- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed a case of potatoes on the floor in the dry storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Observed dented cans in the dry storage area, had operator move aside to be returned for credit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed cooler downstairs in the dry storage area with a broken hinge ambient temperature of 56°F. Milk 56°F Bacon 54°F.
- High Priority - Produce with mold-like growth. Moldy strawberries voluntary discarded by operator.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed a grill on top of the hand wash sink in the back kitchen area.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- 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. Observed cooler in the basement level has a ambient temperature of 56°F. Corrective action had food moved to another cooler until fixed.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind 3 comp.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and shredded cheese in small fridge at 47°F. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar.
- Intermediate - Hot water supply not maintained during peak periods. HWS sink water only gets hot after 3 comp sink is run for a while.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In kitchen
- Basic - Ceiling soiled with accumulated dust. Dust hanging from ceiling in kitchen
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.observed clean dishes sitting on trash can to dry next to hand sink, splash from sink landing on dishes
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed dishes on rack drying on trash can
- Basic - Ice scoop handle in contact with ice. Behind the bar
- Basic - Wall soiled with accumulated grease. Behind ovens
- Basic - Wet mop not stored in a manner to allow the mop to dry. Sitting in mop bucket
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on reachin cooler prep surface
- 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 bucket empty
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. No hand soap only hand sanitizer available at handsink in kitchen
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed ceiling soiled with accumulated grease. grease and dust build-up along ceilings in kitchen.
- Observed wall soiled with accumulated grease. behind oven
- Wet mop not hung to dry. sitting in mop bucket
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. will fax to office
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - CHLORINE SANITIZER 0 PPM, CL2 4 RUNS GOT TO 3/C SINK
- Critical - DID NOT OBSERVE HAND WASH SGINS LOCATED AT HAND SINK BEHIND BAR OR HAND SINK NEXT TO DISH MACHINE. REPEAT
- Critical - DISHWASHER IS NOT SANITIZING 98 DEGREES F/ 0 PPM CL2, MUST USE 3/C SINK FOR PROPER SANITIZATION. PROBABLY NEED DIFFERENT DISH MACHINE. REPEAT VIOLATION
- Critical - IMPROPER THAWING OF SEAFOOD - IN STANDING WATER/ TILAPIA 64 DEGREES F, 2 PIECES - STOP SALE
- NEED PLAN REVIEW FOR NEW CONSTRUCTION WHICH IS REQUIRED FOR GREASE COOKING AND ALSO FOR STOREROOM WITH PHF'S
- Critical - NO FOOD MANAGER CERT ON PREMISE - REPEAT VIOLATION
- Critical - NOT UTILIZING STEM THERMOMETER TO MONITOR TEMPS - REPEAT VIOLATION
- Critical - OBSERVED AMIBENT AIR TEMP OF REACH IN COOLER NEXT TO COFFEE STATION AT 50 DEGREES F, WARNIG ISSUED - RETURN DATE 03-06-2012
- Critical - OBSERVED CHEMICAL SPRAY BOTTLE FACING MILK AND JUICE BEHIND BAR IN 3 COPARTMENT SINK
- Critical - OBSERVED CHLORIEN SANITIZER IN DISH MACHINE AT 0 PPM
- Critical - OBSERVED EMPLOYEE REMOVE GLOVES THEN DIRECTLY PUT ON A NEW PAIR OF GLOVES WITHOUT WASHING HANDS32 NO PAPER TOWELS AVAILABLE AT HAND SINK LOCATED NEXT TO DISH MACHINE. COS
- Critical - OBSERVED EMPLOYEE RINSE AHNDS IN 3 COMPARTMENT SINK INSTEAD OF WASHING HANDS IN HANDSINK
- Critical - OBSERVED EMPLOYEE USE SAME TONGS TO HANLDE RAW CHICKEN THEN DIRECTLY HANDLE RAW SHIMP
- Critical - OBSERVED HAM AT 50 DEGREES F IN REACH IN COOLER NEXT TO COFFEE STATION. ALSO OBSERVED RAW SHELLED EGGS AT 59 DEGREES F IN REACH IN COLLER NEXT TO COFFE STATION. AMBIENT AIR TEMP 50 DEGREES F
- Critical - OBSERVED RAW BEEF STORED ABOVE RAW FISH IN REACH IN COOLER NEXT TO OVENS
- Critical - OBSERVED STRAWS AND PAPER TOWELS STORED IN HAND SINK BEHIND BAR
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3/5/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-10-1 Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.warewashing area
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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8/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. breakfast bar
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.124f
- Lights missing the proper shield, sleeve coatings or covers.warewashing area
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. cooked ch wings
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical - Stop Sale issued due to adulteration of food product. chili dated 7/15
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). meatballs from 07/26
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8/12/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs in main kitchen reach in cooler at 44F. Also observed raw chicken at 45F, raw ground beef at 44F, and raw steak at 44F in reach in cooler by dry storage, items placed on ice. Also milk in buffet line at 48F.Also observed quiche at 76F in buffet line, time as public health control recommended, for quiche. Unit ambient temperature at 39F. Corrected On Site. Milk will be discarded, all other items placed on ice.
- Critical - Working containers of food removed from original container not identified by common name. Observed sugar stored in a dish detergent bucket.
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3/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/1/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. not working to specs keep using 3/c sink until properly repaired
- Violation: 36-12-1 Floors not constructed easily cleanable. missing ti e dish wash area
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
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12/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. sausage
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. 3 thermometers one accurate showed how to calibrate
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spatulas and large spoons
- Observed single-service articles improperly stored. Corrected On Site.
- Floors not constructed easily cleanable. missing ti e dish wash area
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. know requiredments of each
- Critical. No Certified Food Manager for establishment.
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. breakfast menu for eggs.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish in black ach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. wholeshell raw eggs over sauce, and cheese in reach in cooler by window.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit in sanitizer.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove change.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk whitepower in dry storage room not labeled.
- Critical. Observed food stored in ice used for drinks. drink mixer stored in drink ice at bar.
- Critical. Observed raw animal food stored over ready-to-eat food. raw wholeshell eggs stored over creamcheese in reach in cooler next to patio.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed switch ing gloves without washing hands inbetween pairs.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. nonhandled scoop in sugar container.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by dishmachine . at bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizer at dishmachine over 200ppm.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. badly torn upright ric not affecting ambient temperature Repeat Violation.
- Food-contact surface not smooth and easily cleanable.
- Observed a nonfood-grade basting brush used in food. using paint brush
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Food Service Manager not certified after 30 days of employment. signed up for october class
- Critical. No professional hygiene and/or foodborne illness training provided. all new employees
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8/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/15/2008 | Routine - Food | Warning Issued |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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