- Basic - Bowl or other container with no handle used to dispense food. In large bulk bread crumbs container back of kitchen, single use bowl use as scoop, removed by chef. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Excessive old food build up on container of cut lettuce in bottom reach in cooler drawer across from fryers.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes end of bar area by hand sink outdoor bar. Chef turned over dishes. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic bins under prep back of kitchen across from dry storage. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. On plastic containers on clean storage shelf to left of dish machine. **Repeat Violation**
- Basic - Single-use gloves soiled. Box of gloves on prep table top across from chicken Breading station have excessive food debris on surface, cook removed glove box and dirty gloves. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On mop sink, chef removed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken stock 84° on prep table across from front door, recommended adding to Time as a Public Health Control. **Repeat Violation**
- High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. Rare roast 120° in hot box in cook line. Recommended adding to Time as a Public Health Control.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of Breaded raw chicken over open container of ice cream in reach in freezer end of cookline. Chef removed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine by door, also ice bin interior top in left server area. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams with tag dated 06/09/2014 are missing date last served.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Items in server area, coleslaw, creamy dressing are all marked with time, but no written plan. Time as a Public Health Control form was given to manager and explained. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under server area across from kitchen entrance, corrected by manager. **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Large ice machine by office on interior top. **Warning**
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups on storage shelf by dish machine. **Warning**
- Basic - Hood filters in disrepair. Gap in hood filter end of cook line near main kitchen entrance. **Warning**
- 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. Scoop sitting in tuna salad. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Containers with date labels on storage shelf next to triple sink and dish machine. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Sitting around both bar areas, next to customers. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Under prep table end of cook line by kitchen entrance, manager corrected, put on shelf under prep table. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Large tray of yellow rice in walk in cooler 82° made at 11 am per manager. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Large tray of yellow rice in walk in cooler 82° made at 11 am per manager. **Warning**
- High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Chef has large wound on his forearm, recommended that he cover wound with bandage. Establishment has AOP. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager indicated that salmon is undercooked, served rare or medium, if customer requests. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Green beans cooked 46° reach in cooler across from cook line. creamy blue cheese, ranch dressing 47°, in server area across from bar, Corrective action, recommended Time as a Public Health Control for dressings, manager moved green beans to walk in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Large ice machine by office on interior top. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in main bar area far end of bar. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink end of cook line water was shut off, manager turned on water. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. At handwash sink in outdoor bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large tray of yellow rice in walk in cooler 82° made at 11 am per manager, rice piled too high on tray. **Warning**
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Shaker cups used to dispense ice in bar area. Also souffl cup used in fajita marinade. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on dish rack.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sinks in outside bar area. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets in floor throughout kitchen. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need back flow preventer on hose side of splitter at mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at front window of kitchen 45° and 48°. Corrective action: operator added ice.
- High Priority - Small flying insects in bar area. Flies in inside bar area. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket on prep table in rear prep area near employee prepping cooked broccoli. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on line wearing ring facility has an AOP **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Ceramic bowl cracked **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Tongs on hangers on side of grill can brush up against soiled apron
- Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar; outside bar
- 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 chlorine
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in ware wash area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar; outside bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Inside bar; outside bar **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. "corrected on site". Priority: High priority.
- Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing loose fitting watch "corrected on site". Priority: Basic
- Basic - Observed: Equipment and utensils not properly air-dried wet nesting. Plastic and metal pans stacked wet. Priority: Basic
- Basic - Observed: Equipment in poor repair. Soap dispenser across from dry storage. Priority: Basic
- Basic - Observed: Food-contact surface not cleaned and sanitized between contact with different raw animal products. Switched between raw hamburger and raw chicken without sanitizing tongs. Priority: Basic
- Intermediate - Observed: No peper towels or mechanical hand drying device provided at handwash sink. Outside bar. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. At bar. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees fahrenheit. Fish dip, drawer reachin cooler, 46F - 48F corrective action moved to walkin cooler. Priority: High Priority
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta portioned cooling walkin cooler "corrected on site". Priority: Intermediate
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. outside bar has bucket in it Repeat Violation.
- Critical - Observed live flies in kitchen.
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9/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet under prep table
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing bracelet while prepping sandwiches
- Critical - Observed food stored on floor. box on floor in walkin freezer
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork ribs, drawer reach in cooler, 56'F Corrected On Site. volutarily discarded
- Waste line missing at soda gun holster. inside bar
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stacked wet on dish rack
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on side of cart Corrected On Site.
- Critical - Observed live flies in kitchen.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH-IN DRAWER UNIT UNDER GRILL
- Critical - No conspicuously located thermometer in holding unit. COOLER USED TO STORE MILK AT INSIDE BAR
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO HANDWASH BETWEEN GLOVE CHANGES Corrected On Site. ADDRESSED WITH MANAGER
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE 65, FISH 55'F. BOTH IN UPRIGHT 2-DOOR REACH-IN COOLER ACROSS FROM GRILL. REFRIGERATOR UNINTENTIONALLY UNPLUGGED. Corrected On Site. PLUGGED BACK IN. STEAK 50, RAW HAMBURGER 46'F. BOTH IN DRAWER UNIT UNDER GRILL
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8/4/2011 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. BIG 5?
- Critical - Handwash sink not accessible for employee use at all times. bus panss placed in front of sink
- Critical - Manager lacking proof of Food Manager Certification. Brian Dziwulski
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Critical - Observed employee improperly washing hands. rinsed fingers applied soap but did not aggitate for required 15 seconds
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad station cooler Corrected On Site.- unit is iced, foods kept in walk in cooler over night
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . franks - 32-49F under running wate, majority of product below 41F, manager stated product was received in the morning amd was needed for the days production so they are thaeing under ruunning water to use at lunch
- Observed gaskets/seals on cold holding unit in poor repair. reach in coolers -various
- Observed cutting board grooved/pitted and no longer cleanable. throughout
- Equipment and utensils not properly air-dried.
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11/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry broth on prep table - reconstitited chix base Corrected On Site- product to be used by 5pm or discarded low boy item temperatures vary, beef tips, ribs, steaks Corrected On Site- restacking ice, unut temperature is below 40 Seafood salad, tuesday special , door on cooler possiblly left cracked Corrected On Site- product replaced with fresh
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. reach in cooler up against handwash sink at cookline - water easily splashes into foo held on top when lid is open
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3 compartment sink
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. DO NOT USE DISH MACHINE UNTIL IT CAN PROPERLY SANITIZE Test strips spotted but did not turn blue to indicate the proper PPM
- Critical. Observed encrusted material on can opener. holder with excessive food build up
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Tongs hanging from oven door
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. oils, seasonings & spices , bulk containers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. alfredo and chicken salad Corrected On Site- Throwing it out
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken nacho meat cooked at noon, then put in alto sham for hot holding Corrected On Site- products reheating to 165F
- Waste line missing at soda gun holster.
- Critical. Observed unlabeled spray bottle. blue liquid at bar
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. reheating of chicken nachos not reaching 165F within 2 hours then hot holding at less than 135F Corrected On Site- Products discarded
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New inspection - employee training to be completed in 60 days
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9/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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