- Basic - Plumbing system in disrepair at hand wash sink Hot water handle.
- Intermediate - Hot water shut off at employee handwash sink, because hot water handle broke.
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2/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area.Purse, lighter and cell phone at cook line.
- Basic - Flour scoop handle in contact with flour. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair at hand wash sink Hot water handle.
- Basic - Wall soiled with accumulated food debris behind micro wave.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 48 degrees Fahrenheit for two days.See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food.Shell eggs over produce and fresh herbs
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water shut off at employee handwash sink, because hot water handle broke.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.white produce cooler
- 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. See stop sale ord.
- Intermediate - Soda gun soiled.
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2/20/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. at cookline .
- Observed attached equipment soiled with accumulated dust. fan in dishwashing area.
- Critical - Observed employee eating in a food preparation area.
- Critical - Observed food with mold-like growth. sawberries. Corrected On Site. voluntarily discarded.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at steam table.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store bar mats in bar area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ASCEND cooler in rear prep area and reachin freezer at cookline .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. exit door by restrooms not tight fitting or sealing .
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7/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Build-up of debris, dust or dirt on nonfood-contact surface. fan in dishwashing area.
- Clean equipment and utensils not separated from soiled equipment and utensils at steam table area.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly. 0 ppm.
- Floor soiled with accumulation of dirt/food debris/grease/dust. by ice machine .
- Gasket soiled with accumulation of debris. FRIGIDAIRE cooler and KENMORE freezer .
- Critical - Handwash sink used for purposes other than handwashing. used to thaw shrimp in dishwashing area handsink.
- Critical - Interior of microwave soiled with encrusted food debris.
- Critical - Interior of reach-in cooler soiled with accumulation of food debris. ASCEND cooler.
- Critical - No conspicuously located ambient air temperature thermometer in holding unit. at ASCEND cooler.
- Critical - Observed jar of olives with lid top bulging. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. brisket at 49 degrees at ASCEND cooler. Corrected On Site. volutarily discarded .
- Critical - Potentially hazardous food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. reheating method at steam table only increased temperature of food products about 6 degrees in 45 minutes. Food wiil not be able to reach 165 degrees within 2 hours. Corrected On Site. reheat on stove to 165 and then place in steam table.
- Critical - Potentially hazardous food thawed in standing water. shrimp
- Critical - Raw animal food not properly separated from ready-to-eat food. raw shelled eggs next to and touching lettuce at FRIGIDAIRE cooler.
- Utensils in poor condition. spatula in disrepair .
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. obstructed at cookline .
- Critical - Hot water not provided/shut off at employee hand wash sink. at 3 compartment sink.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between equipment at cookline .
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. for chlorine sanitizer.
- Observed debris accumulated on ice machine room floor.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at shelving at cookline above prep cooler.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. mop sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan at cookline .
- Observed floor area(s) covered with standing water. by 3 compartment sink and by ice machine .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. FRIGIDAIRE white cooler.
- Critical - Observed obstructed exits, stairs, hallways or egress. exit door obstructed by chairs near restrooms. For reporting purposes only.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over salad mix at FRIGIDAIRE white cooler.
- Critical - Observed toxic item stored by food. chemical bottles stored by rice in shelving near manager's office .
- Critical - Observed unlabeled spray bottle. degreaser by moo sink.
- Critical - Portable fire extinguisher not fully charged. by backdoor. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. panko container in shelving under soup warmer.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean storage containers not stored inverted or in a protected manner on top of white freezer in rear prep area.
- Critical - Handwash sink not accessible for employee use at all times. no clear path to handwash sink at cookline , obstructed by cooler and prep table .
- Critical - Handwashing cleanser lacking at handwashing lavatory.at cookline handwashing sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink soiled at cookline .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. handwash sink used to store utensils at the cookline handwash sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken next to and touching raw beef and cooked beef. 2 door cooler in prep area.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.cooked beef on top and touching raw beef. 2 door cooler in rear prep area, Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shelled eggs over veggies at Ascend 2 door cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shrim over guacamole at cookline prep cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. over 200 ppm chlorine sanitizer bucket in bar area.
- Critical - Portable fire extinguisher not fully charged. by backdoor.For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. bottle with clear liquid in cookline area.
- Critical - Working containers of food removed from original container not identified by common name.Flower container .
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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5/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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