- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Dishmachine rinse temp reading at 190°F without causing a color change on 160°F thermo label.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Traulsen cooler on south side of cookline, Beef 51°F cooled to 49°F after 10mins. Iced food in same cooler below 41°F. Traulsen cooler on north side of cook line, chicken 51°F, shrimp 49°F. Food has been in coolers 1 hour. Advised to reduce temperature of food to 41°F or below in the next hour, or dispose of food. Discussed Monitoring cooler temperatures throughout day with manager. Manager states he will call for service.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 160°F thermo label did not have a color change until run through dishmachine at 5 times. **Corrected On-Site**
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09/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped insects, or other pests, in control devices. Lights throughout kitchen.
- Basic - Food stored in holding unit not covered. Stack of Cheese in RIC on cook line uncovered sitting directly on racks.
- Basic - Open dumpster lid.
- Basic - Wiping cloth sanitizing solution stored on the floor along rear prep tables.
- High Priority - Obseved Dishwasher handle soiled dishes or utensils and then handle clean dishes or utensils without washing hands three times during inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab crusted mahi mahi in Traulsen cooler on cookline since 4/16/14, 48°F. Heavy cream 50°F.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Mahi Mahi prepped and in traulsen cooler on cookline since 6/14/14, 48°F. Manager disposed of 4. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Both Traulsen upright coolers on cook line have a distinct rise in temperature on the lower racks. Crab crusted mahi mahi in Traulsen cooler on cookline since 4/16/14, 48°F and Heavy cream 50°F disposed of by manager. Pork 51°F and chicken 48°F in opposite cooler placed on ice and moved to walk in cooler. Discussed including temperature checks on top and bottom of units, moving phf to walk in cooler overnight, keeping foods on ice in units, and rearranging sheet trays in coolers to allow adequate air flow, with manager.
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6/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout establishment. Make tables as well as loose boards.
- Basic - Equipment in poor repair. Traulsen cooler at end of cook line held up by food pan and wood blocks on front right of unit.
- Basic - Gaskets/seals on holding unit in poor repair, traulsen at end of cook line.
- Basic - In-use knife/knives stored in crack between equipment and wall. Prep table between ice machine and dishwasher area. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Reads 185°F but does not activate 160°F thermolabel on metal pan. Repairman dispatched.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Plastic wrapped Roast 55°F, covered sheets of rice 51°F all cooked previous night.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Plastic wrapped beef roast 55°F, 3 covered trays of rice 51°F.
- High Priority - Thermotape failed to turn black, after running machine 10 times, to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repairman dispatched.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. 3 holsters at bar. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 6 employees on site prepping food. Manager arrived 09:45. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice and roast in WIC.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of Spices observed on floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Mayonnaise observed on WIC floor. Box of shrimp observed on WIF floor.
- Basic - Ceiling tile above ice machine missing. **Corrected On-Site**
- Basic - Employee touched interior of butter bowls, with bare hands, prior to filling.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use ice scoop stored in soiled bucket between uses. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination in bar area.
- Basic - Soda gun holster with accumulated slime/debris observed in both bar dispensers.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 3 buckets at 100 ppm.
- Intermediate - Buildup of soiled material on rolling racks in the walk-in cooler.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. **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. Wait staff and bartenders not using tongs for the fruit beverage garnishes. Bare hand contact with ready to eat foods.
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. [Pans wet nested on shelving near dish machine room.]
- Critical - Observed employee wipe sanitary gloved hands on apron in between tasks. Corrected On Site.
- Critical - Observed expired Food Manager Certification. [Samuel Aguilar, 4.5.2007, on-duty manager and Jason Bass, 4.5.2007]
- Observed floor area(s) covered with standing water. [In employee restroom] Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [Multiple on bar counter]
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7/17/2012 | Routine - Food | Warning Issued |
- Observed 2 soda gun holsters with accumulated slime/debris.
- Observed cutting board grooved/pitted and no longer cleanable. [Assemble station.] Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm Corrected On Site.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit along cookline Corrected On Site.
- Critical - Observed ice scoops at bar lacking handle. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity at dessert station. Corrected On Site.
- Critical - Observed scoop for onion powder lacking handle. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-flour Corrected On Site.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed box food stored on floor in walk in freezer . Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled-microwave above bread warmer.
- Observed rust build-up on dish storage shelves.
- Equipment and utensils not properly air-dried-plastic food containers
- Waste line missing at soda gun holster at bar Corrected On Site.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit-under dressing station Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit-one door prep cooler along cookline Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit-reach in next to deep frye Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit-salad prep cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit-holding fruit 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 employee handling herb/lettuce type food with bare hands. 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 employee touch bread at bread station with bare hands. 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 employee peeling carrots and holding carrot with bare hands while peeling. Corrected On Site.
- Observed utensils in poor condition-orange glove handle used for holding bread
- Observed old labels stuck to food containers after cleaning.
- Wiping cloth quaternary sanitizing solution not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Missing drain plug at dumpster.
- Critical. Observed live flies in kitchen.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name-sugar and flour like substances.
- Critical. Observed food being cooled by nonapproved method. Establishment cooling hollaindaise sauce at room temperature. Operator discarded product. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed cooler holding raw chicken and whipping cream next to french fry freezer maintaining chicken and whipping cream at 45 degrees fahrenheit.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit in reach in cooler holding milk along wait station.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed frozen beef stored over frozen pork.
- Critical. Observed food stored on floor in walk in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area-rasberries in walk in freezer.
- Observed in-use utensil stored in sanitizer water. Corrected On Site.
- Observed scoop handle in contact with salsa.
- Observed salt scoop with handle in contact with salt along cookline. Corrected On Site.
- Observed equipment in poor repair. Observed torn rubber glove used to handle bread
- Observed aebasting brush in poor repair along cookline.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed old labels stuck to food containers after cleaning.
- Observed wet wiping cloth used to clean knives. Corrected On Site.
- Wiping cloth sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink-employee restroom
- Critical. Handwash sink not accessible for employee use at all times-bar. Observed container inside handsink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed employee rinsing utensils in back handsink.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Observed trash containers blocking back exit door
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. Observed drink garnishes at bar stored in container without a lid to protect from contamination.
- Critical. Cloth used as a food contact surface in bread warmer.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-back prep area.
- Observed cutting board grooved/pitted and no longer cleanable-bread cutting board
- Critical. Observed soiled reach-in cooler gaskets in ice-cream-french fry freezer. Repair on order.
- Critical. Handwash sink not accessible for employee use at all times-bar
- Missing drain plug at dumpster.
- Observed open dumpster lid. Corrected On Site.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Observed breads along cookline stored on shelves in bins without lids.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Wait station Corrected On Site.
- Observed in-use utensil stored in sanitizer solution in sanitizer bucket on floor.
- Observed cutting board grooved/pitted and no longer cleanable along salad prep cooler.
- Critical. Observed buildup of rust on racks in the walk-in cooler.
- Equipment and utensils not properly air-dried.
- Critical. Portable fire extinguisher not fully charged-closest to mop sink. For reporting purposes only.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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