- Basic - Ice scoop handle in contact with ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings and chicken breast in reachin cooler by fryers at 44-45°F. All TCS foods moved to walkin cooler for rapid cooldown and cold holding, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over lemons and raw beef over cooked food. **Corrected On-Site**
- 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. Reachin cooler by fryers at 46°F ambient temperature.
- Intermediate - Soda gun soiled in bar.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reachin cooler by fryers at 52-55°F chicken moved to walkin cooler for cooldown and cold holding, corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink in bar used to store assorted items. **Corrected On-Site**
- 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. Reachin cooler ambient temperature 55°F in reachin cooler by fryers.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups stored next to handsink in wait station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onions 52°F, cheese 51°F, sour cream 49°F in reachin cooler across from cookline, all TCS items moved to another unit or placed on ice, corrective action taken , ambient temp of unit is 41°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over pickles in reachin cooler. Also raw beef over fish in walkin cooler. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Soap blocked by cups at handsink in wait station. **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. Less than 50 ppm in dishmachine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, cheese, coleslaw, sandwiches, onions at 48-49°F in main reachin cooer across from cookline. Items voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over deli eat in walkin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils in waiting area. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Main reachin cooler across from cookline ambient temperature at 48°F, all TCS foods voluntarily discarded and any food placed into this unit must be placed on ice until unit is repaired. Cooling company on site during inspection.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler across from cookline ambient temperature 48F. Move all potentially hazardous food to properly functioning cooler until unit repaired or can maintain ambient temperature of 41F .
- Critical - Handwash sink not accessible for employee use at all times. Handsink by 3compartment and in bar sink blocked by bucket , bottle , and jug. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory by 3compartment sink .
- Critical - No handwashing sign provided at a handsink used by food employees by 3compartment sink .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands first .
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink, and in bar used to hold bottle , jug and bucket . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and onions at 45F in reachin cooler across from cookline
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/31/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory by 3compartment sink . Corrected On Site.
- Critical - No handwashing sign provided at a handsink by 3compartment sink used by food employees.
- Critical - Observed potentially hazardous food thawed at room temperature. Ribs thawing at room temperature . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee drinking from an open beverage container in a food preparation or other restricted area on prep table by back door. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil and corn starch in water at 80-84F in kitchen. Corrective action taken, time as public health control implemented .
- Critical - Raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in walkincooler . Corrected On Site.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Non handled bowl in container of grits. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash between glove changes. Corrected On Site.
- Critical - Observed food stored on floor in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of equipment. HWS near prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese slices at 51 degrees F in reach in due to stacked too high. Corrected On Site. Out of temp cheese voluntarily discarded.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Chicken 155F on cookline. Corrected On Site. Placed back on grill.
- Critical - Hand wash sink in prep area lacking proper hand drying provisions.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachincooler across from cookline ambient temperature 48F. Walkincooler ambient 42F. This violation must be corrected by : 8/16/11.
- Critical - Observed food stored on floor. Boxes and bags of food on floor in walkinfreezer . Repeat Violation. This violation must be corrected by : 8/16/11.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats, fish and beef in reachincooler by cookline at 46-50F, all foods in reachincooler across from cookline are 46-52F [tomatoes , cheese, onions , lettuce , and coleslaw]. Foods were just set out for a bit before inspection so employees could clean the coolers as per management . Foods in the walkincooler were at 46-48F, establishment just received a shipment as per manager , ambient of walkincooler came down to 39F during inspection . Repeat Violation. This violation must be corrected by : 8/16/11.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored over tomatoes and pickles in reachincooler across from cookline . Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled squeeze bottle wit cleaner inside. Corrected On Site.
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8/15/2011 | Routine - Food | Warning Issued |
- Violation: 26-02-1 Observed reuse of single-service articles. Cardboard like container used to hold in use wisk. Corrected On Site.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. Handsink next to 3compartment sink in main kitchen has been removed and dishmachine put in place, without consulting plan review .
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. Handsink next to 3compartment sink in main kitchen has been removed and dishmachine put in place, without consulting plan review .
- Critical - No handwashing sign provided at a handsink used by food employees. At handsink in bar. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. Bags of potatoes on floor on corner of walkincooler . Repeat Violation.
- Observed ice scoop with handle in contact with ice. In bar ice bin. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter held at 54F in cooler for several days, Corrected On Site. Batter discarded. Also soup at 60F and sauce at 53F in back kitchen at room temperature, placed in walkincooler until they are ready for steam table . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over butter in reachincooler across from cookline. Corrected On Site.
- Observed reuse of single-service articles. Cardboard like container used to hold in use wisk. Corrected On Site.
- Critical - Observed toxic item improperly stored. Dawn spraybottle cleaner stored on rack facing clean plates next to the stacked microwaves across from cookline . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises .
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs held at room temperature 63F internal temperature . Corrected On Site. Placed in cooler.
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5/4/2011 | Routine - Food | Warning Issued |
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