- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket stored in handwash sink at bar **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Stock in WIC covered with plastic wrap while cooling **Corrected On-Site**
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket 0 ppm quat **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dented/rusted cans present. Dented Can of mandarin oranges voluntarily discarded. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.observed food containers stacked and stored while still wet
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizer between use on cookline
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep without washing hands
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee remove gloves and put on new pair without washing hands
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse food containers and not put in sanitizer before storing
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed milk at 53?F in reach in cooler with ambient air temp at 35?F
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 3 strips through machine, tested 6 times
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Black residue on soda nozzles on fountain at wait station
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand sink behind the bar
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in ambient 45f fax repair
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright 48 ambient
- Critical - Food-contact surfaces not cleaned after being contaminationed.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 158 4 runs Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. tomatoes applied gloves but without handwash
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. canteloupe 52f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs ric 56f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham prep 60f
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. goat cheese wic marked 01/24/12
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/2/2012 | Routine - Food | Warning Issued |
- Critical - Handsink blocked at dishwash area.
- Critical - No soap/towels at bar handsink.
- Critical - Not using CLZ or quat test kit.
- Critical - Thawingcorvina at room temp -prep area.
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Raw animal food not properly separated from ready-to-eat food. observed raw beef patties stored in same food tub with hot dogs in walk-in cooler
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna jUst made 56f Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. plus 8
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in a prohibited area. working 3/c sink
- Critical. Observed food stored in a prohibited area. potatoes in unsanitized 3/c sink
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. too strong 300ppm Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. on suppression popes
- Observed residue build-up on nonfood-contact surface. counter above ric
- Critical. Outer openings not protected with self-closing doors.
- Observed wall soiled with accumulated food debris. cookline
- Carbon dioxide/helium tanks not adequately secured. rear of kitchen
- Critical. Employees not informed of acceptable sanitary practices. proper use of thermometers and calibration
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop stored on top of ice machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine-mens locker room. Please use main kitchen dish until repaired. Please fax repair report.
- Critical. Observed handwash sink used for purposes other than handwashing. Hose hooked up to faucet and stored in sink with sanitation bucket.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in spray bottle at 100+ ppm.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/17/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/6/2009 | Routine - Food | Warning Issued |
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