- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked salmon in alto sham 133°. CORRECTIVE ACTION TAKEN: chef moved salmon to oven to heat back up
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food contaminated by unsanitized equipment. Metal pan of lettuce stored directly on top of cut and washed lettuce in upright cooler near dish machine **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Tomato and chicken soup in walk in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tomato and chicken soup in walk in cooler 50-51°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sliced deli meats in upright cooler near dish machine **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm **Corrected On-Site**
- 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. Multiple items including opened milk, creamer, bags of cabbage
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked kernel corn in walk in cooler
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.storeroom
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables **Corrected On-Site**
- Basic - Ceiling tile missing.storeroom
- 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.kitchen **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.cell phone/cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.cookline **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.flour/kitchen
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.kitchen
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.kitchen
- Basic - Employee eating in a food preparation or other restricted area.by dishmachine/kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler/storeroom
- High Priority - Raw animal food stored over ready-to-eat food.tilapia filets/reach in cooler#4/kitchen **Corrected On-Site**
- 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. Turkey breast/walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.roasted turkey/walk in cooler
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.by dishmachine
- Critical - Observed potentially hazardous food thawed in standing water.shrimps /kitchen Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.hamburgers/hotdogs /reach in cooler/cookline Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed food stored on floor.walk in cooler/walk in feeezer
- Critical - Observed interior of microwave soiled.cookline
- Critical - Observed potentially hazardous food thawed in standing water.turkey /kitchen Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham/turkey /wallk in cooler
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site. COOK LINE COOLER
- Critical - Hot water not provided/shut off at employee hand wash sink. PREP KITCHEN HAND SINK _ Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK LINE Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE CUTTING COOKED CHICKEN BREAST Corrected On Site.
- Critical - Observed employee improperly washing hands. OBSERVED EMPLOYEE WASHING HANDS WITH THE GLOVES ON Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. COOK LINE
- Critical - Observed small flying insects in bar area. EXECUTIVE CHEF CALLING PEST CONTROL FOR SERVICE.
- Plumbing system in disrepair. HOT WATER LEAKING AT PREP KITCHEN HAND SINK
- Wet wiping cloth not stored in sanitizing solution between uses. COOK LINE Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR BIN Corrected On Site.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. kitchen closed on monday
- 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
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen
- Obseved hood filters need cleaning.
- Wet mop not hung to dry.
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5/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over cooked food. raw fish over cake Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed improper storage of maintenance tools that interferes with cleaning.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. pan in rice
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters need cleaning. For reporting purposes only.
- Observed the presence of mesh filters in a hood where grease laden vapors are produced. For reporting purposes only.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. cookline
- Observed wall soiled with accumulated grease. over grill
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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3/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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