- Basic - Clean bowls, plates not stored inverted or in a protected manner- kitchen.
- Basic - Coffee filters/coffee not stored in a protected manner to prevent contamination.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- lasagna. **Repeat Violation**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Bowls.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface for lettuce and rib eye.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor. Raw chicken in walk in cooler.
- Basic - Grease accumulated under cooking equipment on cookline.
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in 79 °F water.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread stored in to go bags. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs stored over fish.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit for walk in cooler.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food (lasagna) prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of fish. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 75 °F water.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bags used to store bread. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 68 °F, less than 4 hours. Operator put in freezer to cool down.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over mushrooms in walk in cooler
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filters in disrepair, gaps in filters.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf used for microwave made of unsealed wood. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, bread on cookline.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cooked sausage in walkin cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine at 200ppm waitress area.
- Intermediate - Handwash sink not accessible for employee use at all times, bucket in bar handsink, bucket in bar. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, cookline.
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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