- Basic - Reach-in cooler gasket torn/in disrepair. Upright two door reach in cooler, cook line with steak and cooked potatoes.
- Basic - Single-service articles not stored inverted or protected from contamination. Cups, server station missing metal cap for dispenser.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bucket of sanitizer solution next to bin of clean steak knives. Manager moved knives. **Corrected On-Site**
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Bottled water on bottom shelf of prep table by walk in cooler. Manager discarded bottle of water. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hung on bar up towards hood filter. Bar soiled with accumulation of grease. Manager removed tongs and had them washed, rinsed and sanitized. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station, Employee turned water on. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By Dishwashing machine. Manager reloaded paper towel dispenser. **Corrected On-Site**
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6/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has on multiple necklaces and bracelets.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs and bins by three compartment sink.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed and seasoned raw steak and then touched chicken that was just cooked. Corrective action had employee wash hands and cook to chicken to 155° for 15 seconds. Then explained proper hand wash procedures. **Corrected On-Site**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright two door reach-in-cooler shelves and bottom, Cook line.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf. **Repeat Violation**
- Basic - Equipment in poor repair. Drawer reach in cooler under grill. **Do not use this unit to store potentially hazardous foods until capable of maintaining items at 41°F or below**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Pans on shelf. Corrective action taken, manager moved down to dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw salmon, raw chicken, raw beef, raw steaks, hot dogs, cooked ribs, parm spread, cheese, all found at 47-52°f. Drawer reach in cooler under grill. Food was placed in drawers at 1:30pm. Corrective action taken, all items moved to walk in cooler for rapid cooling. Also, Manager stated they already have ordered a new unit and items are only place in this unit for rush time, then place back in walk in, and second time these items are brought out, if here is any left, they are discarded.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On wall behind cooking equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf, dish area. **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50 ppm. Bar.100 ppm. **Corrected On-Site**
- 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. 0 ppm. Primed machine, 50 ppm. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine no working properly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp chowder at 120-123?. Steam table, was stirred, 140? **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans on shelf.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. ESTABLISHMENT SERVES SALMON COOKED TO ORDER AND HAS NO PROOF OF PARASITE DESTRUCTION. Corrected On Site. PROVIDER FAXED LETTER.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products opened Saturday. Server area and bar.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- 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, WAIT STAFF
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, EMPLOYEE WEARING WATCH :
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, IN CONTAINER OF RICE:
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, BLOCKED WITH STORAGE RACK:STORAGE ROOM :
- Critical - Observed uncovered food in holding unit/dry storage area, BOX OF RICE UNCOVERED
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee changing gloves without washing hands.
- Critical - Observed inside large ice machine side and top metal railing rusting.
- Critical - Observed manager lacks knowledge of exclusion illness of employee.
- Critical - Observed meat slicer soiled.
- Critical - Observed no current license displayed.
- Observed wet wiping towel near (ice bin) wait area.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed evidenced employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area./ top shelf in back kitxchen. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./ flour bin.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cheese with mold-like growth, 5lb SHREDDED CHEESE ./WALKIN COOLER .MANAGER DISCARDED.
- Critical. Working containers of food removed from original container not identified by common name, SMALL PLASTIC CLEAR CONTAINER .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, SMALL PLASTIC COTAINER/ RACK IN STORAGE ROOM.
- 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, WAIT STAFF.
- 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, SOIL DISHES/GLASSES .
- Critical. Observed employee improperly washing hands, less than 15 SECONDS .
- Critical. Observed buildup of slime in the interior of ice machine., LARGE ICE MACHINE /ICE CHUTE .
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed unlabeled spray bottle, CHEMICAL ROOM.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF THE BIG FIVE.
- Critical. Employees have not received training related to their assigned duties, LACKS KNOWLEDGE OF QAUT PPM Corrected On Site.
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1/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food preperation in a prohibited area. Bar tender preparing mix in the hand sink in the waitress station;
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cook's line;
- Observed gaskets/seals on cold holding unit in poor repair. meat reach -in
- Observed burnt substance on clean dishware/utensils. sheet pans on the dish rack; Repeat Violation.
- Observed food debris accumulated on kitchen floor. In the corners of the kitchen floor;
- Critical. Observed unlabeled spray bottle. blue substance in the storage room
- Wet mop not hung to dry. In dry mop bucket in the closet by the back door;
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. on the cook's line;
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. knowledge of PPM: bar tender
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. leftover ribs and cheeses; walk-in
- Critical. Working containers of food removed from original container not identified by common name. ie sugars in the waitress station;
- Critical. Observed uncovered food in holding unit/dry storage area. open bucket soy sauce; spout is up and opened and seasoning package is open
- Observed cutting board grooved/pitted and no longer cleanable. waitress station;
- Observed old food stuck to clean dishware/utensils. Plate on the cook's line;
- Observed old food stuck to clean dishware/utensils. knife in the waitress station; bread knife (resturant not open yet)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On soap, and paper towel dispenser
- Equipment and utensils not properly air-dried. Hotel pans and mixing bowls holding water;
- Observed single-service articles stored without protection from contamination. wooden stirs, and spoons in food soiled containers ; waitress station;
- Observed wall soiled with accumulated dust. Around fire equipment and A/C vents;
- Critical. Electrical outlet missing cover plate. For reporting purposes only. Behind the bar
- Critical. Certified Food Manager unable to answer basic Food Code questions. health exclusion question
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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