- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Soil residue build-up on nonfood-contact surface. Hand wash sink at cookline. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Time, temperature cold held at a temperature greater than 41 degrees Fahrenheit. 49-50° assorted cheese, 44-45° sliced ham in cooler from last night, stop sale. Wrapped in plastic and a plastic liner in bottom of metal trays not allowing cold air to circulate. Stop sale. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside hose.
- Intermediate - Soil residue in food storage containers. Flour.
- Observed electrical wiring in disrepair. For reporting purposes only. Electrical plate missing outside next to hose.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cajun seasoning on shelf, dry storage.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta 58-56° in walkin, uncovered, 55°, corrective action taken. Callback cooked pasta at 11: am covered in walkin at 57° uncovered and placed in freezer to drop temperature quickly.
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08/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cajun seasoning on shelf, dry storage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed, **Corrected On-Site**
- Basic - Equipment in poor repair. 3 drawers at cookline with cheeses at 49°.
- Basic - Floor area(s) covered with standing water, coming in from outside under glass beer bottle cooler, squeegee floor, **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture, behind walkin door, pipe fell off. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, hand wash sink, cookline, **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 49° all cheeses in 3 drawers, , cookline. Stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 49° discarded, stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 108° ribs, reheated to 174°, corrective action taken. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp chicken fingers at 108°, expo hot hold area. Called for service, discarded, stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese 49°, cookline.
- Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Expo food delivery area 108°.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta 58-56° in walkin, uncovered, 55°, corrective action taken.
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6/2/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handsink in prep area.
- Basic - Equipment in poor repair.4 drawer cooler, cookline 60°
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wipe cloths 0 ppm, 200 ppm, prep area, **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 61°, discarded and grout out a cold tray, tomatoes, lettuce, spinach dip, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours, ribs, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chicken breast 105/118°; 168° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, salmon over desserts, **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching cloths, then bags broccoli, **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, utensils in dish room.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm,50 ppm **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-6-drawer cookline at 50 degrees. ordereed new equipment. Repeat Violation.
- Equipment and utensils not properly air-dried-wet nesting.
- Critical - Observed buildup of slime on soda dispensing nozzles-bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--6 drawer-cookline at 50 degrees. New equipment order, coming any day. Repeat Violation.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawer reach in cooler. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads cookline reach in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. women's restroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bar cooler handles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. warewashing area. Corrected On Site.
- Observed floor area(s) covered with standing water. next to ice machines and waitress station next to bar.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scooping ice with a cup. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry in the cookline drawer reach in cooler. Corrected On Site. added bagged ice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, cheese at the cookline salad reach in cooler. added bagged ice.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. wiping table then engage in food preparation without changing gloves. Corrected On Site. Repeat Violation.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. (drawer reach in cooler).
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top area of the cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Floors not maintained smooth and durable. waitress station next to bar.
- Observed floor area(s) covered with standing water. waitress station next to bar.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses on the top area of the cookline fliptop reach in cooler. moved inside the cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, seafood in the cookline reach in cooler. operator placed bagged ice on it.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching clothes then engage in food preparation with out changing gloves. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. outdoor, next to main entrance; mop sink (splitted line).
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bar reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in bar reach-in cooler. Corrected On Site. moved to another unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozarella cheese, butter on the cookline work station reach in cooler. Corrected On Site. ice bath.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed dispensing equipment that allows contamination. no-handled cup inside sugar container. Corrected On Site.
- Can opener blade not kept sharp - observed metal shavings.
- Critical. Vacuum breaker mising at hose bibb. mopsink (splitted line). Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed floor area(s) covered with standing water. waitress area next to bar.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings in the top of the cookline RICs. Less than 4h out of temperature according to PIC.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after touching soiled apron
- In-use utensil wipped with the apron.
- Plumbing system in disrepair. loose faucet, handsink next to ice machine. Corrected On Site.
- Faucet/handle missing at plumbing fixture. men restroom
- Critical. Vacuum breaker mising at hose bibb. mopsink (splitted line)
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. WIF. Corrected On Site.
- Observed leaking pipe at plumbing fixture. dishwashing machine hose.
- Critical. Covered waste receptacle not provided in women's bathroom. one d missing.
- 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. No originals certificates provided.
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over soup in WIF. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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