- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At buffet, pots
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hat **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish rack
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Four door reach in cooler cooks line
- Basic - Soiled reach-in cooler gaskets. Six door reach in cooler
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.roast pork 97°F, item reheated
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeded 200ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. Personal items at dish room
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Near dish machine area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. Bottle of white vinegar. Dry storage. Bottles on cooksline
- High Priority - Dented/rusted cans present. Dry storage 2 #10 cans of yellow Cling Sliced Peaches.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish in reach in cooler near dish machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Main kitchen. Plumbers working on issue.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Bread in walk in cooler 111)
- Basic - Ice buildup in reach-in freezer.(in freezer next to defrosting cooler)
- Basic - Reach-in cooler gasket torn/in disrepair.(on 4 door upright reach in cooler near dessert area)
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.(on buffet line)
- Basic - Working containers of food removed from original container not identified by common name.(condiment spray and squeeze bottles on cooks line)
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.(cooked pork in holding oven at 130?f, reheated in steamer) **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.mashed potatoes in holding oven on cooks line at 110?f, reheated in steamer)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw shell eggs over produce in walk in cooler)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(above 200ppm of hairline)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(upstairs bar area)
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.(bar area)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.(need quats test strips)
- Critical - No conspicuously located thermometer in holding unit.( in 6 door dessert cooler ) Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(employee did mot wash hands after using cell phone)
- Observed gaskets/seals on cold holding unit in poor repair.(2 door reach in cooler inn dessert area)
- Observed personal care item stored with food.(backpack and sun glassrs on cooks line)
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation.(employee cooking chicken tenders placed fryer basket in garbage can to use as a prep space)
- Wet wiping cloth not stored in sanitizing solution between uses.(cooks line)
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions.(back side of cooks line)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.(bar area)
- Critical - Observed live flies in kitchen.(near back fire door)
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic container reused for food storage.(pot and pan detergent bucket used to store shrimp) Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.( chopped produce in walk in cooler) Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.(0 ppm at 3 compartment sink ) Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions.(bar area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(bar)
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.(tongs hung on front of grill)
- Critical - No handwashing sign provided at a handsink used by food employees.(carving station)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employee cutting lemons, establishment has an aop that only covers pizza toppings )
- Critical - Observed food being cooled by nonapproved method.(cooked chicken covered during cooling)
- Critical - Observed soiled reach-in cooler gaskets.(4 door reach in cooler on cooks line)
- Critical - Working containers of food removed from original container not identified by common name.(2 bulk bins of "sigar per person in charge)
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- 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.
- Observed build-up of food debris, dust or dirt onon shelves in dry storage room
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on walkin cooler floor under mats.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. salad cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped cream
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. dessert cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat ammonia bar area
- Critical. Observed encrusted, soiled material on slicer.
- Equipment and utensils not properly air-dried.
- Observed food debris accumulated on walkin coolers floor.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by by correct name.
- Critical. No conspicuously located thermometer in holding unit.
- Observed gaskets/seals on cold holding unit in poor repair on cookline.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. bread cooler
- Observed build-up of grease between cookline equipment.
- Observed gaskets with food debris build-up.
- Observed clean utensils/equipment stored in dirty drawers.
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of bread reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed gaskets with slimy/mold-like build-up.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed interior of microwave soiled.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed trash debris accumulated on bar floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed gaskets with slimy/mold-like build-up.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Storeroom floor not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor beneath cook line equipment.
- Wet mop not hung to dry.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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