Refrigerated, ready-to-eat, potentially hazardous food prepared and held longer than 24 hours need proper date labeling showing when food items will be consumed; many food items with labels past a reasonable consume by date(items marked 4/25/10).
- Backflow preventors need to be included on a hose bibb if a hose is attached(mopsink).
- All handwash stations need to be supplied with soap and paper towels at all times for proper handwashing.
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05/24/2010 | 89 |
- Provide paper towels and handsoap at all handwashing stations.
- Please provide hanging thermometers in all cooling units that have no digital temperatures on outside.
- Provide all food and non food contact surfaces to be cleaned; knives and other utensils dirty to sight; make sure to clean all pull out drawers of spilled food debris; make sure to discard all cutting boards that have crevices and cracks in them(need to be in good repair).
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10/08/2009 | 91 |
| No violation noted during this evaluation. | 01/27/2009 | 97 |
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