- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Up-right Reach in cooler in kitchen, holding at 60 F. All other items include raw veggies, commercially packed dressings and margerine.
- 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. One new employee and one expired employee without proof. Repeat Violation.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. LP tank for heater stored in bar area of facility.
- Observed attached equipment, hood filters and surrounding flat surfaces heavily soiled with accumulated drippy-sludgy grease.
- Observed cutting board grooved/pitted and no longer cleanable-long board at make ready table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream holding in reach-in cooler temped at 60 F-overnight. Advised disposal-see stop sale. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream in reach-in cooler.
- Critical - Observed unlabeled spray bottle-under self serve water dispenser. Repeat Violation.
- Critical - Pesticide use not in accordance with manufacturer's directions. Spray can of raid and green bottle of other insecticide type item on premises.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sour cream -holding in overnight temped at 60 F. Repeat Violation.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sour cream and chicken salad.
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Sour cream dated 9-10-10 today is 9-23-10.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Frame missing from area where it has always hung. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream holding at 61 F and chicken salad holding at 60F. Issued stop sale for both.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed interior of microwave heavily soiled above cook surface.
- Critical. Handwash sink not accessible for employee use at all times. Bottle of wine and various bar towels in sink basin.
- Critical. Observed unlabeled spray bottle-spray bottle at bar .
- No copy of latest inspection report. Employees did not have access to report-called operator to come in.
- Critical. Employees have not received training related to their assigned duties. While temping cold/refridgerated items employee asked what temperature it should be holding at.
- 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. Proof not available for at least 1 employee who works at another establishment also.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Large pretzel container filled with white powder product.
- Observed beer cooler gaskets with slimy/mold-like build-up and or food crumbs and residue.
- Cleaned and sanitized utensils not properly stored-forks stored at egress/door with side used to eat off of exposed to contamination etc.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Jug of milk.
- Critical. Working containers of food removed from original container not identified by common name-two large containers under stainless prep table in kitchen.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ribs and bbq beans holding at 110. Must reheat to 165 then hold at 135 F.
- Observed cutting board grooved/pitted and no longer cleanable. Long board at reach-in cooler area. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses-bar type towel on stainless table by grill. Repeat Violation.
- Critical. Observed heavy encrusted material on can opener blade.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen-at least 2 or more flies in kitchen area.
- Observed grease accumulated under cooking equipment-fryers.
- Observed attached equipment, hood and filters heavily soiled with accumulated runny, drippy grease.
- Observed personal items stored on shelves in bar area. Womens purses stored on shelves in bar area. Repeat Violation.
- Critical. Insecticide/rodenticide use not in compliance with regulations-can of repel on bar shelves..
- Critical. Observed container of flammable material over 5 gallons stored in establishment. LP tank in heater under bar overhang. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
- 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.
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Cook washed hands in 3 bin sink.
- Observed long cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Cloth on chopping block at end of cookline.
- Observed attached equipment, hood filters, heavily soiled with runny black gooey accumulated grease.
- Observed personal items stored with food. Cell phone and sun glasses on counter by sandwich making unit.
- Critical. Observed unlabeled spray bottle-several spray bottles, hanging by handwash sink. Repeat Violation.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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