- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/24/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken 145°f
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs next to cheese
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoe salad 47°f, salad 46°f, tomatoe salad 56°f in bar area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 129°f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 20 plus live roaches under the the bread oven stand in the kitchen. 5 inside the cooking a range oven that is not in use located in the kitchen next to the bread oven.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Grilled Intestines
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10/23/2013 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee blowing nose with handkerchief
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after blowing nose
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Chlorine sanitizer solution not at proper temperature.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.pitchers
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.in mop sink corrected on site
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.lemons at bar
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoops
- Critical - Observed raw animal food stored over ready-to-eat food.chicken over beef
- Observed single-service articles improperly stored. **Corrected On-Site**
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2012 | Complaint Full | Call Back - Complied |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cabinets
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated under cooking equipment.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed rodent activity as evidenced by 10 DRY rodent droppings found IN KITCHEN.
- Critical - Observed rodent activity as evidenced by 10 FRESH rodent droppings found at kiTCHEN AREA.
- Critical - Observed rodent activity as evidenced by 5 FRESH rodent droppings found IN KITCHEN AREA ON TOP OF CABINET.
- Critical - Observed rodent activity as evidenced by 50 plus FRESH and 50 plus DRYrodent droppings found INSIDE CABINETS OF FRONT COUNTER. There is food preparation on top of this cabinets.
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5/10/2012 | Complaint Full | Emergency order recommended |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK_IN COOLER
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SANDWICHES/PASTRIES IN DISPLAY COUNTER (NEEDS TO PUT SIGN FOR DISPLAY ONLY.)
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP MANUAL SANITIZING IN 3-COMPARTMENT SINK. DO NOT USE ANY UNSANITIZED EQUIPMENT OR DISHWARES.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. GOING FROM DIRTY TO CLEAN DISHWARES AT DISHMACHINE. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ICE BIN IN BAR
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. CHICKEN AND BEEF THAWING IN CONTAINER SUBMERGED UNDER WATER Corrected On Site.
- Critical. Displayed food not properly protected from contamination. BUFFETT LINE Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed employee with no hair restraint.
- Critical. Observed accumulation of debris in three-compartment sink. MOP IN 3-COMPARTMENT SINK Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK FOR SANITIZING. DO NOT USE DISHES/EQUIPMENT NOT PROPERLY SANITIIZED.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. CABINET
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by 7 dried rodent droppings found. INSIDE CABINETS UNDER STEAM TABLE IN BAR AREA.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit for less than 4 hours.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed insect control device installed over food preparation area. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Observed damaged thermometer provided on dishmachine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface of walk-in coolers (vents).
- Observed utensils stored in crevices between equipment.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tile missing.
- Observed hole in wall.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by utensils.
- Carbon dioxide/helium tanks not adequately secured.
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3/3/2010 | 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.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Clean wiping cloth not properly stored.
- Critical. Observed encrusted material on can opener.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment. Corrected On Site.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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