- Basic - Bowl or other container with no handle used to dispense food. Small cup in spice container, corrected manager removed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf next to dish machine.
- Basic - Soil residue build-up on nonfood-contact surface. On back splash behind soda nozzles in soda machine on kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar corrected, bartender added. **Corrected On-Site**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Server station, kitchen.
- Basic - Lime scale build-up inside dish machine.
- Basic - Reach-in cooler gasket torn/in disrepair. Upright reach in cooler in cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler gaskets and bottom of doors. Cook line reach in coolers.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook. Discussed hand washing requirements with manager. Gloves changed. **Corrected On-Site**
- High Priority - Live flies in kitchen. By prep sink, kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 115-120°, on grill. Corrective action, grill burger turned on higher temperature.
- Intermediate - Cutting board(s) stained. Black stains. By prep sink and cook line.
- Intermediate - No soap provided at handwash sink. Bar, also needs paper towels. **Corrected On-Site**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. 6-1-13 license is displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Multiple jackets hanging on food and equipment shelves.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- High Priority - Live flies in kitchen.
- High Priority - Toxic substance/chemical stored by or with single-service items. Bar area. **Corrected On-Site**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrective action removed. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, corrective action removed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken breast on grill at 101?-118?F, corrective action reheated to 165?F had been hot holding for less than 30 minutes according to cook. Also chili on flat top at 109-113?F, corrective action reheated. Chicken wings at 92-98?F, corrective action moved to cooler. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Shrimp over French fries in reach in freezer on cook line, corrective action reversed storage.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. At bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over to go containers at server station, corrective action removed drinks.
- Critical - Observed buildup of slime in the interior of ice machine. Near ice chute.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over cooked items in reach in cooler on cook line across from flat top, corrective action removed eggs.
- Critical - Observed unlabeled spray bottle. Near mop sink, corrective action voluntarily discarded bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken wings in fryer basket on fryer at 114-123F, corrective action moved to walk in cooler, manager stated they had been there less than 10 minutes.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine strips for dish machine.
- Critical - No conspicuously located thermometer in holding unit. In reach in cooler make table at cookline.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler. Repeat Violation.
- Observed clean equipment stored on floor. Fryer lids, next to cookline. Corrected On Site. Moved.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean lids in bus tubs soiled with old food debris.
- Observed old labels stuck to food containers after cleaning. Multiple containers on storage rack next to dish washing area. Repeat Violation.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Make table.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Corrected On Site.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
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11/29/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in sesame seeds, storage area. Corrected On Site. Discarded.
- 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. No books or certificates available.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Make table.
- Critical - Observed food being cooled by nonapproved method. Tightly covered rice in walk in cooler. Temping at 56 degrees F. Corrected On Site. Removed wrapping.
- Critical - Observed food stored on floor. Pickle buckets, walk in cooler. Corrected On Site. Moved.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of left reach in keg cooler behind bar, soiled water buildup.
- Observed old labels stuck to food containers after cleaning. Multiple containers on storage racks in dish washing area.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish, shrimp over portioned sauces in walk in cooler. Corrected On Site. Reversed storage practice.
- Critical - Observed toxic item improperly stored. On ledge of hand sink. Multiple. Corrected On Site. Moved.
- Critical - Vacuum breaker mising at hose bibb. Left side of splitter at mop sink faucet with red hose attached. Corrected On Site. Moved backflow from other connector to splitter.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Corrected On Site.
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9/26/2011 | Routine - Food | Warning Issued |
- 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. Pro / 60 days for certificarion of employees food safety training.
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5/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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