- Basic - Carbon dioxide/helium tanks not adequately secured.
- Intermediate - Employee filled water pitcher/cup at handwash sink. HWS by dish machine
- Intermediate - Employee used handwash sink as a dump sink. By WIC
- Intermediate - Encrusted material on can opener blade.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Soup 47° F, chicken salad 47° F, tuna salad 47° F in WIC corrective action taken freezer door left ajar to bring down temp and repairman called **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at room temp for less then an hour at bar corrective action taken butter moved to RIC **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Walk-in cooler not 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 41 degrees Fahrenheit or colder. WIC ambient temp 47° F **Warning**
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4/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink next to drying rack. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At server's station.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Prescription and OTC medication bottles in bin with food above food prep table. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station.
- High Priority - Dented/rusted cans present. Tomatoes, mustard, other canned items with dented seams. Removed to send back. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Only rinsed in cold water at 3compartment sink and dried with cloth towel. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Server station. **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. Quiches made yesterday in reachin. Cooked pasta, casserole, salads in walkin. *Corrected On-Site**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates under cookline table showing food splatter.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stew in walkin made yesterday still 48F. Corrected On Site. Voluntarily discarded.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash between glove changes. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over cooked onions in walkin. Corrected On Site.
- Critical - Observed interior of microwave soiled. Food splatter.
- Critical - Observed toxic item stored by food. 10 butane cans on top shelf of dry storage over food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked potatoes, meatloaf in reachin. Stew, soups in walkin.
- Critical - Working containers of food removed from original container not identified by common name. Flours, rice, other dry foods in blue bins.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl in flour. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Blood from rare roast beef dripping onto box of bacon in walkin. Corrected On Site. Moved and re-wrapped.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 45 degrees F ambient. Corrected On Site. Temperature dial turned down to 32 degrees F and feezer door opened to chill walkin.
- Equipment and utensils not properly air-dried. Bowls stacked wet.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl in flour.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef chopping chicken, onions with bare hands. Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food. Chef with fabric bandaid chopping chicken, onions. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak and milk in walkin cooler at 45 degrees F. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Working containers of food removed from original container not identified by common name. Flour, breadcrumbs.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink used to fill containers and wash spoon.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage, cooked potatoes, and cooked vegetables at 65 F stored on top of oven. Were taken out of refrigerator and held on top of oven. Corrected On Site. Placed in oven to reheat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham and cheese at 53 F in slotted pan on top of ice. Corrected On Site. Food containers were placed in ice to hold temperature.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on cookline floor under oven.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Bar hand sink.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. Cookline.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Cookline.
- Observed hole in wall. Tile wall at end of cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Bulletin provided. Consumer advisory must be written on menu with a reminder (symbol or astrisk) next to food items that will be offered raw or undercooked.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cookline across from fryers at an ambient temperature of 52 F. Food was recently placed in cooler-44 F. Food was moved to another reach in cooler. Corrected On Site. Cooler was turned off.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine used in sanitation bucket over 200ppm.
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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