- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....105° in kitchen.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.....kitchen.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.......coffe area.
- Basic - Food stored on floor.....chips. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.......slicing onion put on ready to eat burger with bare Hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......butter 59?, coffe area. Voluntarily discarded food.
- Intermediate - As per beach club attended (Drew)Employee rinsed utensil in handwash sink....bar.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .......washing hands in 3 compartment sink with stored soap water in 3 compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink, 3 compartment sink at bar.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw beef burger above raw fish in reach in freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....,ham turkey in beverage Air refrigerator . Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food.....raw fish with ready to eat peperoni in reach in freezer . Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED CHICKEN BREAST IN HOT HOLDING 98 DEGREES FAHRENHEIT. CORRECTED ON SITE
- Critical - OBSERVED NO DATE MARKED IN MILK HALF AND HALF. MAYONAISE. CORRECTED ON SITE
- Critical - OBSERVED NOT LABEL ON DEGREASER BOTTLE. CORRECTED ON SITE
- Critical - OBSERVED OPEN MAYONAISE 72 DEGREES FAHRENHEIT. IN STORAGE AREA. CORRECTED ON SITE VOLUNTARILY DISCARDED FOOD.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....continental refrigerator, true plip top reach in cooler. must not have storage potentially hazardous food untill fixed it.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cut water melon, salad, burger, 44 degrees,continental refrigerator, Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....milk, mayonnaise, cheese , beverage air refrigerator
- Critical - Observed raw animal food stored over ready-to-eat food....raw burger over lettuce, continental refrigerator. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food....raw egg over lettuce, true flipped reach in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....bacon, pickle, reach in cooler. Corrected On Site.
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12/29/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- on cook line, raw shell eggs (cracked) above rte foods. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- no sanitizer step used with 3 compartment sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Repeat Violation.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed encrusted material on can opener. Repeat Violation.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Please see inspection report for more details.
- Critical. Soiled and Clean TABLEWARE. Soiled TABLEWARE shall be removed from CONSUMER eating and drinking areas and handled so that clean TABLEWARE is not contaminated.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed buildup of slime on fountain soda dispensing heads/nozzles.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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10/1/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/24/2008 | Routine - Food | Warning Issued |
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