- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp salad, cheese, crab, etc at 49-57°F in reachin cooler next to cookline. TCS food moved to walkin cooler or double panned with ice. Corrective action taken.
- 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. Reachin cooler next to cookline ambient temperature 57°F cooler emptied of TCS food or foods placed in ice.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Long RIC shelves rusted and peeling.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. One door cooler at 48F ambient temperature, half inch of condensation on bottom. Corrected On Site. PHFs voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mayo based salads, cottage cheese, and homemade sauces in 1 door cooler above 41F. Corrected On Site. Voluntarily discarded.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled cups used to scoop ice at bar.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Bare hand contact of ready-to-eat food by employees and establishment has no approve AOP.
- Critical - Cold holding eqipment incapable of maintaining temperature -ric -in cooler across from grill at 46 degrees F
- Critical - Cold holding equipment incapable of maintaining temperature -wic ambient temp of 44 degrees F
- Critical - No handwashing sign provided at hand sink -bar.
- Critical - Observed employee engage in food prep without washing hands -employee did not wash hands before putting on gloves.
- Critical - Observed employee wash hands in sink other than approved hand sink -rinsed hands in sanitizer water.
- Critical - Potentially hazardous food held above 41 degrees F -chicken at 57 degrees F, ric across from grill -repeat violation.
- Critical - Potentially hazardous food held above 41 degrees F, hot dog -45 degrees F and burger -46 degrees F -in wic -repeat violation.
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10/21/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small low boy cooler by window at an ambient temperature of 49 F. Corrected On Site. Engineering called to repair. Please fax final repair report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Home made dressing and cheese at 49 F. Food was placed in cooler this morning. Corrected On Site. Food was moved to another cooler.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cesar dressing at 53 F and feta cheese at 53 F in small reach in cooler by service window. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small low boy reach in cooler by service window at an ambient temperature of 53 F. Engineering was called to repair and all food discarded. Please fax copy of repair report.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and tongs in standing water by grill. Corrected On Site. Utensils were removed.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands with sprayer in 3 sink.
- Critical. Observed buildup of slime on soda dispensing nozzles. Bar.
- Observed soda gun holster with accumulated slime/debris. Bar.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. Bar.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed toxic item stored by food. Box of cleaner with bleach stored on dry storage rack. Corrected On Site.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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