- Basic - Cutting board has cut marks and is no longer cleanable. At cook line
- Basic - Floor drains/drain covers heavily soiled.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tong for lettuce
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soiled reach-in cooler gaskets. The one for breads
- Basic - Walk-in freezer floor soiled.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live flies in kitchen.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, beef
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station, at the wait service station ( the one by bathroom)
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soda gun holster with accumulated slime/debris. Bar **Corrected On-Site**
- 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.
- Intermediate - Cutting board(s) stained/soiled.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Especially underside of the drink dispenser station dishmachine, 3 compartment sink
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**
- Basic - Equipment in poor repair. Reach in drawers at cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soiled reach-in cooler gaskets. All at cook line
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to cooked ribs
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At cook line raw shrimp temp at 47°, salmon temp at 49°, cooked chicken temp at 48°, less than 4 hours, advised. Freezer for rapid temperature down
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Soil residue in food storage containers. Ice scoop holder
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line . Need new ones
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Wait staff who made salads
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. At bar
- Basic - Soda gun holster with accumulated slime/debris. At bar, the soda gun holster has an accumulation of water
- Basic - Soiled reach-in cooler gaskets. At small reach in cooler for Caesar salad
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Less than 4 hours-advised
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At salad make cooler, less than 4 hours-advised
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Wait staff when they making salads
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Wait staff
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Employee used handwash sink as a dump sink. At bar, evidence by food debris **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line . , at bar, there is a sanitizer bucket in hand sink
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler drawers has an ambient temperature of 55 degree, Advised
- Food-contact surface not smooth and easily cleanable. Towels under cutting boards at cookline
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On surface of ice machine lids
- Critical - Observed buildup of slime on soda dispensing nozzles, residue buildup on surface of soda guns. Bar
- Observed cutting board grooved/pitted and no longer cleanable. On all cutting boards at salad station
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed gaskets with slimy/mold-like build-up. All kitchen's gasket Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed handwash sink used for purposes other than handwashing. At front wait station the hand sink used as dump sink, evidence by tea/coffee stain on surface of sink
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink by salad station-as evidence by foid debris on sink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Accumulation of water-cookline
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dice chickens temp at 48 degree, pasta temp at 45 degree , shredded pork temp at 44 degree, less than 4 hours, manager moved products to better cooker for quick cool down, products were in cookline drawers
- Observed soda gun holster with accumulated slime/debris. X2 at bar
- Critical - Observed soil residue in storage containers. Ice scoop holders at drink stations
- Critical - Observed unlabeled spray bottle. Chemical spray bottle in meat room
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500ppm , at prep area
- Critical - Working containers of food removed from original container not identified by common name. Sugar at tea station
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Dish area
- Critical - Handwash sink not accessible for employee use at all times. At wait station, there is a trash can in front of sink
- Lights missing the proper shield, sleeve coatings or covers. Above cookline
- Critical - No conspicuously located thermometer in holding unit. Missing in small reach in cooler of cookline
- Critical - No handwashing sign provided at a handsink used by food employees. Missing in meat room Repeat Violation.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On top shelf of prep table
- Critical - Observed buildup of slime/mold like substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in coolers at cookline Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Green cutting board
- Observed gaskets with slimy/mold-like build-up. At all reach in coolers of expedite area
- Observed gaskets with slimy/mold-like build-up. At small reach in cooler of cookline
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed handwash sink used for purposes other than handwashing. At bar, hand sink used as dump sink as evidence by food debris and rubber net in sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for chocolate syrup at bar
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. On surface of soda gun
- Observed soda gun holster with accumulated slime/debris. X2, both have standing water in hoister
- Critical - Observed soil residue in storage containers. Ice scoop holder at wait station, bar
- Critical - Observed unlabeled spray bottle. At take out area
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Advised C/A-operator pull products off steamed well, start process again
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Corrected On Site.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. In meat cutting coolef
- 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. [Advised operator that the Division does not accept photo copies of food handler training certification]
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On the underside of drink dispensers X2
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- 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 gloves on
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff Repeat Violation.
- Critical - Observed encrusted material on can opener, slicer.
- Critical - Observed food being cooled by nonapproved method. Food cover during ambient cooling, pasta, wings,
- Observed gaskets/seals on cold holding unit in poor repair. At reach in freezer of cookline
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. On dishmachine curtains
- Critical - Observed soil residue in storage containers. Ice scoop holder at bar and wzit service area
- Critical - Observed unlabeled chemica spray bottle. Bar Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plate used as scoop inside croutons
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on top of salad cooler
- 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 gloves on Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Especially on top, inside needs de-lime, curtain has residue buildup
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On surface of soda gun at bar [the far end one]
- Critical. Observed handwash sink used for purposes other than handwashing. Used as dump sink at bar
- Critical. Observed unlabeled spray bottle. Pink bottle
- 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 Program in place, but no employees' food handlers certifications
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-22-1 Observed insect control device installed over food preparation area.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 35A-08-1 Observed numerous live flies in kitchen.
- 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 Each employee must have original training certification
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes Corrected On Site.
- Critical. Fruits/vegetables not washed prior to preparation. Onion
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve cup used as scoop
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Lemons Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands first when putting in new gloves
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Observed insect control device installed over food preparation area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaterney
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Operator has maintainence man come in to fix dishmachine while I complete the inpection, establishment is changing the machine to chemical sanitizer for the time being until a heat element is fix.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink
- Critical. Handwash sink not accessible for employee use at all times. Block by trash cans Repeat Violation.
- Critical. Observed numerous live flies in kitchen.
- Observed personal item stored with cleaned utensils.. Sunglass Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed. Current one 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 Each employee must have original training certification
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [potato soup at 99 F, chili at 123 F, in hot holding box. less than 4 hours] Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [cooked/diced chicken next to raw shrimp, in cookline cooler] Corrected On Site.
- Critical. Observed bag of peanuts stored on floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee/dishwasher handling soiled equipment or utensils then handle clean equipment or utensils without washing hands.
- Critical. Observed an open beverage container on top of the dishmachine Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Handwash sink not accessible for employee use at all times. [Handsink at dining room wait station blocked by a garbage can]
- Critical. Observed handwash sink used for purposes other than handwashing. [Handsink at dining room wait station used as dump sink for ices]
- No suitable facilities provided to store employee clothing and other possessions. [Observed clothings stored with/by clean utensils ] Corrected On Site.
- Critical. Observed toxic item improperly stored. / Toxic chemical stored on top of the dishmachine Corrected On Site.
- Critical. Manager Shelky Comer lacking proof of Food Manager Certification.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. / quaternary type needed
- No Heimlich maneuver sign posted.
- 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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10/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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