- Basic - Accumulation of food debris/soil residue on paper towel dispenser. / cook line hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked beef 45F, Bleu cheese 45F / less than 4 hours / middle reach in cooler / all TCS food moved to other cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw salmon stored between raw beef / walk in cooler / **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / cooked beef 45F, Bleu cheese 45F / all TCS food removed until the cooler is fixed / operator already called technicians to check the cooler.
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08/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored on floor. / a bag of onions / outside walk in cooler / **Corrected On-Site**
- Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. / 2 containers of flour, crumbs not labeled under prep table.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / bleu cheese 44-45F / flatbread cooler / moved back to walk in cooler for temperature recovery.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / pasta 52F / cold drawer / see stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / smoked salmon 51F / see stop sale.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw beef over raw fish / cook line cold drawer / **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / pasta 52F, smoked salmon 51F overnight in cold drawer across from cook line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / large ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / small reach in cooler thermometer showed 20F.
- Intermediate - Handwash sink used for purposes other than handwashing. / observed food debris inside hand sink / by bar entrance / **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / 3 door metal reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked beef made 2 days ago / walk in cooler.
- Intermediate - Records/documents for required employee training do not contain all of the required information. / all certificates missing employees date of birth.
- Intermediate - Spray bottle containing toxic substance not labeled. / white liquid bottle / service station, blue liquid bottle / bar / **Corrected On-Site** **Repeat Violation**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler insulation on salad make prep table exposed.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle touching flour in flour container underneath prep table on salad make table. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Next to prep table on salad make line. **Corrected On-Site**
- Basic - Opened employee lunch in waiter station reach in cooler with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Through out kitchen and waiter station reach in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. 2 boxes by bar area. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor next to cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna next to cooked basa fish in reach in cooler on salad prep line. **Corrected On-Site**
- High Priority - Server handled soiled dishes and then went to kitchen line to pick up dish. Corrective action: server washed hands.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Various items in 4 table make reach in coolers held overnight above 41f. See stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lettuce 50f in reach in cooler prepared at 9 am covered. Corrective action: cover was removed to allow air flow.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Dessert, salad dressing and salad make reach in coolers in kitchen. Please see stop sale.
- Intermediate - Spray bottle containing toxic substance not labeled. Next to cook line in kitchen. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Water filter dated 3/13 at waiter station.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Three reach in coolers are 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. **Warning**
- Basic - Hood soiled with accumulated grease. Hot side **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Cold side **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 49. Beef 48. Blue cheese 52. Whip cream 50 all in the salad reach in cooler. Cheese 49. Fish 48. Butter 49 all in the cookline reach in cooler **Warning**
- 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 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. W I C: melon 44. Beef 44. Fish 44. R I C (cold side) Pico 48. Pasta 48. Lettuce 47. All items were discarded **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food and served the food to a customer without washing hands. **Warning**
- Intermediate - Manager lacking proof of food manager certification. The owner **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
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