- No Violations Were Observed
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07/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Observed ceiling of WIC in poor repair **Warning**
- Basic - Screen in door torn/in poor repair **Warning**
- Intermediate - Walk-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. Observed ambient temp 56° F in WIC **Warning**
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07/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Observed ceiling of WIC in poor repair **Warning**
- Basic - Ice scoop handle in contact with ice. At bus station **Corrected On-Site** **Warning**
- Basic - Screen in door torn/in poor repair **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 10 ppm chlorine corrected to 50 ppm **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked beef 53° F, cheese 51° F, cut tomatoes 56° F in WIC with ambient temp 56° F for less then 2 hours corrective action taken food iced down **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked peppers and onions in WIC in non-food grade plastic containers **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed salsa 55° F, chili 55° F, beef stock 54° F, cream 56° F all in WIC with ambient temp 56° F overnight **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Cooked peppers and onions 95° F at 1:45 90° F at 215° F corrective action taken food moved to shallow metal container **Warning**
- Intermediate - Walk-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. Observed ambient temp 56° F in WIC **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pork 50° F in RIC on top of recessed containers corrective action taken food moved to bottom unit
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed salsa on ice at wait station 49° F corrective action taken more ice added
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach water by three comp unlabeled **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen pork **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine, in well. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef made last night still 68?F in walkin. See Stop Sale. **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer head hangs into water. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. good handwashing techniques
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chlorine teststrip for dishmachine.
- Critical - Not sanitizing prep table between uses.
- Critical - Thawingbeef at room temp.
- Utensils -standing wrong end up.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - CAN OPENER PUNCH ENCRUSTED
- CO2 CONTAINER NOT CONSTRAINED
- Critical - EMPLOYEES NOT KNOWLEDGEABLE ABOUT TEMPS and PROPER HAND WASHING
- Critical - NO HOT WATER RESTROOM - FOR DINING AREA - CORRECTED ON SITE
- Critical - THAWING COMM MEAT AT ROOM TEMP - PREP TABLE
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. primary sink
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed cloth used as a food-contact surface. apron on ci antro
- Observed single-service articles stored without protection from contamination. Corrected On Site.
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5/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- plan review still need to submit for increase in seating
- provide proof of food handler training
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. increased seating gave operator 7005 form for plan review
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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9/28/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed incorrect information on Hotel and Restaurant license. increased seating
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No plan review submitted and renovations in progress. plan review needs to Be submitted
- 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. new employees
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9/17/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
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3/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Observed unnecessary items on the premise. side room
- Critical. Observed incorrect information on Hotel and Restaurant license. 70 seats
- Critical. No Certified Food Manager for establishment.
- Critical. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Corrected On Site.
- Critical. Observed expired Food Manager Certification.
- Critical. No professional hygiene and/or foodborne illness training provided. expired
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1/15/2010 | Routine - Food | Warning Issued |
- Observed single-service articles improperly stored. carry-out containers in waitstation area under counter. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloth bucket in waitstation area. Corrected On Site.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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