- Basic - Equipment in poor repair......flip top reach in cooler , ambient temperature 48° by the stove , flip top reach in cooler ambient temperature 47° cross from fryer and cold holding table ambient 50° top of reach in freezer in kitchen . Must not have stored any time temperature control food until maintain proper temperature at 41° or below.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit....all reach in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Waste line missing at soda gun holster.....not draining at bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......pull pork , beef, fish deep, chick pease , cut tomato, cheeses , macaroni cheese , conk , chicken, eggs 48° to 52° in flip top reach in cooler by the stove and cross from fryer , Butter, cole slaw 52° in cold holding table top of reach in freezer in kitchen . As per operator food being held 1 hour , ice down on food. Corrective action taken.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up......spoons, forks , server station.
- Basic - Soda gun holster with accumulated slime/debris.....bar.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength...... 00 ppm in kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.........chili 54° to 56° on surface in walk in cooler at 12:45pm, it was cooked yesterday . Take temperature again at 1:15 pm same temperature as above. Stop sale issue. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands........employee put burger in grill then prepared ready to eat food without washing hands and changed gloves. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods......raw burger next to cooked ribs contacting each other in reach in cooler . Cook line . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.........butter 78° top of the corn bread cooler . Operator discarded it . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse......chili in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.....bar.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.......chili, soups, sauce in walk in cooler. **Repeat Violation**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Underneath cooking equipment in kitchen .
- Basic - Case/container/bag of food stored on floor in walk-in cooler.....,French fry, ground meats, chicken . **Corrected On-Site**
- Basic - Clean equipment stored on floor.....ice bucket. **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. Clean pitcher , beverage station. **Corrected On-Site**
- 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 - Food stored in a location that is exposed to splash/dust. Sliced lime next to handwashing . **Corrected On-Site**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Flour, bread crumbs . **Corrected On-Site**
- Basic - Shelf under grill table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.....kitchen. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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.....10 ppm
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation without change gloves and wash hand. **Corrected On-Site**
- High Priority - Employee washing hands in stored water with soap in bucket . **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by sliced lime container and sanitize solution bucket beverage station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken wings 84° in walk in cooler . **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling........chicken wings 84° in walk in cooler. **Corrected On-Site**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... Potsandpans.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ... Opened individual drink bottle on prep shelf in server station.
- Basic - Employee preparing food in customer section of dining area. ... Lemons being cut at dining room table.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. ... One compartment sink used for Warewashing without rinse or sanitation. Other compartments used for thawing frozen chicken and seafood.
- Basic - Hood soiled with accumulated dust. ... Front exterior of hood has heavy dust directly above upright stored pots and pans.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. ...on COOKLINE.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ...thawing seafood and guacamole on rack in kitchen. ... Thawing chicken wings in 2 compartments of 3 compartment sink while using 3rd compartment for manual Warewashing.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... On cookline
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. ... line cook sorting washed salad greens with barehanded.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Server station handsink blocked by lemon wedges and wiping cloth buckets.
- Intermediate - Soil residue in food storage containers. ... Bakers tray on top of in-use trash bin being use for portioning raw ground beef.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed food stored in ice used for drinks. --- at cocktail bar stored in drink ice, a plastic cup of condiments (olives) and an opened bottle of water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ---in cook line reach in coolers, burger patties 50 degrees F.,
- Critical - Observed the accumulation of dead or trapped insects, or other pests, in control devices. --- in kitchen ceiling light fixtures.
- 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, fish dips, red sauces, cooked ribs,
- Waste line missing at soda gun holster. --- rear of cocktail bar.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.
- Lights missing the proper shield, sleeve coatings or covers. Store room.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No rinse used at the bar.
- Critical - Observed food stored in ice used for drinks. Bar, Corrected On Site.
- Critical - Observed food stored on floor. Raw chicken.
- Critical - Observed hand wash sink used for purpose other than washing hands. Used to dump drinks at the bar.
- Observed ice scoop with handle in contact with ice. Bar Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle with liquid inn it above the mop sink.
- Waste line missing at soda gun holster, both at bar.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- 03A-07-11 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit --- today 9/17/11 the following temperatures were noted out of comppliance: in far end of cook line reach in cooler Raw Chicken Breasts 51 degrees F.; Raw Shrimp 47 degrees F.; Sliced Cheeses 53 degrees F.; Bleu Cheese Crumbles 53 degrees F. --- In the Walk In Cooler: raw haddock 46 degrees F.; Cooked Ribs 45 degrees F.
- 04-01-1 Cold holding equipment incapable of maiintaining potentially hazardous food at proper temperatures --- today 9/17/11 the cook line reach in cooler at far end of line.
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9/17/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- The 'Americooler' Walk In Cooler located on the NORTH Side of property. This violation must be corrected by : 9/17/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ALL FOUR COOK LINE REFRIGERATION UNITS: --- Three (3) 'True' Cold table units with two doors. --- One (1) 'True' two-door undercounter refrigerator unit. This violation must be corrected by : 9/17/11.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. This violation must be corrected by : 9/17/11.
- Critical - No handwashing sign provided at a handsink used by food employees. --- in kitchen, handsink in server station opposite cookline.
- 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
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- prep table undershelving soiled and oxidized and not easily cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Temporarly Corrected On Site. Foods Iced Down Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- approximately 20 lbs. of mahi mahi was sitting on rear prep table, appearing to be in the process of trimming and portioning. it was 62 degrees F. suggested smaller batches are prepped to maintain proper temperatures. Corrected On Site.
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9/16/2011 | Routine - Food | Warning Issued |
- Faucet/handle missing at plumbing fixture. h/w sink in pantry area.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water. on exterior patio area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. female employee on cookline prepping food Corrected On Site.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken and chopped vegetable in walkin cooler
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. at bar not provided with chemical test kit
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. prep room handwash sink access blocked by crates of bread
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. handwash sink at bar used to dump ice
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 6/21/10.
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6/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken and chopped vegetable in walkin cooler
- Observed ice scoop with handle in contact with ice. bar
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. at bar not provided with chemical test kit
- Wet wiping cloth not stored in sanitizing solution between uses. bar
- Critical. Handwash sink not accessible for employee use at all times. prep room handwash sink access blocked by crates of bread
- Critical. Observed handwash sink used for purposes other than handwashing. handwash sink at bar used to dump ice
- Critical. Handwashing cleanser lacking at handwashing lavatory. storage room/prep handwash sink
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- 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 This violation must be corrected by : 6/21/10.
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4/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed buildup of slime in the interior of ice machine.
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler
- 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.
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11/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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