- Basic - Bowl or other container with no handle used to dispense food.rice/storeroom **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.handwash sink/kitchen
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.walk in cooler#3
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.walk in cooler#3
- Basic - Wiping cloth sanitizing solution stored on the floor.cookline **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 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. Ham/walk in cooler#2
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. On the cook line
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink.on the right gang wash sink on the cook line
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.UNDER LINE OF 2 reacins
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.LADDLE HANDLE IN BULK FLOUR
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.48°. Too high in containers. Cos. discarded
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.46°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.HAM PIECES 46°. In 2inch container not in contact with ice plate. Less than 4 hrs in unit. Discarded by chef
- 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. Sliced deli meats. WIC
- Intermediate - Handwash sink not accessible for employee use at all times.ROLL RACK BLOCKING ACCESS **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.PLASTIC UTENSIL IN DISHWASH AREA HANDSINK
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.BAR HANDWASH SINK
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Packaged food not labeled as specified by law.SUGAR
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler/walk-in freezer floor soiled.walk in cooler#2/chicken juices on floor
- Basic - Working containers of food removed from original container not identified by common name.flour/sugar/kitchen **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.wic#2 **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner/kitchen
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tune Ric at server station, unable to closed
- Critical - Displayed food not properly protected from contamination. Ready to foodsNot fully protected behind sneeze Guard.
- Critical - Handwashing cleanser lacking at handwashing lavatory. On cookline hand wash sink
- Critical - No handwashing sign provided at a handsink used by food employees. At bar hand sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In server station
- Critical - Observed buildup of slime on soda dispensing nozzles. At bar
- Observed gaskets/seals on cold holding unit in poor repair. Broken gasket on Tune ric at server station
- Observed gaskets/seals on cold holding unit in poor repair. Stained no longer cleanable, ric gasket on cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy 53f/52f
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. In bucket 100ppm
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, Turkey, roast in walkin cooler
- Waste line missing at soda gun holster.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. SINK BLOCKED BY STEAMTABLE and IN DISHROOM
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. HEAT STRIP DID NOT TURN COLOR
- Observed CLOTHS STORED ON FOOD IN GRILL DRAWS used for food storage. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.IN DRY STORAGE
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOUCHING RAW CHICKEN and BURGERS ,WITHOUT WASHING HIS HANDS BEFORE TOUCHING RTE FOOD
- Observed equipment in poor repair. SCOOP WITH NO HANDEL
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. TOAST CHEF TOUCHING RAW MEAT AND NOT WASHING HIS HANDS
- Critical - Observed handwash sink used for purposes other than handwashing. SEVER AREA
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MANY ITEAMS WALK IN COOLER
- Critical - Observed raw animal food stored over cooked food. FISH OVER PIZZA DOUGH Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. FUEL CONTAINER
- Wet wiping cloth not stored in sanitizing solution between uses. GRILL AREA
- Critical - Working containers of food removed from original container not identified by common name.CORN MEAL and OIL
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. preping unit 2 at 49-50 degrees F . service call advised . relocate PHF to other cooling units until unit repaired .
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over cooked food. beef and lamb over cooked pasta/sauces - walkin cooler 1.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up .
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see # 4. This violation must be corrected by : 8/9/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler drawer unit beneath grill at 54-56 degrees F. relocate PHF to other cooling units. service call advised. This violation must be corrected by : 8/9/10.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. sanitizer bucket less than 100 ppm. Corrected On Site.
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8/6/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 32-15-1 No handwashing signs provided at handsinks used by food employees. kitchen .
- Critical. Violation: 32-15-1 No handwashing signs provided at handsinks used by food employees. employees' restrooms.
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2/18/2010 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sanitizer.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. utinsils. Corrected On Site.
- Critical. No handwashing sign provided at a handsinks used by food employees. kitchen Repeat Violation.
- Critical. No handwashing sign provided at a handsinks used by food employees. employee restrooms . Repeat Violation.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 1/20/10.
- Critical. No handwashing signs provided at handsinks used by food employees. kitchen .
- Critical. No handwashing signs provided at handsinks used by food employees. employees' restrooms.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/20/10.
- 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. This violation must be corrected by : 1/20/10.
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11/20/2009 | Routine - Food | Warning Issued |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. bar area.
- Violation: 15-32-1 Observed walk-in freezer gasket torn/in disrepair. ice buildup - unable to fully close door.
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7/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/14/2009 | Routine - Food | Warning Issued |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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