- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation** **Warning**
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11/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50f, cream cheese dip 46f, 53f, seafood 46f, veal 46f, cooked potatoes 51f. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not 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. **Warning**
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Uncooked bacon over soup. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Dumpster not on proper pad/nonabsorbent surface. Dumpster sitting on dirt.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered. Flour and bread crumbs in front of walk in cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour and breadcrumbs.
- Basic - Stored food not covered in walk-in cooler. Pretzels under fans.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. By dish machine.
- Intermediate - Accumulation of substance inside soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear door.
- High Priority - Vacuum breaker missing at hose bibb. Bibb by dish machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - Nonfood-grade basting brush used in food.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 56f.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at ware washing machine.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable/cookline .
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb/by dishmachine.
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10/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 56F. Per manger item in cooler since 08/07/2012.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable/cookline .
- Critical - Observed encrusted material on can opener.
- Observed fly paper over prep area. Corrected On Site.
- Critical - Observed glass clesner stored handing on clean sode of dishmachine.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods/cookline.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buttet 70 F manager voluntarily discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation/reach in cooler cookline.
- Critical - Observed unlabeled spray bottle/glass cleaner.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Manager calling tech.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb/by dishmachine.
- Wet mop not hung to dry.
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8/8/2012 | Routine - Food | Warning Issued |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corned beef and cabbage 47F.
- Dumpster not on proper pad.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of residue on soda dispensing nozzle. Soda gun bar.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 55F. Corrective action: Item moved to reach in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable/on reach in cooler cookline.
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9/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable/on reach in cooler cookline.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Covered. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 70F greek salad dressing with garlic/less than 2 hours Corrective Action: Item placed in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk and creamers 47F manager voluntarily discard.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrective Action: Butter 70F placed on stove to reheat to 165F for 15 seconds. Potato cakes 104F placed in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name/flour and breadcrimbs. Corrected On Site.
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9/9/2011 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink next to two compartment sink.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline. Corrected On Site.
- Critical - Observed an ice bin with no splash protection from handsink in bar
- Observed cutting board grooved/pitted and no longer cleanable. several. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. walk in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Traulsen double cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 69F for 20 minutes with no temperature control. Operator submerged container in ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 45F, half and half 47F server reach in cooler. cooler was turned off over night. Items were moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab at 46F, chicken at 45F, pasta at 45F in reach in True drop in cooler. Operator moved all PHF to the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato pancakes at 55F on rack for 20 minutes. Operator returned them to cooler.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked beef in reach in cooler. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Traulsen double
- Critical - Observed unlabeled chemical spray bottles in kitchen Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Salami dated 3/19 and 3/20 in reach in cooler voluntarily discarded.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Potato reheat at 135F after 1 hr 50 minutes. Operator is reheating in microwave to reach 165F within 2 hrs .
- Wet mop not hung to dry.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, 45F.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Gravy. Item voluntarily discarded.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Reach-in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach-in cooler cookline.
- Observed residue build-up on nonfood-contact surface. Gaskets reach-in cooler, prep area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Hallway. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen prep area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar.
- Dumpster not on proper pad.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease. Air handler vent. Corrected On Site.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Upstairs.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Add a Additionall 90 seats to new dining area.
- Violation: 51-16-1 No plan review submitted and renovations in progress/removed wall in diningroom to adjoining unit and added seating to diningroom.
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6/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ,sausage 48, chicken 47F,butter 70F placed in walkin.
- Critical. No conspicuously located thermometer in holding unit on cookline and Cheese cooler. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit/waitstation.
- Critical. Observed food stored on floor/freezer. Corrected On Site.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Put sanitiz on wet hands. Manager explain proper pocedure/employee rewashed hands and sanitized. Corrected On Site.
- Observed 2 cutting board grooved/pitted and no longer cleanable/cookline.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up gaskets to dessert cooler.
- Cleaned and sanitized equipment, utensils/knives properly stored.
- Critical. No handwashing sign provided at a handsink used by food employees/mensroom. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. License expired within 30 days after expiration date.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Add a Additionall 90 seats to new dining area.
- No plan review submitted and renovations in progress/removed wall in diningroom to adjoining unit and added seating to diningroom.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Wholesome, sound condition
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Thermometers provided and conspicuously placed
- Thermometers provided and conspicuously placed
- Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Wash, rinse water clean, proper temperature
- Wiping cloths clean, used properly, stored
- Food contact surfaces of equipment and utensils clean
- Food contact surfaces of equipment and utensils clean
- Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Sewage and waste water disposed properly
- Outside storage area clean, enclosure properly constructed
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Clean and soiled linen segregated and properly stored
- Other conditions sanitary and safe operation
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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