- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Water accumulated in reach in cooler on cook line **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. All **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In upright cooler on cook line **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Seasoning mix
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. 'The Division License for 2014 has not been renewed at this time. The license fee is ____$ 323.00_____ plus a $100 late fee if paid by May 31, 2014. If not paid by June 1st your license will be considered delinquent and additional penalties will be applied.' Operator paid online. Resynced and it is current **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Installed before spliter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter block 70 f in walk in cooler. As per operator were planning to use for baking. Just moved to walk in cooler. Explained to cook to take out only the amount you will use not extra. **Repeat Violation**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup 125/159 Cook stirred the soup. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Water accumulated on cook line reach in cooler floor **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. All **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Water accumulated on cook line reach in cooler floor **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. All **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. Two dead on old activity monitoring glue board by dish machine **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Looked like brown sugar. As per operator cracker crumbs. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.,grilled onions 44,roasted peppers 44, portobello mushrooms 45, in reach in cooler on cook line **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.clarified butter 68, Italian wedding soup 118 , in steam table on cook line **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. By three compartment sink **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck in walk in cooler **Warning**
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1/27/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. At bar area in the corner by kitchen window
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Thermal strip changed color,rinse gauge reading 165
- Basic - Reach-in cooler gasket torn/in disrepair. Both on cook line
- Basic - Stored food not covered in walk-in cooler. On speed rack top shelf
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name.seasoning
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Wrong place. Installed before the splitter. Explained to remove and install on splitter before the red hose. Black hose have built in.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese 45 on cook line,diced tomatoes 44 on cook line. Moved to cooler **Repeat Violation**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup 60 f on cook line. Moved to walk in cooler while waiting to reheat the other soup.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / straight up reach in cooler. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked pork at 50F / kitchen manager stated that product was out for about an hour for preparation / product moved to reach in freezer.
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. / shrimp and crab meat mix dated 3/30/13 / reach in cooler across from cook line.
- High Priority - Raw animal food not properly separated from ready-to-eat food. / raw beef with deli meat / walk in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / all deli meat / walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / next to grill. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / pork and lasagna made 2 days ago / walk in cooler.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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12/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.SALMON This violation must be corrected by : 12/11/2012.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.OIL SQUEEZE BOTTELS
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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10/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. HWS BY GRILL Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. HWS BLOCKED BY BEER BOXES AT BAR Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. FOR CHLORINE
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.SALMON This violation must be corrected by : 12/11/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.HWS AT BAR
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKED ONIONS AND CKN 47 F,DUCK 46 IN RIC ON COOK LINE This violation must be corrected by : 10/12/2012.
- Critical - Working containers of food removed from original container not identified by common name.OIL SQUEEZE BOTTELS
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10/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/20/2012 | Routine - Food | Call Back - Complied |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface - walk in cooler fan covers and ceiling.
- Violation: 24-08-1 Equipment and utensils not properly air-dried - metal containers above 3 compartment sink. Corrected On Site.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - 95 seats counted - only licensed for 80 - seating change evaluation form provided to operator .
- Critical - Violation: 53B-08-1 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. Only food manager training provided. This violation must be corrected by : 05-08-12.
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5/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - no test kit for quat sanitizer.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface - walk in cooler fan covers and ceiling.
- Violation: 24-08-1 Equipment and utensils not properly air-dried - metal containers above 3 compartment sink. Corrected On Site.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - 95 seats counted - only licensed for 80 - seating change evaluation form provided to operator .
- Critical - Violation: 53B-08-1 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. Only food manager training provided. This violation must be corrected by : 05-08-12.
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3/9/2012 | Routine - Food | Call Back - Extension given, pending |
- Equipment and utensils not properly air-dried - metal containers above 3 compartment sink. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - 95 seats counted - only licensed for 80 - seating change evaluation form provided to operator .
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - no test kit for quat sanitizer.
- 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. Only food manager training provided. This violation must be corrected by : 05-08-12.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils - stored on cutting board - prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter at 72F - dry goods storage area. Recommended using time as a PHC as butter required to be soft for baking. Corrected On Site. Discarded. Cheese at 46F and 60F - prep table - less than 4 hours - transferred to cooler. This violation must be corrected by : 03-09-12.
- Observed residue build-up on nonfood-contact surface - walk in cooler fan covers and ceiling.
- Critical - Observed toxic item stored in food preparation area - sanitizer bucket storef on cutting boardn- kitchen prep area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - rice at 100F on steam table - less than 30 minutes. Corrected On Site. Reheated to 180F. This violation must be corrected by : 03-09-12.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - shrimp dressing and pasta prepared 48 hours prior. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name - kitchen - flour. Corrected On Site.
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3/8/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ plates on storage shelf. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions./ on cooks line
- Critical - No conspicuously located thermometer in holding unit./ front server cooler Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated dust on vents
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ server dropped off dishes without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method./ lidded on counter at 135 f
- Critical - Observed handwash sink used for purposes other than handwashing./ spatula in sink
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation./ curry chicken Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./ on prep table
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11/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken reach in cooler. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drinks on prep table.
- Observed cutting board grooved/pitted and no longer cleanable. cookline.
- Critical - Observed food stored on floor. walkin cooler produce and cases on floor delivery received.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut sausage, smoked salmon. walkin cooler. Repeat Violation. Corrected On Site.
- Critical - Observed toxic item stored by food. cleaner spray stored with bottles of food. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. several throughout cookline.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salami, turkey rounds.
- Critical. Working containers of food removed from original container not identified by common name. oil squeeze bottle. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. not all parts of food in hot hold are maintaining 41 degrees or below. soup hot hold and cookline hot hold. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. cases of food on walkin cooler floor, and dry storage.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw beef with deli turkey. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed buildup of black/pink soil in the interior of ice machine.
- Observed leaking pipe at plumbing fixture. under hand sink by dishmachine area.
- Wet mop not hung to dry.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.squeeze bottle with oil.
- Critical. Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Artichoke and crab dip. hot hold cookline.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.cookline make tables. Repeat Violation.
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline. Repeat Violation.
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6/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.squeeze bottle with oil.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot hold alto sham on cookline.onion rings at heat lamp. Repeat Violation.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Artichoke and crab dip. hot hold cookline.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. demi glaze, hollandaise.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw duck with cheese walkin cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handle flat bread and tomato with bare hands,prep chef handling raw onion during slicing,chef handle sliced cheese with bare hands.
- Critical. Observed employee drink then handle clean equipment or utensils without washing hands. cookline chef
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.cookline make tables. Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. bar 3 comp sink.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline. Repeat Violation.
- Equipment and utensils not properly air-dried. server drying wet glasses with a single service towel.
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5/28/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk storage containers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items not protected by ice hold. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. out of protection of hot hold. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling with lids/plastic covers. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef strips next to cooked duch and onions in make table.
- Critical. Raw animal food not properly separated from ready-to-eat food. bakery items next raw Beef and hamburger.
- Critical. Observed wet wiping cloth contacting food contact surface of prepared customer plates. Chef used wet wiping cloth to clean plate of customer food.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Critical. Observed employee improperly put on gloves by blowing in glove with mouth to open fingers of glove.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drinks over prep/make table.
- Observed cutting board grooved/pitted and no longer cleanable. salad prep tables.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. prep area wiping bucket. Corrected On Site.
- Observed unprotected preset place settings left on table utensils not protected on napkin.
- Critical. Handwash sink not accessible for employee use at all times. cookline hand sink blocked by garbage can.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline hand sink.
- 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. Operator has not administered training to employees.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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