- High Priority - Small flying insects in bar area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at meat prep station.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table next to slicer in the back **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After taking dirty clothes out of the hand wash sink
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Stored wet dirty wiping clothes inside sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauce in walk in cooler 48°F, after 16 hours in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce in walk in cooler. 48°F after 16 hours in walk in cooler
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under Hood in fryer area.
- High Priority - Small flying insects in bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. In Mob area.
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10/25/2013 | 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.
- Basic - Employee eating in a food preparation or other restricted area eating chips in Deli prep area.
- Basic - Employee personal items stored in or above a food preparation area.Cell phone on counter at deli prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees in prep area for sauces.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area throughout the whole kitchen area.
- High Priority - Small flying insects in bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink prep area for sauces.
- Intermediate - No soap provided at handwash sink in the prep area for the sauces .
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. baked Beans 80°F
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs in WIC.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Baked Beans in WIC
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing chlorine at 0 ppm at bar
- Equipment and utensils not properly air-dried.large plastic pans .
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Non-prewrapped utensils not properly presented, Flatware on tables prior to opening.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Prep cook wearing no gloves touching lettuce ,tomatoes and fresh herbs.
- Critical - Observed bathroom facility not clean/ employee bathroom toilet seat soiled.
- Critical - Observed employee putting on gloves, without washing hands.
- Observed floor area(s) covered with standing water, in wait station .
- Critical - Working containers of food removed from original container not identified by common name.sugar container .
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10/1/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. dry storage.
- Ceiling tile missing. dishwashing area.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked mushrooms prepared the night before at 56 degrees. Corrected On Site.voluntarily discarded.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Observed attached equipment soiled with accumulated dust. hood filters .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. at handwash sink by dishwashing area.
- Observed dusty air conditioning vent covers. employee restroom .
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site. voluntarily discarded .
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched face and hair then put on a pair of gloves to prep without washing hands first. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Critical - Observed raw animal food stored over cooked food. cooked pork stored on top and touching raw pork. Corrected On Site.
- Observed single-service items stored on floor. cups in dry storage .
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. asparagus, lettuce,cheese and green beans at walkin cooler
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. gauchos slicing or sliding foods at customer tables.
- Critical - Observed food stored on floor. chicken at walkin freezer
- Critical - Observed improper vertical separation of raw animal foods. raw pork under raw beef at walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef above sauce at walkin cooler.
- Critical - Observed toxic item stored by food. butane fuel over slicer. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. smoked ham at walkin freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour container in dry storage room.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. by employee locker area.
- Critical - Hand wash sink lacking proper hand drying provisions. at server's station and at rear prep area near walkin cooler/freezer .
- Critical - Hand wash sink lacking proper hand drying provisions. at server's station and rear prep area near walkin cooler/freezer .
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. by server's station and rear prep area near walkin cooler/freezer .
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bar top and equipment .
- Observed food debris accumulated on walkin cooler floor.
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6/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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