- Basic - Bathroom facility in disrepair, hand sink in bathroom not working. Operator has a sink outside of bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable, across from cookline.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in undrained ice, fish in walk in cooler. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, above warewash area, operator was working on it during inspection **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair, shelves in dry storage has rust accumulated..
- High Priority - License is expired and is more than 60 after expiration date. Operator paid over phone during inspection confirmation number 147000513, 781660 reference number paid 394.00 **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than hand-washing dumping ice and spoon stored in sink at bar area. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Repeat Violation**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer. On shelving under fan.
- Basic - Leaking pipe at plumbing fixture. Under small three compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed. **Admin Complaint**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm cl at three compartment sink and 0 pm cl in wiping cloth bucket. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Handling bread, sliced cheese. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced sour cream 44F, shredded cheese 44-45F. Operator added ice. In server cooler, single service butter 59F, sour cream at 45F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 92F on cookline with no time or temperature control for safety. Advised to reheat to 165F or refrigerate and store at 41F or below.
- Intermediate - Accumulation of grey slimy substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink and dried with cloth towel.
- Intermediate - Handwash sink not accessible for employee use at all times. Cookline handsink filled with and blocked by dirty containers, etc.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Handsink next to small three compartment sink. **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. Cooler in server area
- Intermediate - Soda gun soiled. Bar. Holster in server area.
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6/11/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable, on prep table in kitchen across from cookline.
- Basic - Equipment in poor repair, across from cookline prep table bottom shelf rust accumulation
- Basic - Food stored in undrained ice, fish, chicken, pork. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler, chicken potatoes, fish
- High Priority - License is expired and is more than 60 after expiration date. Operator called during inspection and paid confirmation number is 137020879, paid 394.00, a d reference number is 578817.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, at prep table across from cookline **Corrected On-Site**
- Basic - Interior of microwave lightly soiled with food debris, right end of cookline
- Basic - Waste line missing at soda gun holster, at wait staation
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, bottle of soap at bar area in front of three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, ice cream side handsink. Has lids stored inside **Corrected On-Site**
- Intermediate - Lightly soiled on can opener blade. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, butter, operator placed in refrigerator and will use temperature as public safety monitor **Corrected On-Site**
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8/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair, above prep , storage table. Operator stated has a roof leak and does not prep under the area.
- Basic - Equipment in poor repair, dish at cookline chipped. Operator discarded. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, at end of cookline drawer storage for biscuits front area drawer.
- 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, at 0 ppm was corrected between 50- 100 ppm **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, wait station **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment, below cookline area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beans, goulash, chicken, in walk in cooler **Corrected On-Site**
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, in dining room and kitchen.
- 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, in kitchen. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, spray bottle of cleanser. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink, dumping ice at wait station.
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3/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name, in walk in cooler and reach in freezer **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food stored in undrained ice, fish in walk in cooler **Corrected On-Site**
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, slicer by walk in freezer.
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating, bacon
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, at 0 ppm Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers, above food prep area and warewash in kitchen.
- Critical - Observed lightly encrusted material on can opener.
- Critical - Observed lightly soiled on soda gun dispensing nozzles, at bar. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, across from cookline Repeat Violation.
- Observed residue build-up on nonfood-contact surface, at end of cookline drawers and cabinet.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, at 0 ppm Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, refrigerator at wait station. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees mens bathroom . Corrected On Site.
- Observed clean utensils/equipment stored in lightly soiled drawers, in kitchen across from cookline.
- Observed cutting board grooved/pitted and no longer cleanable at cookline area.
- Critical - Observed encrusted, soiled material on slicer, brown residue on back area of blade.
- Observed equipment in poor repair, counter by pass thru window covering is broken/missing at edge area.
- Critical - Observed expired Food Manager Certification Roberta Parker 12/05/11. Operator stated test set up for February .
- Critical - Observed food stored in undrained ice, fish, walk in cooler. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, in walk in freezer items in plastic container on left side..
- Critical - Observed uncovered food in holding unit/dry storage area, upright freezer in kitchen . Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit cookline area Corrected On Site. Placed in collinder with ice eggs now 40F during inspection.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink, by 3 cmpt. sink. Corrected On Site. Operator had cold water turned on during inspection
- Critical - Observed dead roaches on premises, 4 in bottom of refrigerator, at wait station area by dining room. Repeat Violation. Corrected On Site. Operator cleaned bottom of refrigerator and removed dead roaaches
- Critical - Observed food stored in undrained ice, raw chicken in buckets in walk in cooler. Repeat Violation. Corrected On Site. Operator removed chicken placed in collinders and a container underneath, and placed back in walk in cooler.
- Critical - Observed roach activity as evidenced by live roaches found, 1 on can opener on storage table next to walk in freezer, 1 on shelf in dry storage room near back door. Repeat Violation. Per Valerie Freeman next day callback.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, at back door by walk in cooler, there are gaps at bottom area of door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, melted butter on cookline. Operator reheated to 165F to hot holf at 135F or higher. Corrected On Site.
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7/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Drain cover(s) missing, for grease trap outside in back yard area and evidence of grease on ground.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler with glass door in kitchen.
- Critical - Observed 5 dead roaches on premises, bottom inside freezer side of refrigerator, and 2 dead roaches on refrigerator side at the wait station by dining room. Observed 3 dead roaches in cabinets at wait station area by dining room.
- Observed build-up of dust or dirt on nonfood-contact surface, at cookline bottom area .
- Critical - Observed evidence of mop/cleaning waste water/grease dumped onto ground, near back door.
- Critical - Observed food stored in undrained ice, raw chicken in walk in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of brown residue under drawer area of refrigerator at wait station area by dining room.
- Observed residue build-up on nonfood-contact surface, inside cabinets at wait station area by dining room.
- Observed residue build-up on nonfood-contact surface, storage shelves on wall by walk in freezer.
- Critical - Observed roach activity as evidenced by 2 live roaches found in cabinets wait station area by dining room.
- Critical - Observed roach activity as evidenced by 30 to 40 live roaches found in 4 different drawers used to store utensils located under prep table across from cookline in kitchen. Operator removed utensils and drawers and had them washed, rinsed and sanitized.
- Observed wall in disrepair, by slicer and walk in freezer. Observed baseboards in kitchen under 3 cmpt. sink, at dish machine area, and left side of doorway by kitchen door by 3 cmpt. sink
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. In walk in cooler cooked pasta dated 5/23. Operator voluntarily threw away.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, gravy, brussel sprouts, mash potatoes. Corrected On Site. Operator date marked containers.
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6/7/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Chlorine sanitizer not at proper strength for manual warewashing, 200 ppm at bar. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm Advised operator to use dip sink to sanitize until dish machine repaired. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manne, wooden bowl in flour container no handle provided. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed drink cans stored in ice used for drinks. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, covering and using deep container for cool down of potatoes in walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, dumping ice at wait station. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature, chicken Corrected On Site.
- Critical - Observed toxic item improperly stored, spray bottles of cleaners hanging on rack by bulk plastic food containers Corrected On Site.
- Critical - Observed toxic item spray can of lubricant stored by utensils on top of reach in freezer. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, at 0 pp m. Corrected On Site.
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1/24/2011 | 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, in glass reach in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk in cooler
- Critical. No conspicuously located thermometer in holding unit at wait station area.. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food, beef over ice cream in walk in freezer.
- Observed equipment in poor repair, bottom shelf across from cookline rust accumulated
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. machine was raseveral times.Advised operator to use dip sink to sanitize until dish machine repaired.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Handwashing cleanser lacking at handwashing lavatory, in kitchen . Corrected On Site.
- Observed wall soiled behind corner handwashing sink in kitchen
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method, large deep containers, gravy. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, refrigerator at wait station Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, piece of pie in walk in freezer. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover, above cookline Repeat Violation.
- Observed utensils in poor condition, some dishes have chips on rim area inside refrigerator.. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, silver ware not covered in dining room area. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink, on kitchen side, Operator stated they have repairman scheduled.
- Observed attached equipment soiled with accumulated dust, ceiling fan in kitchen Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers, dry storage room.
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, by walking cooler on table plastic container with white substance. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, in 3 xmpt sink in kitchen. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover, in kitchen on shelf across from cookline.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, at 0 ppm. Advised operator to use dip sink for sanitizing until dish machine repaired.
- Critical. Observed light buildup of slime on soda dispensing nozzles, on ice cream side.
- Critical. Handwashing cleanser lacking at handwashing lavatory, kitchen near serve thru window.
- Critical. Observed 2 dead roaches on premises, drawers in ice cream side, 2 dead in dry storage room.
- Observed hole in wall, behind ice cream machine, and wall behind bar at end by keg cooler.
- Observed wall soiled with accumulated food debris, by long table near walk in cooler and ceiling above 3 cmpt sink.
- Observed attached equipment soiled with accumulated dust, ceiling fan in kitchen.
- Critical. Observed toxic item stored in food preparation area, spray bottle on table by cookline. Corrected On Site.
- Critical. Observed unlabeled spray bottle, at end of cookline..
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, K class in kitchen by 3 cmpt. sink. For reporting purposes only. Corrected On Site.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/17/2008 | Routine - Food | Warning Issued |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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