- Basic - Accumulation of food debris/soil residue on soap dispenser. (Next. To fry station)
- Basic - Build-up of grease on nonfood-contact surface.(fryer area)
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.(bar tenders purse sun glasses and lip balm at bar) **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. (Bar area)
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(multiple lights in kitchen )
- Basic - Nonfood-contact equipment in poor repair.(low boy)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.(pizza prep) **Repeat Violation**
- Basic - Waste line missing at soda gun holster.( back soda gun at main bar)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(over 200ppm chlorine ) **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Low boy( burgers 45°F, raw chicken 46°F, )items moved to quickly reduce temperature)
- Intermediate - Encrusted material on can opener blade.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.(fry reach in cooler and stand up single door freezer)
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.(fry cook)
- Basic - Leaking drain board on Dish Machine .
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Reach-in cooler gasket torn/in disrepair.(window cooler)
- Basic - Soiled reach-in cooler gaskets.(fryer reach in)
- High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart.(Burger 151°F, establishment has a consumer advisory however burger was ordered medium well)burger was reheated to above 165°F, **Corrected On-Site**
- High Priority - Container of medicine improperly stored.(above prep table nearest steam well)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(beshamell 45°F)item moved to lower temp.
- High Priority - Raw animal food stored over ready-to-eat food.(tuna over coleslaw) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(bleach test strip chlorine ) **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink.(Sanitizer Bucket )
- Intermediate - Employee used handwash sink as a dump sink.(inside bar)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(fryer reach in)
- Intermediate - No soap provided at handwash sink.(inside bar) **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Chicken pot pie soup 53F, chicken pot pie soup 54F, Pizza prep garlic in marg. 68F, fried chicken 76F, French fries 122F, fried chicken breast 86F, butter milk for onion rings 64F, shredded mozzarella 47F, goat cheese 49F, 2door true frier prep (raw chicken 48F, scallops 45F, fish 46F, Caribbean egg roll 48F, ) **Warning**(12/16/13 goat cheese 54F, cooked portobello 53F, chicken and veggies 53F, )
- Intermediate - Cutting board(s) stained/soiled.(pizza prep table) **Warning**
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3/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Chicken pot pie soup 53F, chicken pot pie soup 54F, Pizza prep garlic in marg. 68F, fried chicken 76F, French fries 122F, fried chicken breast 86F, butter milk for onion rings 64F, shredded mozzarella 47F, goat cheese 49F, 2door true frier prep (raw chicken 48F, scallops 45F, fish 46F, Caribbean egg roll 48F, ) **Warning**(12/16/13 goat cheese 54°F, cooked portobello 53°F, chicken and veggies 53°F, )
- Intermediate - Cutting board(s) stained/soiled.(pizza prep table) **Warning**
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12/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Walk in freezer) **Corrected On-Site** **Warning**
- 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.(outside bartender) **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. (Bar area) **Corrected On-Site** **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler.(chicken) **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.(bar area) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Chicken pot pie soup 53°F, chicken pot pie soup 54°F, Pizza prep garlic in marg. 68°F, fried chicken 76°F, French fries 122°F, fried chicken breast 86°F, butter milk for onion rings 64°F, shredded mozzarella 47°F, goat cheese 49°F, 2door true frier prep (raw chicken 48°F, scallops 45°F, fish 46°F, Caribbean egg roll 48°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (Chicken pot pie soup 53°F, chicken pot pie soup 54°F, ) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(chicken over cold cuts ) **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.(chicken over fish) **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(flashed my test strip) **Warning**
- Intermediate - Cutting board(s) stained/soiled.(pizza prep table) **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.(Sanitizer Bucket in sink) **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammoniumt chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.(bar using quat Sanitizer) **Warning**
- Intermediate - No soap provided at handwash sink.(bar area) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(Chicken pot pie soup 53°F, chicken pot pie soup 54°F, ) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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12/12/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean pans stored on a rusty prep table shelf. **Corrected On-Site** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salad tongs in lettuce. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with slaw buildup hanging from shelf. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0pom at bar and wait station. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw beef over plant food. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Wait station sink blocked by sanitizer bucket. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. Evening managers card unable to be located. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 6 food handlers present. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For non-continuous cooked chicken. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken walk in cooler. **Warning**
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5/21/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pots on shelf above meat slicer and pizza station
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Deli style cooler near meat slicer cold holding temperature 45?F-50?F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm All dishes in need to be sanitized using the 3 compartment sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs Hanging on push cart handle and inside garbage can on cooks line Knifes in between cooler and 3 compartment sink in bar area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On top shelf above deli style cooler near cooks line Top of pizza oven is soiled with debris
- Critical - Observed buildup of slime on soda dispensing nozzles. In bar area near entry way and register
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Pizza peal stored on top of soiled pizza oven **Corrected On-Site**
- Observed gaskets/seals on cold holding unit in poor repair. In low boy pull out cooler on cooks line 2 door reach in cooler near pizza make station
- Observed old labels stuck to food containers after cleaning. Throughout out the kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushroom 45?F, cheese 45?F, chicken 45?F, Inside deli style cooler at pizza make station Celery with salami 48?F **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Soup inside walk in cooler held over 24 hrs temperature at 45?F-50?F
- Critical - Vacuum breaker mising at hose bibb. On connector in mop sink area
- Wet wiping cloth not stored in sanitizing solution between uses. On top if deli style cooler near cooks line
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12/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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