- Basic - Bowl or other container with no handle used to dispense cheese.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill, discarded water **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees at bar.
- Basic - Paper towel used as liner for food container for fried garbanzos and guacamole. Took towels out **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings cooked yesterday at 49°F.See stop sale
- Intermediate - Potentially hazardous (time/temperature control for safety) chicken wings covered while cooling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Flip top cooler at cook line at an ambient temperature of 50°F. Repairman was already there. Food that was held for less than 2 hours was moved to another cold holding unit.
- Basic - Nonfood-contact equipment in poor repair. Single door refrigerator next to cook line at an ambient temperature of 50°F. Food was moved to a proper working unit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 50°F, tuna salad 54°F, chicken salad 54°F,in flip top cooler. Melon 50°F in cooler next to cook line for less than 2 hours moved into another unit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pool bar.
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair victory one door cooler at an ambient temperature of 47°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken , cheese and chicken salad at 47°F.
- High Priority - Raw animal food stored over ready-to-eat food.chicken over cheese and next to shrimp. In reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.container storage.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw Chicken over raw Seafood. Corrected On Site. Chicken was placed on the lowest shelf and seafood was moved on top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream at 47 degrees fahrenheit and Cheese at 44 degrees fahrenheit . Corrected On Site.Ice was added and temperature was 41 Degrees fahrenheit 45 minutes later.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in dirty container at bar.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop storage container at bar soiled .
- Observed gaskets with slimy/mold-like build-up. coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. onions at 48 degrees at VICTORY cooler. Corrected On Site. voluntarily discarded .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 58 degrees , cheese at 54 degrees and chicken at 52 degrees at flip top cooler at cookline . Corrected On Site. voluntarily discarded.
- Observed single-service articles improperly stored. pizza boxes not properly inverted ;on top of ice machine . Corrected On Site.
- Plumbing system in disrepair. faucet leaking at handwash sink in bar.
- Plumbing system in disrepair. waste lines clogged at soda gun holsters in bar.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. at soap dispenser in kitchen .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. interior of cabinet below ice tea makers.
- Critical - Observed buildup of debris on OASIS machine at bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with soil deposits. ice scoop at bar.
- Critical - Observed food-contact surfaces encrusted with soil deposits. cutting board at cookline .
- Observed gaskets with slimy/mold-like build-up. bar coolers and cookline cold holding drawers .
- Observed residue build-up on nonfood-contact surface. pooling water at beer coolers at bar.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. obstructed by box of tomatoes.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispenser heavily soiled at cookline's handwash sink.
- Observed gaskets with slimy/mold-like build-up. bar cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink, utensils inside it.
- Observed soda gun holster with accumulated slime/debris.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 58 degrees , pepperoni at 51 degrees , pork at 52 degrees , crab salad at 51 degrees , all at cookline flip top cooler. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook failed to wash hands Before putting on a new pair of gloves. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soiled gaskets at VICTORY cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. contaminated plate storage shelving in which employee was resting his foot.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee with foot on plate storage shelving.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced chicken at 48 degrees at cookline. Corrected On Site. volutarily discarded.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board by ice machine .
- Observed gaskets with slimy/mold-like build-up.
- Observed clean equipment stored on floor. cutting board by ice machine .
- Critical. No handwashing sign provided at a handsink used by food employees.bar
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name. flour bin at cookline . Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup without a handle to scoop ice at bar.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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