- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
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07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Food stored on floor.boxes of tomato, mash potato **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In the sushi station, bar **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.shrimp **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Improper label **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Salad 51° **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 115°f **Warning**
- High Priority - Live, small flying insects in food preparation area. Indoor Bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62°, shrimp 61°, beef 54°, chicken 59°, lettuce 51°, honey dew melon 55°, watermelon 61° **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
- Intermediate - Reach-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. Cook line reach in cooler across from flat grill at ambient temperature of 50°f, All TCS food moved to another cooler. Salad cooler ambient temp 55°f, located across from oven. Fruit cooler at ambient of 53°f, located next to dish washing area **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- Intermediate - Slicer blade guard soiled with old food debris.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Working containers of food removed from original container not identified by common name.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. prep table placed in front of sink Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing at bar area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.quaternary 400+
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 400+ 3 comparment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. quaternary 400+
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Ceiling tile missing.
- Critical. Manager lacking proof of Food Manager Certification.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- 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. Pro
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Displayed food not properly protected from contamination.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Observed soiled dry wiping cloth in use.
- Observed clean equipment stored on floor.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Identity of food or food product misrepresented. Identified the term KOBE BEEF SLIDERS on lunch menu..
- Critical. Manager lacking proof of Food Manager Certification.
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3/10/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination Straws not individually wrapped .
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- No Heimlich maneuver sign posted.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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