- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelf above wing sauce on cooks line
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic wear **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Near 3-compartment sink where tiles are missing
- Basic - Floor soiled/has accumulation of debris. Office/ dry storage room
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Reuse of single-service articles. Aluminum pans **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Small styrofoam containers **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Inside of Old beer cooler used as a prep table.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lexan containers
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Ice machine area, behind garbage can cook''s line **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Ice machine area, dishroom **Warning**
- Basic - Floors not maintained smooth and durable. Grout not level with tile. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Ice machine area. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door reach in cooler **Warning**
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice reach in cooler , diced tomatoes. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside non operating beer cooler. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Ice machine area, behind garbage can cook's line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. Ice machine area, dishroom **Warning**
- Basic - Floors not maintained smooth and durable. Grout not level with tile. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Ice machine area. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer/ Gatorade **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door reach in cooler **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on water heater. **Warning**
- Basic - Wall soiled with accumulated dust. Behind double door reach in cooler **Warning**
- Basic - Wall soiled with accumulated food debris. Cook's line behind garbage can. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 49 corrective action taken, placed ice under cheese. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked onions/peppers 48 corrective action taken, placed in double door reach in cooler . **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced and sliced 49, 50 **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Reach in cooler turkey, 48, roast beef 49, ham 49 **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken breast 49, hamburgers 50, corrective action taken placed in double door reach in cooler **Warning**
- 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/ sandwich make table. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Sandwich make table. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Wait station. **Warning**
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6/5/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Clam chowder.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelf hanging above prep table/wing sauces.
- Basic - Ceiling soiled with accumulated dust. Above water heater.
- Basic - Floors not maintained smooth and durable. Grout not level with tiles in front of make sandwich make table.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Interior of microwave soiled with encrusted food debris. Bottom microwave.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above ice machine/entrance to kitchen.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden dolly/Rack under fryer.
- Basic - Wall in disrepair. Next to fryer
- Basic - Wall soiled with accumulated food debris. Next to sandwich make table/microwave area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector shield.
- Intermediate - Cutting board(s) stained/soiled. Sandwich make table.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Par cooked Chicken wings left in fryer basket and placed in Reach in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Wait station.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Next to fryer/wall
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Front/make table Reach in cooler
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice buildup in reach-in freezer. Back Reach in freezer
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tuna salad scoop. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Raw animal food stored above unwashed produce. Reach in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wall soiled with accumulated food debris. Wall between make tale and microwaves
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken breast, hamburgers, corrective action taken, adjusted thermostat and iced down all phf in reach cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Taco meat **Corrected On-Site**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer, standing Reach in cooler, sandwich make table reach in.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Bottom table shelf, souffle cups.
- Basic - Spray bottle containing a food product not labeled. Cook's line
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Brown plate/bowls, chipped.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned items Reach in freezer .
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in dressing. Corrected On Site.
- Floors not maintained smooth and durable. tiles broken/chipped in front of keg cooler/kitchen, loose tiles in front of fryers.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. front counter/above sandwich make table at pass thru to dinningroom. shelf in dishroom area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. stove/6 eye burners.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bulk sugar/service area.
- Critical - Observed raw animal food stored over ready-to-eat food. fish/reach in cooler Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. potrtioned items.
- Observed single-service articles improperly stored. not inverted, Corrected On Site.
- Critical - Observed toxic item stored by utensils. chemical spray bottle under prep table. Corrected On Site.
- Critical - Observed unlabeled spray bottle. kitchen, bar area.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new gloves.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved. back door.
- Critical - Observed food stored on floor. bulk oil.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler/cook's line, 3 door reach in cooler .
- Observed ice scoop with handle in contact with ice. bar.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. chips.
- Critical - Observed unlabeled spray bottle. kitchen and behind bar.
- Observed wall soiled with accumulated grease. wall next to fryers.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles .
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. fork, spoons, knives, service area.
- Critical - No handwashing sign provided at a handsink used by food employees. service station . Corrected On Site.
- Observed floor and wall junctures not coved. by office door.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink
- Critical - Observed food stored on floor. bulk oil/office
- Observed gaskets with slimy/mold-like build-up. 3 door reach in/make tablle reachin.
- Observed gaskets/seals on cold holding unit in poor repair.3 door reach in.
- Observed hole in wall. mop sink area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. taco meat, chicken mixture.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair. hole/cut inside reach in cooler doormake table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corrective action; phf was removed from reach in and placed into another reach in cooler. iced down remaining products, called repair company for service.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. next to fryers/reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name. sauces/squeeze bottles.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. lemons, bar. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in 3 door cool.
- Observed grease accumulated under cooking equipment. under grill.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in ice to bar area.
- Critical - Observed live flies in kitchen. small flies by water heater.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles stored without protection from contamination. kitchen, prep tablle.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease. behind grill, fryer area.
- Critical - Working containers of food removed from original container not identified by common name. sqeeze bottles. Repeat Violation.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.(handsink at front by bar)
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Observed build-up of grease on nonfood-contact surface.(kitchen equipments)
- Observed employee with no hair restraint. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.(men)
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.(kitchen)
- Observed soiled reach in cooler and freezer gaskets.
- Observed wall soiled with accumulated grease.(fryer area)
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Water pressure lacking at fixtures that require the use of water.(handsink at front by bar)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (A) SINGLE-SERVICE articles may not be reused.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. celery/chicken
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed equipment in poor repair.stainless steel bowls
- Observed nonfood-contact equipment in poor repair sandwich cooler door
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed residue build-up on cooking equipment
- Observed reuse of single-service articles. aluminum tins
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Observed floor and wall junctures not coved.
- Floors not maintained smooth and durable. tiles broken
- Floors not maintained smooth and durable. grout not level with tiles
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen
- Wall not smooth and easily cleanable. dry storage, mopsink
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored by utensils. bleach
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed raw animal food stored over ready-to-eat food. fish over salads
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper strength. Tested at 500
- Observed build-up of grease on kitchen equipment
- Observed build-up of grease on hood filters
- Critical. No handwashing sign provided at a handsink used by food employees. womens
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Floors not maintained smooth and durable. grout not level with tiles
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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