- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. 3 compartment sink.
- Critical - Manager lacking proof of Food Manager Certification. Manager stated they just changed chefs yesterday.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Side exit door bottom of door not sealed.
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12/6/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Several throughout.
- Critical - Covered waste receptacle not provided in women's bathroom. Also handicap bathroom.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Floors not maintained smooth and durable. Cracked tiles in froont of 3 compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen, back bar, women's restroom, both handicap accessiblee bathrooms.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Back bar.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. 3 compartment sink.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Both bars, all bathrooms.
- Critical - Observed buildup of slime in the interior of ice machine. Dispenser area, behind deflector plate.
- Observed ice scoop with handle in contact with ice. Corrective action removed.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and standing water. Reach in cooler cook line.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over ready to eat in reach in cooler on cook line.
- Critical - Observed roach activity as evidenced by roaches found. 7 dead inside prep top of reach in cooler on cook line, no food in top portion, food in bottom reach in portion, corrective action cleaned out cooler.
- Critical - Observed the presence of insects, rodents, or other pests. Small dead insects 30-50 dead in prep top of reach in cooler, no food in top portion, food in bottom reach in portion, corrective action cleaned bugs.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Side exit door bottom of door not sealed.
- Critical - Stop Sale issued due to adulteration of food product. Possible contamination from dead bugs in top of cooler.
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9/12/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/29/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Handsink used for purposes other than handwashing. Sink storing cups behind bar.
- Critical - No consumer advisory provided for undercooked animal foods. COS - given sign.
- Critical - No paper towels at employee handsink. Entrance to kitchen. COS.
- Critical - No test strips provided for manual warewashing. Quat. Triple sink.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream in reach in cooler at cookline.
- Critical - Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in freezer at cookline. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. 2 on make table.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Cookline.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. At bar in main dining area.
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9/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream in reach in cooler at cookline.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46F, hot dogs 45F, beef 46F all in walk in cooler. Corrected On Site. Placed in walk in freezer. 7-6-11: Observed potentially hazardous food cold held at above 41 degrees F. Chicken 46F, beef 47F, cheese 47F, all in walk in cooler. Walk in freezer door opened to cool down walk in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All potentially hazardous food in walk in cooler temped between 45-46F. DO NOT use walk in cooler to hold potentially hazardous food until it is repaired and can cold hold at a temperature of 41 degrees F or below. Potentially hazardous food put in walk in freezer until unit can be repaired. 7-6-11: Observed walk in cooler incapable of cold holding potentially hazardous food at 41F or below. All temperatures taken in walk in cooler 45-48 degrees F.
- Critical - Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in freezer at cookline. Corrected On Site.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Box of potatoes in walk in cooler. Corrected On Site.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle, pizza peel on dusty pizza oven top. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. 2 on make table.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils. Pan over triple sink.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Cookline.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under grill, on stove top.
- Violation: 23-07-1 Observed gaskets with food debris build-up. Reach in cooler at cookline.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Faucet at bar triple sink in front dining area.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Also unisex bathroom.
- Violation: 40-04-1 Observed personal care item stored with food. Purse with chips in front bar area. Corrected On Site.
- Critical - Violation: 41A-02-1 Observed toxic item stored by food. Deodorizer over bags of chips in front bar area. Corrected On Site.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. At bar in main dining area.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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7/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom.
- Carbon dioxide/helium tanks not adequately secured. At bar in main dining area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All potentially hazardous food in walk in cooler temped between 45-46F. DO NOT use walk in cooler to hold potentially hazardous food until it is repaired and can cold hold at a temperature of 41 degrees F or below. Potentially hazardous food put in walk in freezer until unit can be repaired.
- Critical - Covered waste receptacle not provided in women's bathroom. Also unisex bathroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle, pizza peel on dusty pizza oven top. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in freezer at cookline. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under grill, on stove top.
- Observed cutting board grooved/pitted and no longer cleanable. 2 on make table.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Box of potatoes in walk in cooler. Corrected On Site.
- Observed gaskets with food debris build-up. Reach in cooler at cookline.
- Critical - Observed interior of microwave soiled. Cookline.
- Observed leaking pipe at plumbing fixture. Faucet at bar triple sink in front dining area.
- Observed old food stuck to clean dishware/utensils. Pan over triple sink.
- Observed personal care item stored with food. Purse with chips in front bar area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46F, hot dogs 45F, beef 46F all in walk in cooler. Corrected On Site. Placed in walk in freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream in reach in cooler at cookline.
- Critical - Observed toxic item stored by food. Deodorizer over bags of chips in front bar area. Corrected On Site.
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7/5/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink./ mop sink.
- Critical - Hand wash sink lacking proper hand drying provisions./ Bar Area.
- Critical - Hot water not provided/shut off at employee hand wash sink./ mop sink.
- 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/ 60 days for certification of employees in food safety
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5/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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