- No Violations Were Observed
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11/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Small plastic cup used to scoop salsa at make table across from grill. Employee removed plastic cup. **Corrected On-Site** **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Floor below existing bar triple sink is soiled with sticky food residue.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on flat top handle on cook line. Employee removed tongs. **Corrected On-Site** **Repeat Violation**
- 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. In make table at end of cook line, spoon handle in fresh minced garlic. Chef removed spoon. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line across from grill.
- Basic - Reach-in cooler gasket torn/in disrepair. At make table on cook line across from grill. Also at right side of two door reach in cooler in existing bar area. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In large make table across from the grill on the cook line: cut tomato 46°, sour cream 49°, salsa 46°, cut lettuce 49°, cooked chicken 52°, feta 50°, and cut tomatoes 52°. All items between 46° - 52°. Corrective action: all items removed from cooler and placed in freezer. Items will be placed on ice when removed from freezer. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee went to change gloves after cracking eggs without washing hands. Educated employee on proper hand washing procedure. Employee washed hands and put on new set of gloves. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Small flying insects in dry storage area near mop sink area. Also in existing bar area. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Vacuum breaker needed on right side of mop sink splitter where green hose is attached. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In make table at end of cook line, raw shell eggs stored over cheddar cheese and next to cooked noodles. **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Two quarts of chili prepared 8/7/2014. Employee voluntarily discarded.
- 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. All items in cooler between 46° - 52°. Cooler at 50° ambient by inspector thermometer. Corrective action: all items removed from cooler and placed in freezer. Items will be placed on ice when removed from freezer. Maintenance contacted to work on unit. **Admin Complaint** **Repeat Violation**
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08/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop sugar in bulk container in storage shelf in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Grease build up on pipe and wall behind fryers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of multiple food items on ground in walk in freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers wet nesting on dish rack across from dish machine. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. At end of cook line in reach cooler make table, raw beef over raw shrimp and raw Mahi. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of hard service sanitizer stored on cook line over cutting boards and pans. Also spray bottle of hard surface sanitizer in kitchen stored on dry storage shelf with sauces. **Corrected On-Site**
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5/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout cook line.
- High Priority - Live, small flying insects in food storage area. Dry storage.
- Intermediate - Soda gun soiled. Heavy build up of pink slime substance. Bar.
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5/19/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Grits in dry storage, also mixer in ice bin, bar.
- Basic - Ceiling tile missing. Opened ceiling in kitchen.
- Basic - Dead roaches on premises. 1 behind door, by storage shelf between cook line and kitchen entry. Cleaned on site. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Cook line, next to stove.
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelf on kitchen, near cook line.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Dry storage. Establishment is using a lamp. chef states is temporarily and that electrician came today. Establishment is remodeling.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Holes and part of wooden panels are broken at the end of cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Live flies in kitchen. Near dish area, also in bar.
- High Priority - Live, small flying insects in food storage area. Dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter chips 68°. Corrective action, added more ice to ice bath, homemade ranch made with buttermilk 56-60°. Corrective action, stirred and added more ice to ice bath. In expo station. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw burgers over container of raw shrimp. Reach in cooler in cook line across from stove.
- High Priority - Sanitizing solution bucket stored on food preparation surface. Sanitizing solution where in use utensils are kept sitting on prep table next to stove, by cutting board. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Black stains. Make tables in cook line.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cutting board. Bar. **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Near stove in cook line. Sous chef states sink broke two days ago.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. DM uses chlorine, has quaternary test kit.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Soda gun soiled. Heavy build up of pink slime substance. Bar.
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5/9/2014 | Complaint Full | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic bins wet nesting on dish rack in kitchen. **Warning**
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4/22/2014 | Routine - Food | Call Back - Complied |
- 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. Coffee cups with no lid/straw along rear of make table in kitchen. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic bins wet nesting on dish rack in kitchen. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar area hand wash sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic herb butter 49° and cut spinach 46° in make table unit at end of cook line. TCS dressing at 57° in reach in cooler above kitchen dry storage area. Corrective action: Operator moved items to reach in cooler and iced them down. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Bottle of sanitizer hanging over sauces in dry storage area of kitchen. **Corrected On-Site** **Warning**
- 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 containing dressings reading 50° with TCS dressings at 57°. Moved dressings to working cooler in ice bath. **Warning**
- Intermediate - Food manager certification expired. Micah Windham Servesafe 11/12/2013 **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar triple sink setup as dump/wash/sanitize.
- Basic - Equipment in poor repair. Dressing cooler holding products at 50°. Corrective action - moved product to functioning cooler.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. Outside walk in freezer.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter pats and house made ranch 50° in dressing cooler near entrance to kitchen. Corrective action - moved product to functioning cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw burgers over raw shrimp, make table reach in cooler across from range. Moved. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outside rear exit door next to water heater.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Middle make table cooler at cook line. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in container soiled with old food debris, storage rack next to steam tables, under microwave.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf at entrance to kitchen. Rewashed. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Bottom shelf of storage racks next to steam tables.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meats, chicken, Mac n cheese all 44-46° in walk in cooler. Unit set and blowing at 40-41° which accounts for high temperatures. Corrective action - set temperature lower to account for heavy use of cooler.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Rear of bin, server area.
- Intermediate - Accumulation of old debris substance on/around soda dispensing nozzles. Fountain near bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef 82° tightly covered in walk in cooler. Corrective action - uncovered.
- Intermediate - Soda gun soiled.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Soiled with metal shavings.
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10/23/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in garlic, cooler at cookline. Corrected On Site. Discarded.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Removed.
- Critical - No conspicuously located thermometer in holding unit. Unit at cookline. Corrected On Site. Replaced.
- Critical - Observed a beverage container with screw top lid on a food preparation table or over/next to clean equipment/utensils. Possibility for cross contamination, advised to switch to lid and straw or sports bottle with pop top lid.
- Critical - Observed encrusted material on can opener. Repeat Violation.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food temperatures of 47F taken in middle make table reach in cooler at cookline. Corrective action - put items in unit on ice baths until unit issue is fixed. GM on site to begin working on unit.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Critical - No current 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. All certificates expired.
- Critical - Observed an uncovered electrical box. For reporting purposes only. In walk in freezer.
- 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 right fryer behind door.
- Critical - Observed encrusted material on can opener. Soiled with metal shavings.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, deli meats all 47F in middle make table reach in cooler at cookline. Corrective action - put all items in cooler on ice until unit issue can be resolved. Repeat Violation.
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic item stored by food. Spray bottle of sanitizer handing with dressing on storage shelf near entrance to kitchen. Corrected On Site. Moved.
- Soda gun holster waste line clogged. Behind bar.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in two plastic containers at 55-80F. Placed in cooler over 2hrs prior to inspection. Relocated to freezer for rapd cooling. Repeat Violation.
- Observed cooler gasket torn/in disrepair. First make table cooler on cookline and upright 2 door reachin across from dishmachine Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Fooda cooling in containers with tightly wrapped plastic wrap around . Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Make table on cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in walkin cooler at 45-46F. Thermometer in unit reading 41-42F. Suggested new gaskets and new door flaps for unit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at 600ppm quat. Employee had put 2 tablets in one bucket. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Main walkin
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mac and cheese in walkin cooler at 70-100F Tightly wrapped and stacked on top of each other. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine 0ppm. Primed machine. Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on cookline handle Repeat Violation. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine and quat Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Small reachin across from cookline. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Plastic bus tubs with clean utensils/ lids in, with debris build up in the bottom, at end of cookline
- Critical - Observed food stored on floor. Bags of onions by walkin cooler
- Observed gaskets with slimy/mold-like build-up. Walkin freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in grits container Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open container of raw chicken stored above bread in reachin freezer by fryers
- Critical - Observed interior of microwave soiled. All 3 on cookline with slight build up
- Critical - Observed potentially hazardous food thawed in standing water. Fish and shrimp in 3 compartment sink Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair. Make table cooler
- Observed soda gun holster with accumulated slime/debris. Behind bar
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No Quat or bleach test strips
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler across from cookline
- Critical - Observed food being cooled by nonapproved method. Sausage gravy cooling in walkin cooler with tight fitting lid. Corrected On Site.
- Critical - Observed food stored on floor. Boxes of food throughout walkin freezer.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Waste line missing at soda gun holster. Behind bar
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty BUS TUB containers .
- Equipment and utensils not properly air-dried.MIXING BOWLS not inverted WATER NESTING PRESENT .
- Critical. Handwash sink not accessible for employee use at all times.BAR.
- Critical. Observed handwash sink used for purposes other than handwashing.FOUND EQUIPMENT /UTENCILS in bar area handwashing sink.
- Critical. Observed small flying insects in bar area.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SLICED CHEESES in make table unit in cooks line found at 54f OVERSTOCK and IMPROPER cold hold . Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.EMPLOYEE IN COOKS LINE chopping onions without wearing gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, not washing hands in between changing gloves COOKS LINE. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.WALK IN FREEZER .
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5/5/2010 | 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. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.STORAGE CONTAINERS with GRANULES removed from original package and not LABELED . Repeat Violation.
- Critical. Observed raw animal foods (MEATS) not properly separated from each other inside WALKIN COOLERS ,WALKIN FREEZER and other REACHIN COOLERS.
- Critical. Observed food stored on floor inside WALKIN COOLERS.
- Critical. Observed employee engage in food preparation, changing from cleaning task and returning to preparation of foods ,changed gloves without washing hands. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets THROUGHOUT ESTABLISHMENT clean ALL GASKETS on ALL reach in coolers.
- Critical. Observed buildup of slime in the interior of ice machine.BACK AREA near outside walk in coolers .
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue /several throughout establishment CLEAN INTERIORS OF ALL COOLERS.
- Observed build-up of food debris, dust or dirt on ALL SURFACES of reach in coolers and prep tables throughout establishment . Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees.BAR AREA HANDWASHING SINK. Repeat Violation.
- Observed food debris accumulated underneath ALL EQUIPMENTS in kitchen,bar and throughout establishment EXCESSIVE DEBRIS ,FOOD,and BLACK MOLD like substances on floor covings and pipes. Repeat Violation.
- Wet mop not hung to dry.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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