- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of walkin door.
- Basic - Food debris/dust/soil residue on dry storage shelves in kitchen.
- Basic - Food stored in holding unit not covered. Alcohol bottles not covered at bar nightly, covered, **Corrected On-Site**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. Storage room.
- Basic - Interior of microwave soiled with encrusted food debris, bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Outside of GE refrigerator rusty. Walkin interior door paint chipping, bar.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. All 4 doors at bar and storage room.
- Basic - Wood food-contact surface not properly sealed. Kitchen wood shelves
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Juice machine at buffet 56-57°.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Dairy small refrigerator at buffet at 49-53°.
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10/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of walkin door.
- Basic - Dead roaches on premises. 20 dead roaches under counter in kitchen in one area. Cleaned up.
- Basic - Food debris/dust/soil residue on dry storage shelves in kitchen.
- Basic - Food stored in holding unit not covered. Alcohol bottles not covered at bar nightly, covered, **Corrected On-Site**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. Storage room.
- Basic - Interior of microwave soiled with encrusted food debris, bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Outside of GE refrigerator rusty. Walkin interior door paint chipping, bar.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. All 4 doors at bar and storage room.
- Basic - Wood food-contact surface not properly sealed. Kitchen wood shelves
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 56-57° juices at buffet. Stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Small refrigerator at buffet at 49-53° eggs, cream cheese, yogurt, butter, eggs, stop sale.
- High Priority - Presence of insects, rodents, or other pests. Ants in microwave at bar. Spider webs on wall in bar.
- High Priority - Roach activity present as evidenced by live roaches found. One live under employee certifications on wall in kitchen.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Juice machine at buffet 56-57°.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Dairy small refrigerator at buffet at 49-53°.
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10/30/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink used for purposes other than handwashing.filled with dishes **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination.plates **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.broken tile prep counter in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair.doors to be removed from reach in used for storage
- 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. Scrambled type eggs walk in
- Intermediate - Handwash sink used for purposes other than handwashing.has Brillo type pad in it **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.cracked and broken tile on counter top
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.spoon in it Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 11-05-1 Observed employee experiencing persistent, coughing, working with food, equipment and/or utensils.-Annmarie
- Critical - Violation: 20A-06-1 Sanitizer not used in accordance with the manufacturer's recommendations-mixing chlorine with detergent together.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses-kitchen.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface-inside walkin door.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelves in walkin soiled.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions-bar
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured-bar back room
- 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. Agnus
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2/21/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured-bar back room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-*47 degrees from frequent opening.
- Critical - Hand wash sink lacking proper hand drying provisions-bar
- Critical - Handwashing cleanser lacking at handwashing lavatory-kitchen Corrected On Site.
- 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. Agnus
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelves in walkin soiled.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-inside walkin door.
- Critical - Observed employee experiencing persistent, coughing, working with food, equipment and/or utensils.-Annmarie
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-*47 degrees-small cooler-buffet line-frequent opening-spoke to about time in leu of temperature. Repeat Violation.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations-mixing chlorine with detergent together.
- Wet wiping cloth not stored in sanitizing solution between uses-kitchen.
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2/20/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--*47 juices-buffetline-move to working cooler. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--2 door at bar. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.-103 degreees sausage-buffet
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2011 | Routine - Food | Call Back - Complied |
- Nonfood-contact equipment not designed and constructed in a durable manner-bar--sink broken
- Observed build-up of mold-like substance on surface of nonfood-contact surface-walkin door-bar.
- Critical - Observed buildup of slime on soda dispensing nozzles-bar. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.-bar-back door Repeat Violation.
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3/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-sausage gravy-walkin
- Critical. Displayed food not properly protected from contamination-Sneezeguard not effective on buffet. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles-bar.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-bar backdoor
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.-bar
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9/23/2010 | Complaint Full | Inspection Completed - No Further Action |
- 1 15-31 cabinents, kitchen soiled, needs deep cleaning or paint
- 3 05-09-no thermometer in Traulsen coolers-kitchen----6/11/10 cooler locked will view at the next unnanounced inspection.
- 10 02-26--sauces in cooler not labeled--6/11/10 locked will review at next unnanounced inspection.
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6/11/2010 | Routine - Lodging | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Flammable/combustible materials - properly stored
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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1/22/2010 | Routine - Lodging | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided-Display immediately. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.-hose outside bar
- Critical. Handwash sink not accessible for employee use at all times--bag of spoons in sink-kitchen
- Critical. Hand wash sink lacking proper hand drying provisions-kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory-kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory-bar.
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12/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Critical. Hot water not provided/shut off at employee hand wash sink-bar at 83 degrees needs to be 100 degrees.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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