- Basic - Condensation or other drainage not disposed of according to law. The beer walk in cooler is draining on the floor
- Basic - Hood soiled with accumulated grease.
- Basic - Standing water in mop sink/mop sink draining very slowly. Stopped
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 52. Turkey 52 poultry 55
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish on the cook line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Poultry 55. Ham 52 turkey 52.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tile missing. Over walk in cooler
- 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. Open drink at the bar area **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Ice bins at bar had scoops in ice
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves on cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on outside of bar area in dining room
- Basic - Plumbing system in disrepair. Hand sink not working at cook line, water has been turned off to sink
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine area
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw fish on same sheet pan as deli meats in walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at cook line ,, water turn off hand sink not working and cold water not on at handsink next to prep sink across from slicer
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar had a bowl in basin **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on outside area of bar
- Intermediate - No soap provided at handwash sink. Hand sink at cook line and hand sink at outside area of bar in dining room
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with window cleaner not labeled
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top rail of the reach in cooler on the cookline is in-op do hot use the unit for the safe storage of temperature controlled foods until certain it is operating at 41 f degrees or below
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10/9/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top rail of the reach in cooler on the cookline is in-op do hot use the unit for the safe storage of temperature controlled foods until certain it is operating at 41 f degrees or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine at the bar
- Critical - Hand wash sink lacking proper hand drying provisions. at the bar
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Mahi mahi being offered as cevice an uncooked product.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime on soda dispensing nozzles. at the bar
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooks exchanging soiled gloves for clean gloves without washing hands to break the contamination cycle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee working with customer linen without gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water. in the walk in freezer
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. bar employee was playing with her hair and serving customers
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a bracellet while working with exposed foods
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline equipment most if not all
- Critical - Observed fresh rodent activity as evidenced by rodent droppings found, 10 behind the wire rack on the cookline
- Critical - Observed fresh rodent activity as evidenced by rodent droppings found, 2 behind the seasoning, oil on the bottom shelf on the cookline
- Critical - Observed fresh rodent activity as evidenced by rodent droppings found, 3 between the top of the reach in cooler and fire grill on the cookline
- Critical - Observed fresh rodent activity as evidenced by rodent droppings found, 9 in the water heater closet by the cookline
- Observed heavy amounts grease accumulated under cooking equipment.
- Observed hole in ceiling. by pipe above the wire rack on the cookline
- Observed hole in wall, damaged, 3 walls in the water heater closet by the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 50 f degrees in the reach in cooler on the cookline (4 drawer)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 67, ham 65 and cheese 57 f degrees (Top rail) reach in cooler on the cookline
- Observed wall soiled with accumulated food debris. beer walk in cooler all walls and attached equipment
- Observed wall soiled with accumulated grease. behind the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See temps in top rail
- Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single-service articles. located in the warewash and on the cookline.
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10/8/2012 | Routine - Food | Emergency order recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. adjacent to the three compartment sink
- Critical - Hot water not provided/shut off at employee hand wash sink. adjacent to the three compartment sink
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. The gasket to the prep reach in cooler on the cookline is torn.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are severely soiled.
- Observed hole in ceiling. area above the dish machine
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. closest the fryers
- Critical - Observed live flies in kitchen. by the dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 63, cheese 50 f degrees in rail section of the prep reach in cooler on the cookline closest the fryers
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket on the cookline
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6/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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