- Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used for dispensing salt in prep room. No handle bowl removed and discarded while still present. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed debris build up on the under structure of the fryers on the cook line.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachne not sanitizing during sanitation cycle. Corrective action; service technician called while still present. Technician arrived before leaving. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths used and not stored correctly on cook line. Wiping rags placed in sanitation solution between uses while still present. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed approximately six squeeze bottles with cooking type sauces on cook line without proper labeling. Labels applied while still present. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. Observed soap and sanitation buckets placed on same surface as food prep surface. Buckets removed and placed on lower surface s as to avoid cross contamination of foods. **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor of walk in prep cooler.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs removed while still present. **Corrected On-Site**
- 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. Observed scoop used for ground beef with handle in direct contact with food. Scoop removed and cleaned while still present. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in reach in cooler a Ross from flattop stove without proper date marking. Proper dates applied while still present. **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lower level of the fryers.
- Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of flour and sugar without proper labeling. Containers were labeled while still present. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Observed multiple dented cans of "SYSCO Tomato Juice" in dry storage room. Cans were removed for credit while still present. **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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 then turn off water flow without using barrier. **Corrected On-Site**
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3/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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3/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. Corrected On Site.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. taco meat was 2 inch thick in container, provided signage on proper cooling methods-shallow is better. On callback, taco meat found in same type plastic containers as on initial inspection. Thickness less, (one container 0.5 inches, second container 1.5 inches.) Unknown to operator if ice was used in cooldown or stirring of product, states lids were off containers during cooldown. Product was discarded during callback.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 44 F taco meat made 4/19/12, found in walk-in cooler Corrected On Site. discarded On callback, 46 F to 47 F taco meat made Friday (4/20/12) after initial inspection and Saturday (4/20/12). Found in walk-in cooler in same type of plastic containers as initial inspection.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. right door of left side cookline reach-in cooler next unannounced inspection
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4/23/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 61 F ambient temperature of reach-in cooler drawers under cooking equipment
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 51-56 F ambient temperature of left side cookline reach-in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 44 F taco meat made 4/19/12, found in walk-in cooler Corrected On Site. discarded
- Critical - Observed food being cooled by nonapproved method. taco meat was 2 inch thick in container, provided signage on proper cooling methods-shallow is better.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48 F taco meat, 47 F crumbled blue cheese in left side cookline reach-in cooler Taco meat from reach in cooler was discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60 F fish, 57 F comminuted meat-hamburger, chicken 50 F in reach in cooler drawers under cooking equipment
- Observed reach-in cooler gasket torn/in disrepair. right door of left side cookline reach-in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). taco meat Corrected On Site. product discarded
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4/20/2012 | Complaint Full | Warning Issued |
- Critical - Observed buildup of green-like slime in the interior of ice machine. outside ice machine, as indicated by alcohol swab.
- Observed cutting board grooved/pitted and no longer cleanable. cookline, left side
- Observed gaskets with slimy/mold-like build-up. reach in cooler drawers under cooking equipment
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. 113 F clam chowder soup in steam table Corrected On Site. reheated
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3/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2011 | Routine - Food | Admin. Complaint Callback Complied |
- 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 peppers to put onto salad Corrected On Site. now gloved
- Observed employee with no hair restraint. cookline employee preparing food orders Corrected On Site. cap on
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.ice machine
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws at the bar
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6/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60 F ribs, 57 soup, 58 F beans, walk-in cooler Corrected On Site. items discarded, 20 rack of ribs, 4 quarts (8 lbs. beans), 10 lbs. soup On callback, 52 F cooked potatoes, 54 F cooked pork products, 57 F mashed potatoes, 53 F cooked chicken breasts and wings made 4/20/11.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F-58 F range warmest/coolest part of kitchen inside walk-in cooler Operator called refrigerator technician On callback, ambient temperature ranged from 51 F by walk-in cooler fan, 52 F by walk-in cooler door.
- Critical - Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. connected to cookline equipment
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4/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F-58 F range warmest/coolest part of kitchen inside walk-in cooler Operator called refrigerator technician
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. connected to cookline equipment
- Observed ice scoop with handle in contact with ice. ice bin near bar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60 F ribs, 57 soup, 58 F beans, walk-in cooler Corrected On Site. items discarded, 20 rack of ribs, 4 quarts (8 lbs. beans), 10 lbs. soup
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. items discarded
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4/20/2011 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need chlorine and quaternary ammonium test strips.
- Critical - No handwashing signs provided at handsinks used by food employees. both in kitchen; both in bar area
- 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.
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2/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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