- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in breading mix
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels on containers
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Meal in Reach in cooler **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Throughout restaurant
- Basic - Floor soiled/has accumulation of debris. Behind oven in bakery area
- Basic - Floors not maintained smooth and durable. Grout on floor needs replacing
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tools at sandwich make station 124. COS. 140 **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted peppers stored over RTE **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Horchta. Noted 52 degrees employee stated was from the day before **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Noted soup at 128, beans 115, 128. Reheated to 170
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Noted beans for service 128, 115 soup on front line 128 soup reheated to 170
- High Priority - Vacuum breaker missing at hose bibb. Noted fittings in bar without breaker
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- 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. Milk and cream open longer than 24 hrs not marked **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by stack of leans, rolling rack **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Noted handsink in bar area used for storage **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Noted no hot water at bar hand sink , hot water at employee restrooms only registering 80 degrees
- Intermediate - No soap provided at handwash sink. By bar
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Bar cooler.
- Basic - Case of single-service articles stored on floor in dry storage area. Boxes of cups.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken - near ovens and one shield above 3 compartment sink
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 43-47? Traulsen cooler. Two trays holding at 47? were discarded. Remaining trays transferred to blast chiller - cooled to 41?-43? (as informed by manager, night shift uses blast chiller for cooling). Cooler holding below 41?). Unable to determine reason for high temperatures. Cookline: hummus 55? (less than 4 hours - discarded) **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. 1 packaged fruit container - use by 5/6 **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies restroom - heater unplugged. **Repeat Violation**
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By back door
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.containers of cut potato WIC
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop - beverage station - dining area **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler and beverage cooler (frontline)
- Basic - Soiled reach-in cooler gaskets. Front line
- Basic - Working containers of food removed from original container not identified by common name. Salt
- High Priority - Food with mold-like growth. See stop sale. Moldy strawberries. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped cream 48? - beverage station - dining area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms for employees
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Replace date recorded as 10-23-12 - ice machines
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler guage at 34F, however internal air temperature at 54F and all TCS foods above 45F. This violation must be corrected by : 7-25-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Containers of beans 55-75F; bags of black beans 44-48F; bags of rice 45-55F - walk in cooler. This violation must be corrected by : 7-25-12.
- Critical - No handwashing sign provided at a handsink used by food employees. Beverage/coffee bar.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beans 7/21 at 45F, cooked chicken 43-45F - walk in cooler . Reach in cooler: fried chicken 45-47F - recommended discarding trays at 47F; fried chicken 48-52F [19 trays]; empanadas and crispy chicken rolls 48-50. Fried chicken, empanadas and crispy rolls stored more than 4 hours [cooler air temperature at 54F]. This violation must be corrected by : 7-25-12.
- Observed residue build-up on nonfood-contact surface. Air vents and wall by storage rack - 3 compartment sink.
- Critical - Observed unlabeled spray bottle with blue liquid - frontline.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100ppm. Bakery 3 compartment sink . Corrected On Site. 150ppm
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling - 7 containers of beans - 16qt per container; 62 bags of rice; 9 bags of beans. Improper cold holding: 1 container empanadas, 1 container crispy chicken rolls, 19 trays fried chicken.
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7/24/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing. above the mop sink in the rear prep area
- Critical - Hand sink missing in food preparation room or area, cookline, three compartment sink area which opens into a "Y" in the kitchen.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body cast area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. single door oven (chicken) soiled. #5.
- Critical - Observed handwash sink used for purposes other than handwashing. used as storage at the bar Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. The displayedd license expired 4.1.11, and 4.1.12 missing 4.1.13
- Observed nonfood-contact equipment in poor repair fan to the walk in freezer is in-op.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. rolling trash can, boxes etc all staged in front of the exit. rear prep area Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. three compartment sink in "Y" area in the kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 127 f degrees, moved to walk in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice brown 126-131 f degrees, discarded per management.
- The outside bar has no overhead protection. a storage reach in cooler, a three compartment sink are locateed on the exterior. additionally the area cannot be enclosed (tiki style) when not in use.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice chutes. At coke machine located in guest area.
- Critical - Observed containers of iced in use for guest on floor. Corrected On Site. Operator removed containers of ice from floor.
- Observed cutting board grooved/pitted and no longer cleanable. At bar area.
- Observed hole in wall. At hot prep area by hand wash sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At mult-task station. Repeat Violation. Corrected On Site. Utensil were removed.
- Observed nonfood-contact equipment in poor repair. Door won't shut. At outside bar cooler and cold prep cooler.
- Observed old labels stuck to food containers after cleaning. At storage area and preparation area. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Over pot three compartment sink.
- Wet mop not hung to dry. At mop sink and back kitchen area. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Unlabeled container of oil. At preparation area. Corrected On Site. Operator discarded container of oil.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Were the clean pans are in front of the 3 comp sink.
- Observed old food stuck to clean dishware/utensils.For the deep pans in front of the 3 comp sink.
- Observed residue build-up on nonfood-contact surface. Under the front soda station.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. For forks and spoons. Corrected On Site.
- Observed single-service articles stored without protection from contamination. For the coffee filters at the bar. Corrected On Site.
- Wet mop not hung to dry. At the bakery.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Brandi Mcalonan bakery mgr in location.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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