- 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. DM 0 ppm chlorine at bar **Warning**
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09/09/2014 | Routine - Food | Call Back - Complied |
- 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. DM 0 ppm chlorine at bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Chili 47° F, and cooked cooked pork 45° F, close to door of WIC not maintaining temp ambient temp by door 46° F corrective action taken repairman called food close to door moved to other WIC **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles at bar **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **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 Chili 47° F, and cooked cooked pork 45° F, close to door of WIC not maintaining temp ambient temp by door 46° F corrective action taken repairman called and food close to door moved to other WIC **Warning**
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09/08/2014 | Routine - Food | Warning Issued |
- 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. Observed employee playing cut tomatoes and lettuce with bare hands **Corrected On-Site**
- 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 soup 53° F in plastic container deeper than 4 inches with lid on
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken wings 106° F under heat lamp. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made more than 24 hours ago not date marked. **Corrected On-Site**
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket over 200 ppm chlorine **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw chicken over cucumbers in WIC. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44° F in WIC Sysco just came and ambient temp at 42° F.
- 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 red sauce date marked 5/28 at 47° F in WIC. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area. bbq in wic
- Critical - Person in charge failed to insure that employees properly cook food. go over reheat protocols
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili hot hold 122f Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BASA AT 48 DEGREES F IN REACH IN - COS
- Critical - FOODS NOT DATE MARKED - LARGE WALK IN COOLER
- Critical - NO CHLORINE TEST KIT TO MONITOR CHEMICAL USE
- Critical - NON-LIDDED SNGLES USE CUP IN SALSA
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. turkey ham r beef
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front wic 48f ambient tempfront wic 40f
- Violation: 33-16-1 Observed open dumpster lid. garbage exposed
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10/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front wic 48f ambient temp
- Critical - Food not cooked to 145 degrees Fahrenheit or above. chili 126f Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. turkey ham r beef
- Critical - Observed encrusted material on can opener. blade
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.plastic cup to dispense bbq
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed open dumpster lid. garbage exposed
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham sausage diced ham all over 50f front walkin
- Observed utensils stored in crevices between equipment. knives
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).ham sausage
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9/26/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. correct 3rd run Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. rear hand sink Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. less than 10 sec
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using plastic single service cups to dispense dressings
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. fish over par cooked chicken
- Observed reuse of single-service articles. as dispensing tool
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ch wings 116f quick cook Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. cookline
- Critical - Vacuum breaker mising at hose bibb.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cook line
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over prep
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 60f Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 45f
- Critical. Food not cooked to 145 degrees Fahrenheit or above. must reheat to 165f before placing in hot hold
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in ambient 44f
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cook line
- Observed equipment in poor repair. plastic containing cheese in bad shape
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait stations
- Critical. No handwashing sign provided at a handsink used by food employees. restroom
- Lights missing the proper shield, sleeve coatings or covers. over prep
- Critical. Employees not informed of acceptable sanitary practices. reporting exclusions and restrictions
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11/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- 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.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed ice scoop with handle in contact with ice. wait station
- Observed utensils in poor condition. thrown out Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. pull stations
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed toxic item stored by food. spray Corrected On Site.
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3/13/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings under heat lamp unit. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. soup & chili in hot holding unit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. marinara sauce in back of kitchen near dry storage area. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef patties stored over soup & onions in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over soups & onions in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef & seafood stored over hot dogs & several ready to eat food items in reach in cooler next to soup hot holding unit. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken & beef stored over bread & sauces in reach in cooler across from flat top grill. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed attached equipment soiled with accumulated dust. fan in back walk in cooler.
- Observed attached equipment soiled with accumulated dust. 3 fans in front walk in cooler.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
| No report available. | 8/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/15/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/13/2008 | Routine - Food | Warning Issued |
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