- Basic - Equipment in poor repair. Door closing actuator for the walk in freezer is weak and the door closing actuator for the walk in cooler is malfunctioning (not closing the door after each use)
- Basic - In-use tongs stored on oven door handle. Tongs removed while still present. **Corrected On-Site**
- Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed liquor bottle and personal items placed in Handwash sink at the bar. Items were removed while still present. **Corrected On-Site**
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Observed personal cell phone placed on shelf above food prep surface on prep line.
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash hand then turn off water flow without using barrier.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees grabbing citrus wedges to garnish customer drinks without using utensils (tongs, gloves, etc.) at drink mix station.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed cook use thumb to poke at chicken during cooking process.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee scooped ice with customer cup. **Corrected On-Site**
- Basic - Equipment in poor repair. Reaching cooler by fryers and reaching cooler under cook line at 45°-46°F ambient, all TCS foods removed or placed on ice. Do not store any TCS foods in this unit until it can maintain food at 41°F or food must be properly iced to hold at 41°F or below. Corrective action taken, repair company called during inspection.
- Basic - Ice scoop stored with handle in contact with ice in ice bin in bar. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shrimp near deep fryer 45°F, corrective action taken, shrimp moved to properly functioning cooler, at reaching cooler under cook line observed beef at 45°F, corrective action taken beef placed on ice, repair company called during inspection.
- High Priority - Toxic substance/chemical spraybottle stored by or with clean or in-use utensils next to dish machine. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to hold sanitizer bucket while filling **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill area. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked wet on back shelf of kitchen.
- Basic - Ice buildup in reach-in freezer. Cook line Traulsen freezer
- Basic - Utensils in poor condition. Ice scoop for ice machine had pitted edge. Operator switched scoops for corrective action. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line employee **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back food prep hand wash sink, needs batteries to function. Corrective action: placed paper towels near work station. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Final rinse did not reach 160 ?F as heat thermolabel did not turn black. Wash water was at 130 ?F; operator called dish machine technician. Must sanitize all equipment/utensils/dishware in 3-compartment sink until dishmachine is operating properly.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed ice scoop with handle in contact with ice. bar area
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. middoe of cookline Corrected On Site. Repeat Violation.
- Critical - License expired within 30 days after expiration date.
- Critical - Working containers of food removed from original container not identified by common name. 3 storage bins in back prep area Corrected On Site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. cooked diced onions at steam table, was double panned Corrected On Site. removed one container, temperature immediately increased
- Equipment and utensils not properly air-dried. containers stacked wet on shelf above seafood prep sink
- Critical - Hand wash sink lacking proper hand drying provisions. middle of cookline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatories. handwash sinks in middle of cookline and at bar Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar handwash sink Corrected On Site.
- Critical - Observed buildup of black-like slime on soda gun dispensing nozzle. at bar by ice bin Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in-use utensils in 123 F standing water at stove Corrected On Site. put on hotter heat source
- Waste line missing at soda gun holster. by ice bin at bar Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board at cookline Corrected On Site. now in sanitizer pail
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8/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda gun dispensing nozzle. bar area Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knife in knife rack Corrected On Site.
- Critical - Observed unlabeled spray bottle. service line, clear liquid Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. white holding bins in back area
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food Service Manager not certified after 30 days of employment. Tim Unger, another CFM on duty
- Critical - No conspicuously located thermometer in holding unit. cookline coolers
- Critical - Observed an employee with nail polish working with exposed food without wearing intact gloves. one of waitstaff handled sliders with polished nails and was ungloved. Corrected On Site. one of managers now handling customers' cooked food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff rearranging food on customer plates with bare hands Corrected On Site. one of managers now handling food gloved.
- Critical - Observed buildup of black-like slime on soda gun dispensing nozzles. red caps on soda guns, bar area
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing. cookline handwash sink used to dumped food debris Repeat Violation.
- Critical - Observed unlabeled spray bottle. pinkish liquid, in warewash area
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef between raw turkey and raw seafood on same shelf of reach-in cooler Corrected On Site.
- Critical. Observed employee wash hands with no hot water. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. large crack in ice scoop at beverage station in kitchen Corrected On Site. replaced with new scoop
- Critical. Observed buildup of black-like slime on soda gun dispensing nozzles. bar area
- Equipment and utensils not properly air-dried. containers on top shelf above seafood sink
- Critical. Observed handwash sink used for purposes other than handwashing. storing wedge tamer in bar handwash sink Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. handwash sink in middle of cookline Corrected On Site.
- Critical. Expired 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. training expired 6/2010 of original hires, new employees are current.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken glaze at cookline, written procedure has for 2 hours out of temperature zone.
- Critical. No conspicuously located thermometer in holding unit. coolers in cookline Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. tongs hanging on handles by stove with moist food debris.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. reaching 166 F, instead of minimum of 180 F
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. need to manually wash, rinse, sanitize in 3 compartment sink until unit is serviced.
- Critical. No handwashing sign provided at a handsink used by food employees. middle of cookline Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. small reachin cooler on right side of cookline
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bare hand contact with customer order Corrected On Site. now gloved.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. dipperwell by ice cream freezer
- Critical. Observed soil buildup inside ice bin. beverage station in kitchen
- Equipment and utensils not properly air-dried. containers on shelf by CO2 tank Repeat Violation.
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10/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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