- Basic - Floor area(s) covered with standing water in walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of gray-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Handwash sink in back food prep area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in back dry storage/food prep area. **Corrected On-Site**
- Intermediate - Spray bottles underneath three compartment sink in dishwash area containing toxic substance not labeled. **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/28/2014 | Routine - Food | Call Back - Complied |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
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6/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices on top of dishmachine. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employees at cookline not washing hands before putting on gloves. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 52°F, bread pudding 52°F, sour cream 50°F, and potato salad 52°F in reach in cooler at end of cookline. Observed hotlink smoked sausage 50°F and raw hamburger 45°F in reach in cooler at end of cookline nearest dishwash area. Stop Sale. Foods voluntarily discarded. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Handwash sinks in kitchen. **Warning**
- 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. Observed ambient air temperature of reach in cooler at end of cookline 52°F. **Warning**
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6/26/2014 | Routine - Food | Warning Issued |
- Basic - Observed buildup of mold-like substance inside vent above dishmachine.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- Intermediate - Accumulation of gray-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on knives.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Back food prep handwash sink.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. Back food prep back storage area.
- Basic - Food stored in a location that is exposed to splash/dust. Bag of hamburger buns exposed to hand washing at hand wash sink at end of cook line near walk-in freezer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour bns. **Corrected On-Site**
- Basic - Interior roof of microwave wait/expo line soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Soda dispensing grate.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 52°F, Cole slaw 49°F, potato salad 48°F, and lettuce 50°F in reaching cooler at end of cookline near walkin freezer. TCS/PH foods voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near 4 compartment sink at bar.
- Intermediate - No soap provided at handwash sink. Hand sink near 4 compartment sink at bar.
- Intermediate - Spray bottle containing toxic substance not labeled.dish washing area. **Corrected On-Site**
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2013 | Routine - Food | Call Back - Complied |
- 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 all employees training certificates expired. This violation must be corrected by : 01/07/2013.
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1/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0 ppm chlorine concentration in dishmachine and/or temperature does not reach 160 degrees F.
- Critical - No handwashing sign provided at a handsink used by food employees at bar.
- 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 all employees training certificates expired. This violation must be corrected by : 01/07/2013.
- Critical - Observed rust underneath lid in ice bin at bar.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed quaternary ammonium at 0 ppm concentration in three compartment sink at bar.
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11/1/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of black slime like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed quaternary ammonium sanitizer not at proper minimum strength for manual warewashing (0ppm at wiping cloth solution both in kitchen and bar area).
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink - all sinks. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing - washing blender.
- Critical - Observed toxic item stored by utensils - windex spray Bottle stored hung on rim of utensil bucket behind hostess stand.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times - storing cleaning equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cookline shelf. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored in a prohibited area - Orange Juice carton in handsink rack thawing under running water
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sani. bucket found at 0ppm.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds - grilled chicken found at 158 F. Corrected On Site.
- Critical - Food not protected from environmental sources of contamination during preparation - bottle sauces next to handsink not protected from splashes from handwashing.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location - knifes on cookline stored in crevices between cookline equipment. Corrected On Site.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee touching forehead with gloves on then go onto food prep. Corrected On Site.
- Critical - Observed the presence of dead fly in bar ice used for consumer's drinks. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked chicken in hothold drawer found at 120 F, cooked chicken in hothold box found at 90 F. Corrected On Site - turn up temp. on drawer hothold box food there for 3 hrs.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked ribs in back prep. area hothold found at 109 F. Corrected On Site. Turn up temp.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sanitizing bucket on cookline found at 100ppm-should be between 200-400ppm. 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.
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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3/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food - store packaged raw chicken over apples in walk-in freezer.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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2/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - walk-in found at an ambient temp. of 46 F.
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding - mashed potatoes and beans heated in back oven 'at 250 F for 2 hours' brought up front found at 125 F. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed employee with multiple gloves on take glove off after handling raw chicken then utilized glove under to go on to touch bread. Corrected On Site.
- Critical - Observed food stored on floor - walk-in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - shrimp, raw hamburgers, ribs in walk-in found at 47 F in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food - store packaged raw chicken over apples in walk-in freezer.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing found at 150ppm should be 200-400ppm.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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2/21/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit - walk-in cooler.
- 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 - servers must wash hands after handling dirty dishware and before dispensing drinks. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Equipment or utensils not designed or constructed in a manner that prevents cross contamination. - no handled bowl used to dispense flour.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing 200-400ppm, found at 100ppm at bar sanitizer bucket. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine - ice shoot.
- Observed soda gun holster with accumulated slime/debris - at bar.
- Ceiling tile missing - employee restroom.
- Observed personal care item stored with food - purse and cell phone stored on food in dry storage racks.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - 51 F cooked turkey in reach-in cooler, 3 hours, moved to walk-in. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food - raw whole shell eggs stored with pulled pork. Corrected On Site.
- Critical. Observed employee switch from working with raw food - frozen hamburger to clean utensils for customer without washing hands. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing 200-400ppm. sanitizing bucket on cookline.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - 50-100ppm found at 0ppm at bar 3 comp sink.
- Critical. Observed buildup of slime like substance on flat and back surface were soda dispensing nozzles are screwed into. Repeat Violation.
- Observed utensils stored in crevices between equipment - knife on cookline. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees at bar.
- Critical. Observed dead roaches on premises - one dead roach under 3 comp. sink.
- Critical. Observed roach activity as evidenced by live roaches foun - four live roach on wall By drying rack.
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5/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - potatoe salad, moved to walk-in cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - ambient temp. at 50 F, reach-in across from bun buttering machine. All items must be iced and unecessary potentially hazardous food moved to walk-in Corrected On Site. Please fax in report.
- 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 and servers must wash hands after handling soiled utensils and Before handling clean, chef must wash hands after handling soiled equipment and going to dishmachine and before engaging in food. prep. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - must wash han before putting on gloves. Corrected On Site.
- Critical. Observed buildup of mold like resedue on soda dispensing nozzles - comes off with alcohol swab.
- Critical. Covered waste receptacle not provided in women's bathroom - unisex employee restroom
- Critical. No handwashing sign provided at a handsink used by food employees - employee restroom.
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable. cookline on callback - cutting boards still grooved/pitted; next unannounced inspection
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. top part on callback - still some slime buildup - next unannounced inspection
- Violation: 24-08-1 Equipment and utensils not properly air-dried. storage containers on shelf around corner of warewash area on callback - still some containers stacked wet, next unannounced inspection
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11/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. garlic butter mix found beyond room temperature time limit. Corrected On Site. was discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings 55 F in small Randell reachin cooler Corrected On Site. tray pulled from unit and placed in other functional cold holding unit, tray with chicken only in unit temporarily.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter 78 F in storage container on storage shelf. Corrected On Site. product dated 8/28/09 was discarded. Operational policy allows for up to 3 hours room temperature storage; but beyond that time limit storage should be at 41 F or below.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 55 F ambient temperature, Randell reachin cooler on right side, cookline
- Observed ice scoop with handle in contact with ice. ice bin Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. coolers in cookline
- Observed cutting boards grooved/pitted and no longer cleanable. cookline
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine. final rinse gauge not showing same temperature as thermolabel, thermolabel indicated proper temperature 160+ F
- Critical. Observed buildup of slime in the interior of ice machine. top part
- Critical. Observed soil buildup inside ice bin. soda beverage station in kitchen
- Equipment and utensils not properly air-dried. storage containers on shelf around corner of warewash area
- Observed garbage on the ground and/or pad around dumpster.
- Observed ceiling in disrepair. above food prep line in kitchen Corrected On Site. temporary plexi-glass in place to cover damage, work order is in progress.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. ABC extinguisher by back door
- No copy of latest inspection report.
- 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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8/31/2009 | Routine - Food | Warning Issued |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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