- Basic - Ceiling tile in disrepair. Over dish machine
- Basic - Ceiling vent cover missing. Over 3 comp sink
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. Microwave
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Door handle missing from walk in cooler, on order
- Basic - Food stored on floor. Bulk oickles
- Basic - Light not functioning.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. Raw calimari over tomatoes
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On fans
- Basic - Case/container/bag of food stored on floor in kitchen., cases of oil **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Bucket not emptied
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination. Take ot containers **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 0 ppm chlorine
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bucket with mop
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces in walk in cooler
- Basic - Ceiling in disrepair.
- 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. Repair man called
- Basic - Duct tape used to repair nonfood-contact surface. Vents and door handle to walk in cooler
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bulk sugar, flour and salt bins
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 2 cases of wings
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans and lds for take out
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Dirty mop water
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chicken wings
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings 59
- 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. See stop sale.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket and mop
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens room
- Intermediate - No soap provided at handwash sink, at prep sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Store case of pizza boxes off the floor. **Corrected On-Site**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - Silverware/utensils stored upright with the food-contact surface up. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse mop, and hang it to dry, after each use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in the sanitizing buckets between uses. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Do not cover chicken wings while cooling. cover them when they reach 41?F. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Label the squeeze bottle of dish soap with its common name. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried - observed wet nesting on cleaned containers.
- Critical - Violation: 32-04-1 Womens bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar and dish washing area.
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8/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large make table refrigerator not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
- Equipment and utensils not properly air-dried - observed wet nesting on cleaned containers.
- Critical - No conspicuously located thermometer in holding unit - make table refrigerator.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, ground meat, etc. in make table refrigerator measured 50 degrees fahrenheit. All product moved into working coolers.
- Critical - Observed small flying insects in bar and dish washing area.
- Critical - Womens bathroom not enclosed with tight-fitting, self-closing doors.
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8/10/2012 | Routine - Food | Warning Issued |
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