- Basic - Carbon dioxide/helium tanks not adequately secured. In front of kitchen entry door
- Basic - Employee personal items stored in or above a food preparation area. In kitchen personal beg next to mixer
- Basic - Food stored on floor. In kitchen tortillas
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine
- 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. Kitchen employee touching bread with bare hands
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Kitchen employee, water heater shut off.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In kitchen flip top reach in cooler lid left open for long period of time . Found cut tomatoes, cut lettuce , hard boiled eggs in 47°f .
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water heater shut off found in 79°f **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water heater shut off **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.one hood light out
- High Priority - Food stored in ice used for drinks. Bottle of beer. Voluntarily discarded ice. **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing. Mop sink and WIC
- Basic - Reach-in cooler gasket torn/in disrepair, 2 RIC, cooks line.
- Intermediate - Handwash sink used for purposes other than handwashing, HWS bar needs to be designated.
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12/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. COS
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing. Mop sink and WIC
- Basic - Plumbing system in disrepair, waste lines HWS, bar.
- Basic - Reach-in cooler gasket torn/in disrepair, 2 RIC, cooks line.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sauted onions, chicken breast, sauted peppers, cooks line, corrected on site.
- Intermediate - Handwash sink used for purposes other than handwashing, HWS bar needs to be designated.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool, ground beef, kitchen prep counter, **Corrected On-Site**
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12/6/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.behind bar **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.pies **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar **Corrected On-Site**
- Propane tank inside building removed to extekrrior by operator.For reporting purposes only. **Corrected On-Site**
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3/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef/chicken Corrected On Site.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-kitchen storage
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--3-door cookline-44 degrees-kitchen
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength--0 ppi-use 3-compartment sink untill repaired.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-cookline-utensils not inverted.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-scoop ontop of ice machine-kitchen. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees-mens.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--cooked food 44 degrees in reachin-3-door cookline-use other coolers untill repaired Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area-dip in freezer. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).--44 degrees-3-door cookline
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.
- Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
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1/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area-lemons at bar.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-cook putting vegetables in wrap.
- Observed single-service articles improperly stored-takeout containers
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door. Repeat Violation.
- Critical. Observed toxic item stored by utensils-blue cleaner on table with utensils--next to hand sink.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name-sauce bottles in True 3-door
- Critical. Working containers of food removed from original container not identified by common name--flour, tortia chips. Corrected On Site.
- Critical. Observed food stored in a prohibited area-need to put locks on wood sliding door in hallway
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-making sandwich, bread, cheese Corrected On Site.
- Observed employee with no hair restraint-Hill.
- Observed build-up of grease on nonfood-contact surface-sides of fryer and wall.
- Critical. Hand wash sink lacking proper hand drying provisions-kitchen .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door. Repeat Violation.
- 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.---Hill
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1/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for dishmachine in kitchen and bar-0 ppi.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface.-seasoning containers
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.-back doors need to be sealed
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10/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Chlorine sanitizer not at proper minimum strength for dishmachine in kitchen and bar-0 ppi.
- Observed residue build-up on nonfood-contact surface.-seasoning containers
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.-back doors need to be sealed
- 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. Karen Flynn
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10/5/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
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