- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer states 41 unit operating at 48 or higher
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler at the cook line is in-op, operating at 48 or higher... the large container by the door is obstructing the proper operation of the door. (Ambient temp 41) Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. portable flat grill is encrusted
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. bottom section of the unit on the cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken raw 47 in the prep reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 48 or higher
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sauces and poultry in the prep reach in cooler in the kitchen.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings 45 in the bottom compartment of the prep ach in cooler.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. torn gasket to the prep reach in cooler on the cookline
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 10-25 ppm chlorine
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. dish machine rack heavy grease deposits. It used to be grey.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. operator paid on-line on 3.31.10 but does not have current license displayed
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4/3/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). stop sale cheese items with temperatures of 50 f or higher
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 50, cheese 52 in prep ric on line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 52 in prep cooler on the cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami 46 in ric under the cooking equipment
- Critical. Observed food being cooled by nonapproved method. pasta 51 covered in the walk in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep cooler in-op do not use for cold food storage until it's capable of maintaining foods at 41 or below
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bar employee placed lemon wedge on drink with bare hands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee placed hands on hip and failed to wash hands while serving customers at the bar. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. torn gasket to the prep reach in cooler on the cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10-25 ppm chlorine
- Observed soiled dry wiping cloth in use. on the cutting board of the prep cooler on the cookline
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. prep reach in cooler on the cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. mold like growth on tracks to doors of ric at the bar
- Observed build-up of grease on nonfood-contact surface. dish machine rack heavy grease deposits. It used to be grey.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust, dirt build up underside of tables, in corners etc
- Critical. Observed roach activity as evidenced by live roaches found 1 crawled on the toothpick holder sitting on the prep reach in cooler
- Critical. Observed roach activity as evidenced by live roaches found 1 on to-go menus on a table in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 1 on the electrical cord of the table pizza oven
- Critical. Observed roach activity as evidenced by live roaches found 7 in the track of the prep table adjacent to the prep reach in cooler in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 5 or more in the crevices of the underside of the wood frame bar
- Critical. Insecticide/rodenticide use not in compliance with regulations. boric acid powder in cabinets of the bar
- Critical. Pesticide use not in accordance with manufacturer's directions. for household use pesticide on rack attached to the 3cs
- Critical. Hotel and Restaurant license not properly displayed. operator paid on-line on 3.31.10 but does not have current license displayed
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4/2/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 41 AT THE RIC
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in the fif
- Observed cutting board grooved/pitted and no longer cleanable. BOARDS A GROOVED
- Observed nonfood-grade containers used for food storage. LAUDRY BASKETS USED IN THE WIC
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing. SINK AT BAR USED AS DUMP
- Critical. Observed unlabeled spray bottle. CHEMICAL BOTTLE AT THE BAR
- Critical. Pesticide use not in accordance with manufacturer's directions. BORIC ACID USE AT FACILITY
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee using bare hand on the boiled potatoes]. Corrected On Site.
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7/2/2009 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Violation: 22-27-1 Observed food-contact surface inside the soda holster at the bar encrusted with soil deposits.
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7/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/25/2009 | Routine - Food | Warning Issued |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Call Back - Complied |
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