- Basic - Baking/pizza pans have accumulation of black debris. Observed the pans used for the CTX oven have old food and grease on them while being stored on the clean pan storage rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed line pans and large plastic food storage pans stacked while still wet. Also all the pans used for the CTX oven are stacked wet. All the pans are being re-washed.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the handle OD the CTX oven. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. The inside top of the microwave oven in zone 3 on the cook's line.
- Basic - Waste line missing at soda gun holster. Both soda gun holsters at the bar.
- Basic - Wiping cloth sanitizing solution stored on the floor on the cook's line. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook rinse his gloved hands in a hand sink and dry the gloves. Instructed the cook to change his gloves.
- Intermediate - Accumulation of food debris/grease on food-contact surface. The conveyor belt for the CTX oven and the interior of the CTX oven
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris. Pans used for the conveyor oven.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans used for the conveyor oven.
- Basic - Food stored in holding unit not covered. Nest stacking of flatbread pizzas with no protective barrier between the bottom of a pan and the food in another pan. The bottom of the pan could be contaminated during prep, then it comes in contact with the food in another pan when stacked.
- Basic - In-use tongs stored on oven door handle. On the conveyor belt oven **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. Both at bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Burgers in the ACT hot holding unit are at 122°, rapidly reheated and turned up the ACT UNIT. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken above cooked chicken in the crisper cooler. **Corrected On-Site**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris. Pre-set trays used for quesadillas.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans are stacked wet.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. A ladle in a pan of water on the CTX oven **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Many on the cooks line.
- Basic - Silverware/utensils dried with a towel/cloth. Employees are wiping sanitized flatware with wet brown paper towels before wrapping them in napkins. This contaminates the flatware. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside door of the chip warmer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands with a sprayer nozzle at a 3 compartment sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Batter lowboy reachin cooler.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.by cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface. Convection oven
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.hot holding racks
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes at 90 * F in hot holding - Corrective action - Reheated
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In raw chicken Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Raw beef Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw beef over Bacon in walk in cooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef at 110- Manager discarded-
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. Bar area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair. Salad- RIC
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed accumulation of debris on drainboards or equivalent. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed interior of microwave soiled, by server station. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored spoons on line not stored with handles facing up. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees,bar. Corrected On Site.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - whisk - kitchen Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable - kitchen.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink - near dish machine.
- Observed open dumpster lid - lid broken.
- No Heimlich maneuver sign posted.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held more than 24 hours not properly date marked after opening. --- bins of chicken breasts in walk-in-cooler. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. --- rice portions on cook line. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line in pan of water @ 88 degrees F. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- whisk in pan of water @ end of fry line. water Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. --- rear exterior mop sink.
- Critical. Observed handwash sink used for purposes other than handwashing. --- 0n fryer line.
- Observed open dumpster lids. Corrected On Site.
- Observed floor area(s) covered with standing water. --- floor drain backing up (Clogged Screen) Corrected On Site.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. --- at end of fryer line.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handwash sink in dish area.
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10/8/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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