- 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. Dish machine chlorine at 0 ppm. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cooked chicken and cooked bacon not covered. Cooked chicken touching side of walk.in.cooler shelf support stand.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink in bar area. **Corrected On-Site**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. ... Server station.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cook line
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Store room
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in the steam table on the cook's line. Chicken was rapidly reheated. **Corrected On-Site**
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in a soda dispensing nozzle holster at the bar. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Raw ribs are marinated, Then placed in pans, side by side. The pans are then tightly sealed with foil and the pans are stacked 3 high on top of each other in the walkin cooler. This process does not allow for proper air circulation to cool the ribs. Suggest after marinating ribs, to place on sheet pans uncovered and cool in the walkin cooler before sealing in pans or marinate in really cold marinade.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladel in water used for broccoli . Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle with liguid in it in the hallway by the office. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives on the right side of the steamtable on the cook's line . Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Prep sink. Corrected On Site.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Lowboy reachin cooler under the lowboy reachin freezer and the seafood reachin cooler on the cook's line . Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Sanitizing concentration
- Critical - Toxic items labeled and used properly
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked beef in walk-in cooler
- Critical. Observed sheet pan used as a food-contact surface/ shelf/table on top of a in-use and dirty garbage can Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for sanitizer buckets. 00ppm quad. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Hand wash sink lacking proper hand drying provisions. handwash sink closest to storage room/office
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gap on bottom of door
- Observed wall soiled with accumulated food debris. prep area
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. beef in walk-in cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in flour container in walk-in Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop by ice machine stored in dirty bucket Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Handwash sink not accessible for employee use at all times. blender in front of handwash sink at bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Lights missing the proper shield, sleeve coatings or covers.above dishwash/prep area
- Critical. Observed unlabeled spray bottle. red liquid by backdoor
- Critical. Observed unlabeled spray bottle. blue liquid at bar
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 52 degrees at reachin cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili at 120 degrees at steam table. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream scoop Corrected On Site.
- Observed equipment in poor repair. rusted shelving at cookline cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.100 ppm.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of wing storage container and lid soiled .
- Lights missing the proper shield, sleeve coatings or covers. by dry storage
- Observed personal care item stored with food. purse stored in food storage area in bar. Corrected On Site.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. ribs.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Splash guard needed for ice bin at bar.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Changed gloves without washing hands
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50 ppm
- Plumbing system in disrepair. handsink by cooler door
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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