- Basic - Floors not maintained smooth and durable. Grout missing in some areas
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
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6/17/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of potatoes , bucket of cooked octopus **Repeat Violation**
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils stored between equipment and wall. Knives **Repeat Violation**
- Basic - Dumpster overflowing garbage.
- Basic - Equipment in poor repair. Interior of ice machine
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. **Repeat Violation**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel dispenser on top of prep sink
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Utensils in poor condition. Some platters Are chipped.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Water leaking from faucet/faucet handle. Mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. MSG **Repeat Violation**
- Basic - handle missing at plumbing fixture. Employee bathroom
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. overnight. As per operator, goat was cooked yesterday night, at 11:45 am, the next day the product ranges between 50-53 f. Product was stored in a deep plastic container inside the walk in cooler.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- 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 - Potentially hazardous (time/temperature control for safety) food cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. As per operator, goat was cooked yesterday night, at 11:45 am, the next day the product ranges between 50-53 f. Product was stored in a deep plastic container inside the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked white rice at 108 f at steam table on a double pan .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw filet mignon at reach in cooler-not commercially packaged. **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use at all times. At bar hand sink, kitchen ,
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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4/16/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Cases of shortening **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler by dessert station.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. At kitchen by cookline
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken not commercially packaged over raw fish at walk in freezer. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with degreaser
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floors not maintained smooth and durable. Grout missing in som areas
- Basic - Food stored on floor. Container of oil
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Old labels on containers.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by ook line
- Basic - Single-service items stored on floor. Box of cups, lids
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed, rinsed but sanitized **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 117 f, noodles 119 f. Operator transferred product to reheat
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef( unit #3) **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On Soup station- not properly protected.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Warewashing area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice making machine located outside.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.(rear)
- Intermediate - Reach-in cooler shelves soiled with food debris.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.[end caps]
- Critical - No conspicuously located thermometer in holding unit.[front cooler]
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lime deposit inside machine]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[under kitchen equipment ]
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.[no food at this time]
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No Heimlich maneuver sign posted.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No person in charge of establishment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.KITCHEN
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed insect control device installed over food preparation area.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No tag on fresh shellfish.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/21/2011 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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11/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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