- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at the service station. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Observed dented cans in the dry storage area, corrective action had food moved to office to be returned for credit.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed sanitizer bucket next to food on prep table. **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. gave corrective action - explained about setting up a Bain Marie on the spider eye to keep it at 135°F. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on bar **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Bottle of juice in ice used for drinks at bar area. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed case of mayo on floor in dry storage.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw clam cakes over Salad mix. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Energy supplement in reachin cooler. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meat sandwiches, raw burgers, cooked onions, steak all 55-60?F in 2 door cooler across from ovens. PHFs voluntarily discarded. **Corrected On-Site**
- 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. Reachin with 2 doors across from ovens at 60? ambient temp. PHFs voluntarily discarded.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. observed wiping cloth used to wipe prep counters, utensils without being placed in sanitizer between uses
- Equipment and utensils not properly air-dried. food containers stacked and stored while still wet
- Critical - Hand wash sink lacking proper hand drying provisions. handsink off dish wash station
- Critical - No handwashing sign provided at a handsink used by food employees. womans restroom
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands observed employee handle dirty dishwares then directly handle clean dishwares without washing hands
- Observed ice scoop with handle in contact with ice. server station
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw beef, cooked chicken and lobster in walkin cooler
- Critical - Observed the presence of insects, rodents, or other pests. observed several dead beatles in kitchen
- Critical - Working containers of food removed from original container not identified by common name. observed large white containers with contents not labeled
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw hard shelled eggs then directly handle bread, cooked bacon and build a tuna salad sandwich without removing soiled gloves and washing hands.
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4/19/2012 | 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. Observed two chili containers at 45F and 51F. Corrected On Site. 51F container voluntarily discarded, 45F container in shallow container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed hard boiled eggs in container not date marked, pantry reach in cooler (cooked 2 days ago).
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed tall reach in cooler with ambient temperature of 50F, by preparation sink/salad preparation area. Also reach in cooler with ambient temperature of 45F, cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 51F. Corrected On Site. Moved to walk in cooler. Also chicken salad at 45, reach in cooler cook line.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating while preparing food.
- Critical - Observed food stored on floor. Observed pasta boxes on dry storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mormey sauce at 45F in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw ground beef over onions and deli meats, reach in cooler by stove.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed soups and sauces in walk in cooler not dated, made 2 days ago.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. biscuits next to handsink uncovered.
- Critical. Observed raw animal food stored over ready-to-eat food. wholeshell eggs stored over sweet cream box, and next to spinach in walk in cooler
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dumpsink at end of cookline.
- Critical. Observed employee wash hands with no soap. on cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open beverage on prep table in desert preparea.
- Observed personal care item stored with food. cell phone on top of food tupperware with pecans. purse next to dishwares in desert prep area.
- Critical. Observed toxic item stored by food. stainless steel cleaner next to honey on bottom of prep table across from three sink.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils in poor condition.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in WIC. raw beef over cheese in cookline RIC.
- Critical. Violation: 12A-13-1 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. dishwasher must wash hands inbetween handling dirty and clean food wares
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge reads 110 on final rinse.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer. dried food debris on interior of blade
- Violation: 24-09-1 Observed clean equipment stored on floor. dishwasher setting clean cutting board and clean flat metal baking pans on floor before putting away on racks
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. hose hooked up to faucet. not availability for handwashing
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. cleaning bottles and supplies in handsink at dishmachine. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. waitline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dishmachine area and waitline
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. waitline
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8/27/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in WIC. raw beef over cheese in cookline RIC.
- Critical. Violation: 12A-13-1 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. dishwasher must wash hands inbetween handling dirty and clean food wares
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge reads 110 on final rinse.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer. dried food debris on interior of blade
- Violation: 24-09-1 Observed clean equipment stored on floor. dishwasher setting clean cutting board and clean flat metal baking pans on floor before putting away on racks
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. hose hooked up to faucet. not availability for handwashing
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. cleaning bottles and supplies in handsink at dishmachine. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. waitline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dishmachine area and waitline
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. waitline
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8/7/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in WIC. raw beef over cheese in cookline RIC.
- Critical. Violation: 12A-13-1 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. dishwasher must wash hands inbetween handling dirty and clean food wares
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge reads 110 on final rinse.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer. dried food debris on interior of blade
- Violation: 24-09-1 Observed clean equipment stored on floor. dishwasher setting clean cutting board and clean flat metal baking pans on floor before putting away on racks
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. hose hooked up to faucet. not availability for handwashing
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. cleaning bottles and supplies in handsink at dishmachine. Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. waitline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dishmachine area and waitline
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. waitline
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7/20/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/1/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
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