- Basic - Working containers of food removed from original container not identified by common name. Observed food stored in containers with no labels.
- 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. Observed dish machine 0 ppm chlorine. Call was made to for service, operator will not use machine until it is fix.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sani bucket at 200 ppm chlorine. Corrective action taken and Sani bucket concentration redone. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed both ice machines interiors soiled.
- Intermediate - Soda gun soiled. Observed soda gun at bar area soiled.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop stored on top of dirty ice machine between uses. Observed ice scoop on top of ice machine. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. In back corner adjacent to grill
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at server station
- Intermediate - Encrusted material on can opener blade.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2013 | 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. observed open drink on cookline prep table next to slicer and clean food trays and baskets.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled egg at 55 degrees and cole slaw at 51 degrees on expo line reach-in cooler tops.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed baked beans in walk-in cooler at 115 after cooling for 2 hrs according to operator. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0 ppm chlorine.
- Critical - Observed food being cooled by nonapproved method. observed baked beans in walk-in cooler at 115 degrees after two hours of cooling covered in plastic wrap and a metal top. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed waitress wash hands several times in 3 compartment sink
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed multiple food tubs and food wares and food utensils washed and rinsed at 3 compartment sink but not sanitized before putting items away.
- 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. dishwasher observed handling dirty food wares then directly handling clean without washing hands inbetween tasks
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same pair of tongs to handle undercooked beef and to plate fully cooked ribs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled eggs in salad prep reach-in cooler top at 53 degrees.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. cooked beans observed at 135 degrees tightly covered by platic wrap and metal lid in walk-in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hard-boiled egg at waitline reach-in cooler observed at 50 degrees., Corrected On Site.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats in walk-in cooler need to be date-marked
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. on cooked ribs and cooked chicken at cookline
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. observed baked beans at cookline hot-holding table at 117 degrees. operator states they have been reheating for 2 hours.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked pork in walk-in cooler
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle raw beef and cooked ribs
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed waitress using non-handled dressing cup to scoop out croutons for customer's salad.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handling bread with bare hands. Corrected On Site.
- 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. observed employee handle dirty food wares to load dishmachine then return to cookline and handle cooked ribs without washing hands inbetween tasks.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands first
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. observed at 0ppm.
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10/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken sitting out at cookline. 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. waitress assembled salad with bare hands including touching lettuce and tomatoes Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee put raw beef burgers onto grill with gloved hands then handled onion rings without taking off gloves and wa hing hands inbetween tasks
- 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. employee rinsed dirty dishes at dishmachine then put away clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee put raw fish in fryer then switched gloves without washing hands inbetween
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, cooked ribs, beans, potato salad, prepared foods in WIC
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table above clean metal food tubs and clean cutting boards
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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