- Basic - Ice scoop handle in contact with ice at server station **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice machine in back by DM **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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1/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Caesar dressing prepared on site date marked 11/12 today's date is 11/21 **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Soup in large plastic container 90° F at 10:50 at 11:20 85° F in WIC corrective action taken soup moved to shallow metal container
- Intermediate - Handwash sink used for purposes other than handwashing. Pot filled with water from hand wash by three comp sink
- Intermediate - Nonfood-grade basting brush used in food. Observed non food grade basting brush in oil on cookline
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee using spatula to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing spatula. Cook flipped hamburger not fully cooked and then used same spatula to put mushrooms on top of burger. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cookline employee observed touching tomatoes with no gloves and tomatoes were not heat treated after. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. chlorine at 200ppm in three compartment sink in rear next to hand wash sink **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. Only CFM is expired **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Only CFM is expired and four employees observed engaging in food preparation **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, deli salads, and cooked meats with no date marking. **Warning**
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4/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03D-02-1 Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed tuna salad at 55 degrees f, 20 minutes later still at 55 degrees f. observed tuna salad at 48 degrees f and cole slaw at 51 degrees f.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from hot hold table with ambient air temperature at 47 degrees f. This violation must be corrected by : 09-15-2012. observed reach in cooler with ambient air temperature at 48 degrees f.
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9/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from hot hold table with ambient air temperature at 47 degrees f. This violation must be corrected by : 09-15-2012 .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. observed fork used in pasta salad with handle in contact with food.
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing. also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee clean hands in prep sink off cookline.
- Critical - Observed food stored on floor. observed produce on floor under racks in walk in cooler.
- Observed ice scoop with handle in contact with ice. ice bin at server station Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw fish at 81 degrees f, milk at 45 degrees f, and cheese at 50 degrees f in ice pan on prep table across from grill. observed tuna salad at 49 degrees f and cheese at 51 degrees f in reachin cooler adross from hot hold table with ambient air temperature at 47 degrees f.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed tuna salad at 55 degrees f, 20 minutes later still at 55 degrees f.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. observed milk containers with chemical contents not labeled under slop sink for dishmachine.
- Wet mop not hung to dry. sitting in mop bucket
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9/14/2012 | Routine - Food | Warning Issued |
- Clean knives/utensils stored in crevices between equipment. Utensils stored between reachincooler and prep table across from main cookline.
- Critical - Encrusted material on can opener blade.
- Critical - Food container stored in ice used for drinks. Bottle of beer in drink ice. Corrected On Site.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed scoop handles in contact with tuna salad and chicken salad, containers in walk in cooler.
- 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. Must fax copy of cards to 344-4995 within 7 business days.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils in metal container - corrected on site, must keep utensils in product or in water @ 135 degrees F or above.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed uncovered food in holding unit/dry storage area. meats
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. specific to hand sink
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed incorrect information on Hotel and Restaurant license. just changed ownership should be corporation
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
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