- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Table lids at cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on shelf over kitchen line, open juice i reach in cooler , wait station **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles missing. Kitchen , prep and dish area
- Basic - Food not stored at least 6 inches off of the floor. Wings in freezer on sheet pans
- Basic - Gaskets/seals on holding unit in poor repair. Gaskets , reach in freezer on cook line damaged
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ice buildup in walk-in freezer. Behind condenser in meat freezer and bar mix freezer
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Rinse gauge not functioning
- Basic - Light not functioning. Kitchen hood
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. Grill drawers **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs in sink **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under hot table **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Prep area
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 47F. Chicken47F at grill drawers. Unit not registering temperature. Product rechilled to 41F in freezer Ice cream mix 56 f at bar product discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food.noted sanitizer and degreaser on shelf by sauces **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Expo line, sani bucket on line with food **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. Ice cream mix at bar **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Buffet salad marked as "crab" changed to read "krab" **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back sink and sink on cook line
- Intermediate - Refrigerated drawers 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. Grill drawers registering 47F
- Intermediate - Walk in cooler shelves soiled with food debris.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Prep area and main kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main cook line **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook on the main line, spoke to manager problem.
- Basic - Floor area(s) covered with standing water. Main cooks line
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Salad station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 45°f stored on the front line, Manager has place in reach in cooler. **Repeat Violation**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook place hair net on wearing gloves did not change gloves or wash hands, continue to cook eggs.
- High Priority - Toxic substance/chemical stored by or with food. Can of spray paint stored with spices on prep table **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Server area
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Bottom of reach in cooler has old food debris
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of chicken stored on floor in walk in freezer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main cooks line
- Basic - Employee personal items stored in or above a food preparation area. Handbags stored with pancake syrup **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Back storage shelve **Repeat Violation**
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl stored inside seafood batter **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50°f stored inside cooler per manager placed in cooler on 10/15 manager discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 44°f stored in reach in cooler and walk in cooler Place in walk in freezer chill quickl.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta 44°f stored in walk in cooler manager place in freeze. **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of chicken stored in wi cooler
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter area
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. check dishmachine 3 times, no sanitize dispensed 0ppm concentration. Dishmachine company has been notify by manager. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Man cooks line
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment. Main service line
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Located at boiler station **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Crab legs stored in wi freezer **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen stored on prep counters
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee cracked shell eggs , change gloves Without washing hands, spoke to manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons 50?f/52?f stored on buffet line issued stop sale notice **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs stored over muffins in walk in cooler **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut melons 50?f/52?f
- Intermediate - Accumulation of food debris/grease on food-contact surface. Flat grills , charcoal build up on the sides of equipment
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. Scott Whitmill 2/5/2008
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand sink located on cooks line
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic pans cracked on the side.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. Engineering from Hotel working on problem per Manager.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage room
- Critical - No conspicuously located thermometer in holding unit. Cooler for seafood
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed severs scooping ice
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Dishmachine area Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Baclk area mold build up located near front servers area Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, Black bus tubs store on storage racks
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers and prep cooler
- Observed employee with no hair restraint. Prep cook located in back kitchen Corrected On Site.
- Observed floor area(s) covered with standing water. main line near
- Observed food debris accumulated on kitchen floor. Walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packs 50 degrees F cream cheese 59 degrees This violation must be corrected by : 11/5/2012.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. honey dew melons 49 degrees F This violation must be corrected by : 11/5/12
- Critical - Observed toxic item stored by food. gits and apple juice stored inside dry storage room. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Crabs inside cooler Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 11/5/12. Repeat Violation.
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11/2/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed bucket of sanitize empty, replaced dishmachine final rinse Corrected On Site.
- Equipment and utensils not properly air-dried. Observed pans stacked wet on storage shelve.
- Floors not maintained smooth and durable. Broken floor tiles in the dishmachine area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on main cooks line cup stored on top counter.Manager discard Corrected On Site. Repeat Violation.
- Observed grease accumulated on kitchen floor. Observed throughout kitchen
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream 46 degrees F stored in cooler in servers area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. strawberry yogurt , cottage cheese, shredded cheese buffet line temperature must maintain 41 degrees F all products discard issue stop sale.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw eggs stored above mushrooms inside reach in cooler, main cooks line.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. Spoke to Scott Manager on duty all employees must be properly trained.
- Equipment and utensils not properly air-dried. pans stacked wet on storage shelve located back prep kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink. Observed hand sink located near butcher shop.
- Critical - No conspicuously located thermometer in holding unit. Observed reach in coolers located main service line.
- Observed attached equipment soiled with accumulated dust. Fan guard covers located in the walk in cooler.
- Observed build-up of grease on nonfood-contact surface. Fryers , flat grills, stove has carbon build up located on main service line.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Around door frame reach in coolers.
- Critical - Observed encrusted, soiled material on slicer. Old dried meat observed on slicer blade located in prep kitchen.
- Critical - Observed encrusted, soiled material on slicer. located in back prep kitchen
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated on kitchen floor.
- Observed old labels stuck to food containers after cleaning. Observed pans stacked on storage shelve located in prep kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken breast 46/47 degrees F raw located in refrigerated drawers . recommend using ice packets on all meats.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed crab legs uncovered inside reach in cooler, located on main service line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and butcher shop Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bottles oils
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on main service line
- Observed cutting board grooved/pitted and no longer cleanable. Observed on main service line
- Critical - Observed encrusted material on can opener.
- Observed old labels stuck to food containers after cleaning.
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6/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed refrigerated ambient temperature 50 degrees F the unit not able to maintain Repeat Violation 8/30/10
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Floors not maintained smooth and durable. Observed broken floor tiles near dishmachine.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container stored on storage has cracks on the edges. on
- Observed attached equipment soiled with accumulated dust. Fan located in kitchen has terriible dust accumulation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed back prep kitchen Manager discard Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Observed slicer had old food particles behind blade,meat cutting room. Repeat Violation.
- Observed floor area(s) covered with standing water. Observed in dishmachine area
- Critical - Observed food with mold-like growth. Observed cucumbers stored inside walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced mozzarella 54 degrees F, seasoned rice 56 degrees F, sliced ham 49 degrees F,swiss cheese 55 degrees F sliced american cheese 52 degrees F Repeat Violation 8/30/10
- Observed single-service articles stored without protection from contamination. Observed coffee filters stored in front service area. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed tuna salad stored inside walk in cooler, cole slaw.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/18/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. philly beef 50 degrees F. hotdogs 46 degrees F. 57 seasoned rice, sliced ham 48 degrees F. Recommend employee to place products on ice bath. This violation must be corrected by : 9/1/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cottage cheese 54 degrees F. buffet line. strawberry yogurt 64 degrees F. buffet line pasta 53/54 degrees F ,sliced turkey 47 degrees F. This violation must be corrected by : 9/1/2010.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta 50 degrees F stored inside reach in cooler. This violation must be corrected by : 9/1/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigeration not working properly. Repeat Violation. All the refrigeration units throughout kitchen not working properly ,also walk in cooler. This violation must be corrected by : 9/1/2010.
- Critical. Observed food stored on floor. Observed walk in cooler boxes of fish stored on the floor.
- Critical. Observed cloth used as a food-contact surface. Observed in meat cutting room.
- Observed cutting board grooved/pitted and no longer cleanable. Main service line
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. Observed top panel has black discoloration.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. Observed terriible grease build up underneath hood system has charcoal build up this can be a fire hazard.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed underneath counter top panel of thevbuffet line.
- Observed gaskets with slimy/mold-like build-up. Reach in coolers located on main service line.
- Observed refrigeration line with slimy/mold-like build-up. front service salad bar cooler
- Observed soda gun holster with accumulated slime/debris. Observed behind bar area.
- Equipment and utensils not properly air-dried. Pans stacked wet on storage shelve
- Observed grease accumulated on kitchen floor. Observed dishmachine area
- Observed food debris accumulated on kitchen floor. Observed inside walk in freezer
- Observed wall soiled with accumulated black debris in dishwashing area. Observed wall underneath the garage disposal.
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8/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cottage cheese held less than four hours.5/26/10 cottage cheese 50 degrees F in buffet line.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef held less than four hours.All food items were iced.5/26/10 beef held at 50 degrees F.Ric was turned on 15 minutes ago.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Buffet line.Interior is frozen. Technician is on premises.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cooks' line.5/26/10 Temperature of beef is 50 degrees F,employee stated that cooler was turned on 15 minutes ago.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable throughout the establishment .
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5/26/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cottage cheese held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef held less than four hours.All food items were iced.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cooks' line
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Buffet line.Interior is frozen. Technician is on premises.
- Critical. Observed unwashed fruits stored over cooked beef in walk in cooler. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Corn starch,sugar in cooks' line.
- Critical. Displayed food not properly protected from contamination.Muffins in buffet line. Corrected On Site.
- Observed in-use utensil stored in water below 135 degrees Fahrenheit.Buffet
- Observed cutting board grooved/pitted and no longer cleanable throughout the establishment .
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed buildup of slime surrounding milk dispensing nozzles.
- Critical. Observed buildup of soiled material on mixer head. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Desserts station.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Observed ice scoop stored on top of ice bin lid.
- Observed single-service articles stored without protection from contamination.Coffee filters in servers' station. Corrected On Site.
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5/20/2010 | Routine - Food | Warning Issued |
- 4 Cold holding buffet line has ice inside .
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12/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta held less than four hours transferred to walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt held less than four hours,iced.Manager stated that technician is on his way.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Pasta,ribs,
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Buffet line.
- Critical. Observed employee engage in food preparation without washing hands and put gloves on hands.
- Observed employee with no hair restraint.Servers' handling bread,butter,
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer and wiping bucket not at proper minimum strength .Please sanitize dishes at three comp sink until sanitizer strength is correct.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation. Corrected On Site.
- Critical. Observed buildup of slime surrounding juice dispensing nozzles in servers' area.
- Critical. Observed buildup of slime inside gun soda dispensing nozzles.Bar area. Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets. Corrected On Site.
- Observed build-up of dust on fans in walk in cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment.Knife by reach in cooler and hot well. Corrected On Site.
- Observed single-service items stored on floor.Knives in storage area.
- Critical. No handwashing sign provided at a handsink used by food employees.Bar area.
- Observed floor and wall junctures not coved.Under dishwasher area.
- Lights missing the proper shield.Cooks' line.
- Lights missing the proper shield.Food storage area.
- No suitable facilities provided to store employee clothing and other possessions.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
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12/3/2009 | Routine - Food | Warning Issued |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/10/2009 | Routine - Food | Warning Issued |
| No report available. | 10/30/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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