- Basic - Accumulation of food debris/soil residue on handwash sink in the waitress station.
- 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. Dish machine not sanitizing the dish-ware. But they do have three compartment set up.
- Basic - Gaskets/seals on holding unit in poor repair in the back salad area
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in the grill area.
- Basic - Working containers of food removed from original container not identified by common name.sugar container in the waitress stations
- Basic - pans not stored inverted or in a protected manner.
- Intermediate - Spray bottle containing toxic substance not labeled in the grill area
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.keys on the prep line **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed a employee slicing cook potatoes without. Gloves. **Corrected On-Site**
- Basic - Food stored on floor.cooking oil in the pit area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Container of medicine improperly stored on the prep line .Assured.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Toxic substance/chemical stored by or with food. Observed a silicon setting on top of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed in the waitress station a red sanitizer bucket setting inside employee hand sink.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Accumulation of food debris/soil residue on handwash sink. On the cook line.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.post mix dry storage area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair next to hand sink.
- Basic - Working containers of food removed from original container not identified by common name.back area.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.orange force. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Roast beef 46 f , **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**
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6/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment in poor repair. Cooler not maintaining 41° f , **Warning**
- Basic - Food stored in dry storage area not covered. White powder in clear container . **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Baked potato topping bar **Repeat Violation** **Warning**
- Basic - In use - bottle containing a food product not labeled on cook line. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 53°, sour cream 53° f , steak 45° f , steak 47° f , pork 44° f , butter 56° f . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Roast beef 46° f , **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over yam mouse appetizer in walk in cooler . **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Orange cleaner **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**
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6/7/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor.sugar. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair on the cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.sugar and the plastic bottles on the cook Iine
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.bar
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2012 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. dish room
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture. mop area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak @ 45 degrees fahrenheit in reach cooler. all steaks iced down This violation must be corrected by : 8/23/12.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tuna dip, sour cream
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8/22/2012 | Complaint Full | Warning Issued |
- Critical - Observed gap in hood filters. For reporting purposes only.
- Critical - Portable ABC fire extinguisher at wait station not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food (beef) not held at 135 degrees Fahrenheit or above (111F). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
- Critical - Observed cellphone on cutting board, cookline. Corrected On Site.
- Critical - Observed toxic item stored by utensils, febreeze bottle next to silverware waitress area. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area, window cleaner cookline. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, bread crumbs. Corrected On Site.
- Critical - Observed unlabeled spray bottle, storage area. Repeat Violation.
- Observed wall soiled with accumulated food debris, dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. Labels had worn off. Corrected On Site.
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12/7/2011 | 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. rib sauce , 46 walkin cooler. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. dish room
- 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.
- Critical - Observed egg wash, cold held at greater than 41 degrees Fahrenheit. (60 degrees fahrenheit) Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. dumping
- Critical - Observed live flies in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. bearnaise sauce-82. will be discarded at 315 pm.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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3/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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