- Basic - Bowl or other container with no handle used to dispense sugar and "polenta fine" in dry storage room.
- Basic - Carbon dioxide/helium tanks not adequately secured in liquor holding room behind bar.
- 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. Observed personal drink next to soda machine without cover/straw.
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phone and keys placed on shelf above food prep surface. Items temoe while still present. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop place top of ice machine. S pop removed and sanitized while still present . **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Tongs removed while still present. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees next to two compartment sink on prep line
- Basic - Water leaking from faucet/faucet handle next to two compartment sink on prep line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in liquor holding room behind bar.
- 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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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed bottled water in back prep area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No soap provided at handwash sink. Cookline and at dish machine area
- 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. Observed cookline reach in cooler across from stove at ambient temperature of 47f in bottom, closed portion. Observed back prep area reach in cooler across from large mixer at ambient temperature of 47f in bottom, closed portion.
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1/9/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad at 57?f and lunchmeat at 61?f in cookline reach in cooler top. Observed tuna salad at 47?f in back prep area reach in cooler top. Observed hard boiled egg at 60?f and sour cream at 63?f at salad buffet. Items are not on any ice.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee grounds in expo line handsink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo line
- Intermediate - No soap provided at handwash sink. Cookline and at dish machine area
- 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. Observed cookline reach in cooler across from stove at ambient temperature of 47?f in bottom, closed portion. Observed back prep area reach in cooler across from large mixer at ambient temperature of 47?f in bottom, closed portion.
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. warewashing area handsink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new gloves without washing hands first
- Critical - Observed handwash sink used for purposes other than handwashing. observed coffee dumped in waitline handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic bowl being used to dispense bulk white powder on shelf on back prepline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sour cream at 55 degrees in ice bath on buffet line in dining room
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed back prepline reach-in cooler nearest dry storage room at ambie temperature of 46 degrees. operator removed all food from unit.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty food wares and slop sink spray nozzle at dishmachine then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in cookline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 61 degrees and cheese at 60 degrees on buffet line ice bath. operator filled both ice bins until ice touched the bottom of the food trays. observed chicken soup at 48 degrees and chicken salad at 48 degrees in back prep reach-in cooler. operator voluntarily discarded soup and moved chicken salad to funtioning walk-in cooler.
- Critical - Working containers of food removed from original container not identified by common name. observed two containers of bulk white powders with no labels sitting on shelf below prep table on back prepline
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in bar handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sour cream at soup station ice bath at 50 degrees. Corrected On Site. iced down more
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by dishmachine
- Critical - Handwash sink not accessible for employee use at all times. observed handsink by dishmachine completely blocked by speed rack of cutting boards
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by dishmachine
- Critical - Observed food being cooled by nonapproved method. observed soup in large plastic bins tightly covered still at over 160 degrees. Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad found at 51 degrees, lunchmeat found at 48 degrees in cookline reach-in cooler top. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. upon entry into kitchen cookline employee observed handling tomato slices with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch and bracelet on cookline employee
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee at dishmachine observed handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline employee observed not washing hands directly before putting on a new pair of gloves
- Critical. Cold water not provided/shut off at employee handwash sink. by 3 sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. by 3 sink
- Critical. Observed toxic item improperly stored. cleaning chemicals stored over food wares in dry storage
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over hot dogs in waitline reach-in cooler
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee observed washing and rinsing food buckets and large metal soup bins in two sink without sanitizing before allowing to air-dry
- Critical. Cold water not provided/shut off at employee handwash sink. by 3 sink
- Critical. Hand wash sink lacking proper hand drying provisions. by 3 sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. at waitline and cookline handsinks
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
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