- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 1. Wash 45. Poultry 48-49. Batter mix 52 these items were in the upper portion of the reach in cooler adjacent the fryers. 2. See stop sale temperature 47 or higher. 3. Recommend placing switching the hot hold unit used for fried chicken with the reach in cooler adjacent the fryers. 4. **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 1. Cheese 57. 60. Insufficient water and ice in the well at the wait staff section in the expo area. 2. See stop sale
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. 1. The bar tender scrapped off soiled dishes then proceeded to walk back to the bar where he removed a paper towel from the dispenser instead of washing hands. Informed of deficiency. 2. The following corrective action was taken washed hands 3. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Ribs 49-56 the drawer was opened about 2 inches upon walking up to the unit. The following corrective action was taken the ribs were removed and placed in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Poultry strips 120. 123 in the hot hold unit across from the fryers. 2. See stop sale. 3. Recommend switching the reach in cooler and the warmer on the cook line.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 1. Zero ppm at the bar three compartment sink 2. Informed of deficiency. The following corrective action was taken drained three compartment sink.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. 03A temps 47 or higher when held cold. 2. 03B temps 129 or warmer when held hot.
- Intermediate - Cutting board(s) stained/soiled. 1. All white boards 2. Brown boards 3. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1. The unit at the bar used for mugs.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. X2 in the rear prep area **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 46. In the unit closest the hand sink on the cook line
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 44 in bags in unit #2
- Intermediate - Accumulation of black/green mold-like substance on the gasket to the lettuce dispenser on the cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface. Edges, hinges, sides of the reach in coolers. The toaster has heavy grease deposits.
- Intermediate - Cutting board(s) stained/soiled.
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Equipment in poor repair. The four drawer reach in cooler on the cook line adjacent the fire grill, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44. 44. Ribs 48. 49. 56. In the two drawer unit adjacent the fire grill on the cook line
- Intermediate - Employee used handwash sink as a dump sink at the bar when a dump sink is present at the bar.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Interior of microwave soiled with encrusted food debris. X2 in the back line
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn dogs 44 reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. The small reach in cooler on the cook line
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Nonfood-contact equipment not designed and constructed in a durable manner. Missing a splash guard at the rear prep area hand sink left side of the sink adjacent the prep table
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Two drink cups on two reach in coolers on the cook line **Corrected On-Site**
- Observed build-up of grease on nonfood-contact surface. Covers to the hood filters
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while working with exposed foods **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed interior of microwave soiled.x 2 in the rear prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 45-46 in the small reach in cooler on the cook line
- Critical - Vacuum breaker mising at hose bibb. Required at the red hose on the exterior of the establishment
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Replacement date was 11/23/12
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The small reach in cooler located under the cooking equipment on the cookline
- Critical - Hand sink missing at dishwashing machine or area. It has been removed at the dish machine
- Critical - Observed buildup of slime/ residue on soda dispensing nozzles, heads and nozzles to the unit in the expo area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board at the reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 44, 45? in the basting reach in cooler on the cook line. Beef 48-51? various located in the small reach in cooler under the cook line equipment. Dairy shredded 46-48? in the dispenser at the wait staff expo area ( ice bath).
- Observed residue build-up on nonfood-contact surface. On the covers to the filters at the hood system
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Beef various types and shredded cheese
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11/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. severely soiled
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards (all) on the cookline
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. walk in freezer
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9/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand sink missing in food preparation room or area. rear prep line
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored between equipment on the cookline Corrected On Site.
- No plan review submitted and renovations in progress. removal and installation of equipment on the cookline. additionally hand washing violations.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. severely soiled
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two drink cups on prep units on the cookline. corrective action placed in a pan. Corrected On Site.
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at the wait staff area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server dumping soiled plates and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. food prep employee removed soiled gloves and placed on new gloves without washing hands Corrected On Site.
- Observed equipment in poor repair. standing water in the beer keg cooler at the bar
- Observed food debris accumulated on kitchen floor. walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards (all) on the cookline
- Critical - Observed interior of microwave soiled. x2 rear prep area Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. beer keg cooler at the bar with mold like growth
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Server rearranging food on the customer plate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46, 47 f degrees in the storage reach in cooler on the cookline (small unit) under the cooking equipment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese shredded 55 f degrees at the wait staff area. corrective action added more ice so that it made contact with the pans.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flour mix 44 f degrees in the prep reach in cooler adjacent to the cooking equipment
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppm bucket at the bar
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. sitting on the cutting board on the cookline
- Critical - Quaternary ammonium 0 ppm bucket rear prep area.
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7/2/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the bar three compartment sink
- Critical - Hand sink missing at dishwashing machine or area. dump area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. scale, food debris etc
- Observed dusty ceiling tiles and/or air conditioning vent covers. on the cookline above the fryers
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 4 individual servers dumped dishes at the the dish machine and each failed to wash hands to break the contamination cycle prior to picking up other foods for customers Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Bar tender picked up card off the floor and failed to wash hands to break the contamination cycle prior to making a customer a drink Corrected On Site.
- Observed employee with no hair restraint. manager was cooking burgers without a hair restraint
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo employee who is scooping out foods etc is wearing two bands on each wrist.
- Critical - Observed handwash sink used for purposes other than handwashing. sink on the cookline was being used as storage Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 44 f degrees in the prep reach in cooler on the cookline adjacent the fryers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk chocolate open held 24 hrs or greater not dated in the storage reach in cooler on the expo area
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 500 ppm plus in bucket at the bar Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted in dry storage Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the bar three compartment sink
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm see comment section Corrected On Site.
- Critical - Hot/cold water not provided/shut off at employee hand wash sink by dump area of the dish machine closst the ice machine
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No proof of training of any kind Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. required by each hand sink. dish machine area
- Critical - No water system approval reports on-site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed clean linens stored in improper location. on floor in external storage area Corrected On Site.
- Observed employee with soiled clothing, wiping gloves while cooking.
- Critical - Observed food being cooled by nonapproved method. chicken wings covered while cooling on rack in the walk in cooler
- Critical - Observed interior of microwave soiled. x2 rear prep aea
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44-65 beef f degrees, in the prep reach in cooler by the flat grill. (overfill container)
- Critical - Observed potentially hazardous food thawed in standing water. poultry in plastic container in the rear prep area
- Observed residue build-up on nonfood-contact surface. at the bar hand sink
- Critical - Observed soil buildup inside ice bin at the bar
- Critical - Observed soil residue in storage containers. pours at the bar
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping gloved hands on apron while at the fire grill station at the cookline. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line unit between grills.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed hole in ceiling. Electric room.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Walk in cooler. Corrected On Site.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef at 47 degrees farenheit and raw chicken at 44 degrees farenheit at cook line.
- Critical - Observed toxic item stored by food. Sanitizer buckets over sugar packets. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Out back
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
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2/9/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs, turkey , cheeses top drawers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken; ric @ grill 50degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. onions & muscrooms @ 115 Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. onions cook on line & rice @ 91 degrees; & 62 degrees;
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top drawrs @ grill
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over prep in wic
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. sugar, tea, sugar a drink area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. lemons
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- In-use utensil not stored with handle above the top of potentially hazardous food @ cook line
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.0 cook with gloves leaving line handng dirty, chg tasks going back to cook line with gloves, Not wash between
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook put on gloves not wash hands
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. inside fryers
- Observed single-service articles stored without protection from contamination. to go not inverted
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed objectionable odors in @ bar, entire aa
- Observed wall soiled with accumulated black debris in dishwashing area. & mop sink
- Ventilation inadequate as evidenced by smell at bar area area. For reporting purposes only.
- Critical. Observed toxic item stored in food preparation area. sani buckets
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese & turkey, rice on make station; @ 47degrees
- Critical. Observed raw animal food stored over ready-to-eat food. beef over beer wic Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed toxic item stored in food preparation area.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Single service articles not re-used
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items properly stored
- Critical. Fire extinguishers - proper and sufficient
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Administrative complaint recommended |
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