- Basic - Bowl or other container with no handle used to dispense food, scooping blue cheese **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair, by ice machine
- High Priority - Vacuum breaker missing at hose bibb, at mop sink
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed, operator has not received new license **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris, ceiling area by refrigerator **Corrected On-Site** **Repeat Violation**
- Intermediate - Food manager certification expired, James P Conway. He stated he may only do the food handler certification
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris, near refrigerator with salad dressings insode **Corrected On-Site**
- Basic - No handwashing sign provided at bar hand sink used by food employees. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 47°F cheesecake, 47°F blue cheese in refrigerator with salad dressings. Operator Removed into another cooler maintaining 41°F or below
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, the has salad dressing and desserts.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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4/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, refrigerator near chest freezer
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm chlorine **Corrected On-Site**
- 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, at 0 ppm chlorine. removed the dish drainers from in front of chlorine bottle and it was empty, she replaced with another full bottle of chlorine. Advised to rewash any dishes that had just been washed.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chili and soups in steam container ranged 112°F to 134°F. Operator removed and reheated to 165°F a d adjusted thermostat on steam machine for hot holding **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing dirty dishes stored inside **Corrected On-Site**
- Intermediate - Light Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool, deep pot of chili left on stove **Corrected On-Site**
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11/19/2013 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, hot dogs, cheese, roast beef, turkey, cole slaw temperature ranged from 55?F -56?F. Oerator had been in cooler overnight, temperatures had not been taken in the morning. Thermometers were calibrated today. Stop sale issued. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler at end of cookline, operator unplugged removed from kitchen using other coolers for maintaining foods at 41?F or below. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, chlorine test strips were wet.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked and frozen chicken. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, refrigerator, prep cooler, items were removed to walk in cooler that maintains 41?F or below
- Critical - Hand wash sink lacking proper hand drying provisions, at bar area **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled at end of cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, reach in prep cooler, 51?F hot dogs, 50?F ham 49?F cheese. in refrigerator across from licenses 45?F, cheesecake, 44?F cheese, items removed and placed in walk in cooler 41?F or below
- Critical - Vacuum breaker mising at hose Bibb at mop sink
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep cooler by cookline. Sliced cheese 59-61F was removed to walk in cooler. Placed sign on cooler for non potentially hazardous foods only. Operator has several other coolers on premise. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, behind bar. Corrected On Site.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, prep cooler area.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, storing cloth hand towel. Corrected On Site.
- Critical - Observed light buildup of mold-like substance in the interior of ice machine.
- Observed nonfood-contact equipment in poor repair, ambient air thermometer broken in prep cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced american cheese in prep cooler by cookline. Operator removed cheese to walk in cooler to bring back to 41F or below.
- Observed residue build-up on nonfood-contact surface, red dish drainer at 3 cmpt. sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength over 200 ppm. Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior ceiling area of microwave lightly soiled.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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10/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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