- Basic - Bowl or other container with no handle used to dispense food. Inside flour container in kitchen **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Around baseboards in kitchen area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hole in floor.
- Basic - Hood soiled with accumulated dust. In kitchen
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. No sanitizer in buckets on kitchen prep tables corrected to quat 300ppm
- Basic - Wiping cloth sanitizing solution stored on the floor. At bar **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter64°f
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken cooked previous day 48-50°f
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. See stop sale. Cooked chicken 48-50°f
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink
- Basic - Floor area(s) covered with standing water. At bar
- Basic - Floors not maintained smooth and durable. In kitchen
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Underneath 3 compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar patio area in back
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. At bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 58°f
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Displayed food not properly protected from contamination. Ice at outside bar patio area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef pattie 46°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef pattie 128° f, chicken breast 127°f
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable.grout missing in some areas
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination.ice next to seating area in bar
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.garlic butter 59
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.employee bathroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.by grill station
- Basic - Leaking pipe at plumbing fixture.under scrape sink
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Dipperwell faucet bent downward eliminating required air gap. **Corrected On-Site**
- 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.food discarded by operator **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Waste line missing at soda gun holster. Bar
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR (PAPER TOWEL DISPENSER NEEDS TO BE CLOSER TO THE HWS)
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR (SOAP DISPENSER NEEDS TO BE CLOSER TO THE HWS)
- Light not functioning. HOOD
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. GOING FROM DIRTY DISHES TO CLEAN ONES Corrected On Site.
- Observed floor area(s) covered with standing water. KITCHEN ALTO_SHAAM DRAIN PIPE NOT DRAINING INTO A CLOGGED DRAIN.
- Plumbing system in disrepair. CLOGGED FLOOR DRAIN IN KITCHEN.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CHICKEN WINGS, RIBS, GRILLED CHICKEN, AND BEANS IN WALK_IN COOLER DATED COOKED ON 7/26, IMPROPER COOLING. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. COOKLINE DRAWER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ICE BAGS RECOMMENDED Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. CHICKEN and RIBS
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed residue build-up on nonfood-contact surface. BAR GLASS REACH_IN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE DRAWERS (NOT_IN USE)
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Please see inspection report for more details.
- Thermometers provided and conspicuously placed
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6/29/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH-IN COOLER DRAWERS ON COOK LINE
- Critical. Observed accumulation of debris in three-compartment sink. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical. Observed roach activity as evidenced by live roaches found in employee bathroom located 25 feet from kitchen. This violation must be corrected by : 5/25/2010.
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5/24/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Observed accumulation slimy substance on wall behind three-compartment sink.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor. DRY STORAGE AREAS
- Wet mop not hung to dry.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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