- Basic - Reach-in cooler shelves with rust that has pitted the surface on the cook-line
- Intermediate - Cutting board(s) stained.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hotdogs 47°, chicken 47°, shrimp 47°, all items were iced down in plastic bags.revisited items and hotdogs were at 39°, chicken 42°, shrimp 41° **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Displayed food not properly protected from contamination, bagel's not wrapped or protected, buffet set up by bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cream cheese and butter 60°, at buffet. Employee time marked and will discard at 11:30 pm.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, potatoes. 56°. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....ice.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash......small cutting board stored by faucet . **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser....bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......cooked onion. Mushroom , vegetable , cheese 51? in top reach in cooler cross from stove. Artichoke, cheeses, veets, eggs 44? to 45? in panty cooler .Operator stated that it was open . Advised to operator closed all times. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.soup, chilli in walk in cooler. **Corrected On-Site**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times......havy blender in hanwashing sink, preperation area. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.....bar. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....waring glovs and changing glovs without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping food and washing pitcher in washing sink, beverage station . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....cottage cheese in reach in cooler and sauce in walk in cooler .
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11/1/2012 | 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.....soup 123 degrees in deep container in walk in cooler . Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.....dishwashing area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......waring glovs without wash hands
- Critical - Observed food stored on floor.....bread in walk in freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....smoke salmon 55 degrees , ham 47 degrees in saute fliptop reach in cooler . Corrected On Site. moved food to freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....cheeses , milk, sour cream , reach in cooler and walk in cooler .
- Critical - Observed uncovered food in holding unit/dry storage area.....onion in walk in cooler . Corrected On Site.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....cooke line reach in cooler cross from stove. must not have any potentially hazardous food untill fixed it.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by letter coffee server hanwashing sink. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer....by 3 compartment sink at bar.
- Critical - Observed handwash sink used for purposes other than handwashing......peacher, towels in hanwashing sink at coffee server station . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods....raw fish above cooked beef,cooke line reach in cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cooked onion , cooked potato ,cooked broccoli , liquid egg, cheeses temperature between 44/45 degrees F. at cooke line reach in cooler cross from stove. food being held less than 4 hours . food being ice down. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....soup,cheese , chicken ,walk in cooler . Corrected On Site.
- Critical - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination......no sneezeguards for desert displayer .
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.astic wrap box and plastic container in/over cookline handwash sink and pots/ cooking equipment over handwash sink in dishwash area. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fanguard in walk-in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. on cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in dry storage room. Corrected On Site.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not installed to allow cleaning access. --- single door traulsen unit mounted flush to kitchen floor.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed open dumpster lid.
- Waste line missing at soda gun holster. --- at cocktail bar.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- raw chicken breasts above raw shrimp and seafood in cook-line drawers.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. --- consumer advisory shall be printed on all menus. It must begin with an asterik "*" and any individual menu item that could apply to the advisory muet also begin with an asterik "*".
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- raw chicken over raw fish & beef in refrig. drwers Corrected On Site.
- Critical. Observed food stored on floor. --- in WIC. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- server arranged her hair and then continued withD/R set-up handling FCS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- server station. Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed clean equipment stored on floor. --- ice paddle in WIC. Corrected On Site.
- Waste line missing at soda gun holster. --- at Cocktail bar, line exists but is disconnected. holster is dRipping in ice bin.
- Critical. Hand wash sink lacking proper hand drying provisions. --- prep area Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
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12/17/2009 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed buildup of slime in the interior of ice machine. --- inside ice chute on kitchen server station beverage fountain.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- flatware bins stacked atop each othrr.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. --- at dishmachine area.
- Critical. Observed handwash sink used for purposes other than handwashing. --- at cocktail bar.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation. ---right end of cook line by slicer. Repeat Violation. Repeat Violation.
- 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. NOTE: AN FLRA DATABASE "PRINTED LIST" OF TRAINING VERIFICATION EXISTS ON PREMISES. ORIGINAL CERTIFICATES OR WALLET CARDS WERE NOT IMMEDIATELY AVAILABLE.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Warning Issued |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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