- Basic - Bowl or other container with no handle used to dispense food. In spice mixture in kitchen, corrected removed. **Corrected On-Site** **Repeat Violation**
- Basic - Dead roaches on premises. Two dead by hot water removed.
- Basic - Food stored on floor. Plastic bottles on floor by bar.
- Basic - Walk-in cooler gaskets soiled with build-up.
- Basic - Working containers of food removed from original container not identified by common name. Several containers of granular substance under kitchen prep, corrected added label **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler beef over buns.
- Intermediate - Employee used handwash sink as a dump sink. At bar first sink had ice.
- Intermediate - Soda gun soiled. At far end of ba.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid by dish machine.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scooping ice with cup for drink **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By prep unit **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket over margarita mix and cups, bar, shoes above wrapped single service, storage area **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Over raw chicken
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Three lights in kitchen storage area. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler by cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, storage area **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled.
- Basic - Working containers of food removed from original container not identified by common name. Container by two burner in back kitchen and also some under table **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. By cook line raw chicken, cold cuts, 47° I 2 door prep unit at cook line, corrective action: iced down **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw steak over raw shrimp in 1 door unit, cook line **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Degreaser touching single service containers, storage **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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. Thermometer reading 46°, cooler by cook line and wall **Repeat Violation**
- 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. Cold cuts prepped 2 days ago
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to cook line shelves and vent.
- Intermediate - No soap provided at handwash sink. At bar. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Greens, pasta made 2 days ago **Repeat Violation**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks, by soups. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf. Kitchen.
- Basic - Equipment in poor repair. Glass door reach in cooler racks are very rusty.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - Nonfood-contact equipment in poor repair. 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. Make table, next to fryers. Ambient temperature 46°
- Basic - Working containers of food removed from original container not identified by common name. White powder bulk containers. Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw beef 47-51°. Corrective action taken, moved to walk in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat sauce 124-131°. Corrective action, reheated to 200° F **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Drank and other cleaning supplies on ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink. Bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, cooked chicken wings, cooked turkey. **Repeat Violation**
- Intermediate - Soda gun soiled. Left one, bar.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cook line, salad cooler, glass door cooler in prep room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Heavy cream 45?F, deli meat 45?F. Corrective action moved to different cooler.
- 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. End of cook one next to stove in kitchen ambient air temperature 46?F, corrective action moved food to different cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tanks not secured. Outside walkin cooler. RV COS.
- Critical - Dish machine not sanitizing properly - tested 3 times at 0 ppm. Do not use dish machine to sanitize dishes until it can sanitize properly.
- Critical - Employee did not wash hands when prepping food before gloves and in between glove changes.
- Critical - Employee dumping pitcher of beer in hand sink behind bar. RV.
- Critical - Interior of ice machine soiled. Inside ice chute, near ice chute.
- Critical - No soap at handwash sink in kitchen prep room.
- Critical - Potentially hazardous food not held at 41F or below. Raw boneless chicken breast at 55 -56F and raw wings at 46-47F in reachin cooler at end of cookline near handsink. Cooler door mayhave been left open, corrective action discarded.
- Critical - Prepared and processed foods ready to eat and held more than 24 hours not date marked. Deli meats and multiple cooked items in walkin cooler. RV.
- Critical - Raw eggs stored over butter cups in walk in cooler, corrective aciton reversed storage.
- Critical - Stop sale issued on raw chicken breast and raw wings - see stop sale notice.
- Wet nesting of plastic containers on shelf with clean dishes in dish area.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Next to ice machine. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink behind bar. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. Mop sink in rear prep area. Repeat Violation.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Mop sink faucet in dry storage area.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. As dump sink, behind bar, ice in sink.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
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1/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- 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. Shown only an expired certificate and a copy of a food handler's card.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler next to oven at cookline.
- Critical - No handwashing sign provided at a handsink used by food employees. Men and women's restrooms.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to make table behind front counter. Corrected On Site. Discarded.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed build-up of grease on nonfood-contact surface. Inside fryers, behind doors. Repeat Violation.
- Critical - Observed encrusted material on can opener. Soiled with metal shavings. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Cooked pasta tightly covered cooling at 55 degrees F in walk in cooler. Corrected On Site. Took off lid.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink, behind bar, ice in sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of glass, wine cooler behind bar.
- Observed personal care item stored with food. Cigarettes, keys next to souffle cups on shelf at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter milk 55 degrees F at fry station. Corrected On Site. Replaced ice mixture, product started cooling.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream in tall reach in cooler in back prep area. Corrected On Site. Dated.
- Critical - Outer openings not protected with self-closing doors. Rear exit door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Refried beans 110 degrees F, cooked onions 115 degrees F, cooked peppers 120 degrees F, all in steam table on kegs in front of flat top grill. Corrected On Site. Turned up heat on unit.
- Critical - Vacuum breaker mising at hose bibb. Mop sink faucet in dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. On cutting board next to slicer.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sauces in walk in cooler. Repeat Violation.
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10/27/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable./ cooking area.
- Critical - Hand wash sink lacking proper hand drying provisions./ Bar Area. near storage bottle wine.
- Critical - No thermometer provided on dishmachine.
- Observed build-up of grease on nonfood-contact surface./ inside door of fRyer.
- Observed dusty ceiling tiles and/or air conditioning vent covers./ near walkbin cooler doir.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor./ 5 gallon cooking oil in kitchen floor.
- Waste line missing at soda gun holster./ above service ice in Bar Area.
- Critical - Working containers of food removed from original container not identified by common name. in the plastic container.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./ kitchen undercounter cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ water filters under bar handsink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Faucet/handle missing at plumbing fixture./ Bar Area corner handsink valve handles not functional.
- Lights missing the proper shield, sleeve coatings or covers./ kitchen light shield broken.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ kitchen salad bar/ near 6 eye stove.
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8/2/2010 | 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.-plant food cooked walkin cooler Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.-soup in deep tubs in walkin
- Critical. No conspicuously located thermometer in holding unit.-reachin cooler across from slicer and two door prep cooler on line-both units
- Critical. Observed food stored on floor.-freezer walkin
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.-drink on prep table by slicer Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.-line
- Critical. Handwash sink not accessible for employee use at all times.-blocked Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.-bar sink
- Critical. Observed dead roaches on premises.-in trap by waterheater
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.-back door
- Observed personal care item stored with plates, dishes-jackets hanging
- Critical. Observed toxic container reused for food storage.-spray bottles hanging off beer tub
- Wet mop not hung to dry.-left in bucket Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.-by fan
- Carbon dioxide/helium tanks not adequately secured.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked potentially hazardous foods in the walk in cooler. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name./ flour container for breading in food preparation area.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed evidenced of employee drinking from an open beverage container in a food preparation or other restricted area./ open container of glass drink in the kitchen.
- Observed employee with no beard guard/restraint./ kitchen employee.
- Equipment or utensils not designed or constructed in a durable manner./ plastic food containers chipped.
- Observed build-up of grease on nonfood-contact surface./ inside door of fryer.
- Observed food debris accumulated on kitchen floor under equipment /undercounter cooler
- Wet mop not hung to dry./ in the bucket.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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