- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Unnecessary items stored in garbage enclosure.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using as prep sink.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in Parmesan cheese and flour containers
- Basic - Build-up of grease on nonfood-contact surface. On wall/extinguishes next to fryer.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. Grits. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates
- Basic - Food stored in dry storage area not covered. Flour container
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar and by pass through window in kitchen. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food (fish) thawed in standing water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 71 °F, cheese 61 °F, less than 4 hours. Operator had items out on counter, he placed in reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwash sink by fryers
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (flour) stored on floor in dry storage area.
- Basic - Food (lemons) stored on floor at bar.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit (apples - 46f). **Corrected On-Site**
- High Priority - Cut spinach cold held at greater than 41 degrees Fahrenheit (50f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (mushrooms - 49f). **Corrected On-Site**
- Intermediate - Handwash sinks (dish station, cookline) used for purpose (storage) other than handwashing.
- Intermediate - Hot water not provided at employee handwash sink at dish station.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Uncovered food (casserole) stored near sink exposed to possible cross-contamination. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (sauce - 115f). **Corrected On-Site**
- High Priority - Toxic substance/chemical (sanitizer) stored by or with food (tomatoes). **Corrected On-Site**
- Intermediate - Employee used handwash sink at frontline used as a dump sink. **Corrected On-Site**
- Intermediate - Observed utensil stored in hand sink at cook line. **Corrected On-Site**
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food (cheese - 53f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing. **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil not stored with handle above the top of potentially hazardous food (olives) and the container.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food (onions) stored on floor.
- Critical - Observed potentially hazardous food (mushrooms) cold held at greater than 41 degrees Fahrenheit (51f). **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water nozzle in disrepair at frontline handsink.
- In-use utensil in nonpotentially hazardous food (salsa) not stored with handle above top of food within a closed container.
- 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.
- Critical - Potentially hazardous food (onions) not held at 135 degrees Fahrenheit or above. Corrected On Site.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks at cookline not adequately secured.
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Hand wash sink at dish station lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (44F).
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to monitor unit.
- Critical - No handwashing sign provided at handsink at frontline.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Observed utensils (knives) stored in crevices between equipment at cookline.
- Wet wiping cloths at cookline not stored in sanitizing solution between uses. Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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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10/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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