- No Violations Were Observed
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at room temp on prep table corrective action taken butter placed on ice
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at room temp on prep table corrective action taken butter placed on ice
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
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2/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container of flour in dry storage room. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup in walkin cooler 45?F, voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Soup in walkin cooler still at 45?F after 2 days, voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in reachin cooer across from cookline. **Corrected On-Site**
- Intermediate - Employee used handwash sink by ice machine as a dump sink. **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. observed dry wiping cloths used and not stored in sanitizer between use
- Equipment and utensils not properly air-dried. observed tubs not air dryed before stacked and stored
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. off reachin cooler prep table
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage
- Critical - Observed employee eating in a food preparation or other restricted area. observed employee eating on cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee dump drink and rinse glass in hand sink off sever station
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed quat sanitizer at 400 ppm
- Critical - Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served. observed turkey in walkin cooler with date of 09/07
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soups in walkin cooler with no date
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. observed quat sanitizer at 0ppm in bucket off cookline
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. bar in dining area
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bar 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.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Hand sink missing in food preparation room or area. bar
- Critical - Hand wash sink lacking proper hand drying provisions. wait station Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. wait station
- Observed clean equipment stored on floor. under plumbing bar area
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination. bar
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site. 116f
- Critical. Observed less than 1 handwash sink or number required by law for employees. none for bar
- Critical. Observed incorrect information on Hotel and Restaurant license. seating second area
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. potatoes meats
- Critical. Hand sink missing in food preparation room or area. bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. chili container in walk in cooler.
- Critical. Observed interior of microwave soiled.cookline
- Observed build-up of food debris & dirt on nonfood-contact surface. bottom rack of food prep table across from slicer.
- Cleaned and sanitized equipment not properly stored. ice scoop stored on rack next to icemachine
- Observed grease accumulated on kitchen floor. under cooking equipment on cookline
- Observed food debris accumulated on kitchen floor. under cooking equipment on cookline.
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
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