- 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.Cook line **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Cook line
- Basic - In-use utensil stored in sanitizer between uses.Knives at cook line. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Cook line
- High Priority - Employee failed to wash hands before putting on 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.Cut melon in reach in cooler on cook line at 48°but within time to correct. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.Observed turkey breast water thaw in hand sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Raw whole shell eggs on the cook line.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.Cook line
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use tongs stored on equipment door handle between uses.Cook line
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.Cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Raw animal foods not properly separated from each other in holding unit.Stainless bowl of raw chicken on top of raw pork sausage in the reach in cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.Pan of soiled dishes stored on the Handwash sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.soup in the reach in cooler **Corrected On-Site**
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in sanitizer between uses. Large knife in sanitizer on prep table. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing dishes in handwash sink. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.. At front handwash sink. **Corrected On-Site**
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Prepping no hair restraint.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Soiled reach-in cooler gaskets. On front line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station.
- High Priority - Displayed food not properly protected from contamination. At end of bar facing window. Scones and other pastries with no lid or sneeze guard. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line 82? **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in handwash sink **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Therm off 60?
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Strips ruined.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Scone at end of counter not covered. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelf under wooden cutting board in kitchen.
- Observed food debris accumulated on kitchen floor. Under grill top.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching sandwich before going out to dining room.
- Critical - Observed handwash sink used for purposes other than handwashing. dishes in handwash sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Above ice machine. Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Using handsink to wash utensils beside coffee urns.
- Wet wiping cloth not stored in sanitizing solution between uses. Beside tea urns.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Critical - Observed cloth gloves contacting ready-to-eat food. Cloth used under cutting boards
- Observed employee cooking/prepping with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cooking cutting/touch toast before serving. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk on front line.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Condiment bottle not labeled on cooks line.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2011 | Routine - Food | Call Back - Complied |
- Observed clean utensils/equipment stored in dirty drawers.
- Observed holes in wall near cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppms Quatenary Ammonia
- Critical - Observed soil buildup inside ice bin.
- Critical - Working containers of food removed from original container not identified by common name.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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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12/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.( throughout )
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cut water melon at 48 degees on cooks line)
- Critical. Observed food being cooled by nonapproved method.(whole pork roasts stacked in a bowl) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.(in cooler in front area)
- Critical. Displayed food not properly protected from contamination.(baked goods on front counter)
- Critical. Observed employee not dry hands after washing.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Condensation or other drainage not disposed of according to law.(deli style cooler leaking in front area)
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen )
- Critical. Observed toxic item stored by food.(chemical spray bottles hung on rack above food)
- Critical. Observed container of medicine improperly stored.(medicine stored with and next to food)
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of 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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10/20/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. breakfast menu offers 'eggs any way' Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. orzo pasta salad
- Observed employee with no hair restraint. cook
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license. expired 2/01/10
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5/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad measud at 45 degr F , orzo salad 44 degrF
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water temperature measured at 80 degr F Corrected On Site.
- Critical. Observed handsinks used for purposes other than the designated use. utensils in handwash sink [kitchen] Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of espresso [kitchen] Corrected On Site.
- In-use microwave oven not meeting mandated safety requirements. fan cover missing
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. wash & sanitize compartments next to each other.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink
- Critical. Observed toxic item stored in food preparation area. pack of cigarettes on prep table [kitchen] Corrected On Site.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 7/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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