- Basic - No handwashing sign provided at a hand sink used by food employees in bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 49°F in Pepsi cooler by kitchen exit, ambient temperature 51°F, TCS foods moved to walkin cooler, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over fish in walkin cooler. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in 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. Reachin Pepsi cooler by kitchen exit at ambient 51°F, TCS foods moved to walkin cooler.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and pork over cooked foods in walkin cooler. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Tall four door cooler near walkin.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Bar hws. Undergoing repair during inspection.
- Critical - Observed employee dry gloved hands on soiled clothes/apron then touch RTE foods. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Bar handwash sink. Undergoing repair during inspection. Corrected On Site.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - CHICKEN BIRE IN RIGHT HAND COOKLINE COOLER AT 46 DEGREES F. COS - PUT ON ICE. REPEAT VIOLATION
- Critical - NO PAPER TOWELS AT HANDSINK. COS. SANIT BUCKETS IN HANDWASH SINK AT BAR - COS
- Critical - RIGHT-HAND COOKLINE COOLER AT 46 DEGREEF AMBIENT. COS. PHF'S PUT ON ICE. REPEAT VIOLATION
- Critical - SODA NOZZLE HOLSTER, SLIME-LIKE SUBSTANCE OBSERVED.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 57 degrees at end closest to dishmachine. This violation must be corrected by : 11/10/11. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken in walk-in cooler at 46 degrees. cooling since yesterday.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employees touch cooked pasta with bare hands. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean without washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spatula to flip undercooked beef and to plate fully cooked fish.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed multiple employees engaged in food preparation wearing watches
- Critical - Observed handwash sink used for purposes other than handwashing. observed cookline employee filling metal bowl at cookline handsink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw shrimp stored behind cheese and tomatos in cookline reach-in cooler drawers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 57 degrees in cookline reach-in cooler closest to dishmachine Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above hot dogs in cookline reach-in cooler drawers. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed 0ppm quat sanitizer in 3 compartment sink
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2011 | 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 handling watermelon with bare hands. Corrected On Site. Gloves in use.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee touched swordfish snd then grilled cheese without removing gloves and washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Crab cakes with raw egg stored over cheese sandwiches in walk in cooler. Corrected On Site.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Bulliten provided.
- Critical. Observed employees using same utensil to handle raw and cooked product. Tongs on grill station.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Grill station.Corrected On Site. Gloves in use.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp skewer and then bad without changing gloves/washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Observed employee eating while preparing food. Pantry station.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Tongs washed in hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink on cookline used to wash tongs.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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