- Basic - Bowl or other container with no handle used to dispense food. At brown sugar container in dry storage area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener and stand soiled.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Raw Chicken.
- 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 - Floor area(s) covered with standing water. At cookline.
- Basic - Food storage container/container lid cracked or broken. At flour bulk container at cookline and on chicken storage container at walkin cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At croutons container in salad prep area.
- Basic - Plumbing system in disrepair. Pipe leaking water inside TRUE glass door cooler at cookline.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in servers station. **Corrected On-Site**
- Basic - Walk-in freezer shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle. At HANDWASH sink in rear prep area near walkin cooler and at 3 compartment sink in the bar.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses at 51° F, ham at 48° F, cut tomatoes at 61° F, hot dogs at 50° F, burgers at 52° F all at flip top cooler at cookline. All moved to working cooler. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- 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 touched fries and bun on a plate ready to be served to a customer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream on ice bath at 65° F in servers station. Add ice to food level. Corrective action taken.
- 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. Batter and ribs at cookline under time as a public health not time marked. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Prime rib on steam table at 120° F. Increased heat setting on steam table. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach by trays near 2 compartment sink by cookline.
- High Priority - Toxic substance/chemical stored by or with single-service items. WD40 next to and above plastic cups in rear prep area shelving near walkin cooler.
- Intermediate - Cutting board(s) stained/soiled. At cookline prep cooler and in bar area.
- Intermediate - Employee used handwash sink as a dump sink. In salad prep area. **Corrected On-Site**
- Intermediate - Refrigerator 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. Cookline flip top cooler. Ambient thermometer in cooler showing 52° F. All foods removed from cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in servers station .
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. Walls, door and toilet at employee restroom.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine soiled.
- Basic - Ceiling tile in disrepair. Water damaged in dry storage room.
- Basic - Clean utensils or equipment stored in dirty container at dishwashing area shelving.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Not covered in dry storage room.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom .
- Basic - Floors not maintained smooth and durable. Water pooling in crevices at cookline .
- Basic - Food storage container/container lid cracked or broken.
- Basic - No handwashing sign provided at a hand sink used by food employees. At rear prep area near walkin cooler.
- Basic - One Dead roach on premises. In dry storage room area under shelving.
- Basic - Soiled reach-in cooler gaskets. At TRUE glass door cooler at cookline.
- Basic - Wall in disrepair. In Dry storage room near doorway by ice machine area.
- Basic - Wall soiled with accumulated grease. By potato storage rack in front line area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 69° at cookline. Added to application for time as a public health control and time marked product. Must discard within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions and cooked mushrooms at 120° F at grill. Added to application for time as a public health control. Time marked product. Must discard foods within 4 hours from leaving temperature control. Corrective action taken. Cooked cabbage and corn beef at 130° F at cookline grill . Increased heat setting to maintain 135° F . 2nd temp at 149° F. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over bread at walkin freezer. **Corrected On-Site**
- High Priority - Small flying insects in dishwashing area.
- Intermediate - Accumulation of black/green mold-like substance on soda lines inside the ice bin at the bar.
- Intermediate - Cutting board(s) stained/soiled. In rear prep area and cookline.
- Portable fire extinguisher gauge in red zone. In front line area. For reporting purposes only.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom in kitchen area.
- Basic - Bathroom facility not clean. Toilet dirty.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under tables at cookline.
- Basic - Case/container/bag of food stored on floor in dry storage area. Coffee in small dry storage room. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Corn at walkin freezer.
- Basic - Cove molding at floor/wall juncture broken. Near electrical room.
- 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. At cookline. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Eating at cookline. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Purses above condiments in servers station. **Corrected On-Site**
- Basic - Equipment in poor repair. Door to restroom in kitchen area in disrepair.
- Basic - Floor area(s) covered with standing water. Water pooling in crevices and cracks on floor at cookline and at bar.
- Basic - Floor soiled/has accumulation of debris. Large dry storage room near ice machines.
- Basic - Floors not constructed to be easily cleanable. Floors in disrepair at walkin cooler chipping and bulging observed. Floor in disrepair at large dry storage room near ice machines. Floor in disrepair at cookline area where water was observed to be pooling in crevices and cracks.
- Basic - Food storage container/container lid cracked or broken. At walk-in cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At brown sugar container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light fixture missing a shield and one fixture with a broken light shield in the large storage room near the ice machines.
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving units in large dry storage room near ice machines.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in rear prep area in standing water. Fish at cookline in standing water. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in large storage room area. **Corrected On-Site**
- Basic - Single-service items stored on floor. Case of cups in dry storage room. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. A bar
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. In Large dry storage room area and a broken wall tile near the electrical room by the cookline.
- Basic - Wall soiled with accumulated food debris. In baked potato storage rack area.
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar container in servers station.
- Basic - High Priority - Dead roaches on premises. 2 dead roaches on the floor at employee restroom .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone and failed to wash hands before prepping foods. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs at cookline under no temperature control at 56° F. Time marked. Must discard foods within 4 hours from leaving temperature control. Application for time as a public health control provided. **Corrected On-Site**
- High Priority - Presence of dead insects or other pests. In large dry storage room area near ice machines.
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solution bottles stored next to oil and vinegar in servers station. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Aspirins in food prep area shelving . **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. In rear prep area by walkin cooler and at cookline cooler.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink missing in food preparation room or area. No HANDWASHING sink available or accessible in the rear prep area near the walkin cooler. Employee talking on cell in this area had no accessible HANDWASH sink to wash his hands.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler at cookline.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer interior at cookline soiled.
- Intermediate - Soil residue in food storage containers. Flour container in rear prep area near walkin coolers.
- Intermediate - Walk-in cooler shelves soiled with food debris.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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, while cutting bread for service.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ribs 48?. Corrective action taken. Manager time marked and will discard at 6 pm.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, waitstation.
- Intermediate - Cutting board(s) stained/soiled, cook line.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable, throughout cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ribs in walk in cooler, 44 degrees. Corrective Action Taken, moved away from door.
- Observed residue build-up on nonfood-contact surface, shelving in kitchen.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue, glass door on cookline.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler. This violation must be corrected by : 04/14/12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, burger meat, and 60 degrees. Corrected On Site. Management moved to woking cooler.
- Critical - Observed soil residue in storage containers, large cambros.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, half chickens. 118 degrees. Corrected On Site. Employee reheated.
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2/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, True reach in cooler, on cookline. This violation must be corrected by : 07/21/11.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, prepping lettuce on garbage can.
- Critical - Observed bathroom facility not clean, employee.
- Critical - Observed buildup of slime on soda lines.
- Critical - Observed handwash sink used for purposes other than handwashing, cleaning tomatoes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, chicken, fish, cheese, butter and shrimp. All food between 50 and 60 degrees. Corrected On Site. Management volutarily discarded.
- Critical - Observed soil buildup inside ice bin, waitstation.
- Critical - Observed soil residue in storage containers, flour.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/20/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. CHICKEN #2 IN 18" DEEP COVERED PLASTIC TUB. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. CJICKEN #1 IN 18" DEEP PLACTIC TUB WITH LID Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. RIBS #1 IN 18" DEEP COVERED PLASTIC TUB. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. RIBS#2 IN A 18" DEEP COVERED PLASTIC TUB.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. RAW MEAT ABOVE MEATLOAF IN WALK IN COOLER. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW MEAT ABOVE SLICED ZUCCINI IN REACH IN COOLER Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without a written plan. PROVIDED OPERATOR BLANK FORM.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HEAVY CREAM. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLUE CHEESE DRESSING. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RANCH DRESSING. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. PRIME RIB. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BEEF STORED ABOVE MEATLOAF IN WALK IN COOLER. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. COOK LINE.
- 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. OBSERVED PHOTO COPIES OF CERTIFICATES. ORIGINALS MUST BE PROVIDED BY NEXT UNANNOUNCED INSPECTION.
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10/6/2010 | 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. MILK.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HEAVY CREAM.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. HOTDOGS. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN. Corrected On Site.
- Critical. Observed food stored on floor. MEAT IN WALK IN FREEZER.
- Observed cutting board grooved/pitted and no longer cleanable. BOTH ON COOK LINE.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS.
- Observed carpeting installed in an improper location. RESTROOMS.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. bainmarie cooler on cook's line.
- Critical. No conspicuously located thermometer in holding unit. Salad bainmarie cooler.
- Observed gaskets/seals on cold holding unit in poor repair. line reachin cooler.
- Observed cutting board grooved/pitted and no longer cleanable. cook's line.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Water in bottom of salad bainmarie cooler.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted. Corrected On Site.
- Observed no child labor law poster.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/14/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/14/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/14/2008 | Routine - Food | Emergency order recommended |
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