- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves. Kitchen
- Basic - Hood soiled with accumulated grease.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine 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 - Displayed food not properly protected from contamination. Lemons at the dining room
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over gravy
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.
- Basic - In-use ice scoop stored on soiled surface between uses., bar, on counter.
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chlorine.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over burgers **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar. **Corrected On-Site**
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer/container. In kitchen under prep table in expo station.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons in container on ice at server station prep table at 58-62?f. NOTE: ice is only in contact with the container on the bottom - container must be surrounded by ice. All foods must be maintained at 41?f or below at all times. All melons must be discarded after lunch service/within 4 hours of leaving temperature control/42?f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced corned beef at 54?f, raw comminuted hamburger beef patties at 46?f, sliced cheeses at 52?f. all items is containers on cookline sitting on a bed of ice. NOTE: ice is only in contact with the container on the bottom - container must be surrounded by ice. All foods must be maintained at 41?f or below at all times. All melons must be discarded after lunch service/within 4 hours of leaving temperature control/42?f. **Corrected On-Site**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in flour container in kitchen. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour container in kitchen. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in food storage room. Corrected On Site.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: DO NOT USE THIS DISHWASH MACHINE UNTIL REPAIRED / ABLE TO PROPERLY SANITIZE. use 3 compartment sink until then.
- Equipment and utensils not properly air-dried. food storage containers in dishwash area. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. in drink cooler with cut melons and milk, dairy products.
- Critical - No handwashing sign provided at a handsink used by food employees. at cookline handwash sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.
- Observed insect control device installed over food preparation area. over griddle in kitchen .
- Critical - Observed potentially hazardous food thawed at room temperature. beef, cooked roast, turkey . kitchen . Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. knifes stored between bain maried and prep table on cookline . Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta, gravy, sauces in reach-in cooler in storage area. Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. veal, crabcakes in kitchen . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sauces, vegetables , herbs in reach-in coolet in storage area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach water in spraybottle under dishwash machine .
- Observed utensils stored in crevices between equipment. between table and bain marie on cookline .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. Hired more staff- This violation must be corrected by : 06/07/11.
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6/7/2011 | Routine - Food | Call Back - Extension given, pending |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Repeat Violation. Corrected On Site.
- 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. Hired more staff- This violation must be corrected by : 06/07/11.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Reach in cooler- Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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4/7/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauces in .ong term reach in cooler
- Critical. Observed food being cooled by nonapproved method. Soupes/ Sauces in long term reach in cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical. Observed toxic item stored by utensils.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soupes in long term reach in cooler by server line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Poultry in reach in cooler at 51 degrees F. and ready to eat at 51 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler tagged #4
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw chicken by cut melon in reach in cooler by cook line
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crab salad, pasta and stuufed tomatoes
- Critical. Observed raw animal food stored over cooked food. Raw eggs over stuffed tomatoes in reach in cooler.
- Critical. Observed toxic item stored by food.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/3/2008 | Routine - Food | Warning Issued |
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