- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Shelf under preparation table soiled with food debris.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.closer broken
- Basic - Plumbing system in disrepair.spray nozzle broken off and leaking
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination.not inverted
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed unlabeled spray bottle.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
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5/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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
- Critical - Observed expired Food Manager Certification.
- Wet mop not hung to dry.
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1/27/2011 | Routine - Food | Warning Issued |
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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6/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Inadequate number of trash receptacles in establishment. Provide enough dumpsters to accommodate all garbage storage between dumpster pick-ups.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, and beer bottles, before placing bags into the dumpster.
- Observed dumpster overflowing garbage. Dumpsters must be emptied often enough to prevent the accumulation of unbagged debris.
- Observed garbage on the ground and/or pad around dumpster. Do not discard bags, of empty beer bottles, on the ground around the dumpsters.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Repair the rear-fire-exit door lock, to allow fire-exit door to open easily.
- Critical. Observed an uncovered electrical box. For reporting purposes only. Replace the missing cover over the front of the gray-circuit-breaker box.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 5/23/2010. Call 866 372 7233 to order a study guide, and to sche ule an exam. Keep a copy of current certification on the premises.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the dining room. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common-English names.
- Critical. No thermometer provided to measure temperature of food product. Provide metal-stem thermometers (0 F - 220 F) for verifying food temperatures.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when preparing food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Obtain chlorine-test strips to verify proper sanitizer concentration.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizer, of 2-caps bleach per gallon of wiping cloths, between uses.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Provide one-cap of bleach, per gallon of water, in the rinse comparment of the 3-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizer between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at all handwashing sinks. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at all handwashing sinks. Corrected On Site.
- Ceiling tile missing. Replace the missing ceiling tiles.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 12/16/2009. Call 866 372 7233 to schedule an exam. Keep copies of current certificates on the premises.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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10/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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