- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom facility not clean. Mans
- Basic - Build-up of grease on nonfood-contact surface. Stove
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Cooking area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stovetop
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All cooler in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most coolers
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cooking area
- Basic - Soil residue build-up on nonfood-contact surface.stove
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Corrected On Site.
- Floors not maintained smooth and durable. cooking kitchen area
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. outside bararea
- Critical - Observed buildup of slime in the interior of ice machine. bar area
- Observed ceiling soiled with accumulated food debris. kitchen replace
- Critical - Observed soil buildup inside ice bin. soda lines bar area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No handwashing sign provided at a handsink used by food employees. bar and bathroom
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- 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. used cellular phone then engaged in food preparation without washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. big roasts must be cut to smaller pieces. 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. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. doors kept opened for delivery. Corrected On Site.
- Floors not maintained smooth and durable.
- Critical - Observed employee changing gloves without washing hands. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pot roast 44 degrees, chicken 48 degrees.
- Critical - Observed uncovered food in holding unit/dry storage area. roasts. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs 89 degrees.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar.
- Critical. Hand wash sink lacking proper hand drying provisions. bar.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Violation: 14-33-1 Observed equipment in poor repair.
- Critical. Violation: 22-16-1 Observed soiled shelves-in cooler shelves.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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6/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Corrected On Site. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled shelves-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
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6/8/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- 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.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated under cooking equipment.
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10/30/2009 | Routine - Food | Warning Issued |
| No report available. | 6/9/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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