- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza knife. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.by the cook-line
- Basic - Reach in and walk in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and flour not labeled **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic 93°, chef discarded before any suggestion.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ribs 46°, pork 45°, turkey burger 45° on the cook line, chef put ice bags on products to return to 41°
- Intermediate - Cutting board(s) stained.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No soap provided at handwash sink. By the cookline **Corrected On-Site**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area, cell phone charging on prep table.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, ice machine.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, hand washing sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, potatoes 98°. Employee reheated to 179°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled, on cookline.
- Intermediate - No soap provided at handwash sink, cookline. **Corrected On-Site**
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5/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, salad reach in cooler and reach in cooler across from flat top. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, cookline. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **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 in walk in cooler, dated 03/05, 57°. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
- 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, server cutting lemons. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut lettuce, cut tomatoes, buffalo mozzerlla, cheese, roasted peppers, salad station reach in cooler. All between 60° and 63°, manager iced down and all between 43° and 45° at end of inspection. Potato salad, cole slaw, raw beef and grilled onions, all between 48 and 50°, reach in cooler across from grill, manager iced down and all food between 39° and 41° at end of inspection. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, hose attached to faucet behind bar. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, chili in walk in cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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3/6/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... Hanging pots and pans
- Basic - In-use ice scoop stored on soiled surface between uses. ... atop soiled ice machine.
- 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. ... Plastic containers without handles in dry food bins **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. ... In Cook Line REACH.IN.COOLER. **Corrected On-Site**
- Basic - Soda gun holsters with accumulated slime/debris. ... at Cocktail Bar.
- Basic - Stored food not covered in walk-in cooler. ... Red Sauce **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FRONT LINE...(Cook Line Drawers)... shrimp 56° tuna 45°
- High Priority - Vacuum breaker missing at hose bibb. ... Rear exterior @ mop sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... at Cocktail Bar
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands between changing gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....polanto, cheese, burger , vegetable 47? in grill station reach in cooler . Food being held less than 4 hours. Food moved to freezer. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. .....grille station reach in cooler, reach in drawer below stove .Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Employee used handwash sink as a dump sink......dumped coffe, kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing......hocked pipe on faucet . Bar.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees....kitcken . Corrected On Site.
- Critical - Observed cloth gloves contacting ready-to-eat food.....celiantro stored with towel in produce reach in cooler . Corrected On Site.
- Critical - Observed standing water interior of reach-in cooler , cooke line.
- Critical - Observed unlabeled spray bottle....glass cleaner bottle , bar. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name......flour . Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in drawer below the saute (stove). Must not have stored any potentially hazardous food until proper temperature at 41 degrees or below.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by big garbage can and hamper in dishwashing area. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.....under the small ice bin right side.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.......waring glovs without wash hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method......rice 104 degrees F. cooling with coverd in reach in cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......nodles 61 degrees , broccoli, cooked onion 51 degrees reach in drawer below saute (stove). stop sale issue . Corrected On Site. volentrailly discarded food. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......cheese in walk in cooler . Corrected On Site.
- Observed soda gun holster with accumulated slime/debris....bar.
- Critical - Observed toxic item stored by utensils....blue liquid glass cleaner ,bar and main drink station Corrected On Site.
- Critical - Observed unlabeled spray bottle.......blue liquid glass cleaner spray bottle in bar and main drink station .
- Observedb scoop with handle in contact with flour . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface......recommended use 3 compartment sink for sanitizing .
- Critical - Working containers of food removed from original container not identified by common name......flour . Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......milk, butter, dressing ,54 degrees F. reach in cooler cross from baking oven. Corrected On Site. volentraily discerted food. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......refrigerator in cooler crossed from baking oven. Repeat Violation.
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1/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......refrigerator in cooler crossed from baking oven. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....production walk in cooler. must not have stored any potentially hazardous food untill fixed this unit. This violation must be corrected by : 01/06/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....reach in drawer cooler crossed from pizza oven. must not have stored any potentially hazardous food untill fixed this unit. This violation must be corrected by : 01/06/12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength....00. must have use 3 compartment sink for sanitization untill fixed dismachine. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions....cooke line in corner hanwashing sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.....cooke line corner hanwashing sink. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth contacting ready-to-eat food, sandwiches, cross from pizza reach in drawer cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. .. raw chicken over crab meat, reach in cooler, cooke line. Corrected On Site.
- Observed leaking pipe at plumbing fixture. underneath cooke line bar hanwashing sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......milk, butter, dressing ,54 degrees F. reach in cooler cross from baking oven. Corrected On Site. volentraily discerted food. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....dressings 48 degrees F. on top, in bottom 41 degrees F. by the fryer flip top reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....sauces,rice, cooked potato,dressing, pasta,44 degrees F. walk in cooler. operator stated that 9am temperature reading was 41 degrees F. all item in walk in cooler, therfore, no stop sale in this time. food being held less than 4 hours. food moved another acceptable walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cooked chicken, cooked onion, cooked vegetable , tuna, sausage between 45 to 43 degrees F.reach in drawer cooler , cross from pizza oven, Corrected On Site. volentraily discerted food.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken over ready to eat crab meat, cooke line reach in cooler. Corrected On Site.
- Critical - Observed soiled dispensing nozzles. ...cooke linebar. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....chicken, sauces, meat ball, production walk in cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/5/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooke line,bellow grill, by baking oven
- Critical - Hand wash sink lacking proper hand drying provisions. cooke line Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by big oil can, cook line corner hand washing sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cook line corner hand washing sink Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed soda dispensing nozzles soiled.bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touching cheese bare hand,cook line Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dispensing equipment that allows contamination scoop without handle in corn flour Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. small food container, spoon in hand washing sink, cooke line Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 47 degrees,rice 59 degrees cooke line,pasta 47 degrees ,fish 47 degrees bellow grill reach in cooler, butter 51 degrees by baking oven reach in cooler. Corrected On Site.moved out food othe acceptable cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. creamer production walk in coole Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ice outside Corrected On Site.
- Plumbing system in disrepair. drain pipe missing, cooke line midle hand washingsink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham,beef, dairy walk in cooler Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. --- service bar @ end of front cook line. Repeat Violation.
- Observed soda guns holster with accumulated slime/debris. --- both guns at main bar.
- Critical - Observed uncovered food in holding unit/dry storage area. --- production walk-in-cooler: meatloaf, sliced eggplant, marinating chicken breasts.
- Critical - Quaternary ammonium sanitizer beyond proper strength for manual warewashing. --- tested at 300+ ppm
- Waste line missing at soda gun holster. --- both stations at main bar. Repeat Violation.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in rear walk-in-cooler, for example: cheeses, dressings.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- beef burger patties, veggie burger patties, raw chicken breasts, raw salmon and raw mahi on cook line Repeat Violation. Corrected On Site.
- Critical. Observed food stored on floor. --- in dry storage, flour. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- tes6ed at 0 ppm.
- Critical. Observed buildup of soiled material on mixer head. --- large mixer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on multiple kitchen/cook line equipment door/drawer handles there is a build up of decomposing food residues.
- Waste line missing at soda gun holster. --- service bar at end of cook line.
- Critical. No handwashing sign provided at a handsink used by food employees. --- cook line and service bar.
- Critical. Hand wash sink lacking proper hand drying provisions. --- cook line
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- cook line & service bar.
- Observed grease accumulated under cooking equipment. --- heavy grease build-up under cook line.
- Critical. Observed unlabeled spray bottle. --- on cook line.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- on cook line, in refrigerated drawers. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. --- on cook line, in refrigerated drawers - raw beef above cheeses.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in pizza make-up area, pizza cutters.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. --- directly above char-broiler
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Administrative complaint recommended |
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