- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees in the bar area
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half and half milk. **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook wearing a watch while engaging in food prep.
- Basic - Employee with no hair restraint while engaging in food preparation.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Hand sink
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED CHEMICAL BOTTLES STORED ON HANDWASH SINK AND BAR AREA.
- Critical - OBSERVED FIRE EXTINGUISHER EXPIRED. FOR REPORTING PURPOSES ONLY.
- Critical - OBSERVED FOOD DEBRIS IN HAND SINK IN BARY AREA.
- Critical - OBSERVED HEAY CREAM AT 480? FAHRENHEIT.
- Critical - STOP SALE ISSUED FOR BEING HELD PAST 7 DAY EXPIRATION DATE.
- Critical - STOP SALE ISSUED FOR HEAVY CREAM.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation. 3/15/11
- Observed build-up of mold-like substance on surface of beer dispensing unit.
- Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation. 3/15/11 Corrected On Site.
- Observed cups in contact with ice. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. roast beef Corrected On Site.
- Waste line missing at soda gun holster.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions, far end bar area. Corrected On Site. Repeat Violation, 9/10/10.
- Critical - Handwashing cleanser lacking at handwashing lavatory, far end bar ara. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. They were unaware of how to check soultion. Showed how this was done and 50ppm. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed buildup of slime on soda dispensing nozzle behind bar.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation, 9/10/10.
- Observed single-service items stored on floor. Plasticware in storage room. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris at both ends of bar. Repeat Violation, 9/10/10.
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Beef observed in reach in freezer in ziplock bags not labeled.
- Critical. Observed hand wash sink used for purpose other than washing hands. Observed garbage bags and rags in basin of handwash sink behind bar. Corrected On Site. Repeat Violation. 3/4/10
- Observed equipment in poor repair. Ice bucket for collection of ice with chipped ridges along top of bucket.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in cabinet with plastic cups. Water and black mildew like substance on shelving.
- Critical. Observed buildup of slime on beer dispensing nozzles.
- Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Observed leaking pipe at plumbing fixture under beer taps cabinet.
- Critical. No handwashing sign provided at a handsink used by food employees. Restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Behind bar Corrected On Site.
- Critical. Observed toxic item improperly stored with alcohol. Corrected On Site.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair by handwash sink.
- Observed gaskets/seals on cold holding unit in poor repair in the bar two door reachin cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of soda dispensing nozzles.
- Observed soda gun holster with accumulated slime/debris.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Carbon dioxide/helium tanks not adequately secured.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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