- Basic - Cove molding at floor/wall juncture broken/missing. Under oven in kitchen and in bathroom.
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of muscle milk in walk in cooler. **Corrected On-Site**
- Basic - Worn, torn and/or soiled floors/carpeting. Observed floor behind bar sticky and stained with sour mix.
- High Priority - Toxic substance/chemical stored by or with single-service items. Can of silicone next to single service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad dated 7/31. Operator discarded.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Soda gun soiled. Observed 5 soda guns significantly soiled on interior.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Mixer cups used at bar for ice **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms, no covered cans
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Under dish and equipment
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood surface on wall not sealed , over make table
- Basic - Working containers of food removed from original container not identified by common name. Squirt bottles by cook line
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw, 45F. Potato salad 46 F product rechilled **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over Rte salads, soups **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use service ware. Noted spray and hand sanitizer by bar glasses and beer taps
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bucket of pickles **Warning**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Under bar counter with drinks **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Bar cooler lid **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand Sanitizer stored with bar shakers **Warning**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bucket of pickles **Warning**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Under bar counter with drinks **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Bar cooler lid **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee lunches stored with beverages **Warning**
- Basic - Equipment in poor repair. Walk in cooler not maintaining 41°. Ambient temps ranging between 45°-46° **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Repeat Violation** **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Wrap station **Warning**
- Basic - Single-service articles stored on a soiled surface. Employee cups at bar sitting directly on shelf that has exposed wood and soda syrup residue. **Warning**
- Basic - Soiled reach-in cooler divider. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brisket, 49°. Under cooling since last night. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped tomatoes, 45°; shredded swiss cheese, 46°; cut cantalope, 46° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Brisket 49°, made yesterday, 10/31/13 **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cheese and produce in Walk in **Warning**
- High Priority - Small flying insects in bar area. Approx. 10 **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand Sanitizer stored with bar shakers **Warning**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
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11/1/2013 | Routine - Food | Warning Issued |
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusted. **Warning**
- Basic - Waste line missing at soda gun holster, bar area. **Warning**
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8/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusted. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler, towards the back of walk in cooler. **Warning**
- Basic - Waste line missing at soda gun holster, bar area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength was over 200 ppm , by cooks line. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. Operator conf#127067375,case #475631. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.Manager in charge Dean Lyn. **Warning**
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6/12/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In bar area to scoop ice.
- Basic - Ceiling soiled with accumulated dust. In kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing properly 0ppm
- Basic - Employee personal items stored in or above a food preparation area. Money and pen above microwave oven. Several purse through kitchen prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 55 seating currently has 86 seating in establishment.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. Lemons on kitchen floor in box
- Basic - Holes in wall by Dishwashing area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. RIC BEHIND COOKLINE. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On coffee machine.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in DM dishwashing area underneath DM. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. In bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen and bar area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in RIC.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Real kill insecticide not commercial use insecticide.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 44F
- High Priority - Presence of dead insect. DM shelving
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef stored over RTE COOKED CHICKEN in the WIC.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Next to cups in the Bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar area. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. HALFandHALF IN BAR COOLER
- Intermediate - Handwash sink used for purposes other than hand washing. Wiping cloth bucket inside COOKLINE HWS, Bar HWS used to store toxics and wiping clothes.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in WIC not date marked made more than 24 hours ago. CookedGround beef not date.
- Intermediate - Spray bottle containing toxic substance not labeled. Green substance in spray bottle. **Repeat Violation**
- Intermediate - Water filter not changed according to manufacturerys instructions, service date not provided on filters.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensd for 55 seats - approximately 82 counted. Repeat Violation.
- Floors not maintained smooth and durable. Walk in cooler.
- Critical - Hotel and Restaurant current license not properly displayed. License is current.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing guns - bar. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Wire shelf - single service lids; walk in cooler fan covers; floor under bar dumpsink.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed unlabeled spray bottle. Green liquid chemical.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wall not smooth and easily cleanable. Paint peeling/chipping - under knife rack.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in both unisex bathrooms. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - approximately 70 seats counted inside and 16 seats counted outside. Licensed for 55 seats only.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - storage shelves for single service lids.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - no hand washing before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint - kitchen employee, Corrected On Site.
- Critical - Observed food stored on floor - containers of pickles - walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked corn and shrimp tubs - prep cooler - stored less than 4 hours - transferred to freezer for rapid cooling. Corrected On Site. Repeat Violation.
- Observed single-service articles stored without protection from contamination - lids and containers not stored inverted. Corrected On Site. Repeat Violation.
- Plumbing system in disrepair - hand wash sink not draining water. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable - lined with cardboard - wet with residue build up
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation - ice not protected from soda gun drainage [no holster or drain pipe connected to soda guns that are mounted over unprotected ice]; soda gun silver metal pipe coming into direct contact with drinking ice.
- Waste line and holster missing at soda gun.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ through out the restaurant Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom./ unisex restrooms must have covered trash cans
- Critical - Hand wash sink lacking proper hand drying provisions./bar Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory./ by back door and bar Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit./ reach in cooler 1
- Critical - No handwashing sign provided at a handsink used by food employees/ right restroom
- Critical - Observed buildup of slime on soda dispensing nozzles./ all bar guns
- Observed ceiling soiled with accumulated food debris./ dust in walk in cooler
- Critical - Observed food being cooled by nonapproved method./ rice lidded at 95 degrees during cooling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ chicken incups 45 degrees f Repeat Violation.
- Observed single-service articles improperly stored./ all to go packages should be inverted Corrected On Site.
- Critical - Observed toxic item stored in food preparation area./ wd40 stored next to onions
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet mop not hung to dry./ sitting in mop sink.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. back warewashing handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. back warewashing handsink. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by lined food trays. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooks handled apple and sliced avocado with bare hands. Corrected On Site.
- Critical - Observed buildup of black soil in the interior of ice machine. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. brie held above protection of cooler. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds opened but not cut.
- Critical - Observed toxic item stored by food. glass cleaner stored with sauces.
- Observed utensils in poor condition. knives with very chipped and melted handles.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken held above protection of cooler. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. meatballs 3/7, pork 3/22.
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board. Repeat Violation.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato sal on ice frontline. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken and onions out of protection of cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by plate s t ups.
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Pots and pans not stored inverted or in a protected manner. in storage.
- Observed leaking faucet at plumbing fixture. 3 comp sink
- Waste line missing at soda gun holster. 2 at bar area.
- Critical. Hand wash sink lacking proper hand drying provisions. back warewashing hand sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Back warewashing hand sink. Repeat Violation.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. inside kitchen area.
- 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. Training books available but not all food service employees have been trained.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds
- Critical. Condensation or other drainage not disposed of according to law. soda gun holster waste line.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back hand sink
- Wet mop not hung to dry.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, commercially processed meat walkin.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken in pan on top of microwave. Corrected On Site.
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, commercially processed meat walkin.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice, noodles walkin cooler.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. left and right sandwich/salad coolers wall side.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken in pan on top of microwave. Corrected On Site.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 sandwich and salad coolers.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. condiment cup in blue cheese crumbles.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on op of dish machine.
- Violation: 14-33-1 Observed equipment in poor repair. deflector broken in ice machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. several on cutting board.
- Critical. Violation: 22-20-1 Observed buildup of soil in the interior of ice machine.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. wash vegetables and hold wiping bucket.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. warewashing hand sink
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. warewashing hand sink.
- Violation: 37-01-1 Ceiling tile missing near walkin, holes by fire sprinklers.
- Violation: 37-09-1 Wall not smooth and easily cleanable near dishmachine.
- Critical. Violation: 53B-08-1 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. Pro
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9/17/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, commercially processed meat walkin.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice, noodles walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. left and right sandwich/salad coolers wall side.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken in pan on top of microwave. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling cooked onions with cover.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 sandwich and salad coolers.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. cucumber washed in hand sink basin.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. condiment cup in blue cheese crumbles.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touched cooked chicken with bare hands. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on op of dish machine.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes both cook staff changed gloves multiple times.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. cup on plastic wrap prep table.
- Observed employees with no hair restraint.
- Observed equipment in poor repair. deflector broken in ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. several on cutting board.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing. wash vegetables and hold wiping bucket.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing hand sink.
- Ceiling tile missing near walkin, holes by fire sprinklers.
- Wall not smooth and easily cleanable near dishmachine.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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