- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( stored in pan on cook line) **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( cardboard bowl used as scoop in ginger snaps) **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils.( clean dish rack ) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.( bar area) **Corrected On-Site**
- Intermediate - Soda gun soiled.( both at bar area) **Repeat Violation**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. (Single service cups in dry storage area) **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. ( dry storage shelf) **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. ( label residue on pans stored on clean dish rack in kitchen)
- High Priority - Toxic substance/chemical improperly stored. ( spray bottle of cleaner/disinfecter hanging on hand sink in bar area) **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.( stainless steel polish next to clean silverware in kitchen) **Corrected On-Site**
- Intermediate - Soda gun soiled.( bar area)
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles. ( observed brown residue buildup in soda gun) **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.( dry food debris on several pans on clean dish rack in kitchen) **Corrected On-Site**
- Critical - Observed interior of microwave soiled.( kitchen) **Corrected On-Site**
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.-cup tubes. Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stored wet nested
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 46 degrese Corrected On Site. removed and place in cooler to quickly cool
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.102 degrese for hot holding meatballs
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stored wet nested
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. alto sham has food debris buildup
- Observed residue build-up on nonfood-contact surface. on can holder
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical. Observed soil residue in storage containers. movable with alcohol swab
- Critical. Observed encrusted material on can opener. dry debris Corrected On Site. cleaned
- Equipment and utensils not properly air-dried. stored wet nested
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta at 48 degrese Corrected On Site. packed in ice
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelet
- Observed cutting board grooved/pitted and no longer cleanable.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener. old food debris buildup
- Critical. Hand wash sink lacking proper hand drying provisions. 2 sinks in kitchen no towels
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.shrimp wrapped in walk in at 54 stacked time not recorded
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on table in prep area
- Wet wiping cloth not stored in sanitizing solution between uses. setting on prep table
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. salad cooler has black easily movable residue
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contaminated by employees/consumers not discarded.server carried food with hair in product
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. all server handled soiled dishes from dining room returning to dish area only using sani wipe to clean hands no hand washing observed. handled clean plates and single service items and delivered food with out washing hands with soap water and single service towles
- Observed employee with no hair restraint. server with out hair resaint carried food on tray hair in food
- Observed cutting board grooved/pitted and no longer cleanable. board in clean storage browand grove
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses. towles wet setting out
- Equipment and utensils not properly air-dried.pans stored wet nested
- Critical. Observed live flies in kitchen. many flies in kitchen
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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