- Basic - Employee beverage container on a food preparation table or over/next to food items on bottom shelf of prep table **Corrected On-Site**
- Basic - Floor tiles missing. Under fryer and grease puddling in that area **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked chicken **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray cleaners stored with basket liners **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Kitchen
- Intermediate - Cold water not provided/shut off at employee handwash sink. In wait station
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Holes in plastic containers used for salad
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Basket liners **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Throughout kitchen
- Basic - Floor tiles cracked, broken or in disrepair causing greasy, dirty water to accumulate in front of fryer.
- Basic - Greasy Cardboard used to line nonfood-contact shelves.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline reachin
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Food had just been put in reachin while setting up for the day.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cabbage, romaine **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know if he was supposed to use time as a public health control or temperature. Did not know what the temps of the food should be when he temped them.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Bar
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Basket liners **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 67° on counter. Returned to walk in.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over beer, walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front wait station
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. By fryers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. pitcher in it at bar Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Observed single-service items stored on floor. basket liners Corrected On Site.
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. by fryer where grease and food debris has accumulated
- Critical - Observed employee beverage containers with no lids/straws
- Critical - Observed food stored in a prohibited area. catsup, sugar stored under plumbing pipes Corrected On Site.
- Critical - Observed food stored on floor. sugar bucket Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 47, rice 50, roast beef 45, steak 44 in reachin cooler Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. sliced cheeses
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. hamburger over fish Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. none
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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8/29/2011 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Toxic items labeled and used properly
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Wholesome, sound condition
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8/29/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of snall reachin unit, hamburger meat 45-50, chicken 45-54, provolone 45, bleu cheesee 50. in large make table, potato salad 53-57, cheeses 50-58, ham 44, rice 44-46. Repeat Violation.
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6/1/2011 | Complaint Full | Administrative complaint recommended |
- 2. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in top of small reachin unit, hamburger meat 45 -50, chicken 45-54, provolone 45, bleu cheese 50. in large make table, potato salad 53-57, cheeses 50-58, ham 44, rice 44-46.
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6/1/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cuban sandwiches
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45- 50, top of reachin
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. in reachin, hamburger over sauerkraut. Repeat Violation.
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3/16/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, roast beef, ribs Repeat Violation. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cuban sandwiches Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45, top of reachin
- Critical. Observed raw animal food stored over ready-to-eat food. in reachin, hamburger over deli meats; in walkin, fish over ribs. Repeat Violation.
- Critical. Observed food stored on floor.onion rings Corrected On Site.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. bar
- Critical. Cold water not provided/shut off at employee handwash sink. front wait station
- Critical. Handwash sink not accessible for employee use at all times.bar-bucket in it
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Observed personal care item stored with food. jackets hanging over prep table and on soda boxes
- Observed personal food item stored with customer food.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. unable to provide training program used
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1/10/2011 | Routine - Food | Warning Issued |
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