- Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Dish machine has quat data plate but machine uses a chlorine sanitizer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up Reach in cooler next to hand sink, shelves heavily rust pitted.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket on prep table across from storage shelf 0 ppm.
- Basic - Working containers of food removed from original container not identified by common name. 2 containers of white powders on storage shelf side of kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes in walk in cooler 80-81°, finished cooking at 12:00 according to chef.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Mashed potatoes in walk in cooler 80-81°, finished cooking at 12:00 according to chef.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On ice across from cook line: tomatoes 55°, mozzarella cubed 55°, Boursin cheese 50-54°, recommended using metal containers with lids.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw shrimp over container of chicken salad reach in cooler across from hand sink, storage corrected by employee. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened package of raw salmon, hamburger in plastic wrap, over commercially packaged muffins, ice cream,butters in plastic wrap. Corrected by employee. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Homemade Ranch dressing marked 8-30, opened canned hominy marked 8-19, miso broth marked 8-21.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade Ranch dressing marked 8-30, opened canned hominy marked 8-19, miso broth marked 8-21.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front of ice machine and back corners have mold like accumulation.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Whipped butter not date marked, opened in last 7 days according to chef, chef marked date. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing certified trainers number.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout food prep area center of kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on storage rack center of kitchen.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink without a lid or a straw back of top shelf reach in cooler across from cookline.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door stand up reach in cooler back of kitchen next to hand sink.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket 0 ppm, corrected to 300 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 61°, butter 60° in reach in cooler next to server area, cook stated food had been out on cooking line, corrective action, recommended Time as a Public Health Control. Raw chicken 50° in reach in cooler drawers across from cookline, manager voluntarily discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Package of raw salmon over ziplock bag of soup in walk in freezer.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In server area front of kitchen. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cottage cheese opened a couple days ago not date marked in reach in cooler across from cookline, cottage cheese voluntarily discarded. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink next to stand up reach in coolers back of kitchen containing ice and food debris.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins and pans on pan rack. Between prep unit and three compartment sink. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food storage container/container lid cracked or broken. Plastic bin on pan rack between prep unit and three compartment sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 55°, Pasta 56°, ambient thermometer 51°, ambient air temperature 50°. Two door upright reach in cooler by prep table. Corrective action, had operator move all time/temperature control for safety (potentially hazardous) foods to another unit. Thermometers calibrated at 32°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Beef over fish in reach in cooler across from and nearest stove top.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Two door upright reach in cooler by prep table.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler across from prep table. Operator said milk was opened Sunday.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet on storage rack
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table near dish rack Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. short ribs and gumbo in walkin cooler
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gumbo soup made last night found at 45'F in center 43'F at edge Corrected On Site. moved to walkin cooler unit that is not frequently open and closed
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door
- Observed build-up of grease on nonfood-contact surface. on side of deep fryer
- Critical - Observed handwash sink used for purposes other than handwashing. near deep fryers used as dump sink has lettuce in it
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on cloth, ice scoop. Corrected On Site.
- Observed clean equipment stored on floor. Oven racks. Corrected On Site.
- Critical - Observed employees food not segregated and marked. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, boiled eggs. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Did not place on new menu. Will re-print today. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich make table
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwich make table Corrected On Site- manager discarded all potentially hazardous foids in sandwich make table - several other coolers in use hold at 41F or below to be used Butter in walk in cooler- reheat immediately to 165F for 15 seconds
- Observed ripped/worn tin foil used as shelf cover. under seasonings
- Observed utensils in poor condition. container lids
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizing bucket . Corrected On Site.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Waste line missing at soda gun holster.
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7/21/2010 | 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. pasta in walk in, quiche in cooler Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated on kitchen floor. under fryer
- Observed ceiling soiled with accumulated dust.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets Repeat Violation.
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1/8/2010 | 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. horseradish sauce dated 5/30 Chef discarded -Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over beverage cans Corrected On Site. Chef moved all products Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. freezer storage
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. hanging fromoven door Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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