- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup bar
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: lobster 48F, beans 48F, butter 45F cooked potatoes 47F, raw chicken 49F, green tomatoes 49F. Iced on cookline: fish 47-55F in cold holding unit with ice on top. In drawers on cookline, shrimp 47F, fish 41-52F, chicken 48F, shrimp 40-55F. Cole slaw 42-49F on expo side of cookline. Left side of salad bar: cottage cheese at 49F. Right side of salad bar: beets 44F, bean salad 45F. Soup bar: cole slaw 4F and 46F. Single service butter out with no time or temperature control for safety at soup bar.
- Intermediate - Refrigerator 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. Walk in cooler. Cold holding unit next to fryers.
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09/05/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In beans, walk in cooler. **Corrected On-Site**
- Basic - Dead roaches on premises. 2 behind dry storage items up stairs on ledge.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup bar
- 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 cl. Main dish machine.
- High Priority - Employee did not dry hands after washing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: lobster 48F, beans 48F, butter 45F cooked potatoes 47F, raw chicken 49F, green tomatoes 49F. Iced on cookline: fish 47-55F in cold holding unit with ice on top. In drawers on cookline, shrimp 47F, fish 41-52F, chicken 48F, shrimp 40-55F. Cole slaw 42-49F on expo side of cookline. Left side of salad bar: cottage cheese at 49F. Right side of salad bar: beets 44F, bean salad 45F. Soup bar: cole slaw 4F and 46F. Single service butter out with no time or temperature control for safety at soup bar.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In Henny Penny, grits 125F to 145F in center. Advised that unit is not holding at 135F or above. Cheese sauce 101F, salsa 98F in sham.
- High Priority - Raw animal food stored over ready-to-eat food. Raw lobster over cooked green beans for catering, walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on staircase to office. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup along white guard, downstairs bar. **Corrected On-Site**
- Intermediate - Black material on can opener blade. **Corrected On-Site**
- Intermediate - Refrigerator 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. Walk in cooler. Cold holding unit next to fryers.
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In blue cheese. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottles of vinegar. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Buffet cooler. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Bottom of plastic kids plates, dish area.
- Basic - Storage of tools on shelf above or with food. Leaf blower on case of sweet potatoes. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, expo area,
- 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. Silverware machine 0 ppm cl.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad dressing requiring time or temperature control for safety held In drop in buffet cooler 45-49. Advised to store underneath.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked soup. pooled eggs over salad dressings. beef on deli meat. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Bechamel. Discarded by operator. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Onions. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filters in disrepair. Right side of grill
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left buffet cooler
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups 48-50 cooling from previous night.
- High Priority - Dented/rusted cans present. Hominy. Operator discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dressing requiring time or temperature control for safety 45-50. Salad 43. In front side of buffet cooler overnight.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over butter, liver over cooked onions, liver and pork over onions, chicken next to spinach, open container of raw bacon next to onions. Cookline walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soups
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cookline, over steam table. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee mixing food with their bare arms. Employee mixing large amount of salad with gloves not covering forearms, forearms in food. **Corrected On-Site**
- Intermediate - Encrusted black material on can opener blade. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bin of salad bar mushrooms. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on fan covers, ceiling, walk in cooler
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with food debris. Cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. One side of salad bar
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar, 0 ppm cl.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs, **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Comet spray bottle over microwave/cooler on cookline.
- Intermediate - Food manager certification expired. Owner expired 10/09/12
- Intermediate - Light Accumulation of black/green mold-like substance in the interior of the ice machine. Bar
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Green beans **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Green beans
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 47F and cooked plant foods 48F. Cookline walk in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler , cookline.
- Critical - Violation: 22-20-1 Observed buildup of black slime in the interior of ice machine. bar
- Critical - Violation: 22-20-1 Observed buildup of rust in the interior of ice machine, in seafood walk in cooler
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area.
- Violation: 37-13-1 Observed hole in ceiling. over ice machine in server area, dripping water
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8/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean tongs stored in standing water on ice machine due to ceiling water leak Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Seafood walk in cooler holding PHFs at 43-45F. Unit unable to maintain 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler , cookline.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, server area.Manual sanitize until machine reads 50-100pm cl
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restroom
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of black slime in the interior of ice machine. bar
- Critical - Observed buildup of rust in the interior of ice machine, in seafood walk in cooler
- Critical - Observed food debris on flaps at clean end of dish machine Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to rinse towel Corrected On Site.
- Observed hole in ceiling. over ice machine in server area, dripping water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and comminuted meat 47F. Cookline reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 47F and cooked plant foods 48F. Cookline walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Prime rib at 45 in center-46F at edge. other cooler temperatures 42-43F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scallops at 45F, seafood at 43-44F, seafood cooler
- Observed single-service items stored on floor. togo conttainers, server area Corrected On Site.
- Observed single-service items stored on floor. upstairs bar
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin. server area
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Marshmallow and cream cheese mix dated 7/12
- Critical - Working containers of food removed from original container not identified by common name. sugar for tea
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8/10/2012 | Routine - Food | Warning Issued |
- Violation: 36-22-1 Observed floor area(s) covered with standing water. food debris and water under dish machine. On 5/21/12, water under dish machine.
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5/21/2012 | Routine - Food | Call Back - Complied |
- Container with no scoop in ice, Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, silverware washer. sanitizer empty. Corrected On Site.
- Faucet/handle missing at plumbing fixture. mop sink. other faucet does not turn on.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Mayo containers
- Critical - Handwash sink not accessible for employee use. Bar. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. fish cooler
- Critical - No cleaning agent provided in bar dish machine. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. salad bar coolers
- Critical - No conspicuously located thermometer in holding unit. small cookline
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No handwashing sign provided at a handsink used by food employees. salad bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lettuce and tomato. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.bar Corrected On Site.
- Observed ceiling, fans, light fixtures soiled with dust, cookline
- Observed floor area(s) covered with standing water. food deebris and water under dish machine
- Critical - Observed food being cooled while covered, stacked. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken above/next to oysters, reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous ROP fish thawed in packaging.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean salad at 51F, corn at 50F on salad bar. Dressing, PHF, 47F. Advised to add time
- Critical - Observed potentially hazardous food thawed in standing water. fish, lobster. Corrected On Site.
- Observed single-service items stored on floor. upstairs
- Observed soda gun holster with accumulated slime/debris. bar
- Violation: 15-31-1 Observed broken window glass near dish machine
- Critical - Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate. Did not read sanitizing temp.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, silverware machine, bar. Manual sanitize until machine is repaired. On 10/19/11, silverware machine sanitizes at 100 ppm cl. bar machine 0ppm.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. ice cream freezer
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. both. on 10/19/11, Bar ice machine
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3/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler on cookline holding PHFs at 45-51F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, silverware machine, bar. Manual sanitize until machine is repaired.
- Critical - Food not stored in a clean/dry location. canned food, potatoes, cooking oil stored in outdoor shed that does not seal.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in flour Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. no end caps, cookline
- Critical - No conspicuously located thermometer in holding unit. Drawer cooler, small reach in, cookline, vegetable walk in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. cookline, bar, upstairs, buffet
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fans, cookline.
- Observed broken window glass near dish machine
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine. both
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed burn spray stored over steam table, cookline Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Discarded voluntarilly
- Critical - Observed dented/rusted cans. corn
- Critical - Observed employee change gloves without handwashing. Corrected On Site.
- Critical - Observed food being cooled while covered, thick batter in large container. Advised to put in smaller container, leave uncovered.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cakes stored on uncovered raw shrimp, reach in freezer. Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate. Did not read sanitizing temp.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon at 51F, shrimp at 45F, hamburger at 52F in drawer cooler on cookline for 1 hour per operator. Moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad at 51F, beans at 50F on salad bar. Advised to put in drop in or use TAPHC
- Critical - Observed raw animal food stored over ready-to-eat food. Liver over peas, shrimp over dough, reach in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over butter, cooked ham, walk in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef, liver, over sauce, walk in cooler.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soiled reach-in cooler gaskets. ice cream freezer
- Observed utensils stored in crevices between equipment. Knives. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. sugar, oil. Corrected On Site.
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10/18/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Cook line.
- Critical - Observed a dented can of apricots.
- Observed floor area(s) covered with standing water by dish machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cook line.
- Observed residue build-up on shelves in walk in cooler.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water. Dish washing area.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing.
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1/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor walk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Server's station.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Cutting boards.
- Observed residue build-up on upstairs walk in cooler shelves.
- Observed residue build-up on hood filters.
- Critical. Observed handwash sink used for purposes other than handwashing. Cook line.
- Observed food debris accumulated on kitchen floor. Dry storage.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit at the breading station at cook line. Corrected On Site.
- Critical. Observed an open beverage container next to clean equipment/utensils.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Corrected On Site.
- Observed residue build-up on shelves in walk in cooler upstairs.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up in light sheids.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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