- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tiles missing in back storage.
- Exhaust fan inoperable in men's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar.
- Critical - No conspicuously located thermometer in front line.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris on walk in cooler shelves.
- Observed build-up of grease on fryers.
- Observed build-up of grease on hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. Walk in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed uncovered food in reach in cooler.
- Observed utensils stored in crevices between equipment.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. North door to kitchen.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
- Violation: 37-13-1 Observed leak coming from celing by bread rack in kitchen.
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10/8/2011 | Routine - Food | Call Back - Complied |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container next to single service items at cook line.
- Observed build-up of grease on fryers.
- Observed build-up of grease on hood filters.
- Observed build-up of grease on shelf under sream table at cook line.
- Critical - Observed buildup of slime on soda dispensing nozzles. Front counter.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. Observed 1 dead roach under 3 compartment sink. Front counter.
- Critical - Observed dead roaches on premises. Observed 4 dead roaches in soda storage room. Repeat Violation.
- Critical - Observed dead roaches on premises. Observed 4 dead roaches under the bread racks in kitchen and 1 dead roach on wall behind prep table in kitchen.
- Critical - Observed dead roaches on premises. Observed 8 dead roaches in cabinet under handwashing sink in the mens restroom.
- Critical - Observed dead roaches on premises. Observed 8 dead roaches in the cabinet under handwashing sink in the ladies restroom.
- Critical - Observed dead roaches on premises. There were 4 dead roaches between the beer coolers behind the front counter.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water under the dish machine.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Sanitizer bucket was in sink at front counter. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler.
- Observed leak coming from celing by bread rack in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Roast beef, ham, and turkey. Salad cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey, ham, walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in walk in cooler. Cook ribs stored next to raw ground beef.
- Observed residue build-up on fan covers inside walk in cooler.
- Critical - Observed roach activity as evidenced by roach droppings found behind fire extinguisher at cook line.
- Critical - Observed roach activity as evidenced by live roaches found, observed 2 live roaches on the wall behind the reach in cooler at cook line.
- Critical - Observed roach activity as evidenced by live roaches found. Observed 1 live roach under fryers.
- Critical - Observed roach activity as evidenced by live roaches found. Observed 10 live roaches on wall behind the fire extinguisher at cook line.
- Critical - Observed roach activity as evidenced by live roaches found. Observed 4 live roaches on wall behind dish machine.
- Critical - Observed roach activity as evidenced by roach droppings found on wall behind dish machine.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer was greater than 200ppm chlorine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed water draining inside salad cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, walk in cooler.
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10/7/2011 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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6/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous items in walk in cooler 49-100F. see stop sale.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 1 dead roach under handwash sink at waitstation
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 1 near warewash machine on floor.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 2 in back storage room, 1 in soda room, 1 under racks near warewash machine.
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6/16/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding potentially hazardous food at 49-100F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings in walk in cooler cooling for 4-5 hours per operator at 71-109F, see stop sale
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline.
- Critical - Observed dead roaches on premises. 1 dead roach under handwash sink at waitstation
- Critical - Observed dead roaches on premises. 1 near warewash machine on floor.
- Critical - Observed dead roaches on premises. 2 in back storage room, 1 in soda room, 1 under racks near warewash machine.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment. grease and food debris under all equipment on the cookline
- Observed hole in wall between truecooler and true freezer on cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous items in walk in cooler 49-100F. see stop sale.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperjack at 57F in cooler on cookline. Advised to keep at bottom of container instead of above bread.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tzaziki at 51F on cookline out for less than 15 minutes per operator. Advised to keep refrigerated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter blend and milk at 75F on cookline for less than 30 minutes per operator, advised to keep refrigerated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes at 75F on cookline for less than 30 minutes per operator. Advised to refrigerate.
- Critical - Observed roach activity as evidenced by live roaches found 1 live under warewash machine on floor.
- Critical - Observed roach activity as evidenced by live roaches found. 1 live on floor under prep table next to hand sink on cookline.
- Critical - Observed roach activity as evidenced by live roaches found. 4 live in hole in wall on cookline.
- Critical - Observed uncovered food in holding unit/dry storage area. lasagna in walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage at 95F on cookline with no temperature control for greater than 4hrs per operator. see stop sale
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ricotta, chicken wings, cream
- Critical - Shell eggs held out with no temperature control on cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef next to raw fish and cooked chicken.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
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5/12/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm. machine may be used to wash but a separate hand sanitizer dip must be used until machine sanitizes
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front unit holding items at 51F-62F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. -12F
- Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline cooler Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. english muffins. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed dead roaches on premises. 1 behind door in soda room, 1 outside of room. Corrected On Site.
- Critical - Observed dead roaches on premises. 2 in liquor room
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. us4d to store sanitizer bucket. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to dump sanitizer
- Observed hole in wall. tile missing behind burner stove on cookline.
- Observed hole in wall. under shelf next to soda boxes
- Observed nonfood-contact equipment in poor repair. cinderblock holding up fryer
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer at 62F, milk at 54F, cream cheese at 51F, sour cream at 51F in reach in cooler in front.
- Critical - Observed potentially hazardous food thawed at room temperature.chicken wings Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. triple freezer, raw fish and pork over RTE. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef next to raw fish and cooked chicken.
- Observed ripped/worn tin foil used as shelf cover. next to fryer.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 20-30 droppings on floor in old office.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 3 on shelf next to soda boxes. 4 under shelf next to soda boxes. 1 behind door in soda room.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths greater than 200 ppm CL. Corrected On Site.
- Observed small round holes in wall and ceiling in back room.
- Critical - Observed toxic item stored by food. Bleach spray next to soup, sanitizer next to spices Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken and other items in walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes on cookline at 109F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage at 105F on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, cheeses, prepared items in walk in cooler.
- Critical - Shell eggs held at roo m temperature on cookline without using time instead of temperature.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
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5/11/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked ribs 52 see stop sale.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef eue round 47 degrees,meatballs 47 degrees,lasagnav47 degrees,cooked chicken 47 degrees,sliced turkey 47,cheese 47 , degrees in walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.mashed potatoes 100 degrees Corrected On Site.reaheat 165.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in cooler.
- Critical. Corrected On Site
- Critical. No conspicuously located thermometer in 2 door prep area cooler near gas stove .holding unit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.open box of breaded shrimp stored over onion rings.in 4 door reach in true cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Aop reviewed 10/15/10. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.quaternarytest strips. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper strength.found at 0 ppm. Corrected On Site.
- Drain cover(s) missing. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
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10/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.see stop sale.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in cooler.
- Critical. Thermometers not calibrated according to manufacturer's specifications.on outside of wa in cooler.
- Observed a nonfood-grade basting brush used in food.garlic butter.
- Critical. Observed interior of reach-in pastry true cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in server cooler soiled with accumulation of food residue.
- Critical. Hand wash sink in kitchen lacking proper hand drying provisions.
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8/9/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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