- Basic - Floor tiles cracked, broken or in disrepair. Throughout prep area with standing water **Warning**
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07/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. K-class fire extinguisher in cook line **Warning**
- Basic - Equipment in poor repair. 3 doors flip top reach in cooler CONTINANTEL in cook line found in 55°f . Do not use until maintaing 41°f or below. And water pooling inside **Warning**
- Basic - Floor area(s) covered with standing water. In prep area next to fryers **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Throughout prep area with standing water **Warning**
- Basic - Food stored in holding unit not covered. In 1 door glass reach in cooler : cooked chicken and cooked sausage **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line storing knives in standing water **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. 3 doors reach in cooler in cook line COMTINENTAL **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. See stop sale Gravy,lamb,chili,turkey ,ham ,roast beef all items cocked an over 24 hours found in 46°f Raw chicken 46°,raw beef 46°,raw meat 46° **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. In dinning area tables . Creamers found in 75°f under no temperature control . Creamers immediately placed in reach in coolers to bring temperature control to 41°f or below. Advised manager to use time as public health. Control . **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in 3 doors reach in cooler in cook line CONTINENTAL found in 55°f , all items came from walk in cooler not maintaining 41°f or below and over 24 hours out of temperature : ham,turkey ,roast beef,tuna salad ,chicken salad,cooked chicken ,smoked salmon all items in 55°f see stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 doors flip top reach in cooler in cook line in 55°f CONTINENTAL **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Next to dish area **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed in prep area employee filling bucket with water **Corrected On-Site** **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. Found in 46°f **Warning**
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07/21/2014 | Complaint Full | Warning Issued |
- Basic - Attached equipment soiled with accumulated food debris. Behind cooking equipment in cook line
- Basic - Current Hotel and Restaurant license not displayed.
- 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. Above cook line flip top reach in cooler **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. In cook line
- Basic - Single-service articles not stored inverted or protected from contamination. In cook line shelving area to go boxes **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. In bar
- Basic - Stored food not covered in walk-in cooler. Pastries throughout walk in freezer in bakery area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. In cook line **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. In dish area dishwasher switched gloves and just rinsed hands under water
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee in cook line
- 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. In front counter server touching toast with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cook line ham in 70°f in an ice bath under not enough ice. Advised manager to bring deeper container to bring temperature control to 41°f
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at mop sink faucet. In dish area
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine found in 400 ppm in 3 compartment sink .rechecked found in 100 ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In cook line chlorine found over 400 ppm in sanitizer bucket. Rechecked found in 100 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knifes inside hand wash sink in prep kitchen area In bakery area sanitizer bucket stored inside
- Intermediate - Handwash sink used for purposes other than handwashing. Filling container with water in cook line area hand wash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. In cook line **Corrected On-Site**
- Intermediate - Soda gun soiled. In bar
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07/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In front line server scooping ice with a cup
- Basic - Build-up of grease/dust/debris on hood filters. In cook line
- Basic - Equipment in poor repair. Rusted shelving in dish area
- Basic - Floor area(s) covered with standing water. Next to hand wash sink in prep area
- Basic - Floors not maintained smooth and durable. Next to hand wash sink in prep area
- Basic - Food debris/dust/grease/soil residue on exterior of flat griddle in cook line
- Basic - Hood filter missing from automatic fire suppression/exhaust system. In cook line
- Basic - Interior of microwave soiled with encrusted food debris. Heavily soiled in cook line
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 doors reach in cooler CONTINENTAL in cook line
- Basic - Soil residue build-up on nonfood-contact surface. Shelving next to hand wash sink in kitchen under waffle maker
- Basic - Soiled reach-in cooler gaskets. Heavily soiled in 3 doors reach in cooler CONTINENTAL in cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak over cooked pasta in 2 doors reach in cooler in cook line
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw ribs over deli ham
- High Priority - Raw animal food stored over ready-to-eat food. In 1 door glass reach in cooler in prep area raw fish over black olives
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In 3 compartment sink chlorine found over 200 ppm ,advised pic to add more water to get 100 ppm in 3 compartment sink
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line And in bakery area sanitizer bucket store inside
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. In cook line
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area drink cups
- Basic - Employee personal items stored in or above a food preparation area. Cell phone in prep area
- Basic - Equipment in poor repair. Lid of flip top cooler in cook line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink next to waffle station not protected
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.in front bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found over 200 ppm
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Individual half and half in room temperature ,must be kept cold in 41°f or below or discarded within 4 hours of leaving temperature control
- 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. Employee touching bagels with no gloves
- 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 - Toxic substance/chemical stored by or with food. Glass cleaner next to waffle station
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Found over 200 ppm
- Intermediate - No soap provided at handwash sink. In front bar
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. In kitchen under shelves of baking containers
- Floors not constructed easily cleanable. Missing tiles throughout kitchen.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. In server area spoons not inverted.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager not present at time of inspection. (Manager shift starts at 10 am) correct on site. **Corrected On-Site**
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. In kitchen next to slicer employee food on flip top cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. In kitchen shelves to store baking containers
- Observed cutting board grooved/pitted and no longer cleanable. In prep area
- Observed dumpster area not clean **Corrected On-Site**
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. In kitchen. Correct on site
- Observed floor area(s) covered with standing water. In kitchen /slicer area.
- Critical - Observed interior of microwave soiled. In kitchen
- Critical - Observed soiled reach-in cooler gaskets. In front cook line .
- Critical - Observed uncovered food in holding unit/dry storage area. In walk in cooler chicken and rust beef.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. In cook line breakfast sausage at 102?f, cook states gonna fully Cooke the sausage before servenig. Correct on site
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. In 3 compartment sink too low.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In walk in cooler chicken and rust beef.
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12/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. not available in 3 compartment sink in dish area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in front cookline .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage and gravy at 10 am at 168 degress and than retaken temperature at 11 am at 150 degress.sausage and gravy in deep plastic containers removed to smaller continer to cool faster.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. in disnhmachine.no sanitizer.
- Floors not maintained smooth and durable. in kitchen missing tiles/water pooling. Repeat Violation.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned, ALL MULTI USE UTENSILS: PLATES CUPS FLATWHARE NOT SANITIZED.
- Critical - Hotel and Restaurant license not properly displayed.
- Nonfood-contact equipment not designed and constructed in a durable manner. walk in cooler shelves rusted.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. manager toucing hard bioled eggs in front cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. blocked y container .in front cookline area.
- Critical - Observed handwash sink used for purposes other than handwashing. in bar area.blocked by left over coffee machine hose.
- Critical - Observed handwash sink used for purposes other than handwashing. in dishmachine area ,employee cleaning dishes.
- Critical - Observed handwash sink used for purposes other than handwashing. in prep bakery use to wash dishes.
- Observed ice scoop not stored in clean place,ice scoop on top of dirty soda machine in bar. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.throughout restaurant . Repeat Violation.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in room temperature .in dinnig tables throughout reastaurant.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in reach in cooler in cookline. ham at 75,tuna salad at 55, raw hamburger at 55 in reach in cooler .
- Critical - Observed raw animal food stored over cooked food. raw chicken over precooked sausage in reach in cooler in front cookline 2 door reach in cooler .
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked potatoes/hash browns in walk in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salad in walk in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses. on top of grill next to ready to eat food,eggs and french toast.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. missing tiles throughout kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. in kitchen
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated grease. throughout kitchen
- Critical - Observed food stored on floor.produced in kitchen Corrected On Site.
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. metals inserts
- Critical - Observed soiled reach-in cooler gaskets.throughout
- Observed utensils stored in crevices between equipment. knifes on cookline
- Wet mop not hung to dry.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor; chicken in walk in cooler
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. employee bag in kitchen on foods preparation table Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces held at 45 degrees Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name. skim milk in kitchen Corrected On Site.
- Critical - observed no backflow preventer at a hose bibb next to mopsink
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. in kitchen Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed personal care item stored with food. employees clothes in stockroom ; Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. salt in kitchen Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. salt in kitchen Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, sauces in walk-in-cooler This violation must be corrected by : 2/29/11. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. cakes mixture in kitchen
- Critical. Observed food stored on floor. produce in walk-in-cooler
- Critical. Observed uncovered food in holding unit/dry storage area. flour, sugar in kitchen
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 2/29/11. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 119 degree F Repeat Violation. This violation must be corrected by : 2/29/10.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. This violation must be corrected by : 2/29/11. Repeat Violation.
- Floors not maintained smooth and durable. in kitchen This violation must be corrected by : 2/29/10. Repeat Violation.
- Observed wall in disrepair, iin kitchen area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed moldy ceiling tiles and/or air conditioning vent covers. throughout kitchen This violation must be corrected by : 2/29/11. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation. This violation must be corrected by : 2/29/11.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 2/29/11.
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12/29/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
- Critical. Working containers of food removed from original container not identified by common name. milk pouder in kitchen
- Critical. Observed food stored on floor. in wif Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. in kitchen
- Critical. Observed uncovered food in holding unit/dry storage area.in wif Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Repeat Violation.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. pie machine
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. in service area
- Critical. Hand wash sink lacking proper hand drying provisions. in kitchen
- Floors not maintained smooth and durable. Repeat Violation.
- Observed wall soiled with accumulated food debris. in kitchen
- Observed wall soiled with accumulated food debris. Repeat Violation.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food. employee clothes in stockroom Corrected On Site.
- Wet mop not hung to dry.
- Critical. Employees have not received training related to their assigned duties. dishwashing
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11/24/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food stored on floor. rice in stockroom Corrected On Site.
- Critical. Observed food stored on floor. in wif and produce in kitchen next to wif
- Critical. Observed uncovered food in holding unit/dry storage area.in wif
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop . Corrected On Site.
- Critical. Observed an employee with nail polish working with exposed food without wearing intact gloves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Floors not maintained smooth and durable. in kitchen
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. in kitchen
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7/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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