- No Violations Were Observed
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09/03/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Walk-in cooler 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. Observed Soup 45° F, raw hamburger 45° F, cooked rice 46° F, raw chicken 46° F in WIC with ambient temp of 44° F corrective action taken freezer door left open to bring down temp and repairman called **Warning**
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08/28/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit Cut tomatoes 47° F, deli meat 47° F, cheese 48° F, cut lettuce 49° F, cut tomatoes 47° F, cheese 47° F in RIC at end of cook line with ambient temp of 48° F, and RIC in the middle with ambient temp of 47° F corrective action taken all food iced down and repairman called **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Soup 45° F, raw hamburger 45° F, cooked rice 46° F, raw chicken 46° F in WIC with ambient temp of 44° F corrective action taken freezer door left open to bring down temp and repairman called **Warning**
- Intermediate - Reach-in cooler 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. Cut tomatoes 47° F, deli meat 47° F, cheese 48° F, cut lettuce 49° F, cut tomatoes 47° F, cheese 47° F in RIC at end of cook line with ambient temp of 48° F, and RIC in the middle with ambient temp of 47° F corrective action taken all food iced down and repairman called **Warning**
- Intermediate - Walk-in cooler 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. Observed Soup 45° F, raw hamburger 45° F, cooked rice 46° F, raw chicken 46° F in WIC with ambient temp of 44° F corrective action taken freezer door left open to bring down temp and repairman called **Warning**
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Food not stored at least 6 inches off of the floor. Treys of food stored on floor in WIC
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water 117° F **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. observed Cut tomatoes 54° F, pasta 54° F, raw shrimp 54° F , raw scallops 54° F in RIC in middle next to steam table corrective action taken all TCS food moved to working unit
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw salmon 55° F in separate bin on top of recessed bins in RIC next to grill corrective actin taken food moved to bottom unit
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At server station
- Intermediate - Reach-in cooler 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. Observed Cut tomatoes 54° F, pasta 54° F, raw shrimp 54° F , raw scallops 54° F in RIC in middle next to steam table with ambient temp of 54° F, repair man called and all TCS food moved to working unit
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.10 ppm chlorine
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chlorine
- 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. Bar DM chlorine 0 ppm chlorine bucket empty **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Observed RIC at end of cook line next to hand sink with an ambient of 51° F.
- 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. Observed bar DM 0 ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 51° F, fish 51° F in RIC at end of cook line next to hand wash. Corrective action taken food moved to working unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed 3 large containers of soup and one large container of blue cheese sauce made on site at 46° F date marked 5/27 **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in hand wash at end of cook line. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. By three comp sink **Corrected On-Site**
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. temperature and proper handwash
- Critical - No handwashing sign provided at a handsink used by food employees. soap bar
- Critical - Observed food being cooled by nonapproved method. chicken wings 96f
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. squid 54 cookline Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2nd cooler cookline chicken scallops shrimp 48f plus
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad prep items disposed
- Observed gaskets/seals on cold holding unit in poor repair. not affecting ambient
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 53 piled too high Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). r beef line 57f
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3/27/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented/rusted cans. artichokes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger49f moved Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. chicken items
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. meats ready to eat foods
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment. knives
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed cloth gloves contacting ready-to-eat food. cheese
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. seafood
- Critical. Observed food stored on floor. potatoes
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed utensils stored in crevices between equipment. knives
- Critical. Hot water not provided/shut off at employee hand wash sink. very slow feed to restroom
- Observed unnecessary items on the premise. music on prep
- Critical. License expired within 30 days after expiration date.
- Critical. Observed incorrect information on Hotel and Restaurant license. considerable amount of outside seats added
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/30/2008 | Routine - Food | Warning Issued |
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