- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC and WIC handles.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Observed wine bottles stored in ice used for drinks at bar. Bottles were removed and ice voluntarily discarded. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop flour.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at bar.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed glass DM at bar 0 ppm chlorine. Corrective action taken by replacing empty sanitizer container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food at temperature greater than 41°F in salad RIC across from grill, Tomatoes 54°F, Potato Salad 55°F, Cut Lettuce 55°F. Corrective action taken items moved to another RIC and a call was placed for service.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At sink near beer cooler at bar.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the menu. **Corrected On-Site**
- 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. Ambient temp of 54°F.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sani bucket over 200 ppm **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep tble in dishmachine room next to gloves and clean dishes
- Critical - Working containers of food removed from original container not identified by common name. bulk white powder on shelf under prep table in baking room.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drinks on two stoves in kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw bacon observed stored over sauces in walk-in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed sanitizer bucket exceeding 200ppm chlorine. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken sitting out at cookline found at 72 degrees. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon stored over cream in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches on employees engaged in food preparation
- 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. dishwasher observed handling dirty food wares then handling clean food wares without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee put on gloves without washing hands first Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on back prep table and on cookline
- Critical. Observed toxic item stored by utensils. spray bottle on rach with clean food wares in dishmachine area
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over liquid pasruriezed eggs in walk in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands before putting on gloves at dishmachine .
- Critical. Observed handwash sink used for purposes other than handwashing. coffee dumped in handsink by walk in cooler.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, leftovers, prepared foods, cooked meats, sliced lunchmeats, sliced cheeses in WICs.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee carrying loaf of bread bare-handed. waitress placing crackers into basket with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. hands must be washed before putting on a new pair of gloves Repeat Violation.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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