- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.around soda machine soda heads
- Basic - Floor area(s) covered with standing water.under the reach in cooler across from the cook line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Waste line missing at soda gun holster.bar area
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.*, **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reach in cooler on the cook line
- Intermediate - Handwash sink used for purposes other than handwashing.items stored in the hand wash sink in the kitchen
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.dish room area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Drain cover(s) missing. 2 comp sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food not stored at least 6 inches off of the floor. In wic
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue. Most coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- 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 - Equipment or utensils not designed or constructed in a durable manner.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish rooms area
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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9/6/2013 | 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 - Drain cover(s) missing. Collet ice maker
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.on back of ice maker
- Basic - Food stored on floor.avocado
- Basic - Leaking pipe at plumbing fixture. Hand sink next to Hobart dish area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than scoop kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Delfield cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to Hobart mixer
- Intermediate - Slicer blade guard soiled with old food debris.
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4/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen
- Basic - Food debris accumulated on kitchen floor.cooking area
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Bread crumbs dry room
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. next to dish room
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. next to cooking equipment
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwasher area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. plumbing problen in sink.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. shows 160 degrees at gauge
- Critical - No handwashing sign provided at a handsink used by food employees. dishwasher area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- 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.
- Critical - Observed employee changed gloves without washing hands.
- 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. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 44 degrees
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed employee eat or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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. dishwasher.
- Critical - Observed food being cooled by nonapproved method. using plastic containers.
- Critical - Observed handwash sink used for purposes other than handwashing. keeping container inside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 51 degrees
- Critical - Observed uncovered food in holding unit/dry storage area. food must be covered when cooled down.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. dishwasher area.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Foods thrown away. Food may not be served. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. tortillas. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Tortillas at front counter. 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. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Clean glasses, cups, utensils, plates, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. dishwashing area.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. WOODEN PLATES AND BOWLS
- Observed cutting board grooved/pitted and no longer cleanable.
- 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 buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Carbon dioxide/helium tanks not adequately secured.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- 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.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.
- Critical. Air gap not installed.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed small flying insects in bar area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/11/2008 | Routine - Food | Warning Issued |
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