- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- 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. Near prep table. Corrected explained to manager, removed drink. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit and walk in cooler.
- Basic - Silverware/utensils stored upright with the food-contact surface up. By dish area.
- Basic - Walk-in cooler gaskets soiled with build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On prep line beef 46° chicken 48° corrected ice placed under items, closed lid.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Heavy build-up on hood filters.
- 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. One on shelf above prep table in kitchen, also one on grill in cook line. Both discarded. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Heavy build-up interior top of it. Also,can opener needs to be cleaned.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50 ppm. --200 ppm. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Container and knife. Worker washed these items, rinsed and then set them to dry. Sanitizing solution is not se up. Discussed wash/rinse/sanitize steps with him and manager. Items were placed back in triple sink.
- High Priority - Raw animal food stored over canned/bottled drinks. Raw shelled eggs. Walk in cooler. Also, in reach in freezer opened box of raw steak over bags of fries. Cook line. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of degreaser on prep table. Back of kitchen. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken, walk in cooler. **Corrected On-Site**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Fan covers in walk in cooler and portable fan in kitchen.
- Basic - Carbon dioxide tanks not adequately secured. Two. Front. **Repeat Violation**
- Basic - Employee beverage container in a food preparation area does not have straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Gatorade bottle and personal cup. Back of kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups, front.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw whole turkey in bucket, triple sink.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of raw chicken over beef. Walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of yellow mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Corrective cation taken, started to clean.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to open bags of bread. Moved drink. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at expo area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Cutting green peppers for advanced preparation.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Open box of raw Philly meat, open bag of uncooked chicken over French fries. At cook line.
- Intermediate - Employee used handwash sink as a dump sink. At bar, ice in sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. At bar.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table on cook line ambient air temperature 49F,correctige action turned down temperature of unit. Ambient air temperature went down to 47F. Do not store potentiallyhazardous food in this unit until it can maintain 41F or below. Items moved to ice bath.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Employee stated that food manager is out on an errand right now.
- Critical - No original 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. Copies not acceptable.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at cook line over croutons, corrective action moved drink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed employee food stored with restaurant food. In walk in cooler, corrective action moved to bottom shelf away from restaurant food.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken at 95F, raw burgers 48F in walk in cooler covered, corrective action removed covers.
- Observed old food stuck to clean dishware/utensils. Container of cheese labeled as chicken, corrective action removed chicken label.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats in mak table at cook line at 49-51F, corrective action closed lid of unit, temperature of unit turned down. Unit temperature went down to 47F after turning down to coldest setting, corrective action potentially hazardous food moved to ice bath.
- Observed single-service items stored on floor. Behind bar box of to go cups and box of souflee cup lids.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken and hot dogs in walk in cooler, corrective action dated.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in bulk sugar, rear prep area. Corrected On Site. Discarded.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink. Sink in kitchen.
- Critical - Observed interior of microwave soiled. Interior top, rear prep area. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Burgers available cooked to order. Corrected On Site. Given sign.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Clean lids stored in old, reused cardboard boxes on storage racks.
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7/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table reach in cooler at cookline, all foods temped inside at 55-57 degrees F. DO NOT use unit to cold hold potentially hazardous food until unit is repaired and can maintain a temperature of 41F or below.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Clean lids stored in old, reused cardboard boxes on storage racks.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with ice. Behind front counter.
- Critical - Observed interior of microwave soiled. In dish washing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms 56F, cheese 55F, ham 55F, turkey 57F all in make table reach in cooler on cookline.
- Critical - Observed unlabeled spray bottle. Next to rear exit door. Clear liquid.
- Critical - Stop Sale issued due to dented cans.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/11/2011 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.walk in cooler. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. accumulation of water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked PHF in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / fresh eggs stored on top of ready to eat foods.
- Critical - Working containers of food removed from original container not identified by common name./ walk in cooler.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ sugar bin.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit./ exterior gauge broken./ walk in cooler.
- Critical. No conspicuously located thermometer in holding unit./ walk in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ sugar container. / kitchen area / handle buried in the product.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ employee drinking in open container while walking in kitchen area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ gasket of undercounter reach in front food preparation area.
- Observed leaking pipe at plumbing fixture./ back handsink. near walk in cooler.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing Bucket for wiping cloth.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed no food thermometer to measure food product.
- Critical. Observed cooked bacon stored on top of absorbant material brown paper.
- Critical. Observed three compartment sink incorrect set up (sanitize) middle sink.
- Critical. Observed no test kit for quat sanitizer.
- Observed food containers not air dried.
- Observed cold handle valve for handsink inoperative. Hallway.
- Critical. Observed back handsink without paper towels. Repeat violation. Corrected on site.
- Critical. Observed toxic item/sanitizer stored on top of food preparation table.
- Critical. Observed sanitizer (chemical) not labeled.
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked onions @ 62 deg F in room temp. in plastic food container. Corrected On Site. mgr./ owner place cooked onions in small food container place it in walk reach in cooler/ reach in cooler to facilitate cooling. for proper cooling.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure./ kitchen employee handling ready to eat food , bread, cheese, cooked & uncooked vegetables making sandwiches witn bare hands. / employee wash hands & wear gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ handsink near walk in cooler.
- Wet mop not hung to dry./ in the bucket & on top of container dirty wiping cloths.
- Critical. Employees have not received training related to their assigned duties./ kitchen employee must be properly trained in handling ready to eat foods./ gloves policy.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ready to eat foods/ cooked potentially hazardous foods.
- Critical. Observed food container not properly labeled.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured./ near front ice machine.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 11/ 09/2009.
- 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 This violation must be corrected by : 11/09/2009.
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 5/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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