- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair.Freezer lid duct taped
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.Cook line bulb out.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.Around kitchen
- Basic - Food stored on floor.
- Basic - Ice buildup in chest freezer.bread freezer
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottle **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Fish, lobster placed on ice. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Fish dip **Corrected On-Site**
- Intermediate - Refrigerated drawers 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.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.Front bar. **Corrected On-Site**
- Basic - Outer openings not protected during operation.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.Front bar **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.lemons and limes by servers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Butter 99° f **Corrected On-Site**
- High Priority - Small flying insects in bar area.Back bar.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Chlorine 200ppm
- Intermediate - Non-pitting surface rust on food-contact equipment.Prep table
- Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Beef pot pies
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Mop/service sink in disrepair.draing onto groundj
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soil residue build-up on nonfood-contact surface.dusty fans
- Basic - Wall soiled with accumulated grease.
- Basic - Waste line missing at soda gun holster.main bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.Shelves for cook.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris and rusted.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered.fish dip **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.White bean chili
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Light not functioning.hood
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.front bar Corrected On Site.
- No mop/service sink installed/available at establishment.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.Calcium build up inside ,on top of dish machine
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repairRusty freezer with broken handle
- Observed wall soiled with accumulated food debris.Around kitchen
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed soiled reach-in cooler gaskets.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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. Pro
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6/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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