- Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom
- 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 - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine does not reach a minimum of 160° F on dish surface
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice in wait station. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Bottles of wine stored in drink ice. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop stored in handsink in bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in outside walk-in /freezer. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked sweet potatoes 46°F on ice bath across from cookline, pans not touching ice, ice added to bath. Corrective action taken .
- Intermediate - Food manager certification expired. Chef took test in December and is awaiting certificate.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating desserts. **Corrected On-Site** **Repeat Violation**
- Intermediate - Equipment drain line draining into handwash sink. Coffee machine in server station.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Victory 1 door cooler at 59F ambient temperature. Corrected On Site. PHFs removed. Must not be used until repaired.
- Equipment or utensils not designed or constructed in a durable manner. Non-handled scoop in bar ice.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. One open bev on prep table, one open can in cooler on stack of clean plates, one open cup above dishmachine. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed filling, folding quesadillas that will not immediately be cooked with bare hands. Corrected On Site.
- Critical - Observed employee eating while preparing food. Also observed employee food near clean dishes at dishmachine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, chicken wings, sour cream, coleslaw, other phfs all above 41F in Victory 1 door cooler. Corrected On Site. Voluntarily discarded.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. Must check food temps regularly.
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8/28/2012 | 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. Crab cakes mix in metal bowl with plastic wrap at 47F in walkin. Corrected On Site. Quick chilled. Now 42F.
- Critical - Observed buildup of pink slime in the interior of ice machine.
- Observed open recycling dumpster lid. Attracting flies.
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3/30/2012 | 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. Cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting mango with bare hands. Corrected On Site. Gloves in use.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw steaks stored over bread in pull drawer cooler on cookline. Corrected On Site.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Service station on right by soup urns and in bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Service station on right by soup urns.
- Critical - Hot water not provided/shut off at employee hand wash sink. Drink Service station-water was turned off because of leak.
- Critical - Observed raw animal food stored over cooked food. Raw beef stored over cooked beef on speed rack in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over raw fish in walk in cooler.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in prep sink on cookline.
- Critical. Observed employee wash hands with no soap.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Soap is set up at prep sink in bar not at hand wash sink.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink in bar used to chill wine.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. SafeStaff books available-training needs to be done for all employees.
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1/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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