- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. prime rib held at 128 degrese Corrected On Site. return to oven to heat to 130 degrese and hold for 112 minutes
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. server handling open food ice and drinks with jewelery
- Observed employee with no hair restraint. server with long dangling hair moving above and near to open food
- Observed old labels stuck to food containers after cleaning. pans stored with partial removed stickers
- Critical. Observed encrusted material on can opener. blade heavily encrusted with dry food debris
- Critical. Observed buildup of soiled material on mixer head. small table mixer has oil and debris
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. jicard heavily encrusted with food debris dryed on cutting edges and on parts piercing meat
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01/07/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. knife in crack in cold line
- Floors not maintained smooth and durable. missing grout joints on cook line
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line cooler breading station hot dogs 50 degree raw chicken 45 ocra 46 degree
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line cooler breaded station at 45 degree
- Critical. No conspicuously located thermometer in holding unit. missing in kitchen holding units
- Observed employee with no hair restraint. bar tender touched hair behindbar hair loose not restrained
- Observed cutting board grooved/pitted and no longer cleanable.all boards worn
- Observed a nonfood-grade basting brush used in food. rusted on cook line
- Observed old labels stuck to food containers after cleaning. in storage containers stacked stickers not removed
- Wet wiping cloth not stored in sanitizing solution between uses. pans st0red wet nested
- Critical. Observed soil residue in storage containers. old stickers on storage containers
- Critical. Observed soil residue in storage containers. clip board on dishes
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. under broiler drip ay thick with old debris
- Observed single-service items stored on floor. in kitchen
- Observed reuse of single-service articles. sav a day trays being reused after soiled with food debris
- Observed waste line passing through ice machine. at bar soda line discharges in to ice
- Critical. No handwashing sign provided at a handsink used by food employees. on cook line
- Critical. No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Hand wash sink lacking proper hand drying provisions. on coook line
- Critical. Handwashing cleanser lacking at handwashing lavatory. on cookline
- Missing drain plug at dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. fly papers has dead flyes
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quat sanitizer above 200 ppm
- Critical. Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only. power strip at sink on line in splash zone
- No Heimlich maneuver sign posted. no chocking poster available
- 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. no employee training available
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07/21/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. items in walk in no date marking
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. holding box set at 135 has turkey and beef at 90 degrese
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. turkey at 90 deegrees in hot box beef at 90 degrese in hot box
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. hot box doesn't reach 165 degrese set at 135 degrese
- Critical. Observed food being cooled by nonapproved method. putting pork buts aaway wraped in walk in cooler
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork at 44 degrese in walk in cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical. Observed soil residue in storage containers. old stickers not removed from lexan
- Observed single-service articles improperly stored. cups on floor
- Critical. Food Service Manager not certified after 30 days of employment. robin sherwood not certified after 90 days
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed soil residue in storage containers. old stickers
- Critical. Observed encrusted material on can opener.
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4/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. stop sale on walk items not cooled from 3/18/10 4 pans mashed 1 pan beef 4 greens 2 apple 3greenbeans esparagas 2 baked beans all at 57
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches bracelet and ornate rings
- Critical. Observed an employee with long fingernails working with exposed food. server has very long nails
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.servers handling ice open drinkks plating sou[ps and salad dressings
- 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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3/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. right side walk in at 45 Corrected On Site. repair working at time of inspection all phf moved to no2 walkin temperature 33
- Observed worn, torn and/or soiled floors/carpeting. missing grout joints
- Observed food debris accumulated on kitchen floor. in missinG grout joints
- Critical. Observed unlabeled spray bottle. not labled
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1/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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