- Basic - Grease accumulated on kitchen floor under main cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce, lettuce, cheese 46-49°F in bottom of reachin cooler across from fryers, all TCS foods moved to another cooler for cooldown and cold holding. Top section of unit is functioning properly.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in outside bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in outside bar. **Corrected On-Site**
- Intermediate - Reach-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. Ambient temperature over 41°F in bottom of reachin cooler across from cookline.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 in dishmachine .
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then without washing hands touched clean dishes.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over pork in reachin cooler across from cookline. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink in waiting station by restrooms used to fill bucket with water. **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket chlorine sanitizer at 200 ppm. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** Priority: Basic
- Basic - Observed: In-use utensil wiped with sanitizer between uses. Employee educated on proper washing of utensils. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wings in reach-in cooler by fryers at 51 F voluntarily discarded, corrected on site. Tomatoes, onions, cheese etc. in top section of reach-in cooler across from cook line at 46-48 F, corrective action taken ice placed on product and product double panned with ice for rapid cool down, ambient temperature now at 36 F. At end of inspection foods below 40 F. **Corrected On-Site** Priority: High Priority
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Dishmachine sanitizer level 0 ppm in kitchen and outside bar, now at proper levels. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Handsink in bar has no hand sanitizer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink in bar used as dump sink.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Straws unwrapped in cups, used in customer bereages.
- Critical - Tongs dipped in sanitizer between handling different foods. Corrected On Site.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowl or other container with no handle used to dispense food from seasoning bin on cookline . Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine in bar for sanitizing and set up manual sanitization until dishmachine is sanitizing properly. Bar dishmachine 0ppm chlorine sanitizer concentration .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler by steamer ambient temperature 50F. This violation must be corrected by : 10/27/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength in bar dishmachine.
- Critical - Handwashing cleanser lacking at handwashing lavatory. No soap at handsink in bar. Corrected On Site.
- Critical - Observed food stored on floor. Box of Potatoes on floor in walkinfreezer . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In reachincooler by steamer Ribs 50F, beef 50F, pork46F, also in drawer cooler across from fryers chicken and tuna salad at 45F and 46F. All items that are potentially hazardous were moved to other coolers. This violation must be corrected by : 10/27/11.
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10/26/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength in bar dishmachine .
- Critical - Handwashing cleanser lacking at handwashing lavatory in outside bar. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used as dumpsink for beverages . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish dip at 47F and tuna salad at 45F. Corrected On Site.
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7/27/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm in bar.
- Critical - No tag on fresh shellfish.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched apron with bare hands yhen failed to wash hands before handling food.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by kitchen entrance used to hold tongs . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in reachincooler under breading station at 48F. Corrective action taken .
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6/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs stored in sanitizer water across from cookline by handsink . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by boxes. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At Bar handsink outside . Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Handle touching product in drawer reachincooler across from cookline . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On dish rack by dishmachine . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to hold boxes. Corrected On Site.
- Observed ice scoop with handle in contact with ice. In bar. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over Pork in walkincooler . Corrected On Site. Repeat Violation.
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5/6/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed raw animal food stored over ready-to-eat food. Partially cooked roast beef over RTE broccoli. Corrected On Site.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over pork in walkincooler . 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. Employee touched ready to eat flour tortilla with bare hands .
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink in bar used as dump sink. Corrected On Site. Repeat Violation.
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11/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in reachincooler across from cookline at 49F.
- Observed ice scoop with handle in contact with ice. Corrected On Site. In bar
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Observed employee wash hands without using santizer .
- Critical. Handwash sink not accessible for employee use at all times. Handsink holding bucket in waiting station Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink in waiting station used to fill bucket Corrected On Site.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on cookline.
- Critical. Observed employees using same utensil to handle raw and cooked product. Same tongs used on cookline to get raw chicken, then handle cooked food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on cookline. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink with sanitizer solution.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open beverage container on rack by dishmachine
- Critical. Hand wash sink lacking proper hand drying provisions.in bar Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. in bar . Corrected On Site.
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6/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shrimp behind cooked sausage in cookline reach-in cooler drawers. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee switching gloves andnot washing hands inbetween pairs. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. large food tub in handsink nearest office. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline employee observed rinsing cooked beef juice off tongs in cookline handsink nearest office
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop for ice machine. Corrected On Site. Scoop was placed in clean plastic cambro.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands first.
- Observed personal care item stored with food. Employee jackets stored on top of soda syrup. Corrected On Site. Items were moved.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Complaint Full | Inspection Completed - No Further Action |
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