- Basic - Food stored in dry storage area not covered. Glaze not covered **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooks line. Tomatoes , lettuce cheese temping 48-50 **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Hamburger over steak **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Line cooler not operating to standard food temped at 48-52
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back packs in dry storage
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.middle sink in kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster. No holster or waste line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese45/cos 42. Shrimp 45/41 **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk ,cream not marked **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelving at dish wash area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist band and watches worn
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline
- Basic - Floor tiles cracked, broken or in disrepair. Bar **Repeat Violation**
- Basic - Food contaminated by unsanitized equipment. See stop sale. Soda gun pipe in contact with drink ice **Corrected On-Site** CB: pipe hanging in ice chest - almost touching ice and handle of ice scoop inside ice
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Boxes stored on top of hand sink WIC - poultry prep CB: sanitizer bucket stored in bar handsink
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3/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelving at dish wash area
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food container lids stored in dirty containers with food debris
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist band and watches worn
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers - shelving **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Bar **Repeat Violation**
- Basic - Food contaminated by unsanitized equipment. See stop sale. Soda gun pipe in contact with drink ice **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 105?
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Prep table opposite dishmachine
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Small container of caramel made 11:45am above 70? at 2:40pm. Large container of chicken stock WIC **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.salmon may be served undercooked: fish of the day, on Caesar salad or smoked Atlantic salmon - documentation provided - aqua cultured/HACCP. more info required on feed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tortilla soup 44? WIC. Cookline: butter 65?, cheese slices 55?(COS 42?) RIC/make table - less than 4 hours
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Clam chowder 47? made 3/5 WIC **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Caramel and pineapple sauce and chocolate sauce 120-122? more than 2 hours rice 127? - less than 4 hours. Rice 80?, chicken 104?, chicken 128? - less than 4 hours **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef burger above raw fish RIC **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling : clam chowder, chicken stock, caramel sauce (COS). Improper hot holding: caramel and chocolate sauce, pineapple sauce (COS)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatloaf 59? at 2:40pm and 64? at 4pm
- Intermediate - Handwash sink not accessible for employee use at all times. Boxes stored on top of hand sink WIC - poultry prep
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Soda gun soiled. **Repeat Violation**
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3/6/2013 | Routine - Food | Warning Issued |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Wet nesting - clean plastic containers.
- Violation: 36-11-1 Floors not maintained smooth and durable. Bar.
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8/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler 2 at 62F; cookline cooler 3 at 58F. This violation must be corrected by : 8-29-12.
- Equipment and utensils not properly air-dried. Wet nesting - clean plastic containers.
- Floors not maintained smooth and durable. Bar.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. Cookline reach in cooler/salad cooler.
- Critical - Observed buildup of slime on soda dispensing gun - bar.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooler 1 cookline: Crab dip 46F, pasta 44F, cheese dip 44F - stored 2 hours. This violation must be corrected by : 8-29-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooler 2 cookline: Corn, blue cheese dips, grated cheeses, goat cheese, caeser dressing 58-62F - cookline make table - stored 2 hours. This violation must be corrected by : 8-29-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooler 3 cookline: goat cheese, sour cream, cheese slicex, grated cheese, butter 52-60F - stored 2 hours. This violation must be corrected by : 8-29-12.
- Observed wall soiled with accumulated food debris. Dishwash area.
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8/28/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Cloth used under cutting board.
- Critical - Handwash sink not accessible for employee use at all times. Hand sink in walk-in cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair. Cracked lexans.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing a watch. Front cooked line. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Flour scooped with Bowl. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Gaskets on cook line cold holding drawers.
- Critical - Observed unlabeled spray bottle. Sanitizier spray bottle label worn off. Corrected On Site. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Baked potatoes hot holding at 131 degrees fahrenheit in warming cabinet. Management discarded immediately.
- Waste line missing at soda gun holster. Repeat Violation.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 AT BAR Corrected On Site. ECO LAB TECHNICIAN FIXED TO 50 PPM
- Equipment and utensils not properly air-dried. WET NESTING DISHES
- Critical - Hand wash sink lacking proper hand drying provisions. AT SERVER STATION Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT SERVER STATION Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. DUMPING ICE IN HWS AT SERVER STATION Corrected On Site.
- Observed ice scoop with handle in contact with ice.AT BAR Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALFA SPROUTS AND BEEN SALAD MIX AT 50 ON COOK LINE. AS PER MGR LESS THAN 2 HOURS Corrected On Site.EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE.
- Critical - Observed unlabeled spray bottle.DEGRESER
- Critical - Raw fruits/vegetables not washed prior to preparation. EMPLOYEE PEELING AND SLICING CARROTS BEFORE WASHING Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site. TECHNICIAN INCREA ED THE BOOSTER TEMPRATURE AND TESTED
- Waste line missing at soda gun holster. AT BAR
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.FLOUR AND SUGAR
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./wet nesting ice bucket
- Equipment or utensils not designed or constructed in a durable manner./utilizing scoops and bowls
- Critical - Failure to maintain freezing records ononexempt fish for 90 days./called provider getting proper documentation for salmon establishment must cook salmon to 145 degrees f for 15 secs before serving to the public-management states they only fully cook.menu states can get undercooked
- No copy of latest inspection report./printed off line Corrected On Site.
- 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 serve safe test.need to have all employee documentation on site
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./dish area
- Observed clean equipment stored on floor./clean pans stored on floor
- Observed cutting board heavily grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Observed floor and wall junctures not coved./left side walk in cooler.hole in wall tile missing
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed interior of alto shams moderately soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./cooked green beans,carrots,beef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./pork,rice,egg rolls
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./raw beef open stored over raw bacon
- Critical - Observed toxic item on premise that is not required for the operation of establishment./hot shot bug spray
- Observed wall soiled with accumulated food debris./dish area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster./bar area
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/12/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,tuna,shrimp,chic eggroll
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,plastic containers.
- Observed nonfood-contact equipment in poor repair broiler reachin broken doors.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean,being stored on cook's apron Corrected On Site.
- Observed build-up of grease on nonfood-contact surface,filters in hood system.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface,back hood filters
- Critical. Observed live flies in kitchen.
- Floors not constructed easily cleanable,concrete flooring not sealed properly.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- 14-37-1,ordered through ED DON,special
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5/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. numerous phf wic @ 45 degrees; f; meatloaf , chicken; , sauces , seafood , eggs, soups cook desserts , cook veggie@ cb rice 47-chicken; pie mix 47degrees -soup 47degrees -phf @ 45-47 degrees; in wic
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wic not holding phf @ 41degrees & below @ cb phf @ 44-47degrees rice 47-chicken; pie mix 47-soup 47
- Critical. Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed over rte & prepped produce; & phf cook@ cb unwashed squash over prep carrots , greens over meatloaf ,
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lettuce guy
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. numerous
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. towels for wiping plates
- Critical. Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date. tel dbpr; lic paid but not late fee
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5/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed packaged food not labeled as specified by law. spices in stoage
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. portioned butte @ expo area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. numerous phf wic @ 45 degrees; f; meatloaf , chicken; , sauces , seafood , eggs, soups cook desserts , cook veggie
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. drawe ric butter @ 45 degrees;
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wic not holding phf @ 41degrees & below
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed over rte & prepped produce; & phf cook
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chop pepper with bare hands
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook @ grill touuching cook bread & crab cake with bare hands
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lettuce guy
- Observed cutting board grooved/pitted and no longer cleanable. numerous
- Observed insect control device installed over food preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses. towels for wiping plates
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed live flies in kitchen. gnats
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. tel dbpr; lic paid but not late fee
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5/18/2010 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination,straws at the bar.
- Violation: 36-12-1 Floors not constructed easily cleanable,exposed concrete in bar.
- Violation: 51-16-1 No plan review submitted for portable smoker,per management states they smoke their salmon in the portable smoker. Facility must discontinue use until proper approvals with AHJ and Division of Hotels and Restaurant .
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12/8/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site,cheese.
- Critical. Working containers of food removed from original container not identified by common name,squeeze bottles on cook's line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,crab cake,meatloaf ,pot soup,whole chicken door of walk-in was propped open at the beginning of inspection.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,squash over green beans.
- Critical. Fruits/vegetables not washed prior to preparation,lettuce.
- Critical. Observed food stored on floor,onions on the floor in dry storage.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect,servers handling garnishes for drinks with barehands . 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,cutting redpeppers with barehands . 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,cook handling cooked corn bread with barehands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands,after handling dirty then going to clean without washing hands. Corrected On Site.
- Critical. Observed employee drinking from an water bottle in a food preparation or other restricted area.
- Observed employee with no hair restraint,servers and cook. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,lids and pans.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on mixer head.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment,knives on cook's line.
- Observed single-service articles stored without protection from contamination,straws at the bar.
- Critical. No handwashing sign provided at a handsink used by food employees,bar.
- Floors not constructed easily cleanable,exposed concrete in bar.
- No plan review submitted for portable smoker,per management states they smoke their salmon in the portable smoker. Facility must discontinue use until proper approvals with AHJ and Division of Hotels and Restaurant .
- Critical. Person in charge failed to insure proper washing of produce,cutting lettuce before being rinsed. Corrected On Site.
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12/4/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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