- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Mop/service sink in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area hand washing sink
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Storage of tools on shelf above or with food.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken on top of beef and next to fish
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK IN COOLER and FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. STEAM TABLE TEMPERATURE INCREASED BY OPERATOR
- Wet mop not hung to dry.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected on site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR Corrected On Site. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE USING 3-COMP SINK METHOD UNTIL DISHMACHINE IS REPAIRED Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Violation: 33-11-1 Missing drain plug at dumpster.
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8/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE USING 3-COMP SINK METHOD UNTIL DISHMACHINE IS REPAIRED Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Missing drain plug at dumpster.
- 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 This violation must be corrected by : 6/7/2011.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water.
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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. WALK-IN COOLER Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE MANUALLY USING 3-COMP SINK
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- 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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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
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9/3/2009 | Complaint Full | 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.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. (POTATO FOUND AT APPROX 110 DEGREES. STEAM TABLE WAS TURNED OFF.) **KEEP STEAM TABLE ON WHEN FOOD IS PRESENT** Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. (COOLING AT ROOM TEMP. FOODS PREPPED APPROX 1.5 HRS AGO. PLACED IN COOLER) Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. 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.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. (BACK DOOR) Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. (WIPING CLOTHS: 200+ PPM CHLORINE) Corrected On Site.
- Critical. Person in charge failed to insure proper handwashing/glove wearing by employees.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. (BARE HAND CONTACT)
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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