- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Floor tiles missing, in front of walk cooler. Upstairs bar wood rotten.
- Basic - Reach-in cooler shelves with rust that has pitted the surface, glass 3 door cooler, small reach in cooler near stove.
- Basic - Soil residue build-up on nonfood-contact surface, shelf at espresso station.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage 62°, Kraut 61°, Employee stated both items made the previous day.
- High Priority - Raw animal food stored over cooked food, raw chicken over cooked cabbage 3 door glass cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, employee restroom upstairs.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Cabbage 62°, Kraut 61°, Employee stated both items made the previous day.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, sugar and flour.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, sanitizer in bar area. **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment and foods. Several drink cups without lids on cookline. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Walk in cooler door not completely closing/sealing. AND: reach in cooler drawers on cookline not able to close properly/sealing properly. **Warning**
- Basic - Food stored on floor. Bag of carrots in walk in cooler. **Corrected On-Site** **Warning**
- Basic - Hood filter at automatic fire suppression/exhaust system in disrepair, with large gaps between filters. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler drawers on cookline at 48°f ambient air temperature. Do not use this cooling unit until repaired and able to hold food at 41°f or below, refrigeration repairman on premises prior to end of inspection. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Water used for/ on foods in non food grade spray bottles. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Cooler drawers cheese 65, sausage 54°, beef tender loin 48°, Glass cooler cabbage 53°, Stop Sale Issued on all items. Raw chicken 49° and raw veal 48°, moved to working cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw veal over pickles in walk in cooler **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken behind raw beef in cooling drawers on cookline. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork in walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at hose bibb, mop sink. **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Equipment or utensils not designed or constructed in a durable manner.....scoop without handle. Scooping ice with cup.
- Basic - No handwashing sign provided at a hand sink used by food employees....kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.......soup 55? was cooked yesterday ( 3/10/13) . Today take temperature at 12 pm . Cooling greater than 4 inches deep container . Stop sale issue . **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands......raw fish prepared to cooked then with same gloves touched cooked food, in cooke line.
- High Priority - Food stored in ice used for drinks. Juice bottle , bar. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......soup 55? in 3 glass door reach in cooler. Stop sale issued. Potato, sauce, cooked broccoli , chicken 45? in salad reach in cooler cross from fryer, kitchen . Food being held less than 4 hours . Ice down on food. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.....raw egg shells with cooked ribs in walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw meat above cooked chicken stock, sauce, ribs.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold holding equipment incapable of 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 cross from fryer , kitchen . Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....chicken stock in walk in cooler.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.....outer bar.
- Critical - No handwashing sign provided at a handsink used by food employees....up stairs rest room.
- Critical - Observed food stored on floor.....beef, onion in walk in cooler . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....lipitaur cheese , beef in reach in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw crake egg shall above the ready to eat food beef, pork in walk in cooler . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above......sauces 88 degrees ,vegetable 124 , onion ,beef 116 degrees in bainmarie Corrected On Site.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in drawer below grill and desert cooler , reach in cooler cross from fryer. Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or brlow. This violation must be corrected by : 6/26/12. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....saurbarten cooked yesterday . today 11:50 am 48 degrees in reach cooler. Corrected On Site. volentrailly discarded food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink......upstair employee rest room.
- Critical - Observed bathroom facility in disrepair....toilet bowl broken, employee rest room.
- Critical - Observed handwash sink used for purposes other than handwashing......stored glass , spoon in handwashing sink , upstair bar.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw beef above raw fish reach drawer below grill . Corrected On Site.
- Observed leaking pipe at plumbing fixture..... handwashing sink, down stairs inside bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....chicken , beef, cheeses, artichoke , 48 to 49 degrees in reach in cooler . Corrected On Site. for time being operator put time marked on it.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....saurberten 48 degrees in reach in cooler . Corrected On Site. volentrailly discarded food. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.....raw pork above cooked pork. raw beef above cooked beef in walk in cooler . Corrected On Site.
- Critical - Observed unlabeled spray bottle......sanitize spray bottle , down stairs inside bar.
- Critical - Working containers of food removed from original container not identified by common name.....water spray bottle , cooke line. Corrected On Site.
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6/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/12/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....cooke line reach in cooler (1) cross from fryer.....must not have stored potentially hazardous food in this unit untill fixed it.
- Critical - Handwashing cleanser lacking at handwashing lavatory....out side bar handwashing sink. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.....ice scoop. Corrected On Site.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees....out side hanwashing sink. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.....wood shelves upstairs dry storage area. Repeat Violation.
- Critical - Observed soda dispensing nozzles soiled, .....out side bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands....wearing glovs without hand was.
- Observed floor area(s) covered with standing water.....by ice machine Repeat Violation.
- Critical - Observed food stored on floor.....gravy , walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.......spoon in handwashing sink, cooke line by the stove
- Critical - Observed handwash sink used for purposes other than handwashing.....half hotel pan in out side bar handwashing sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......fish 53 degrees F., cooked chicken, blue cheese 45 degrees F. cooke line reach in cooler(1) cross from fryer. Corrected On Site...food being held less than 4 hours. food moved other acceptable cooler. must not have stored potentially hazardous food in this unit untill fixed it. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....hot dog, cheese, gravy walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....mayonnaise , pastrami ,milk, reach in cooler by c02 dispenser. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.....raw sausage over cooked cabage, carrots ,reach in cooler by c02 dispenser, Corrected On Site. Repeat Violation.
- Critical - Observed sewage backing up through floor drains of establishment. dish machine area, preperation area, that area near the kitchen and employee stepping on it to walk kitchen or walk in cooler.
- Critical - Observed shell eggs in stored with cracks or broken shells....walk in cooler . Corrected On Site.
- Plumbing system in disrepair......when 3 compartment sink gets drained sewerline backed up in warewadhing and dismachine area.
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1/11/2012 | Routine - Food | Emergency order recommended |
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.wood shelves dry storage area,upstairs
- Violation: 36-15-1 Observed missing floor tile. under the grill in cooke line
- Violation: 36-22-1 Observed floor area(s) covered with standing water. by ice machine
- Violation: 37-02-1 Observed hole in wall. between kage and food walk in cooler
- Violation: 37-03-1 Observed wall in disrepair. walk in cooler door wall
- Violation: 37-03-1 Observed wall in disrepair.threshold disrepair, kage walk in cooler
- 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. out of 55 employees have one employee food handler proof of training
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9/29/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors....upstairs bathroom
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler 1, cooke line. food not to be storage in this cooler until reinspection This violation must be corrected by : 09/28/11.
- Critical - Handwash sink not accessible for employee use at all times. spoon in cooke line hand washing sink, sliced lemon bar hand washing sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by the can opener Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. cooke line This violation must be corrected by : 09/28/11.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. all hand washing sink
- Critical - No handwashing sign provided at a handsink used by food employees. upstairs bathroom
- 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. out of 55 employees have one employee food handler proof of training
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.wood shelves dry storage area,upstairs
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touched sandwiche with bare hand when he making sandwiche, cooke line
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. kitchen Corrected On Site.
- Observed floor area(s) covered with standing water. by ice machine
- Observed hole in wall. between kage and food walk in cooler
- Observed missing floor tile. under the grill in cooke line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken , sausage 48 degrees reach in cooler 1, cooke line Corrected On Site. food was being held less then 4 hours. food moved another ecceptable working cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked ham Corrected On Site.
- Critical - Observed raw animal food storednext to ready-to-eat food. raw chicken next to ready to eat sauce Corrected On Site.
- Observed wall in disrepair. walk in cooler door wall
- Observed wall in disrepair.threshold disrepair, kage walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. spray water bottle ,cooke line Corrected On Site.
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9/27/2011 | Food-Licensing Inspection | Warning Issued |
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