- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. (Soda fountain bin) by servers station.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee coming from outside of Bar , engaged in drink preparation without hand washing hands first.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- Intermediate - Soda gun soiled. Tip for soda gun soiled.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair. Cosmetic renovation in progress using next door facilities.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Opening by dishwasher area where pipe lines go thru not properly seal.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken container at cart . placed inside walk in cooler. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Next to cooking equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both bathrooms **Repeat Violation**
- 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. Sauce and cheese discarded
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Ceiling tiles missing. KITCHEN
- Critical - Hot water not provided/shut off at employee hand wash sink. BATHROOMS
- Critical - Observed buildup of slime on soda gun. BAR Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed buildup of slime on soda guns. BAR
- Wet mop not hung to dry.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No handwashing sign provided at a handsink used by food employees. MEN'S
- Critical - Observed handwash sink used for purposes other than handwashing. AT BAR
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed wall soiled with accumulated dust.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce Corrected On Site.operator discarded during inspection
- Observed soda gun holster with accumulated slime/debris.
- Critical. Hot water not provided/shut off at employee hand wash sink. bathrooms
- Observed attached equipment soiled with accumulated dust. hood
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws.
- Observed dusty ceiling tiles and/or air conditioning vent covers.food prep area. Repeat Violation.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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