- 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. Above ware washing machine . **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Below ware washing area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walk in cooler wall and floor areas.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab stuffing mix 47°f in reach in cooler frier.VOLUNTARILY DISCARDED.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cut tomato and cut lettuce at salad prep line .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw pork and fish in reach in cooler at cook line . **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle sink at cook line .
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Ware washing area .
- Basic - Food storage container/container lid cracked or broken. Several containers on shelf
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over fish
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Waitress area.
- Intermediate - No soap provided at handwash sink. Employee restroom and kitchen .
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Frozen turkey in walkin freezer. Relocated to shelf
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks being stored on shelves above prep tables
- Basic - Equipment and utensils not properly air-dried - wet nesting. Buckets on shelf
- Basic - Gaskets/seals on holding unit in poor repair. Reachin on end of cookline
- Basic - In-use tongs stored on equipment door handle between uses. On cookline
- Basic - Interior of microwave soiled with encrusted food debris. Interior tops on cookline
- Basic - No copy of latest inspection report available.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar counter
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout
- Basic - Wiping cloth/towel used under cutting board. On back prep table
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Flats of eggs stored over cooling ribs in walkin cooler. Relocated ribs
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a black substance on back wall of ice bin in wait staff area.
- Critical - Observed buildup of a brown substance in soda dispensing nozzles. Bar Area.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/1/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad Cooler. Ambient Air at 50 Degrees F. Repeat Violation.
- Critical - Hand wash sink in cook area lacking proper hand drying provisions. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Homemade Dressing at 45 Degrees F., and Cheesecake at 46 Degrees F. in salad cooler.
- Observed residue build-up in handsink near triple sink.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. MUST USE TRIPLE SINK TO SANITIZE DISHES.
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2/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Meat Cooler. (Cooler In Defrost) Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad Cooler Homemade Dressing at 50 Degrees F. in salad cooler. DO NOT USE UNTIL REPAIR IS MADE.
- Critical - Observed container of migraine tablets improperly stored. Corrected On Site.
- Observed cracked ice scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Homemade Dressing at 50 Degrees F. in salad cooler. Voluntarily Destroyed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lobster, Scallops, and Steaks at 44-45 Degrees F. in steak cooler. Corrected On Site.
- Critical - Vacuum breaker missing at hose bibb on mop sink. Repeat Violation. Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical - Observed unlabeled sprayer. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb on mop sink.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Liquid Eggs in walk-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour Cream 43 Degrees F., and Shredded Cheese at 45 Degrees F on ice.
- Observed in-use soda gun nozzle stored in standing water.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up in ice scoop holder for big ice scoop.
- Observed single-service cups stored on floor in carry out area.
- Soda gun holster not properly draining accumulation of water.
- Critical. Vacuum breaker missing at hose bibb to mop sink.
- Critical. Observed toilet seats in womens bathroom in disrepair.
- Critical. No handwashing sign provided at a handsink in bar area used by food employees.
- Critical. Observed unlabeled spray bottle in dishmachine area. Corrected On Site.
- Critical. Observed back door exit obstructed by ash cans, and cardboard boxes. For reporting purposes only.
- Critical. No proof of CURRENT required employee training provided. ALL EXPIRED. 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.
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8/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab Meat & Sauces 50-57 Degrees F in saute' cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Saute' Cooler. Thermostat Adjusted.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of a black greasy residue in waitress handsink.
- Observed residue build-up on shelves in walk-in cooler.
- Equipment and utensils not properly air-dried on shelf over prep sink/table.
- Critical. Observed unlabeled sanitize towel buckets.
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3/22/2010 | 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. Chicken & Cheese in walk-in cooler.
- Critical. Observed uncovered ice tea in servers area. Corrected On Site.
- Clean, utensils, not stored inverted or in a protected manner. FORKS. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed water draining onto floor surface which appears to be coming from pre-wash sink.
- Critical. No handwashing sign provided at a handsink in grill area used by food employees. Corrected On Site.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
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