- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed ice machine with mold-like substance in the interior.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed coffee container in HWS near bar wait station. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles at bar with no labels. **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles near 3 comp sink without labels and at bar. **Corrected On-Site**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sani bucket at cook line with 0 ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed dishwasher handle dirty food wares then directly grab new gloves without washing hands first?
- 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. Observed cream of broccoli soup cooling overnight currently at 48°f. Operator voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked pasta in cookline reach in cooler across from oven
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Observed raw beef and raw chicken stored over raw seafood in cookline reach in cooler drawers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Plastic bucket deeper than 18 inched deep.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Soup
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | 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. observed soup at 60 degrees after cooling since last night at 9pm and mushroom soup at 57 degrees after cooling for 2 days. Corrected On Site. operator voluntarily discarded.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw beef stored behind hot dogs in cookline reach-in cooler drawers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sauce at 50 degrees and cooked chicken at 51 degrees in walk-in cooler speed racks. Corrected On Site. operator states all speed racks were out of unit for 15 min today to access walk-in freezer.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed side prepline sanitizer bucket at 0ppm quat. Corrected On Site.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. observed clean baking trays stored on floor in storage room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee at dishmachine switching gloves without washing hands inbetween pairs.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spatula to handle both undercooked chicken and to plate fully cooked chicken.
- Critical - Observed food stored on floor. observed bags of onions and carrots stored on floor in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw pork stored over toast in walk-in cooler.
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8/9/2011 | 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. observed soup cooling since yesterday at 47 degrees in walk-in cooler. Corrected On Site. operator discarded
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. soup and mashed potatos in walk-in cooler. 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. observed dishwasher handle dirty food wares then handle clean without washing hands inbetween tasks Repeat Violation.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. large watches observed on cookline employees engaged in food preparation Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken salad at 48 degrees and lunchmeat at 48 degrees in reach-in cooler at end of cookline nearest employee washroom. observed soup at 47 degrees in walk-in cooler. Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw beef stored over raw pork in walk-in cooler (Repeat).
- Critical. Raw pork stored over cooked meatballs in walk-in cooler
- Critical. Observed cookline employee to handle both raw fish then handle cooked fish. (COS)
- Critical. Observed dishwasher handle dirty food wares then handle clean without washing hands in between tasks.
- Critical. Observed employee wearing watch while engaged in food preparation (COS)
- Critical. Observed employee wash hands in 2 compartment prep sink (COS)
- Critical. Observed cookline sanitizer bucket exceeding 200 ppm Cl (Repeat)
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad made around 11am-12pm and is currently 50 degrees Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon over lunchmeats and raw fish over muffins in walk-in cooler
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw beef with gloved hands then moving directly to handling cooked lamb without removing gloves and washing hands inbetween tasks. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline prep table next to cutting board
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm observed Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed rinsing spatula in back handsink
- Critical. Observed toxic item stored by utensils. butane fuel stored over plastic plates and plastic food film in storage room
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in back line sanitizer bucket exceeds 200ppm
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6/25/2010 | 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. spinich artichoke dip in cookline reach-in cooler. two soup bins and two alfredo sauces in walk-in cooler. Corrected On Site. stop sale
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress observed handling lettuce, tomato, onion with bare hands to top-off customer burger Corrected On Site. Repeat Violation.
- 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 observed rinsing hands with slop sink nozzle before moving on to clean food wares Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket at cookline 0 ppm quaternary ammonium Corrected On Site.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken behind raw fish in cookline RIC drawers
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in cookline RIC drawers Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over hot dogs and lunchmeat in cookline RIC drawers Repeat Violation. 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. dishwasher peeling pototoes with bare hands Repeat Violation. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handled raw beef burger with gloved hand then switched to grabbing buns without taking off gloves, washing hands, and putting on a new pair of gloves
- 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 dirty food wares then started peeling pototoes without washing hands first Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. cutting board blocking handsink at side prep. Corrected On Site.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/8/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/8/2009 | Routine - Food | Warning Issued |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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