- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. (Employee with sanitary gloved had drinking from open canned beverage while working line.) **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. (Cook eating at cook line)
- Basic - Employees wearing jewelry and watches other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment in poor repair. (Hole in lower walk in cooler door where insulation is exposed.)
- Basic - Ice buckets not properly air dried. Pooled water observed in 2 buckets. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. (Bar) **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. (Forks in freezer at cookline) **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (0ppm quaternary ammonium) **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 can chiles, 1 can fudge topping.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Shell eggs in use or stored with cracks or broken shells. (In walk in) See stop sale. 1 observed. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(expo line employee drinking beverage with gloved hands, touching wall while waiting for orders then handling plates.) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Slicer blade guard soiled with old food debris.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer. **Warning**
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6/20/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on exterior fan guard of vulcan unit above fryers. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. (Multiple on cook line) **Warning**
- Basic - Equipment in poor repair. (Wood dowels for onion ring holders are chipped/peeling with wood debris.) **Warning**
- Basic - Food storage container/container lid cracked or broken. (Blue ice container with broken lip. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (On cook line cutting board. )**Corrected On-Site** **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (100ppm chlorine wiping cloth bucket at cook line.) **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. (Rotisserie cooked chicken at 130°F in rotisserie unit. Chef states they are done cooking and ready for hot hold.). Corrective action taken. **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. (Cooked yellow rice in walk in unit) **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. **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 covered while cooling. (Cooked rice, cooling from morning prep, over 7 hours) **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** **Warning**
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4/14/2014 | Complaint Full | Warning Issued |
- 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. Bulk containers with sugar, flour **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart **Corrected On-Site**
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bin of white powdery substance near soda box storage. **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. Bread scraper. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Multiple Cutting boards have marks and heavy staining and are no longer cleanable.
- Basic - Plumbing system in disrepair. Stripped hot faucet on right side bay of dual faucet 3 compartment sink. Water will not turn on.
- Basic - Working containers of food removed from original container not identified by common name. Large white container on wheels with powdery white substance. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At dish area/ cookline. Hot water shut off. Cold side 85°F. **Corrected On-Site**
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Broccoli chowder cooked 12/5/12 stored in walk in cooler at 68?. Note stop sale issued
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting carrots **Corrected On-Site**
- Critical - Observed food stored in ice used for drinks. Bottles of wine stored in bar ice bin **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers in salad deli style cooler 49? note item placed in freezer **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over ready to eat foods in deli style cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Food picks on cooks line
- Observed utensils in poor condition. Broken/cracked plastic food containers
- Observed utensils stored in crevices between equipment. Knife stored between wall and 3 compartment sink **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Corrected On-Site**
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Soap dispenser at employee hand sink **Corrected On-Site**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in back storage area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hangng on oven doors
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean linens stored in improper location. on floor in outside shed
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils stored in soiled containers
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowls no handles on scoops in veggies on expo line
- Critical - Observed live flies in kitchen.
- Observed non-bagged garbage in dumpster.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. condiment containers in kitchen area
- Observed residue build-up on nonfood-contact surface. old food build up on expo cooler door handles
- Critical - Observed unlabeled chemical spray bottle. containing degreaser
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. items in walk in cooler
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in back storage area
- Critical - Fruits/vegetables not washed prior to preparation. celery
- Observed build-up of grease on nonfood-contact surface.top shelf over cooks line
- Observed dusty ceiling tiles and/or air conditioning vent covers. near dishwasher area
- Critical - Observed food stored on floor. fish in walk in cooler
- Observed ice scoop with handle in contact with chicken fry mix .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter and batter mix on cooks line 79/64 degrees note per manager to use time as public health control Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. in walk in cooler
- Observed residue build-up on nonfood-contact surface. old food build up on reach in cooler door located end of cooks line
- Observed wall soiled with accumulated black debris in dishwashing area. behind 3 compartment sink
- Critical - Working containers of food removed from original container not identified by common name. chicken fry mix
- Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled of contents
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. in ice bin in bar area
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. in ice bin in beverage area back of house
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. missing in bar area
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10/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. expo cooler on cooks line
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fry cooler on cooks line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tong hanging on oven doors
- Critical - No handwashing sign provided at a handsink used by food employees. missing in bar area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over cooks line
- Critical - Observed food being cooled by nonapproved method. soup covered in walk in cooler while cooling
- Observed ice scoop with handle in contact with ice. in ice bin in bar area
- Observed ice scoop with handle in contact with ice. in ice bin in beverage area back of house
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in sauce no handle
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese-hamburger-sour cream - butter stored in expo cooler 49-59 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken - cheese-shrimp-pepperoni all stored in fry cooler 52-58 degrees
- Critical - Observed raw animal food stored over cooked food. raw beef and pork or mac and cheese in reach in cooler next to broiler
- Critical - Observed unlabeled chemical spray bottle. containing degreaser
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10/12/2011 | Routine - Food | Warning Issued |
- Critical - Bar handwash sink not accessible for employee use at all times.
- Equipment and utensils not properly air-dried.
- Hot water handle on kitchen handwash sink is stripped.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of grease on hood filters above grill line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed gasoline cans larger than 5 gallons stored on premises. For reporting purposes only.
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of microwave soiled.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed unlabeled spray bottles.
- Observed walls soiled with accumulated food debris.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- Critical - License expired within 30 days after expiration date.
- Critical - No handwashing signs provided at bar / kitchen handsinks used by food employees.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of meat reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interiors of kitchen / bar microwaves soiled.
- Observed kitchen walls soiled with accumulated food debris.
- Observed open dumpster lid.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item improperly stored behind bar. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometers in kitchen coolers.
- Critical. No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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12/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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