- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Utensils in poor condition. Lexan pans
- Basic - Water leaking from faucet/faucet handle. Hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Oil water bottles, flour
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- 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. Tcs foods iced down
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. By cooler **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Equipment in poor repair. 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. Tcs foods moved to walk in cooler, repairman called **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over heavy cream in walk in cooler **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in coolers **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar area **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Dressing **Warning**
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9/6/2013 | Routine - Food | Warning Issued |
- Basic - Chest freezer gasket torn/in disrepair.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. For sushi. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line shelving.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sushi station. **Corrected On-Site**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Non pasteurize eggs used for Caesar dressing.
- Intermediate - Water filter not changed according to manufacturerys instructions. 1/01/11
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4/9/2013 | 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.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Working containers of food removed from original container not identified by common name. bottles, bulk
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. kitchen
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. grout not level with tiles
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor. oil
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. corrective action taken
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. dish
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Manager lacking proof of Food Manager Certification. Manager relocated from Georgia less than 30 days ago.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair.
- Observed walk-in freezer gasket torn/in disrepair.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 4 door reachin
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed toxic item improperly stored. by firewood
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- observed clean equipment stored on floor ice buckets
- observed employe engage in food preparation handle clean equipment or utensils or touch unwrapped single service items without washing hands, before putting on gloves
- no handwashing sign provided at handsink used by employee
- working container of food removed from original container not identified by common name, bottles
- outer opening not protected with self closing door
- observed food stored on floor, freezer
- dollies, palletds, mlki racks or skids used to store or transport packed food not designed to be moved easily to allow cleaning access
- observed flammable materials stored around water heater
- observed single service articles handled displayed or dispensed in a manner that allows contamination unwrapped straws
- no proof of required employee training provided
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11/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Case Lot Handling EQUIPMENT, Moveability. EQUIPMENT, such as dollies, pallets, racks, and skids used to store and transport large quantities of PACKAGED FOODs received from a supplier in a cased or overwrapped lot, shall be designed to be moved by hand or by conveniently available EQUIPMENT such as hand trucks and forklifts.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES' and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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9/27/2010 | Routine - Food | Warning Issued |
- 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. Raw lobster tail, reachin cooler, 47F; raw shrimp, walkin cooler, 48F.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. walkin cooler
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
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6/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. flour, sugar
- 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. reachin cooler
- Critical. No conspicuously located thermometer in holding units in prep area.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives at bar on cloth
- Observed ice scoop with handle in contact with ice. bar
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. wash registering 154F and rinse registering 160F.
- Critical. Drying glasses behind bar with a cloth.
- Equipment and utensils not properly air-dried.
- Observed leaking taps at plumbing fixtures in kitchen .
- Waste line unattatched at soda gun holster.
- Critical. Vacuum breaker mising at sink behind bar with hose attached.
- Critical. No handwashing sign provided at a handsink used by food employees.restrooms all other sinks in the establishment
- Critical. Portable K class fire extinguisher(s) obstructed by brooms in kitchen . For reporting purposes only.
- Critical. Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only. blocked by table and slicer
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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6/21/2010 | Routine - Food | Administrative complaint recommended |
- 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. Corrected On Site.
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup to scoop ice.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. mushrooms
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.wait area
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair mixer body has peeling paint
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. guage reading 152F, data info states 160F minimum.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. kitchen and bar dishmachine
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean glasses behind bar stored on linen.
- Critical. Vacuum breaker missing at can wash.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment soiled with accumulated grease. hood and filters soiled over wood grill
- Critical. Observed toxic item improperly stored. can of Sheila Shine on top of dishmachine
- Critical. Portable fire extinguisher(s) obstructed by bulk sugar container. For reporting purposes only.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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