- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper cups. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Gator Ade.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. Several areas.
- Basic - Food debris/dust/soil residue on dry storage shelves. Dry storage shelves are all rusted.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Expired 6-1-13. Renewal mailed 7-24-13.
- 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. Ham in walk-in cooler.
- Intermediate - Encrusted material on can opener blade.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Food stored on floor. Walk in freezer.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock prepared yesterday with boneless, skinless chicken breast at 3pm, temperatures taken during inspection at 46F after being in walk in cooler overnight.
- Critical - Hand wash sink lacking proper hand drying provisions. At bar.
- Critical - Handwash sink not accessible for employee use at all times. At salad prep area, squeegee in friont of sink, corrective action removed squeegee.
- Critical - Observed dead roaches on premises. 3 dead in employee bathrooms located away from kitchen area. Corrected On Site, removed dead roaches. No warning as per Cathy Tucker.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Homemade ranch dressing 51F, blue cheese crumbles 50F, corrective action these items were located in the center compartment of the 3 door salad make table all other potentially hazardous items on either side of this compartment were 41F or below. Items moved to the side compartments and advised to monitor unit. Temperatures verified with kitchdn manager, Jason.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk opened Sunday.
- Critical - Observed raw animal food stored over ready-to-eat food. Smoked salmon not labeled as fully cooked over ready to eat food in salad prep cooler, corrective action reversed storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs over raw bacon in wwalk in cooler, corrective action reversed storage.
- Observed residue build-up on nonfood-contact surface. Drainboard of soda machine and area behind and around soda nozzles at server station.
- Critical - Observed soil buildup inside ice bin.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, next to slicer. Corrected On Site. Removed.
- Observed build-up of grease on nonfood-contact surface. Sides of equipment, multiple.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site. Cleaned.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink. Server area near exit to dining room. Corrected On Site. Cleaned, removed ice.
- Critical - Raw animal food not properly separated from ready-to-eat food. Carton of raw shell eggs stored on box of raw bacon. Corrected On Site. Moved eggs.
- Waste line missing at soda gun holster. Behind bar. Corrected On Site. Replaced line.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bleu cheese, 2 phf dressings all 49 degrees F in cold table at kitchen. Corrected On Site. Put in more ice/water. Started cooling. Beef, phf sauces both 52 degrees F, eggs 51 degrees F, all in walk in cooler. Corrected On Site. Discarded potentially hazardous cooked and ready to eat food per stop sale. 11-29-11: Observed multiple phf dressings temped at 46-50 degrees F in cold table.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of keg reach in cooler at bar. Soiled water.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils in bus tubs, at rear kitchen.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Containers not inverted in dry storage room.
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. Multiple.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in coolers.
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11/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium/propane tanks not adequately secured. In dry storage.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food and nonpotentially hazardous food items with temperatures of 49-54 degrees F in walk in cooler. Corrected On Site. AC technician on site, started repairing unit.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Multiple.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in coolers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. Large stand mixer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils in bus tubs, at rear kitchen.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of keg reach in cooler at bar. Soiled water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bleu cheese, 2 phf dressings all 49 degrees F in cold table at kitchen. Corrected On Site. Put in more ice/water. Started cooling. Beef, phf sauces both 52 degrees F, eggs 51 degrees F, all in walk in cooler. Corrected On Site. Discarded potentially hazardous cooked and ready to eat food per stop sale.
- Observed single-service articles stored without protection from contamination. Containers not inverted in dry storage room.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2011 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed cloth used as a food-contact surface./ under chopping board.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over cooked food./ fresh eggs on top of cooked product in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. / top shelf in under AC unit in walk in cooler.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. Prohibition. While preparing food, food EMPLOYEES' may not wear jewelry including medical information jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Covers Required. Suitable covers shall be installed on all boxes to prevent accidental contact with energized parts or physical damage to parts or insulation. FOR REPORTING PURPOSES ONLY.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.- Back line Corrected On Site. Handsink by soda dispenser and ice bin and coffee area only has cold water
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. No other proof of certified food managers for establishment.
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3/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided. Has oyster night-served raw and steamed.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.- example sourcream, cooked plant foods, milk
- Critical. Working containers of food removed from original container not identified by common name.- two white products on line
- Critical. Observed handsink installed by vegetable sink with no barrier to avoid contamination
- Observed ice scoop with handle in contact with ice.-bar area Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.-chlorine strips required
- Critical. Observed interior of microwave soiled.-located by salad cooler
- Critical. Observed buildup on the splash upper lid in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.-shelves by salad cooler
- Critical. Hot water not provided/shut off at employee hand wash sink.- Back line Corrected On Site. Handsink by soda dispenser and ice bin and coffee area only has cold water
- Observed open dumpster lid.
- Floors not maintained smooth and durable.-under dish machine
- Critical. Unlabeled toxic container does not bear the manufacturer's label.-silver bucket ofsanitizer not labeled
- Critical. Hotel and Restaurant license not properly displayed.-Has old license 6/1/08
- Carbon dioxide/helium tanks not adequately secured.-bar area
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. No other proof of certified food managers for establishment.
- Critical. Observed expired Food Manager Certification. Nick Brisk
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1/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ Cooked PHF in walk in cooler.
- Critical. No conspicuously located thermometer in holding unit./ salad bar unde rcounter cooler.
- Critical. Observed food stored on floor./ walk in freezer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ flour bin
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Water filter under handsink not dated for service/ lnstallation date./ iwait staion back of kitchen.
- Nonfood-contact equipment not designed and constructed in a durable manner./ back handsink off the foundation.
- Critical. Observed soil buildup inside ice bin./ ice o matic ice bin in the hallway.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling inside under counter coolers/ salad bar area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ under counter shelves / kitchen area.
- Plumbing system in disrepair./ wait station near kitchen.
- Critical. Hand sink missing in food preparation room or area./ salad bar area in the kitchen. / Req. Handsink. Repeat Violation.
- Critical. Observed handwash aids at a non-handwash sink./ 2 compt. sink.
- Critical. Observed handwash sink used for purposes other than handwashing./ storing knife in handsink. Corrected On Site.
- Critical. Observed small flying insects in wait staion near kitchen.
- Floors not maintained smooth and cleanable /durable./ kitchen. Repeat Violation.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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