- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Storage room
- Basic - Current Hotel and Restaurant license not displayed. Photo copy
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - No soap provided at handwash sink. Near fryers **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line across from grill.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit leading to dumpster.
- Basic - In-use wet wiping cloth/towel used under cutting board. Cookline.
- Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Next to walk in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Chicken prep cooler.
- Intermediate - Employee used handwash sink as a dump sink. In kitchen, used to dump coffee grinds. In bar area, ice.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, 48 F; batter, 52 F; less than 1 hour. corrective action taken: product iced.
- Intermediate - Accumulation of residue inside the ice bin at dining room beverage station.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Paper towel dispenser at handwash sink in wait station not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while ambient cooling. Beans. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves and door frames soiled with residue.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Vent over Icemaker
- Basic - Food stored on floor. Salt for water system
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salads,nachos cooler
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 52F stored in double pan and blue cheese 46F moved to alternate refrigerator
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. 2 open garlic butter
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breaking area
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken cooling, cook continued to place hot foods on already cooling food
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 3-12 **Repeat Violation**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on underside of soda heads, expo area
- Violation: 29-17-1 Waste line missing at soda gun holster.
- Violation: 29-18-1 Drain cover(s) out of place, mop sink
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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7/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cookline drawer reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperatures 43-50F. Do not store potentially hazardous foods in this unit until maintaining 41F. This violation must be corrected by : 7 18 12.
- Drain cover(s) out of place, mop sink
- Critical - Expo reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperatures 45-50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 7 18 12.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop stored in container with trash liners in it Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No current boiler certification provided/available. For reporting purposes only. Expired 3-12-12
- Critical - Observed buildup of slime in soda dispensing nozzle holsters at bar
- Critical - Observed food stored on floor. Salt for water softening system in boiler room Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Coffee creamer 48F, milk 45F in expo area cooler overnight per operator. Operator discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs 50F in cookline drawer reach in cooler for less than 1 hour, shallowed and placed into walk in cooler for temperatures recovery
- Observed residue build-up on top of dishmachine
- Observed residue build-up on underside of soda heads, expo area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster.
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7/17/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar hand sink
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12/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep reach in cooler on the cookline (L) of fryers is in-op
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline in front of the fire grill
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The reach in cooler on the cookline on the right side of the fire grill is in-op. see comment section
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. metal pans Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar hand sink
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of a microwave Corrected On Site.
- Critical - Observed buildup of severe slime/residue on soda dispensing nozzles, heads and body on the expo line
- Observed clean linens stored in improper location. on floor in the managers office Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers bussing tables and failing to wash hands to break the contamination cycle. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee picked up pen off floor, reached out grabbed a pan cover and failed to wash hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. cook on the rear prep area cutting vegetables Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server standing at the bar wiped face and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed food stored on floor. onions and potato bags in dry storage room. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. slushi machine covers at the bar
- Critical - Observed handwash sink used for purposes other than handwashing. sink at barr used as storage Corrected On Site.
- Critical - Observed interior of microwave soiled. rear prep area
- Observed nonfood-grade containers used for food storage. No 7 lexan containers do not state Food Safe
- Observed old labels stuck to food containers after cleaning. metal containers Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mixes 66, 66, 67 f degrees in the reach in cooler on the cookline (L) of fryers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blanced vegetables 50 and beef 50 f degrees in the prep reach in cooler on thr right side of the fire grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheddar cheese 51, rice 46 and pork 51 f degrees ih the reach in cooler on the cookline in front of the fire grill.
- Critical - Observed roach activity as evidenced by live roaches found 1 roach crawled across wall in the managers office
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. oil on flat grill
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Breading station cooler incapable of maintaining potentially hazardous food at proper temperatures.Batter temperature 46-47F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 6 20 11.
- Critical - Burger holding cabinet (left unit) incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 128F. Do not store potentially hazardous foods in this unit until maintaining 135F or higherest. This violation must be corrected by : 6 20 11.
- Critical - No conspicuously located thermometer in breading station cooler
- Observed attached equipment soiled with accumulated dust.Vents over icemaker/clean pan storage
- Critical - Observed buildup of slime in soda dispensing gun nozzle at bar
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Server Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Individually portioned corn/peppers mixture ambient cooling in too large quantity.Advised to shallow containers single layer for more efficient cooling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter 46-47F in breading station cooler for 1 hour per operator. Shallowed and placed into walk in freezer for cooling to 41F as quickly as possible This violation must be corrected by : 6 20 11. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn mixture 50F less than 2 hoursr, shallowed and placed into walk in cooler for temperature recovery. Issue possibly due to overstocking. Other food temperature in unit 37F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli poultry 48F in drawer cooler under flat grill for .5 hours per cook. Shallowed and placed into walk in cooler for cooling to 41F as soon as possible
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Burgers 128F hot holding less than 1 hour, advised to reheat to 165F for continued hot holding
- Critical - Working containers of food removed from original container not identified by common name.Cooking oil spray bottle
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4/19/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef, shredded cheese,rice 44F in salads cooler. This violation must be corrected by : 12 29 10.
- Critical. Violation: 17-08-1 Observed no Bar Star sanitizer test kir available
- Critical. Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only.220 outlet by mixer.
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1/3/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 49F in breading area cooler that was loaded into warcooler, moved to effective refrigeration
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ribs 44F coong in walk in cooler. Advised to shallow food for quick chill to 41F
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef, shredded cheese,rice 44F in salads cooler. This violation must be corrected by : 12 29 10.
- Critical. Observed food being cooled by ineffective method.Ribs cooling in too deep quantity and wings cooling covered in walk in cooler.
- Critical. Broiler cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-44F. Advised to lower temperature to 41F or colder.
- Critical. Salads cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44F, advised to lower temperature to 41F or colder
- Critical. Observed saltstored on floor in boiler room used for water softening system .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In salad dressing By fry station
- Critical. Observed no Bar Star sanitizer test kir available
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed buildup of slime on frozen drink dispensing nozzles at bar
- Critical. Observed buildup of slime in soda dispensing nozzle holsters at bar
- Critical. Hand wash sink lacking proper hand drying provisions.Warewashing and server's areas Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled chemical spray bottle.Warewashing area
- Critical. Electrical outlet missing cover plate. For reporting purposes only.220 outlet by mixer.
- Critical. No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
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10/29/2010 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, microwave splatter shield missing
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2/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 48F and salmon 46F for 30 minutes per cook. Advised to quick chill for temperature recovery Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Broiler area 4 drawer cooler food temperatures 46-48F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 2 19 10. Repeat Violation.
- Critical. Observed food stored on floor.Several cases of food in walk in freezer.
- Critical. Observed uncovered rice in holding unit/dry storage area. Corrected On Site.
- Observed in-use utensil stored in unclean standing water less than 135 degrees Fahrenheit.Spatulas for tossing salads on cookline.
- Observed nonfood-contact equipment in poor repair, microwave splatter shield missing
- Critical. Observedheavy buildup of slime/black moldlike substance in the upper interior of ice machine.
- Critical. Hot and cold water not provided/shut off at employee hand wash sink in preparation area
- Critical. No current boiler certification provided/available. For reporting purposes only.Water heater 500,000 btu
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2/18/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 22-24-1 Observed very heavy buildup of slime in soda dispensing nozzle holsters at bar
- Critical. Violation: 31-09-1 Handwash sink at bar not accessible for employee use at all times.Blocked by liquor bottles and blender.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
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8/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter 46 & 55F at breading station. Advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 50F, chicken 53F,chicken 59F in cookline cooler. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheeses 59F on cook makeline cooler. Advised to reduce level of food for improved cold transfer Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Mushrooms 124F hot holding,cookline. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Batter cooler top section 46-55F. Advised to adjust temperature to maintain batter at 41F or colder. This violation must be corrected by : 8 19 09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Top access meats cooler next to chargrill. Food temperatures 59F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8-19-09.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over enchilada soup and over french fries in walk in freezer Corrected On Site. Repeat Violation.
- Critical. Observed employee improperly washing hands.Used No soap. Server
- Critical. Observed very heavy buildup of slime in soda dispensing nozzle holsters at bar
- Cleaned and sanitized beer mugs exposed to drain from soda gun holster.
- Waste line missing at soda gun holster.Bar area,over clean drink mugs
- Drain cover(s) missing at mopsink
- Critical. Handwash sink at bar not accessible for employee use at all times.Blocked by liquor bottles and blender.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Warewashing area Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/9/2008 | Routine - Food | Warning Issued |
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