- Basic - Clean wiping cloth supply not properly stored. On floor by bar area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
- Basic - Stored food not covered in walk-in cooler. Shrimp
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shrimp and raw beef
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. Ice bin exterior slimey.
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken not reaching 165 degrees. Have it place back at the grill **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw burger and cooked ribs not at 41 degrees.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Vacuum breaker missing at hose bibb.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.by ice machine
- Floors not maintained smooth and durable.by dish machine and cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.the one by the cookline
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed raw animal food stored over cooked food.raw beef over dressing Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.mop sink and garbage room area
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL AT ALL HAND WASH SINK ALL THROUGHOUT. 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. EMPLOYEE SCOOPING ICE WITH CUP AT BAR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOES AT 47 DEGREES. Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. PART STICKER NOT COOK AT REQUIRED TEMPERATURE 145 DEGREES. IT WAS FURTHER COOK AT 180. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site. Corrected On Site.
- Critical. Observed bottles stored in ice used for drinks. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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2/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. BOX OF FOOD ON FLOOR
- Observed residue build-up on nonfood-contact surface. DEBRIS ON SHELF
- Carbon dioxide/helium tanks not adequately secured.
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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