- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cold water handle missing at hand sink at back prep area. Hot water 123°F.
- Basic - Reach-in cooler gasket torn/in disrepair (multiple locations). Technician called in.
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cold water handle missing at hand sink at back prep area. Hot water 123°F.
- Basic - Reach-in cooler gasket torn/in disrepair (multiple locations). Technician called in.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
- High Priority - Chlorine and quat sanitizer not at proper minimum strength for manual warewashing at the bar. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (45°F cooked rice, shredded cheese 48°F, beef 45°F ) Corrective action: ice bags added to containers. **Repeat Violation**
- Intermediate - Accumulation of orange-pink mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. (Dual drawer cooler under cutting board side of cook line)
- 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. (Partial carton of dairy at bar) **Corrected On-Site**
- Intermediate - Encrusted, soiled material on multiple vegetable slicers stored on dry dish rack. **Corrected On-Site**
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. (Cook line) **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.(stacked pans on racks by cook line hand sink.) **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. (Cook line) **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Used hat on equipment shelf by walk in cooler door.) **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.(stacked pans on racks by cook line hand sink.) **Warning**
- Basic - Equipment in poor repair. (Lowboy unit under grill) **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. (In salsa at cold table) **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. (56°F riblets, 48°F cooked pasta, 45°F shredded cheese, 46°F raw chicken, 46°F raw beef in drawers below grill). (Corrective action taken) **Repeat Violation** **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. 0ppm chlorine. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzle platform at the kitchen wait station. **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (Make table across from grill reads 5°F while ambient air is 41°F ) **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Slicer blade of multiple equipment items soiled with old food debris. **Corrected On-Site** **Warning**
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4/17/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean. Toilet , women's restroom. Cleaned during inspection **Corrected On-Site**
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Employees states they have allergies
- Basic - Food stored in holding unit not covered. Upright freezer next to fryers
- Basic - Interior of microwave soiled with encrusted food debris. Cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soda gun holster with accumulated slime/debris. Bar area **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - walk-in freezer floor soiled. Under racks
- 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. Measured 0ppm, operator to discontinue use of machine for sanitizing , Sanitizer drum empty, no refill on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple raw meats , 57°, cook line , unit left unplugged over night. Stop sale Meats discarded, unit plugged back in . Recheck ambient cooler temp after plugging unit back in : 40°
- High Priority - Raw animal food stored over cooked food. Raw wings above cooked chili , McCall upright refrig next to fryers **Corrected On-Site**
- High Priority - Small flying insects in bar area. Less than 5 fruit flies
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw meats in cooler on cook line 57°
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Crumbs in bottom of upright freezer , next to fryers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Wait station **Corrected On-Site**
- Intermediate - Soda gun soiled. Bar area **Corrected On-Site**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.( front counter) **Warning**
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.( cook) **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.( cookline) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( wait staff area) **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.( front counter) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( garlic and thyme spread)( 04/02/2013) **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.( plastic bags stored on sink at wait staff area in kitchen ) **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( bar) **Warning**
- Intermediate - No soap provided at handwash sink.( front counter and bar) **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions. **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
- Aluminum single service food containers not stored inverted on shelving.
- Critical - Bulk storage bin soiled in storage room.
- Critical - Chemical sanitizer 0 ppm (CL2) at dishmachine.
- Critical - Chilli reading 120 degrees F at cook line steam table, shall be reheated to 165 degrees F within two hours.COS
- Damaged/ Burnt Lexan food container on storage shelf.
- Critical - Hand towels not provided at hand wash sink on expo line.
- Leaking fixture at dishmachine scrape area.
- Critical - No hand wash sign provided at hand wash sink on expo line.
- Observed moisture inside inverted food storage container on shelving (wet nesting).
- Critical - Obsesrved hand wash sink inaccessible on expo line, remove pan, to go bag, etc from sink.
- Critical - Paint cans stored above soda dispence boxes.COS
- Plates not inverted at cooks line shelf.
- Critical - Process ready to eat food held over 24 hour not date marked. (milk)
- Critical - Soap not provided at hand wash sink on expo line.
- Standing water on floor in dish machine area.
- Standing water on kitchen floor from roof leak.
- Unwrapped straws on bar top accessable to customers.
- Walk in cooler gasket in disrepair.
- Water dripping thru ceiling tile in kitchen area/ food prep on floor (raining heavily outside)
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
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