- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing three out of the five filters missing , they have been ordered and will be back up tomorrow .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Observed dirty can opener , corrective action operator had the can opener blade cleaned .
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Observed paper towels under the parsley on the line. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Observed tongs on the oven door across from the reach in as you first walk on to the line. Corrective action had cook wash the tongs and put hot water on the spider eye at 135°F
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Produce with mold-like growth. Observed moldy tomatoes in the back dry storage area.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food. Observed raw hamburger over Cooked chicken on speed rack in walk in cooler. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Observed a cook rinse a fry strainer in hand wash sink by fryer 1 , corrective action , expressed to the cook that can't be done there,
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- 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. Cooler number 2 , ambient temperature of 56°F, dressings 57°F, Pico de gallo- 56°F been in the cooler for 1 hour, corrective action had them moved to another cooler, service call in to be fixed.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cook line. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Observed chef handling cell phone with gloved hands on cook line then touching food. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. On pan rack near walkin.
- Basic - Floor area(s) covered with standing water. Kitchen.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink full of brooms with ice machine condensation pipe draining directly onto brooms.
- Basic - In-use utensil stored in sanitizer between uses. Knife. **Corrected On-Site** **Repeat Violation**
- Basic - Standing water in floor drain/floor drain draining very slowly. Drain under ice machine clogged, standing water on kitchen floor back prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting board.
- 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. Observed chef handling washed chopped lettuce with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw burgers over cooked pork in walkin.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Can of WD40 on table with slicer.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Chef with barehand contact with RTE food despite training.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili in walkin.
- Intermediate - Slicer blade guard soiled with old food debris.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2013 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cellphones on cookline. Employee food in cooler with customer food. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Corrected On-Site** **Warning**
- Basic - Food stored in holding unit not covered. Sauce in steam table under dripping AC vent on cookline. **Corrected On-Site** **Warning**
- Basic - Hole in wall. Dry storage area, holes in drywall. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Cookline. Being cleaned during service. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. Over pizza oven. **Warning**
- Basic - Ice scoop handle in contact with ice. Bar. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Warning**
- High Priority - Dishmachine not sanitizing properly. Main dishmachine set up with both chlorine sanitizer AND hot temp rinse. Bar dishmachine no sanitizer detected on dishes until after priming. Must prime daily. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, shredded cheese, cooked mushrooms all 68?F in saute cooler. Cooler was accidentally unplugged 1 hour ago. Items quick chilled. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Saute cooler at 68?F, was accidentally unplugged. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Server station. **Repeat Violation** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. One bar handwash sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili in walkin made today. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled pork and chili in walkin. Sauce in reach in. **Corrected On-Site** **Warning**
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. no hot water available at hand sink across from pizaa oven
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash sign in restrooms or sink behind the bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands. also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed food stored in ice used for drinks. observed bottle of poweraid in ice machine
- Critical - Observed handwash sink used for purposes other than handwashing. employee indicated that coffee and tea are dumped in hand sink off server station observed hand sink behind the bar used as dump sink (ice and lemons in sink)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed shakers with no handle used as ice scoops behind the bar
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2012 | Routine - Food | Call Back - Complied |
- 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 : 07-22-2012 .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed soda gun holster with accumulated slime/debris. behind the bar
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Exit signs not properly illuminated. For reporting purposes only. Corrected On Site.
- Critical - Observed food stored on floor. clams
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces wic
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken in same shelf with raw burgers. Corrected On Site. Moved to bottom shelf.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed pulled pork in ziplock bags, not dated. Made 2 days ago. Corrected On Site.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 49F, unit by tall reach in cooler, cook line. Observed walk in cooler at 42F.
- Critical - Hand wash sink lacking proper hand drying provisions, cook line and back preparation area by dry storage.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cooked chicken with bare hands. Corrected On Site. Employee wearing gloves.
- Critical - Observed buildup of slime in the interior of ice machine, easily removable with alcohol swab.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chili and chicken stock at 45F, in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed grouper at 61F in reach in cooler, in cook line in front of grill. Corrected On Site. Grouper moved to freezer.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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