- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around soda nozzles by cash register, grey accumulation
- Basic - Carbon dioxide/helium tanks not adequately secured. In left side of beer cooler.
- Basic - Covered waste receptacle not provided in women's bathroom. In main bathroom. Manager provided lid. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep on cooler next to grill. Employee removed. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Gluten Free cooler.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat solution 0 ppm bucket.
- 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. Dish machine 0 ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach dip 47°, hummus 50°, pico de gallo 50° on prep table cooler across from cookline, recommended turning down temperature of unit or keeping lid closed. turkey 60°, tomato sliced 55°, chicken 58°, raw beef 60°, tofu 60°, meatball 60°, chicken 60° reach in cooler and prep next to grill, recommended moving TCS foods to walk in cooler, also added ice to items to rapidly cool. Shrimp 60°. **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Shrimp 55-60° in reach in cooler next to grill. Employee stated he wasn't sure exactly what time shrimp was in cooler, but it was closer to 4 hours.
- High Priority - Vacuum breaker missing at hose bibb. At mop sink. **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unsure of how dishes were sanitized, dish machine has no data plate. Was not sure if dish machine was heat or chlorine.
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler next to grill on cook line ambient thermometer reading 60°. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. On hand sink near dish washing area.
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Knives on cook line are only rinsed in sanitizer buckets. Knives should be washed, rinsed, and sanitized every 4 hours if in constant use. Employee on cook line wiped off knife with sanitizer cloth and stored knife in rack.
- Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles on top of mop sink, 2 spray bottles end of bar area. **Repeat Violation**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets near soda machine. **Corrected On-Site** **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils by dishwashing area stored in plastic bins has accumulation of food debris.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee sweatshirt hanging above cans of tomato sauce back of kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Plastic container used to reheat sauce has cracked lid, pizza sauce in container in reach in cooler across from ovens also cracked.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in bar area near patio door, provided sign. **Corrected On-Site**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Spatula by dishwashing area cracking. Manager voluntarily discarded. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Straws on bar area unwrapped and within customers reach.
- High Priority - Displayed food not properly protected from contamination. Sugar under ice tea and coffee machine has brown accumulation. Manager voluntarily discarded half of the bulk container. Debris in ice bin in bar area, bartender voluntarily discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook put on gloves without washing hands while handling cooked chicken at grill station. Dishwasher scraped off dirty dishes and then touched clean dishes without changing gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 50°, chicken 50° on prep across from pizza ovens, sauce 46-47°, mozzarella 47°, reach in cooler across from pizza ovens. Tomato sauce 48-51° in walk in cooler. Ham, turkey, sprouts 46-48° prep by oven, cooked onions 47° prep drawer. Cook stated food was placed in prep areas right before lunch time, less than 2 hours prior. Corrective action, some items placed on ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Tomato sauce 48-51° in walk in cooler date marked 4/8/2014.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Tomato sauce reheated to 100° for hot holding, came from microwave and was placed in steam table for hot holding. Corrective action, manager placed tomato sauce in oven to be reheated.
- High Priority - Vacuum breaker missing at mop sink faucet. Mop sink by office.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black accumulation inside ice machine near soda nozzles front of kitchen.
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler across from pizza ovens ambient 46°.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of half and half in stand up reach in cooler by hand sink. Cook is unsure when it was opened, most likely yesterday.
- Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand sinks throughout establishment, olive in sink at bar and ice in hand sink by ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Accumulation of water and food debris bottom of reach in cooler, condensation top of reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf under coffee machine sanitizer per employee. **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code. Fill out page 2 of AOP form. Operator must also ensure that AOP is reviewed annually and recorded.
- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop mozzarella cheese on pizza prep line. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on dish rack not inverted in dish washing area.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at pizza prep area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jackets stored on shelf with single service items near entrance to office. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and plastic bins on dish rack in dish washing area.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar sink closest to front door and at hand wash sink in outside patio area.
- Basic - Old labels stuck to food containers after cleaning. Tape labels stuck on clean plastic bins on dish rack in dish washing area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in cooler under pizza prep station. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of pink liquid stored on rack over ketchup bottles. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer bucket 500 ppm near salad dressing reach in cooler in storage area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area inaccessible due to plastic bread trays stacked up in front of sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided paperwork for time as a public health control. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sprays bottles of pink liquid on chemical shelf not labeled.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. At beverage station **Corrected On-Site**
- Basic - Food placed in soiled container/equipment. Pickle bucket has mold like growth
- Basic - Pizza peel stored on top of soiled oven between uses. Stored between ovens
- 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. Waiter grabbed lemon for drink with bare hand **Corrected On-Site**
- Intermediate - Employee filled sanitizer bucket at handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. In ware wash area blocked by dish racks
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cheese
- Basic - Clean cups/glasses not properly air dried - wet nesting. At wait station
- Basic - Uncovered food stored near sink exposed to splash. Butter on flat top near hand wash sink
- Intermediate - Employee used handwash sink as a dump sink. Between make table and flat top
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatulas on cookline
- Critical - Observed live flies in kitchen.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet on shelves above produce sink
- Equipment or utensils not designed or constructed in a durable manner. lids of 2 door prep table reachin cooler. one is missing handle the other falls off
- Observed gaskets/seals on cold holding unit in poor repair. 2 door prep table reach in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. waitress used cup to scoop ice from ice machine Corrected On Site. told her to use scoop
- Critical - Observed live flies in kitchen.
- Critical - Observed soiled reach-in cooler sliding tracks for glass door unit.
- Critical - Observed toxic item improperly stored. green works surface cleaner on side of hand sink
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Wholesome, sound condition
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean ice scoop left in standing water in ice bucket, water was cloudy
- Critical - Hotel and Restaurant license not properly displayed.
- Observed food debris accumulated on kitchen floor. under ovens
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. andouile Corrected On Site.- mgr discarded
- Critical - Working containers of food removed from original container not identified by common name. bulk
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Lighting provided as required. Fixtures shielded
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10/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food stored on floor. water softener salt
- Observed utensils in poor condition. cracked spatulas
- Critical. Observed soil buildup inside ice bin. at bar
- Critical. Observed encrusted, soiled material on slicer.
- Plumbing system in disrepair. sink at bar Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed excessive grease on the ground and/or pad around grease receptacle.
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwich make table items - bottom right side of table Corrected On Site- manager discarded any products over 41F and will not use the unit for potentially hazardous foods until an ambient temperature of 41F or below can be maintained
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. pizza make table
- Observed nonfood-contact equipment in poor repair right door of sandwiche make table does not seal
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths missing quats test strips.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. bulk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami sitting on top of pepperoni and saran wrapped
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza make table - employees handling pizza toppings Corrected On Site- mgr to discard any pizza where toppings have come into contact with bare hands
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. range
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving near range
- Equipment and utensils/pans not properly air-dried.
- Critical. Observed live flies in kitchen. under prep sink
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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