- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Beverage tubing/cold plate not separated from stored ice.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage shelf
- Basic - Food offered in a way that misleads/misinforms the consumer. Lobster for shrimp and lobster dip is imitation lobster
- Basic - Food stored on floor. Salt pellets on floor in water heater from **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. One on left side of cook line **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields for lights in water heater room with salt pellets for water softener and to go containers
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Oil container at cook line **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at cookline has no running cold water
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server has nail polish and scooping ice for drinks and getting bread for service
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line has seasonings in front of basin **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Soda in box filters have 3/3/13 date on filters
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef
- Basic - Single-service articles not stored inverted or protected from contamination. Cone shape drink cups in dispenser missing top lid and cups not inverted, portion cups in span on top shelf at server station **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Server **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook Changed one hand glove **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hws by entrance At bar. **Corrected On-Site**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Small white
- Basic - Leaking pipe at plumbing fixture.hws on cook line
- Basic - Single-service articles not stored inverted or protected from contamination. Portion cups in storage room **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Oil On cook line, seasoning on cook line **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 45 f on cook line
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm 50 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by pans on cook line **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Top of ice bin cover
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. / hand sink on the left side of cook line. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a bucket of cut lettuce / **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on storage rack next to the office. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees jacket on dry storage rack / **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. / in front of the cooler / next to the grill / cook line. **Corrected On-Site**
- Basic - Food stored in undrained ice. / prime rib, beef / walk in cooler.
- Basic - Raw fruits/vegetables not washed prior to preparation. / lettuce, cucumber / back prep area / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. / paper water cups / wait station. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. / drawer cooler on the right side of cook line.
- Basic - Working containers of food removed from original container not identified by common name. / spices on make table / across from the grill, flour container / outside the office. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. / cooked onions at 50F / manager stated that product was out for 5 minutes / onions immediately cooked to 185F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / hot dog at 45F / drawer cooler / cook line. / temperature rechecked at 35F. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / dish machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. / bar. **Corrected On-Site**
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Family restroom
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean plates not stored inverted/protected
- Equipment and utensils not properly air-dried. Wet nesting observed.
- Critical - Grill utensils not washed, rinsed, sanitized every 4 hours.
- Grill utensils stored in crevice under steam table.
- Critical - No conspicuously located thermometer in holding unit. Thermometer not located in front/warmest part of cooler - wait station. **Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda gun at bar.
- Observed cutting board grooved/pitted and no longer cleanable. **Corrected On-Site**
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. Cookline.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cook line equipment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grated cheese 44-47?, cheese slices 51?- cos- make table, cheese sauce 44-45?. Discarded. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw pork stored in front of raw burgers - cook line cooler drawers. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface. Shelving under steamer, hood filters and behind
- Observed single-service articles stored without protection from contamination. Not stored inverted. dry goods storage and coffee filters in wait station, cups in wall holder not covered (cos) **Corrected On-Site**
- Observed soda gun holster with accumulated slime/debris. Bar
- Observed trash cans stored directly against clean linen. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Apple pastries stored on speed rack in kitchen unwrapped. **Corrected On-Site**
- Observed walk-in cooler gasket torn/in disrepair. Cook line ric
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Au jaus 132? - reheated 177?. **Admin Complaint** **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cheese slices 51? - more than 4 hours make table. **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs hanging by wires by back dry storage area. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed old labels residue stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, half and half.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Boxes of gloves stored in direct line with hand wash sink / kitchen.
- Ceiling requires repair- kitchen.
- Critical - Current license not displayed.
- Dated product opened and not date marked. (Reduced fat milk) / front line cooler.
- Critical - Food containers observed in hand wash sink.
- Food employee in kitchen did not change gloves as needed.
- Critical - Food employee in kitchen did not wash hands correctly or dry hands before putting gloves on and did not wash hands between glove change.
- Food employee not wearing hair restraint kitchen / frontline.
- Gaps observed between hood filters / over fryers.
- Heavy residue build up behind oven / back of oven.
- Critical - Interior surface of microwave-residue build up-kitchen.
- Product exceeded use by date (11-21). Exceeded storage by one day. (Walk in cooler). COS-discarded by operator.
- Single service items not stored inverted to protect from contamination.
- Trash bags stored next to single serve items in storage / dry storage room. COS
- Wiping cloths not stored in sanitizer bucket when not in use / back storage area.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. / pitcher with hollow handle in use.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. on shelf next to vitamins.
- Critical - Observed cloth used as a food-contact surface. Employee using napkin to drain dirty parsley.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site. employee went in wic, touched dirty apron and did not wash hands.
- Observed employee with no hair restraint. employee prepping with out hair restraints.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. salad fridge on cooks lin, debris is on lid and around hinge.
- Observed personal care item stored with food. bottle of vitamins on storage shelf .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in cooks line drawer. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. above ice machine door.
- Critical - Observed uncovered food in holding unit/ reach in freezer, no cover on ice cream. Corrected On Site.
- Critical - Observed uncovered food in holding unit/reach in freezer on cooks line, cheese cake uncovered. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site. reheat of chili temped 125 .
- Critical - Working containers of food removed from original container not identified by common name. Olive oil bottle not labeled. Corrected On Site.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mash potatoes mounded high above protection of unit. Corrected On Site.
- Critical. Roast not reaching proper time/temperature cooking requirements. Prime rib required cooking temp 130, no verification of roast reaching cook temp of 130 roast temp 118. Corrected On Site.
- Observed employee with no hair restraint. servers prepare salads and Bread with no hair restraints.
- Observed utensils stored in crevices between equipment. knife in between prep tables.
- Critical. Observed handwash sink used for purposes other than handwashing. hand sink used to hold wiping bucket at bar.
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, hamburger was 54f, 49f, salmon was 49f.Product was in cooler for less than 4 hours according manager. Product was moved to another cooler Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp was 54f, cook's line.
- Critical. Observed food stored on floor, boxes of desserts inside walk in freezer . Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook's . Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, putting new set of gloves , expo guy.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminationed, cutting board with cleaned utensils , storage racks by walk in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, by cook's line.
- Observed residue build-up on nonfood-contact surface, water and food build up , storage rack inside walk in cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, clean glasses were stored under pans dripping water, dishwashing area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, clean utensils in soiled pan.
- Equipment and utensils not properly air-dried.
- Equipment and utensils not properly air-dried, employee was drying knife.
- Critical. Air gap not installed, under 3 compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees, men bathroom .
- Observed attached equipment soiled with accumulated dust, and water inside walk in cooler.
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6/22/2010 | Routine - Food | Warning Issued |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, missing dates.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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
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2/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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