- Basic - Reach-in cooler gasket torn/in disrepair.reach in drawers cookline **Warning**
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07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Waitstaion **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in drawers cookline **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. walk in cooler tcs dressing ,pasta ,beef ,tcs soup 44f to 46f Waitstation butter 67f manager placed in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Cracked eggs over fruit. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.waitstaion **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. manager called tech **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.bar **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomato 46f advised .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 60f advised to place more ice around container.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. By dishmachine **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Gaskets/seals on holding unit in poor repair.freezer cookline
- Basic - Reach in cooler on cookline not maintain time temperature controlled food at 41f. Manager is moving product to another cooler. Do not use until reach in can maintain time temperature controlled food at 41f or below.manager has called tech
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage ,ham 47f ,fishadvised to move to another cooler.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, pasta ,fish , chicken crab 45f to 48f in 2 reach in coolers. Product is being moved to walk in cooler. Bacon 70f less than 4 hours advised to reheat **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On gourmet burgers and chicken menu table menu card. **Warning**
- 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. Cookline **Warning**
- Intermediate - Refrigerated drawers 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. Cookline. **Warning**
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1/15/2013 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable/blue.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter 102F/cookline.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing. Set up manual sanitizing until operating properly. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ROP seafood thawed without removing packaging
- Critical - Observed raw animal food stored over ready-to-eat food. Cooked bacon below fish/next to chicken. Corrected On Site.
- Critical - Observed sanitizer spray bottles stored over clean silverware
- Wet mop not hung to dry.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. interior of coolers on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter at expo at 60-70F, iced. Advised to use time instead of temperature or ice fully
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over potatoes, walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over potatoes, walk in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish, shrimp, reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken stock at 130F with no time or temperature control. Operator reheated to 165F to hold at 135F or above.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut Melons 45 degrees Fahrenheit. Front line.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked eggs 45 degees Fahrenheit. Front line unit. Advised.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed utensils stored in crevices between equipment.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on hot water handle to handwashing sink. Corrected On Site.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Walk in freezer.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed handwash sink used for purposes other than handwashing. Employee rinsed utensils in handwashing sink at cook line.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Preparation area. Corrected On Site.
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3/23/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed interior of reach-in cooler at cook line soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor. Dry storage.
- Observed wall soiled with accumulated black debris in dishwashing area.
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. French toast batter 45 degees.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed residue build-up on bulk item containers.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food maintained at proper temperatures
- Critical. Foods handled with minimum contact
- Critical. Toxic items labeled and used properly
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7/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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