- Basic - Accumulation of food debris/soil residue on handwash sink. At wait service station,
- Basic - Cutting board has cut marks and is no longer cleanable. All the ones on top of reach in coolers **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber bracelet **Repeat Violation**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Floor drains/drain covers heavily soiled. All **Repeat Violation**
- Basic - Floor under dishmachine , three-compartment sink area, under cooking equipments soiled.
- Basic - Garbage enclosure area in disrepair. **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. All, At cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry foods storage
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line, at bar, at wait service station
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket at cook line **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At cook line
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, half and half
- Intermediate - Cutting board(s) stained/soiled. All **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. On surface of ice machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station
- Intermediate - No soap provided at handwash sink. At bar **Repeat Violation**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of service filter date **Repeat Violation**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station at wait service station
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. Most
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. At cook line
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer
- Basic - Floor drains/drain covers heavily soiled. Under prep sink
- Basic - Garbage enclosure area in disrepair.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line, and at bar at wait service station
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under 3 compartment sink
- Flammables stored near a source of ignition. For reporting purposes only. In water heater room
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ready to eat in reach in cooler of cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface. Ay reach in cooler, lids hinge area
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - No soap provided at handwash sink. At bar **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Missing change filter date **Repeat Violation**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line , at bar **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching ready to eat onion, squash, other ready to eat food with bare hand Advised **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer''s instructions. Need a record of changing filter date for ice machine filter **Warning**
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1/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust. Above cook line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook and dishwasher **Warning**
- Basic - Equipment in poor repair. 2 reach in cooler at cook linen one at wait service station had an ambient temperature of 45°. Advised **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line , at bar **Warning**
- Basic - Stored food not covered in reach-in freezer. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach in cooler cold held at greater than 41 degrees Fahrenheit. The one at wait service station has an ambient temperature of 44°. Advised **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, Person In Charge turn down the thermostat **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm . 50ppm COS **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching ready to eat onion, squash, other ready to eat food with bare hand Advised **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler drawer at cook line **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Warning**
- High Priority - Vacuum breaker missing at hose bib. At the hose bib under hand sink at wait service station **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date for ice machine filter **Warning**
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11/1/2013 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
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8/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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