- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Inside/outside of dumpster not clean.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ceiling tile missing.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - License expired within 30 days after expiration date.
- 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.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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8/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 08A-06-1 Self-service salad bar/buffet not provided with proper dispensing utensils.lemon not covered
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust.bread next to handsink
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. chicken,wings
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-16-1 Observed soiled shelves.throughout kitchen with food debris
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves.heavily rusted
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.inside walk in cooler
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.inside walk in cooler
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.on top of 3 compartment sink
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.ground beef.According to manager, it was prepared the day before, temp was at 44 in the walkin cooler
- Floors not maintained smooth and durable.walk in freezer
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.bread next to handsink
- Critical - Hand wash sink lacking proper hand drying provisions.inside walk in cooler
- Critical - Handwash sink not accessible for employee use at all times. inside butcher cooler
- Critical - Handwashing cleanser lacking at handwashing lavatory.inside walk in cooler
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. by ice machine
- Observed attached equipment soiled with accumulated dust. in walk in cooler
- Observed attached equipment soiled with accumulated dust.on top of 3 compartment sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Observed grease accumulated on kitchen floor.behind fryers
- Observed leaking pipe at plumbing fixture.hand washing sink by 3 compartment sink
- Observed open dumpster lid.
- Observed personal care item stored with food.purse
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dressing and liquid egg
- Critical - Observed soiled shelves.throughout kitchen with food debris
- Critical - Observed soiled reach-in cooler shelves.heavily rusted
- Critical - Observed uncovered food in holding unit/dry storage area. chicken,wings
- Critical - Observed unlabeled spray bottle.
- Observed walk-in cooler gasket torn/in disrepair. butcher walk-in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.behind shelves
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.mushroom
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.lemon not covered
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK BY DISHWASHER
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions at butcher station. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory at butcher station. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees at dessert bar.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. OPENED PACKAGE OF HAM. (SLICED).
- Critical. Observed unwashed fruits/vegetables stored over other ready-to-eat food.MUSHROOMS OVER SAUCES AND CUT AND WASHED SALADS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDSINK BLOCKED BY BREAD CARTS AND TRAY (RED) IN IT.
- Critical. Handwash sink not accessible for employee use at all times. BLOCK BY BREAD CARTS.
- Critical. Observed handwash sink used for purposes other than handwashing. TRAYS IN IT (PREP-AREAS).
- Lights missing the proper shield, sleeve coatings or covers. Dry storage area.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. HOT DOGS BAG AT WALK IN COOLER (BUTCHER ZONE).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS AT REACH IN COOLER NEXT TO DISHWASHING AREA (48F) . Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHILI REGULAR AT STEAMERS (127F).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. BAKED BEANS AND CHILI AT STEAMERS.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER NEXT TO DISHWASHING AREA (PLANT FOODS 48F).
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. PORTOBELLO MUSHROOM CASE OVER CLEAN AND PROCESSED VEGETABLES.
- Critical. BREAD CART not stored in a clean/dry location that is not exposed to splash . NEXT TO HANDSINK . Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SUGAR PACKAGE, YEAST (BAKERY).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.POULTRY (TURKEY BURGER) OVER FISH.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER MILK JUGS. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. RAW GROUND BEEF OVER HOT DOGS WIENNERS BAG.
- Critical. Observed uncovered food in holding unit/dry storage area. UNCOVERED PACKAGE OF HOTDOGS WIENNERS. AT WALK IN COOLER.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS.
- Observed employee with no hair restraint.
- Soiled wiping cloth not properly stored. OVER CLEAN TRAYS.
- Critical. Handwash sink not accessible for employee use at all times. BAKERY & KITCHEN .CART BLOCKING IT.
- Critical. Observed handwash sink used for purposes other than handwashing. SEVERAL WIPING CLOTHS INSIDE. DISHWASHING AREAS.
- Critical. Hand wash sink lacking proper hand drying provisions. BUTCHER ZONE/ WALK IN COOLER.
- Critical. Observed toxic item stored over cookie displayer. (WINDOW CLEANER).
- Critical. Observed toxic item stored over clean cooking trays. (STAINLESS STEEL POLISH / ECOSHINE BRAND).
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. 12/2008.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC EXTINGUISHER IN KITCHEN . SERIAL # WE493483.
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8/31/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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