- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving. Dry storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple plate stacks
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Ice buildup in walk-in freezer.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor in meat walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 53 °F, lid was open on reach in cooler, operator moved items to different unit
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cheese in reach in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored on handwash sink **Corrected On-Site**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Side of grill.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Walk-in beer cooler floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Upon arrival Mac and Cheese temperature of 53°f was taken. Inspectors were informed the item had been out less than 1 hour in prep cooler. Manager changed procedures to keep product as a hot held item at 165°f instead of cold held. Manager heated product to 165°f for 15 seconds and will keep product as a hot held item instead of cold held. Final hot held temperature was 190°f at 12:20pm. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED HINGED CONTAINERS NOT INVERTED COOKLINE - COS
- Critical - OBSERVED NO THERMOMETER IN REACH-IN COOLER COOKLINE - COS
- Critical - OBSERVED NO TOWELS IN DISPENSER DISH AREA - COS
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees, grill side. Corrected On Site.
- Critical - Observed dented/rusted cans. Segregated can to get credit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs at 49 degrees fahrenheit steak at 46 degrees fahrenheit shrimp at 50 degrees fahrenheit in cookline reachin cooler for less than 4 hours. Lids were left open.
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2/17/2012 | 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 dried hands on apron. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched face. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs at 44 degrees fahrenheit in cooler cookline.
- Critical - Observed uncovered food in walkin cooler, feta cheese. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili at 133 degrees fahrenheit in hothold cabinet.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp on makeline at 48 degrees fahrenheit for less than 4 hours.
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Mashed potatoes at 145 degrees fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in large reachin cooler cookline.
- Critical. No conspicuously located thermometer in small reachin cooler cookline.
- Critical. Observed uncovered food in ice cream freezer. Corrected On Site. Repeat Violation.
- Observed small reachin cooler cookline door liner detaching.
- Critical. Observed soiled plate holding shelf.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of ice cream reachin freezer soiled with accumulation of food residue.
- Observed gaskets with debris build-up, cookline.
- Critical. Handwash sink not accessible for employee use at all times, bucket in preparation area.. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, barsink.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit, chili at 137 degrees fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor, gumbo in walkin freezer. Corrected On Site.
- Critical. Observed uncovered food in reachin freezer, ice cream. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface, carried onions in apron.
- Observed employee with no hair restraint.
- Critical. Observed soiled salad prep reach-in cooler gaskets.
- Critical. Observed handwash sink used for purposes other than handwashing, lemon in handsink waitress area..
- Observed open dumpster lid. Corrected On Site.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in reachin cooler small cookline. Repeat Violation.
- Critical. No conspicuously located thermometer in reachin cooler large cookline.
- Observed equipment in poor repair, reachin cooler door falls off cookline.
- Clean wiping cloth stored with steel pad cookline. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, small cookline. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, large cookline.
- Critical. Observed interior of microwave soiled, cookline X 3.
- Critical. Observed buildup of black mold like substance in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times, meat walkin cooler. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, lemon in handsink cookline.
- Critical. Observed handwash sink used for purposes other than handwashing, lemon ice in waitress area next to bar.
- Critical. Hand wash sink lacking proper hand drying provisions, dishwashing area towel jammed.
- Critical. Exit signs not properly illuminated next to meat walkin cooler. For reporting purposes only.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, peanuts brute. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, steaks at 52 degrees fahrenheit and 51 degrees fahrenheit hamburger patties at 49 degrees fahrenheit in cookline reachin cooler for less than 4 hours.
- Critical. No conspicuously located thermometer in reachin cooler cookline.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on outside of ice machine doors.
- Observed residue build-up on outside of peanuts brute.
- Observed build-up of food debris, dust or dirt on gallon jars of food product(s) in storage room.
- Critical. Observed handwash sink used for purposes other than handwashing, ice in handsink.
- Observed floor and wall junctures not coved, missing in front of beer cooler. Repeat Violation.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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