- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches foun in old bread hothold box that is not in use, Establishment was treated by truly nolen 4/29/10 and is being serviced on a daily basis. 4 live roaches under dishmachine, 3 dead roaches under dishmachine, 2 live roaches under cookline equipment, 2 dead roaches under cooking equipment, 2 dead roaches under dry storage racks by walk-in freeze. On 5/4/10 callback observed 4 live roaches, one in soup station floor, one in dishmachine wall, two under cookline equipment. 3 dead roaches on cookline and kitchen floor. Establishment was serviced by truly Nolen at 8am.
- Violation: 36-11-1 Floors not maintained smooth and durable - missing floor tiles by dishmachine. On 5/4/10 floor tiles missing by dishmachine.
- Violation: 37-01-1 Ceiling tile missing - above dishmachine, by beer walk-in cooler entrance. O5/4/10 callback observed missing tiles above dishmachine.
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5/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - 53 F - deli meats reach-in cooler on cookline. 61 F sour cream in reach-in cooler on cookline. Corrected On Site. Items were iced down or removed from reach-in cooler and moved to walk-in. raw chicken in reach-in cooler found at 50 F. was disgarded.raw beef in front show reach-in cooler found at 52 F. Corrected On Site. Food was moved to walk-in.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - middle of cookline reach-in cooler found at an air temp of 48 F. All items were removed from bottom, top items were iced. Front show display reach-in cooler found at an air temp of 50 F. All food was disgarded.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee touch RTE cooked ribs in walk-in cooler. Corrected On Site. Disgarded. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times - in prep. area blocked by bread rack. Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches foun in old bread hothold box that is not in use, Establishment was treated by truly nolen 4/29/10 and is being serviced on a daily basis. 4 live roaches under dishmachine, 3 dead roaches under dishmachine, 2 live roaches under cookline equipment, 2 dead roaches under cooking equipment, 2 dead roaches under dry storage racks by walk-in freeze.
- Critical. Observed the presence of dead insects, rodents, or other pests in light shields.
- Floors not maintained smooth and durable - missing floor tiles by dishmachine.
- Ceiling tile missing - above dishmachine, by beer walk-in cooler entrance.
- Critical. Observed unlabeled spray bottle - in chemical room.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation - 8 employees engaged in food prep. Corrected On Site. Manager Michael Moore came in. Repeat Violation.
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5/3/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handle lemons for immediate consumption with bare hands. Corrected On Site. On 3/12/10 callback observed employee handling deli meat on sandwich for immediate consumption.
- Violation: 10-05-1 Observed in-use utensil stored in water found at 121 F Fahrenheit. Corrected On Site. On 3/12/10 callback observed knives and spoon on cookline stored in water at 77 F.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands -Observed employee not washing hands before putting on gloves after going into walk-in freezer/meat chill room and before engaging in food prep. Corrected On Site. On 3/12/10 callback observed employee not washing hands before putting on gloves and engage in food preparation in back preparation area and cookline.
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees. On 3/12/10 callback observed employee wash hands with cold water, no soap and dry hands with cloth towel. Management could not identified what was wrong with the procedure.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. On 3/12/10 callback manager Robert McCleery plans on going 03/24/10.
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3/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed employees using same utensil to handle raw and cooked product - tongs are used to ansport raw meats onto grill and same utensil is used to transport cooked meat. Corrected On Site.
- Critical. Observed employee wipe knife with towel on aprin and use knifes for food preparation before appropiately sanitizing them.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled - gloves must be changed after touching body, soiled aprin and before handling clean equipment - tongs and food. 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 handle lemons for immediate consumption with bare hands. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location - bread tongs stored on side oven handle where all personell comes in contact with them. Corrected On Site.
- Observed in-use utensil stored in water found at 121 F Fahrenheit. Corrected On Site.
- Critical. Observed food employee touch aprin then engage in food preparation. 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 - observe employee handle rim of garbage can to dispose prep. items with the same gloves being utilized for food prep. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands -Observed employee not washing hands before putting on gloves after going into walk-in freezer/meat chill room and before engaging in food prep. Corrected On Site.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves - se ver has red nail polish on.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - red straws at bar displayed unwrapped at consumers reach.
- Observed reuse of single-service articles - onion ring draining tray is used for multiple orders. Corrected On Site.
- Waste line missing at soda gun holster - at bar.
- Critical. Hand wash sink lacking proper hand drying provisions - back prep. area. Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Food Service Manager not certified after 30 days of employment.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee training must be re-inforced.
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1/27/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee preping steaks with bare hands - consumer advisory available and aplicable to steaks. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - Grill spatula. 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 - dishwasher must wa h hands prior to glove change, and change gloves before unloading clean dishes. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - sanitizing bucket.
- Plumbing system in disrepair - leaking faucet in handwash sink in dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions, employees must wash hand sign and soap, by dishwashing area handwash sink
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only. - Boiler not certified - Max. Water Temp is 240 F.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm, dishmachine - needs to be in functioning properly before opening to public.
- Critical. Cold water not provided/shut off at employee handwash sink. service station in front of cookline
- Critical. Hot water supply not maintained during peak periods. gas was shutoff due to a grill being replaced in right side of cookline & needing to be hooked up to a gas line. Cannot open to public until gas is turned on and water heater fully functional for hot water.
- Critical. No handwashing sign provided at a handsink used by food employees. cookline
- Critical. No handwashing sign provided at a handsink used by food employees. service station in front of cookline
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline handwash sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
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7/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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