- Basic - Food stored on floor. Observed bag of onion placed on floor of dry storage room.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife removed for sanitizing while still present. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair. Observed sagging light shield next to reach n cooler at kitchen enterance.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture missing shield in back room of walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler across from the stove.
- Basic - Working containers of food removed from original container not identified by common name. Observed two containers of sugar and flour in dry storage room without proper labeling.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee turn water flow off after Handwash without using barrier.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed soup, pico de gallo and ham at 46°F in reach in cooler. Operator stated the foods were stored the night before. Affected foods were discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine next to rear door.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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. Reach in cooler across from stove, not able to maintain temperature at 41°F or below. Corrective action; Operator called A/C company (Commercial A/C) while still present.
- 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.mForward room in walk in cooler not able to maintain temperature at 41°F or below. Corrective action; Operator called A/C company (Commercial A/C) while still present.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans wet stacked.
- Critical - Hand wash sink lacking proper hand drying provisions, soap, hand wash sign at bar hand wash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server touching burger toppings on plate for service. Voluntarily discarded. **Corrected On-Site**
- Critical - Observed buildup of slime like substance on soda dispensing nozzles.
- Observed ice scoop with handle in contact with ice. Wait station. **Corrected On-Site**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Only reaching 91F at kitchen handwash sinks. Must be 100F by next unannounced visit .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of cooler with sliding glass door.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. String/leather bracelets. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Bottle of wine. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Server station hws used as dump sink.
- Critical - Observed toxic item stored by food. Sanitizer over sliced lemons at server station. Corrected On Site.
- Observed utensils stored in crevices between equipment.
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8/30/2012 | 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. Cold cuts in walk-in and reach-ins.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair, outside bar.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 23-07-1 Observed gaskets with slime-like substance build-up, cookline.
- Critical - Violation: 53B-08-1 No proof of current 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. Certificates expired. This violation must be corrected by : 7/2/12. Time extension to next unannounced inspection.
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of current 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. Certificates expired. This violation must be corrected by : 7/2/12.
- Observed gaskets with slime-like substance build-up, cookline.
- Observed reach-in cooler gasket torn/in disrepair, outside bar.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cold cuts in walk-in and reach-ins.
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5/2/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in cooler across from oven at an ambient temperature of 58 F-all PHF/TCS foods were removed. Only holding vegetables and commercially processed dressings. Please fax repair report when completed.
- Critical - Hand wash sink lacking proper hand drying provisions. Inside bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Inside bar.
- Observed build-up of food debris, dust or dirt on shelves holding clean dishes on expo line.
- Observed food debris accumulated on kitchen floor. Walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced turkey in salad reach in cooler at 47 F. Turkey was placed in cooler in the morning-moved to a working reach in cooler. Corrected On Site.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 05/09/2011.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees in food prep. This violation must be corrected by : 05/09/2011.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 05/09/2011. On 5/9 callback, copy of card on order-receipt available. Time extend.
- 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. This violation must be corrected by : 05/09/2011. On 5/9 callback, books are on order-receipt available. time extend 30 days.
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5/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 05/09/2011.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 05/09/2011.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees in food prep. This violation must be corrected by : 05/09/2011.
- 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 : 05/09/2011.
- Critical - On 3/9/11 call back, paper towel holder on order. Hand wash sink lacking proper hand drying provisions. Cookline sink by walk in cooler door, inside bar.
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3/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline sink by walk in cooler door, inside bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Cookline hand sink by walk in cooler door.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 05/09/2011.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 05/09/2011.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees in food prep. This violation must be corrected by : 05/09/2011.
- 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 : 05/09/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shekves above cookline. Corrected On Site. Drinks were discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Expo handling lettuce, tomato, and pickles with bare hands. Corrected On Site. Tongs in use. Observed manager walk onto cookline and handle food. This violation must be corrected by : 03/09/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees are not washing hands before putting on gloves.
- Observed personal care item stored with food utensils. House phone stored on top of clean utensils.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw shrimp and turkey roasts in prep sink. Corrected On Site. Shrimp was placed in cooler. Running water in use for turkey.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon stored over cooked ham in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over raw fish in walk in cooler.
- Critical - Observed toxic item stored by utensils. Sanitizer spray bottle hanging on shelf over clean dishes.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups, salsa, and cooked foods in walk in cooler.
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3/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Hot dogs stored with raw beef in pulk drawer coolers on cookline. Corrected On Site. Food was divided into seperate pans.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Observed soda gun holster with accumulated slime/debris. Inside and outside bar.
- Critical. Hand wash sink lacking proper hand drying provisions. Inside bar hand wash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Outside and inside bar hand wash sink.
- Critical. Observed live flies in kitchen. Flies by back door garbage can.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. Service station.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in prep sink.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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