- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Hole in wall.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall in disrepair.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stove area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster. Bar
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 - Handwash sink not accessible for employee use at all times. Pot inside
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cooking area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - No handwashing sign provided at a hand sink used by food employees. Most hand sink
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - Hot water not provided/shut off at employee handwash sink. At kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken at 1 prep table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. BACK
- Critical - Hand wash sink lacking proper hand drying provisions. BACK
- Critical - Handwashing cleanser lacking at handwashing lavatory. BACK
- Critical - No handwashing sign provided at a handsink used by food employees. BACK
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER FRUITS. Corrected On Site.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TEMP. CONTROLLER CHANGED (MOVED BY MISTAKE) Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOM Repeat Violation. Corrected On Site.
- 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. MUST BE COMPLIED BY NEXT ROUTINE INSPECTION.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. WI COOLER DOOR (NOT CLOSING PROPERLY)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (WI COOLER-LESS THAN 3 HOURS/DOOR OPENED) BEEF IN PREP TABLE FROM LAST NIGHT-DISCARDED.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 PREP TABLES
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CEVICHE OVER VEGETABLES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ITEMS CHANGED TO ICE ADDED TO EQUIPMENT
- Critical - Working containers of food removed from original container not identified by common name.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Prep Cooler is under bar are where customers sit and has no cover.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Clean wiping cloth not properly stored.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Faucet/handle missing at plumbing fixture.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed unnecessary items on the premise.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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5/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.3 compartment sink,cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-25-2010.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/25/2010 | Routine - Food | Warning Issued |
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