- Basic - Cup used as Ice scoop stored with in contact with ice in ice machine. At bar. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. At bar. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Discussed requirements with PIC and provided food code reference for training . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cut green onions, at cook line reach in. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Under dish station.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Filling pan of water at cook line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by stacked bowls. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line. **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rack under cooler at north end of cook line.
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in at waiters station. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Side of equipment , north end of cook line.
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. In dish room.
- Basic - Water leaking from faucet/faucet. Dish room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 50° and raw fish at 53° in reach in drawers on south end of cook line. Food in cooler for 2 hours, moved to walk in freezer. Corrective action taken.
- Intermediate - Cutting board(s) stained/soiled. Cook line boards. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room. **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed employee use cup in ice bin at bar. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. At walk in freezer.
- Basic - Ice scoop handle in contact with ice. Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in buckets, air bubble in line to mixer valve. PIC will set up chlorine buckets until fixed and test strips available. Corrective action taken.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at cook-line holding rack at 75°. PIC placed on flat top and heated to 172° **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Flank steak in warmer at cook line at 125°, PIC turned warmer up. Discussed alternate ambient thermometer with PIC. Corrective action taken.
- Intermediate - Cutting board(s) stained/soiled. New cutting boards on site. Corrective action taken.
- Intermediate - Employee used handwash sink as a dump sink. At front bar, discussed with PIC. Corrective action taken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. South end of cook line. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked and cut chicken in reach in cooler at pizza station at 73° in bags. PIC put on sheet pan in walk in freezer 39° in 30 minutes. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Equipment in poor repair. Handle of warmer.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line, PIC states being repaired.
- Basic - Nonfood-contact equipment in poor repair. Door to cabinet with paper towels with broken hinge.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Discussed with PIC. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef in reach in cooler at cook line @ 53°, PIC cooled in walk in freezer to 34°. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Prime rib for reheat in warmer at 140° after 2.5 hours, PIC voluntarily disposed of. Discussed food code requirements. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Employee used handwash sink as a dump sink. Lettuce in sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Container with scoops in sink at cook line. **Corrected On-Site** **Repeat Violation**
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8/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cook line at end.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Lemons, **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. At bar. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Dipper well at cook line . **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee used handwash sink as a dump sink. Coffee in sink at wait station **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Beans in sink at cook line. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM at bar * Glasses will be washed at kitchen dishmachine until bar dishmachine i functioning properly .
- Critical - Fruits/vegetables not washed prior to preparation. Lemons for ice tea and drinks.
- Critical - Hand sink missing soap and paper towels in bar area. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting apples for RTE FOOD * Employee put on gloves, Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board salad station .
- Critical - Observed handwash sink used for purposes other than handwashing. At pizza station.
- Critical - Observed handwash sink used for purposes other than handwashing. strainer in sink at bar. * Discussed 2 handwashing sinks being available at bar.
- Observed ice scoop with handle in contact with ice. at bar, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic butter at 62 degrees, counter at pizza station , employee put in walkin freezer , 43 degrees in 40 minutes. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. beef over meatloaf ,walkin cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. black beans in steam table at 114 degrees, Employee heated to 159 degrees , Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. sheet pans on floor. Corrected On Site.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. mushrooms and cooked vegies at 86 degrees in bain marie, PIC heated to 142 degrees and discussed using oven with PIC * Corrected On Site.
- Critical - Hand sink missing handwashing sign in food preparation room or area. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. , Discssed with PIC * Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. lid in sink at dishmachine area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions at cookline 104 degrees, reheated to 170, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing soap in food preparation room or area. at end of cookline .
- Observed alto sham gasket torn/in disrepair. in prep area
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. mussels over pasta in reachin at cookline . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese @ 55- scallops @ 57 in cookline reachin drawer , moved to walkin cooler.Thermometer reads 62, PIC to moniter. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed unlabeled spray bottle. window cleaner at bar, Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing soap in food preparation room or area. at cookline , Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. knives in sink at cookline . Corrected On Site.
- Observed clean equipment stored on floor. make table covers Corrected On Site.
- Observed floor area(s) covered with standing water. near ice machine , Corrected On Site.
- Critical - Observed food stored on floor. bag of onions , Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink at waiters station in backroom .
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. scallops behind crabcakes cookline drawer. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream sauce at 62, meats at 49, cheeses at 53, top of make table at cookline , moved to walkin cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. unwrapped straws at bar Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef and prime rib in auto sham at cookline, turned heat up. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline , Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. storeroom
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. AU GRATIN POTATOES_SPEED RACK Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHIVE BUTTER SAUCE_ ADVICED OPERATOR TO USE TIME/TEMPERATURE _LESS THAN 4hrs COS Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. SHEET PAN WITH COOKED RED POTATOES IN SPEED RACK TO CLOSE TO THE NEXT PAN_CENTER TEMPERATURE 67f & EDGES AT 47f.LESS THAN 2 HRS_COS_ OBSERVED THE BOTTOM OF THE SHEET PAN ABOVE IT WITH CONDENSATION. BIG PLASTIC BUCKET WITH CLAM CHOWDER SOUP_FILLED TO THE TOP_WALK IN COOLER_COS_MOVED TO 2 METAL CONTAINERS , ICED, WALK IN FREEZER Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 2hrs LATER AT CENTER OF THE CONTAINER AT 140f EDGES 93f, 91f, 71f, & 84f . SOUP PLACED IN METAL SHALLOW CONTAINERS , ICED, PLACED IN WALK IN FREEZER . Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. DAIRY COOLER _SERVERS STATION
- Critical. Observed food stored in ice used for drinks. CONTAINERS WITH JUICES ETC IN ICE BIN_BAR Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BURGERS OVER COOKED SHAVED PRIME RIB_WALK IN COOLER. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. FLOUR BIN, CORNSTARCH PACKAGE ETC _DRY STORAGE ROOM Repeat Violation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. WALK IN COOLER _CONTAINER OF JULIENNE ZUCCHINI, PEELED WHOLE POTATOES _WALK IN COOLER Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.OBSERVED EMPLOYEE BAGGING JULIENNE ZUCCHINI WITH BARE HANDS. Repeat Violation. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP _ICE MACHINE Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. COOKLINE & 1 BY DISHROOM Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0ppm COOKLINE Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS_DARK RESIDUE Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.INSIDE EDGES PREP SINK & HAND SINKS DISHROOM Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. DESSERT COOLER COOKLINE Corrected On Site.
- Plumbing system in disrepair. PIPE UNDER HAND SINK NOT CONNECTED _WATER DRAINING ON THE FLOOR. _NOTE THIS HAND SINK IS LOCATED ACROSS DISHMACHINE. ANOTHER HAND SINK IS LOCATED BEHIND THAT WALL.
- Observed leaking pipe at plumbing fixture. UNDER PREP SINK_DISHROOM
- Waste line missing at soda gun holster.BAR
- Critical. Observed small flying insects in DRY STORAGE area. APROX 5
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. HOLE ON THE BACK DOOR
- Observed worn, torn and/or soiled floors/carpeting. BROKEN TILES_DISHROOM
- Observed floor area(s) covered with standing water. DISHROOM
- Observed hole in ceiling. DISHROOM
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01-12-11.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01-12 -11.
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11/12/2010 | Complaint Partial | Administrative complaint recommended |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Ice shall be held in a way that protects it from contamination until dispensed.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under Paragraph (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Exterior maintenance - The exterior of vending machines shall be kept clean.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Utility service lines and pipes may not be unnecessarily exposed.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical. The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
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11/12/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground beef, meat and salads at cookline make table, moved to walkin cooler , under 4 hours. Repeat Violation. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. covered in large cambros, broken down to smaller containers, under 6 hours. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish at cookline reachin drawer. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cookies and oil in storeroom . Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee bagging pasta with bare hands, put on gloves and disposed of pasta. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bulk containers
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touching trash can then working with food, no glove change or handwashing . Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing with glove change. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. saute pans. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. reach cookline .
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout .
- Critical. Handwash sink not accessible for employee use at all times. blocked with dishes at cookline . Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. as dumpsink at cookline. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. on cookline Repeat Violation.
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5/4/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crabmeat, black beans, and chicken.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage and cooked meat on make table at cookline, moved to walkin cooler Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. onions and mushrooms on grill top. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. prime rib on cookline out of temperature under 4 hours, moved to cooling process. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.seafood breading station over RTE on cookline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish cookline reachin Corrected On Site.
- Critical. Observed food stored on floor. potatos in storeroom . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. chocolate chips in storeroom . Corrected On Site.
- 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. no glove change
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Equipment or utensils not designed or constructed in a durable manner. saute pans
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.at bar Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food on floor in storeroom ,
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on cookline
- Equipment and utensils not properly air-dried. wet stacking
- Observed single-service articles stored without protection from contamination.straws at bar
- Critical. Hot water not provided/shut off at employee hand wash sink. water reachs 89 degrees.
- Critical. Handwash sink not accessible for employee use at all times. gallon measure cup in sink and covered with pan, cookline Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.used as dumpsink at cookline. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. on cookline Corrected On Site.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. contents cok broiler station cooler at 47. for 2hrs. use ice bath to quick chill.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ice bath installed at broiler cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef next to rte foods at broiler cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. seperation between raw&rte food provided
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses. at sink.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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