- 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. Reach in cooler used for butter at display case **Warning** 10/30/14 not using
- 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. Salad cooler **Warning** 10/30/14 establishment is icing down product.
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In salad dressing. Cookline reach in cooler **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooler at waitstation **Warning**
- 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. Food storage shelf prep area **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.on top of salad cooler **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand sink at waitstaion **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Waitstaion **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad reach in cooler Chicken 46f,salad 47f manager voluntarily discarded. Manager states was. In cooler since last night. Butter 50f manager voluntarily discarded. Butter 44f to 45f manger placed in walk in cooler. **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. Reach in cooler used for butter at display case **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar and bread station **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar **Warning**
- 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. Salad cooler **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Strawberries **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. By dish machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese , eggs ,tcs salad dressing 44f to 46f
- 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. Salad reach in cooler manager placing product in walk in cooler. Manager calling tech
- Intermediate - Hot water not provided/shut off at employee handwash sink.cookline **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.red cutting board
- Basic - Soil residue build-up on nonfood-contact surface. Large peanut container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Manager discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon grease 105f. Advised.
- High Priority - Small flying insects in bar area.
- Intermediate - Cutting board(s) stained/soiled.salad reach in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 2 Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building in water heater room. For reporting purposes only. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in water heater room.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floors. **Corrected On-Site**
- 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. Waitstaion **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar and breadiing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon drippings 70f. Manager place in walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with grease/lube.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions/bar.
- Critical - No handwashing sign provided at a handsink used by food employees/bar and ladies room.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed flammable material stored around water heater/gas pressure washers and gas can. For reporting purposes only. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair/reach in cooler drawers cookline and plate cooler.
- Critical - Observed salt pellet stored on floor in water room.
- Pipe to dump sink not attached properly. at dishmachine.
- Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. 125F/advised.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
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