- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor wet kitchen
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Missing drain plug at dumpster.
- 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.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.wic **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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/6/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most cooler
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris. Kitchen area
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers in kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Kitcken
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No handwash sink for employees. Outside bar area all bar **Warning**
- Intermediate - Soda gun soiled.
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Beef next to back door
- Basic - Ice scoop handle in contact with ice.
- Basic - Soil residue build-up on nonfood-contact surface.stove top
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. Bar area bar area
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Clean wiping cloth not properly stored.
- Floors not maintained smooth and durable. deck area
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit. most cooler
- Critical - No handwashing sign provided at a handsink used by food employees.most hand sinks
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine. all ice machine
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. all kitchen gaskets
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. Information on file, manager doesn't have it at the time of inspection.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee improperly washing hands. using wiping cloth.
- Critical - Observed food being cooled by nonapproved method. food covered when hot
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ajiaco 56 degrees. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauces
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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8/17/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 36-11-1 Floors not maintained smooth and durable.
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5/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. under repair.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled spray bottle.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/5/2010 | Routine - Food | Call Back - Complied |
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. unwrapped straws at bar.
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. lunch menus.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. poultry 44 degrees, beef 45 degrees, seafood 47 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. unwrapped straws at bar.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- No mop sink or curbed cleaning facility provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Observed attached equipment soiled with accumulated grease.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No plan review submitted and renovations in progress.
- Critical. Manager lacking proof of Food Manager Certification.
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6/9/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 26-02-1 Observed reuse of single-service articles.
- Violation: 36-08-1 Observed floor and wall junctures not coved.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 10/12/2009.
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8/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/12/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed food stored on floor.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Water pressure lacking at fixtures that require the use of water. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed floor and wall junctures not coved.
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired 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 This violation must be corrected by : 10/12/2009.
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8/12/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/12/2009 | Routine - Food | Warning Issued |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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