- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, 3 bay sink tested at 200 ppm. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- Observed ceiling in disrepair, large sections of kitchen ceiling are peeling and hanging down ceiling over the make areas.
- Observed cutting board's grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage, black "garbage" style bag used to store cookies in the reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, hot dogs, raw hamburger, and raw chicken in plastic containers in a pan of ice are at 54-55 degrees F. Cook stated products were stocked one hour ago- recommended rapidly chilling foods to 41 degrees F then maintaining at 41 degrees F or below, cook moved items to cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine wiping cloth sanitizer testedvat 200 ppm.
- Observed single-service items stored on floor, case of cutlery in the kitchen. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed wall in disrepair, dish area.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2010 | Routine - Food | Call Back - Complied |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm twice. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, red and white straw-like stirrers at the bar are exposed to potential customer cross contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times, cookline handwash sink has a dirty pan and spatula in the basin. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, cookline. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, tested at 200 plus ppm. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, K class and ABC in kitchen. For reporting purposes only. Corrected On Site.
- Critical. Electrical outlet missing cover plate, in dining area. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm.Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired. On callback inspection dishmachine tested at 0 ppm chlorine two times.
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8/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed cold smoked salmon used for brunch in the reach in cooler, packaging doesn't indicate if salmon is ready to eat or aqua culture raised and fed pelletized feed that prevents prasitic growth.
- Critical. Displayed food not properly protected from contamination, hot dogs on roller grill located on tne bar are exsed to potential customer cross contamination.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm.Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, shelf brackets in the bar area bottle cooler.
- Observed soda gun holster with accumulated slime/debris.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, food storage containers and pans on shelf.
- Critical. Hand wash sink lacking proper hand drying provisions, bar area.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
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6/25/2010 | Routine - Food | Warning Issued |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit, thermometer reads at 48 degrees F in ice slush.
- Critical. Observed raw animal food stored over ready-to-eat food, raw chicken stored over the vegetables in the reach in freezer.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook open packages of raw hanburgers then handle tongs for hot dogs without removing soiled gloves inbetween tasks.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled cut lettuce with bare hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, sandwich make unit.
- Critical. Observed missing/inaccurate warewashing machine data plate. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, machine tested 3 times at 0 ppm chlorine. Discontinue use of machine for sanitizing and manually sanitize until machine is repaired.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees, cook line. Repeat Violation.
- Observed wall in disrepair, corner under electrical panel near wait station.
- Observed ceiling in disrepair, large area's of peeling paint in the kitchen.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
- 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, wait staff at front counter. Employee training must be provided for all staff by next unnanounced inspection to avoid an Administrative Complaint.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, cook line.
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10/20/2009 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable, cloth towel used to line shelf inside bar area beverage cooler where candy bars are stored. Observed towel has an accumulation of mold like substance on it.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed leaking pipe at plumbing fixture, dish area hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees, cook line.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 10/15/09.
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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Warning Issued |
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