Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 12/07/2023 - ROUTINE INSPECTION
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4-501.12 - CORE
Violation Comments:The cutting boards on the grill line were worn and had a large amount of scoring on them.
Cutting surfaces must be maintained so they do not have deep grooves that can harbor bacteria and become a source of contamination for food.
To correct: Replace the cutting boards as indicated above.
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4-601.11 - CORE
Violation Comments:The outside of equipment, especially on the grill line and the catering preparation area had a large amount of grease and debris on it.
Non food contact surfaces must be kept clean to prevent contamination of food and food contact surfaces.
To correct: Clean the areas indicated above.
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| 06/05/2023 - PROOF OF CORRECTION
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| 05/17/2023 - ROUTINE INSPECTION
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3-301.11 - PRIORITY
Violation Comments:One of the cooks handled bread for sandwiches with their bare hands.
Food employees shall not contact ready to eat food with their bare hands to prevent contamination of food.
Corrected on site: The person in charge had the cook put gloves on and retrained the staff to wear gloves while making sandwiches.
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6-501.12 - CORE
Violation Comments:The floors under the fryers, grills, and coolers on the cook line have a significant build up of debris and grime.
The facility must be cleaned often enough to prevent the build debris to limit the formation of pest harborage conditions.
To correct: Clean the floors with in the next 14 days. A follow up inspection is required for this violation.
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5-501.113 - CORE
Violation Comments:One of the lids for the dumpsters is missing.
All out door garbage receptacles must be covered to limit access of pests and protect from weather.
To correct: Replace the sliding lid on the dumpster.
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| 11/03/2022 - PROOF OF CORRECTION
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| 11/01/2022 - FOLLOW-UP INSPECTION
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3-501.16 - PRIORITY
Violation Comments:The left side of the sandwich cooler was holding items between 41-43F. This included roast beef, ham, slice chicken, and mayonnaise. The person in charge stated the cooler had been restocked with in the last hour after the lunch rush. Items in the bottom of the cooler were holding between 40-41F.
All potentially hazardous food that is held cold must be held at or below 41F to limit the growth of harmful bacteria.
To correct: Ensure that the sandwich cooler is holding potentially hazardous food at or below 41F. Please send a picture of foods in the top of the cooler holding 41F or below with in the next 7 days as proof of correction. Temporary correction: The cooler's cooling gage was turned up and the person in charge stated the food will be monitored to ensure that it returns to 41F with in two hours. Several bags of cheese and lettuce were removed from the cooler to allow for better airflow in the cooler.
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| 10/20/2022 - ROUTINE INSPECTION
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3-304.12 - CORE
Violation Comments:All ice scoops at the bar were being stored with their handles in the ice.
Utensil handles must be stored out of food and ice to prevent contamination of food and ice by food employees.
Corrected on site: The person in charge removed the ice scoops from the ice bins and retrained staff on storage of ice scoops.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Several items in the walk-in prep cooler were being cooled in large metal pots and pans with over four inches of product in them. This included taco meat, chili, and creamy chicken soup.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Use appropriate methods to cool potentially hazardous food. Immediate correction: One pan of creamy chicken and the chili had to be discarded (see violation 3-501.14). The taco meat and the second pan of creamy chicken soup were at 65F and 61F respectively after 5 hours of cooling. The person in charge moved these items to shallow pans with less product in them. Both products were able to reach 41F with-in an hour to reach the 6 hour time limit.
Note: Proper cooling methods were observed in other areas of the facility such as cooked chicken cooling in the freezer on sheet trays.
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4-501.114 - PRIORITY
Violation Comments:The sanitizer concentration for the bar dish washing machine was too low. Chlorine sanitizer was less than 25ppm according to the inspectors test strips. The label on the chlorine sanitizer states concentration should be 50ppm-150ppm.
Sanitizer concentration for dish washing machines must reach concentration strengths as required by the manufacturer to properly sanitize dishes.
To correct: Properly sanitize glassware. Immediate correction: The person in charge stated that glassware from the bar will be sent to the kitchen dish room to be sanitized until the the bar dish machine is fixed. A follow up is required for this violation.
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3-501.14 - PRIORITY
Violation Comments:The following items cooling in the walk-in prep cooler were not cooled within the proper time frame:
1. House made chili cooling in a large metal pot had started the cooling process at roughly 10:30am according to the person in charge, and was holding at 78-118F at 3:00pm according to the inspectors thermometer.
2. House made creamy chicken soup was cooling in large metal pans on speed racks in the walk-in prep cooler. The person in charge stated the cooling process had started at roughly 10:30am, and the soup was holding at 76F at 3:00pm according to the inspectors thermometer.
Potentially hazardous food that is cooked and then cooled must be cooled from 135F to 70F with-in 2 hours in order to limit the growth of harmful bacteria.
To correct: Cool food rapidly enough so that meets required time constraints. Immediate correction: The person in charge voluntarily discarded the soup and the chili. A follow up is required for this violation.
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3-501.16 - PRIORITY
Violation Comments:Several portioned bags of deli meat in the top of the sandwich cooler were being stored above the fill line of their containers and were holding between 42-45F. This included: Ham 43F, pork 44F, turkey 45F. The containers of deli meat that were not overfilled were holding food at or below 41F.
Potentially hazardous food that is held cold must be held at or below 41F to limit the growth of harmful pathogens.
To correct: Hold all potentially hazardous food that is held cold at or below 41F and retrain staff to not overfill prep cooler containers. Immediate correction: The person in charge moved all portioned deli meats that were out of temperature to the bottom of the prep cooler. The cooler had been restocked less than an hour ago and all meat returned to 41F or below with-in 30 minutes. A follow up inspection is required for this violation within the next ten days.
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4-501.11 - CORE
Violation Comments:The following pieces of equipment were in disrepair:
1. The gaskets to the doors of the sandwich prep cooler worn torn and no longer forming an effective seal.
2. The bar dish machine is unable to reach appropriate sanitizer concentration levels.
All coolers must be maintained in good repair to properly hold food cold and all dish machines must be calibrated so they are able to properly sanitize dishes.
To correct: Repair the gaskets on the prep cooler, and repair the bar dish machine. The person in charge stated that they have already scheduled the gaskets to be repaired.
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6-501.12 - CORE
Violation Comments:The following areas of the facility had a significant build up of soil and debris during the inspection:
1. The floors underneath the cookline fryers, grills, ovens, prep coolers, and freezers all had a significant build up of food debris, soil, and trash.
2. The butcher block prep tables next to the catering ovens had a filmy residue on the edges and corners of the tables.
3. The storage racks in the prep-walk in cooler had a significant build-up of rust and food debris on them.
3. A significant amount of cardboard tabs and plastic tops of soda syrup containers were thrown behind storage areas in the basement next to the soda lines.
Physical facilities must be cleaned frequently enough to keep them clean to prevent accidental contamination of food and pest harborage conditions.
To correct: Clean all areas of the facility mentioned above and then clean them often enough to prevent soil and debris from building up in the facility.
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