- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products and PHFOODS top of make table, 47 to 55 degrees, moved to walkin cooler, Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shrimp behind cooked ribs cookline drawer , Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Equipment and utensils not properly air-dried. we stacking
- Observed single-service articles stored without protection from contamination. storeroom , Corrected On Site.
- Observed glass debris accumulated on kitchen floor. in bar area
- Observed floor area(s) covered with standing water. next to mop sink
- Observed floor area(s) covered with standing water. freezer floor
- Observed paint peeling from air conditioning vent covers. above dish machine
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01/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at cookline , out of temperature , reheated. Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. sauce at cookline corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. grills on cookline Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards Repeat Violation.
- Plumbing system in disrepair. drain behind ice machine backed up
- Critical. Hand sink missing sign in food preparation room or area. at bar Corrected On Site.
- Critical. Hand sink missing soap in food preparation room or area. at bar Corrected On Site.
- Observed food debris accumulated on kitchen floor. in back storeroom , PIC states that it is going to be redone
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07/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed blackberries at bar station, moved to reachin cooler . Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.observed raw steaks over ready to eat bacon bits in walkin cooler Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. water dirty also Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed butter scoop at wait station in water
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM PIC acknowledged dishs to be cleaned in 3 comp sink until corrected.
- Critical. Observed soiled reach-in cooler gaskets.salad cooler and cookline
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.large cutting board prep area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. observed cooking grills on line.
- Observed soda gun holster with accumulated slime/debris. 3 holsters, bar and service bar.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. observed salad forks with handles not exposed.
- Critical. Handwash sink not accessible for employee use at all times. observed bucket of rags in sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. observed HWS used as dump sink.
- Observed floor area(s) covered with standing water. observed behind bar, PIC called plumber.
- Observed attached equipment soiled with accumulated dust.observed on air curtain back door and vents above dishmachine .
- Observed personal care item stored with food. clothing with hamburger bunsCorrected On Site.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM
- Critical. Observed interior of microwave soiled. LINE
- Critical. Observed buildup of slime on soda dispensing nozzles. BAR SODA
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
- Equipment and utensils not properly air-dried. SILVERWARE BEING WIPED WITH CLOTH WET OUT OF DISHWASHER
- Observed floor area(s) covered with standing water. BY DISHWASHER
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 300 PPM QUATINARY
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. BAR greater than 200 PPM CLORINE Corrected On Site.
- 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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9/21/2009 | Routine - Food | Warning Issued |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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