- Basic - Bathroom facility not clean. Employee bathroom trash can is over flowing, there is a strong odor.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavily build up of black mold like substance behind soda nozzles in server drink area, also on dipper well for soda gun at entrance to bar.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins across from ice machine by employee bathroom, corrected by manager, **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters stored in server area, placed in bag by manager. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Wooden cutting board center of prep in kitchen has large dark mark on left side, small cutting board in server area.
- Basic - Drain cover(s) missing. End of bar on floor drain by entrance.
- Basic - Floor area(s) covered with standing water. Standing grey water by dishwashing area to right, greay water sitting in drain cover. Employee cleaned. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On storage shelf across from customer self service area. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade on top shelf in walk in freezer, also without lid or straw, removed by manager. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler left of cook line holding dessert items. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In dessert cooler, uncovered desserts are stored below shelves.
- Basic - Single-use articles stored next to handwash/food preparation sink exposed to splash. Single use gloves stored on edge of hand sink in front server area under cook line counter.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour per manager center of kitchen, bulk spices on dry storage back of kitchen.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw steak behind turkey in bottom reach in cooler drawer next to grill, corrected by manager. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop along prep area next to baked potatoes in water 91° **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cabbage 55°, cut lettuce 55° in reach in cooler drawers end of cookline, Alfredo sauce 68-70°, Cheesy spinach 68-70° in reach in cooler across from fryers, pasta 47°, chicken 48°, chicken marinated 60° in reach in cooler drawers under stove. Mac and cheese 48°, pico de gallo 48°, artichoke dip 48° on Prep top. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked Potatoes 121° on prep top, recommended wrapping potatoes. Garlic and oil 109° on grill, tortilla soup 121° end of cook line, corrected action, turned up steam table. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. On outdoor sink non chemical side. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Upper right corner of ice bin under soda fountain. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler drawers across from fryer, reach in cooler drawers next to grill, reach in cooler drawers under stove all TCS food above 41°.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink in dishwashing area has straws and multiple lemons, cleaned out by manager. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer. Excessive food debris on slicer stored back of kitchen.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not cooked to 145° must be indicated on the menu. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In employee bathroom.
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08/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Large Oil filter stored in employee bathroom. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Need covered trash can in employee restroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Wooden cutting board by slicer end of cook line, cutting board under prep table in dry storage area across from walk in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks with no lid or straw on multiple prep table tops throughout kitchen, drink sitting on blender on dessert prep table across from handsink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet bins stacked by dish machine across from server area. **Repeat Violation**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood cutting board by slicer end of cookline. Manager does not know what type of wood is used on the cutting board, wood has marks and is not easily cleanable.
- Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor by kitchen back door.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between slicer and prep table top.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in orzo salad in reach in cooler drawer across from cookline. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water 93° on prep counter near dessert prep area, moved to running water well. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. By hand sink across from triple sink. **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. On small plastic container in drying rack by dish machine across from server area.
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple throughout kitchen prep and cook line area.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Box of gloves stored directly on hand wash sink under front line.
- Basic - Soiled reach-in cooler gaskets. Multiple Reach in cooler throughout kitchen prep and cook line area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rage on far end of prep counter across from cook line, wet cloth on top of cutting board by hand sink across from triple sink. **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Needed on non chemical side of outdoor mop sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic butter 71° prep across from cook line, recommended putting item on ice, Garlic butter 71°, sour cream 51°, butter 52°, creamy dressings 51-53°, prep area by front counter, recommended Time as a Public Health Control. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stock 114° under prep table by hand sink across from triple sink, recommend Time as a Public Health Control.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Slicing steaks on cutting boards directly over top of open containers of tuna and salmon in meat prep area in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin in server area across from dish machine has accumulation of black debris in interior.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda nozzles in bar area have accumulation of black debris, area around nozzles in server area by dish machine also have heavy accumulation of black substance. **Corrected On-Site** **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know what type of sanitizer was used in establishment, said that chlorine was used when bucket was quat sanitizer.
- Intermediate - Employee used handwash sink as a dump sink. Center sink with hand washing sign used as a dump sink in bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by triple sink next to walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue substance in cabinet across from front line on bottom shelf.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife keep between cutting board and top of Reach in cooler by cookline **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee bathroom
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers and ,metal containers on the clean rolling cart by Dish machine are stack wet **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area by Walk in Cooler **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly. Mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of salt, shelf on dry storage area **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 2 of tomatoes sauce dented on the lid seam, can rolling carts, dry storage area, manager voluntary discarded
- High Priority - Employee washed hands with no soap. Employee wash hand at the Hand Wash Sink by Dish machine without soup **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Non chemical side, mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, cut tomatoes, cooked chicken, beef, raw chicken, cheese dips 44-45°F Reach in cooler by cookline. Corrective action taken, adjust temperature on the cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on the prep table, salad area by cookline, prep area by Walk in Cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on the top left side of ice machine **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Black build up around soda dispenser, service station
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer on the machine show 30°F and all food temperature are 44-45°, no other thermometer available. Reach in cooler by deep fryer **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk open yesterday, Walk in Cooler and Reach in cooler by ice machine **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by ice machine block with plastic bags
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand Wash Sink by ice machine, no soap or paper towels available. Also, Hand Wash Sink between service station and kitchen have no Hans wash sing.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Test kit show rinse temperature not reach 180° **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic tubs stacked wet on rack
- Basic - Food storage container/container lid cracked or broken. Multiple plastic tubs
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in orzo
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler under slicer
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chickens, walkin cooler, 48'F-52'F cooked last night corrective action voluntarily discarded
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various potentially hazardous foods, reach in cooler under slicer, 47'F - 50'F corrective action less than 4hrs items moved to walkin cooler
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8/31/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
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4/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. single drawer reach in cooler was turned off Corrected On Site. plugged in 6 drawer reach in cooler Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various phf foods, single drawer reach in cooler, 50'F - 60'F Corrected On Site. voluntarily discarded hard boiled eggs sliced chicken, 6 drawer reach in cooler, 57'F and 58'F Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. steaks over stored over beer inside walkin cooler
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4/17/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. drawer reach in cooler units on prep line
- Critical - Hand wash sink lacking proper hand drying provisions. bar hand wash sink Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. bar hand wash sink used as dump sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced turkey, drawer reach in cooler, 48'F crab, reach in cooler, 45'F sliced turkey, reach in cooler, 45'F Corrected On Site. Items moved to walkin cooler were stocked less than 4 hrs ago
- Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. prime rib, alto sham oven, 128'F roast, alto sham oven, 112'F Corrected On Site. reheated to 130'F
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. sitting near handwash sink, splash and splatter near rack on floor- per manager rack is not usually in this location Corrected On Site-mgr rolled rack away from sink
- Critical - Hand wash sink lacking proper hand drying provisions. middle of cookline, and End of cookline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. middle of cookline Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.- manager provided extras
- Critical - No handwashing sign provided at a handsink used by food employees. middle of cookline 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 clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. at dish pit
- Observed floor area(s) covered with standing water. under grill/under dipping well that leaks on to floor
- Critical - Observed handwash sink used for purposes other than handwashing. ice dumped into sink
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. scoop for sour cream,butter Corrected On Site. Repeat Violation.
- Plumbing system in disrepair. *sensor does not trigger handwash sink water to turn on *steady drip on pipe at utensil dipping well
- Critical - Working containers of food removed from original container not identified by common name.bulk flour?,panko? Corrected On Site.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed packaged food not labeled as specified by law. at dessert table
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *spinach dip Corrected On Site- product discarded Time to be used and noted in a Conspicuous location *butter and sour cream at salad station Corrected On Site- discarded , product placed on top of unit because rail/bar is lost Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. *rotisserie chicken *mashed potato in holdinding auto sham
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Shrimp and raw pork loins over vegetables and ready to eats in walk in freezer Repeat Violation.
- Observed in-use utensil stored in unclean water at or below 135 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at waitress station
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. front waitess station
- Observed utensils stored in crevices between equipment. knives stored at make table
- Critical. No handwashing sign provided at a handsink used by food employees. dishwasher area
- Critical. Observed expired Food Manager Certification. Chris OFarrell
- Critical. No Complete 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. Training dates missing
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9/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter & sour cream Corrected On Site - products discarded by GM
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. med rare pork over cooked ribs in walk in cooler Repeat Violation. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. placing lemons on glass rims
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping in all sinks at bar
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk seasonings Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over ready to eat in walkin cooler Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminationed. BBQ sauce is put on ribs with a sauce mop, mop not cleaned within 4 hours
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 11/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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