- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Outdoor seating.
- Basic - Grease accumulated on kitchen floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area next to ice machine
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Reach in cooler shelf made of unfinished plywood
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef on bottom shelf, air flow blocked at 46-47F. Other tcs food 41F or below. Advised. In walk in cooler, sauerkraut 44F. In cooler overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over dressing. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Top of server ice bin
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. End of bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Refrigerator not 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. Walk in cooler
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Upstairs.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon buried in coleslaw.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chili dated 1/31/14
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Wall mounted potato cutter.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Roach spray **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over RTE food. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Lowest temperature on thermometer is 50F
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soda gun soiled. Lightly soiled, bar
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Potato slicer
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9/11/2013 | 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 kitchen and walk in cooler, cases
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall in disrepair. Beer storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 44F and 46F, cookline cooler overnight.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat greater than 400 ppm
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large 5 gallon pot of meat cooling while covered
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap under back/side doors
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1/4/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap under back/side doors
- Violation: 51-16-1 No plan review submitted and ice machine relocated outside. Must be returned to its original location or plans submitted and approved within 60 days.
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10/30/2012 | Routine - Food | Call Back - Extension given, pending |
- No plan review submitted and ice machine relocated outside. Must be returned to its original location or plans submitted and approved within 60 days.
- Critical - Observed dead roaches on premises. 1 on floor, cookline handsink, Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 1 on floor next to 3 compartment sink
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under back/side doors
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10/29/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. creamer cooler
- Violation: 23-03-1 Observed build-up of grease on hood filters
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. Gap around screen doors, back doors left open during operation.
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment.
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6/13/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. bar
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 47-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline freezer holding potatoes at 49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Lights missing the proper shield, sleeve coatings or covers. over dish area, end caps
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - No conspicuously located thermometer in holding unit. creamer cooler
- Observed build-up of grease on hood filters
- Critical - Observed buildup of slime on soda dispensing nozzles. bar Corrected On Site.
- Observed heavy grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Burgers at 48F, cheese at 49F, deli meat at 47F in drop in cookline cooler. Advised to move to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked Potatoes at 49F in cookline freezer, unit down. Advised to move to another cooler.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 1 next to handsink on white box, cookline, 1 on floor next to flour, 1 under mixer, 6 u der 3 compartment sink and mopsink.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Gap around screen doors, back doors left open during operation.
- Critical - Stem type thermometer not within the intended measuring range of use. from 140-180F.
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6/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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12/19/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in true cooler; cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double cooler on cookline holding PHFs at 45F-54F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true cooler on cookline holding PHFs at 51F-57F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Handwash sink not accessible for employee use at all times. blocked by beer kegs, back room. Corrected On Site.
- Critical - Handwashing cleanser and paper towels lacking at handwashing lavatory both in back.
- Lights missing the proper shield, sleeve coatings or covers. Several end caps, inside true stainless cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat
- Critical - No handwashing sign provided at a handsink used by food employees. bar, restroom
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Observed ceiling in disrepair, cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in a mop sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 50F in tall true cooler, bottom. all other temperatures 41F or below. Chicken in cooler overnight per operator; removed to rearrange. advised to keep PHFS on upper shelves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 54F, chicken at 45F in double cooler on cookline. see stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk and deli meat at 45F in white reach in cooler on the right, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. onions and beef at 52F, brat and corned beef at 53F, cheese at 51-57F, turkey at 56F in true cooler, cookline. see stop sale
- Critical - Observed screen in door torn/in poor repair. back door
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food. bleach spray btl stored on prep table
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/15/2011 | Routine - Food | Warning Issued |
- NO CHOKING POSTER.
- Critical - NO VACUUM BREAKER/BACK FLOW DEVICE FOR MOP SINK FAUCET.
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10/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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