- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. In WIF **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bar area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper maximum strength. Observed WC solution above 200 ppm chlorine **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed WIC not maintaining proper cooling temperature. Turkey 48° F, ground meat 49° F, tomatoes 50° F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed items items in steam table below 135° F. Chili 121° F, soup 123° F Corrective measures taken: Soup reheated to 171° F, chili 176° F **Warning**
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Warning**
- Intermediate - Walk-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 WIC not maintaining proper cooling temperature. Ambient 51° F **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.observed Roasted peppers 60° F, cheese 60 ° F, cooked chicken 60° F voluntarily discarded
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes out at room temp approximately an hour according to operator corrective action taken tomatoes put on ice
- 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. DM at bar 0 ppm chlorine, detergent and sanitizer bottles were improperly switched **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red sauce 125° F operator turned temp dial up 135° F **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. RIC at end of cookline ambient temp 57° F repair man called during inspection
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Damaged/spoiled/recalled food not properly segregated. Observed dented can on can rack, corrective action taken. Can pulled for merchant reimbursement.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed chili cooling from over 6 hours at 60°F in walk in cooler, product voluntarily discarded. Chili was covered and in a deep plastic container.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At bar for ice. **Warning**
- Basic - Ceiling tile in disrepair. Above walkin. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cellphone on cookline. **Corrected On-Site** **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed roughly 200 seats, only licensed for 150. Gave form. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
- Basic - Food stored in a prohibited area. In mopsink. **Warning**
- Basic - Grease accumulated under cooking equipment. Grease soaked towels on floor under cookline. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site** **Warning**
- Basic - Mop/service sink in disrepair, full of equipment. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari. **Warning**
- Basic - Reach-in cooler gaskets torn/in disrepair. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry goods in large bins. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili made yesterday in walkin still 58?F today. Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Bar, multiple sinks. Server station. **Corrected On-Site** **Warning**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings are par-cooked and cooled. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Holding equipment. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in RIC. soups, chili in walkin. **Warning**
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1/17/2013 | Routine - Food | Warning Issued |
- Observed equipment in poor repair compressor ice machine missing cover
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar area
- Critical - Employees not informed of acceptable sanitary practices.proper hand wash
- Critical - Hand wash sink lacking proper hand drying provisions. or soap 2 sinks bar area
- Critical - No professional hygiene and/or foodborne illness training provided. expired
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented/rusted cans. clams
- Critical - Observed employee improperly washing hands. bar
- Observed ice scoop with handle in contact with ice. bar
- Critical - Observed incorrect information on Hotel and Restaurant license. 200 seats
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47f
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. ch wings
- Rinse solution not clean.
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5/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar hand sink. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Back prep area hand sink. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of dishmachine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting lettuce with bare hands. ' Corrected On Site. Employee now using gloves.
- Critical - Observed buildup of slime in the interior of ice machine. Observed mold-like substance on walls of ice machine. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Observed employee eating a tortilla chip with gloved hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
- Critical - Observed encrusted material on can opener.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beef, cooked chicken, turkey wraps and mashed potatoes in walk in cooler.
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8/29/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-03-1 Observed build-up of grease on floor under cookline equipment.
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4/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pull drawer cooler on cookline at an ambient temperature of 56 F. This violation must be corrected by : 04/22/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar hand sinks.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Two bar hand sinks.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of cutting board on cookline.
- Observed build-up of grease on floor under cookline equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink on back prep line used to fill containers-only for hand washing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cole slaw kept at expo station at room temperature. Corrected On Site. Cole slaw was placed in ice to cool.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw fish, and raw beef in pull drawer cooler at 56 F. Corrected On Site. All food was moved to walk in cooler.
- Observed utensils stored in crevices between equipment. Knives stored between pans in flip top of reach in cooler. Corrected On Site.
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4/21/2011 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Main dishmachine-no sanitizer detected. Manual pump does not pump sanitizer into machine. Ecolab was called to repair. Must manually, wash, rinse, and sanitize.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times. Beer buckets stored in hand sink in bar.
- Critical. Hand wash sink lacking proper hand drying provisions. Hand sink in bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Hand sink in bar.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 sink. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed employee wash hands with no soap. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. Cutting board melted and has hole going through it.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Both bar dishmachines-service invoice available from last month. Must use main dishmachine-Ecolab was called to repair. Repeat Violation.
- Observed build-up of grease on all cookline equipment.
- Observed build-up of grease on kitchen floor under cookline equipment.
- Critical. Observed container of medicine improperly stored. Eye drops and vicks vapor rub stored on side of reach in cooler. Corrected On Site.
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5/3/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/18/2009 | Complaint Full | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored over a sealed container of sliced tomatoes in walk in cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled cooked shredded chicken with bare hands. This violation must be corrected by : 11/17/2009.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- 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. Dishwasher.
- Critical. Observed employee wash hands with no soap.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Knife washed in 3 compartment sink without using soap or sanitizer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Both dishmachines in bar. No chemicals are in bottles. Corrected On Site. Ecolab arrived to repair machines during inspection.
- Observed soda gun holster with accumulated slime/debris. Bar.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink across from mixer. Corrected On Site. Water was turned on.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink across from beer walk in cooler has wipecloth stored in side and reminents of iced tea.
- Critical. Hand wash sink lacking proper hand drying provisions. Hand wash sink across from mixer and in bar. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Hand wash sink across from mixer and in bar. Repeat Violation.
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11/16/2009 | Complaint Full | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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