- Basic - Carbon dioxide/helium tanks not adequately secured. At bar. Secured in liquor closet. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep shelf. Disposed. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Two powdered products in bins. Labeled flour and sugar. **Corrected On-Site**
- 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. 0 parts per million. Called for repair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In upper compartment.
- Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in dish area hand wash sink. Removed. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At area behind dish area. Replaced. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Called and ordered from company during inspection.
- Intermediate - Soda gun soiled. At bar. Washed. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler and freezer.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chemical spray bottles improperly stored in several locations. **Corrected On-Site** **Repeat Violation**
- High Priority - Day Quil improperly stored on top of dishmachine. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey, Milk, Cheese.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not sanitizing properly. **Corrected On-Site**
- Basic - Employee open beverage container stored on top of dishmachine. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brown Sugar.
- High Priority - Cleaner stored by clean silverware. **Corrected On-Site**
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2013 | Routine - Food | Call Back - Complied |
- 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** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. WAITER. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Stored food not covered in walk-in cooler. Potatoes. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. CHEESE DATED 1/11/13. **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. In walk in and reach in coolers. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. TRIPLE SINK. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. Michael Hird. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - No WORKING metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink near ice machine. **Warning**
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1/31/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in bulk sugar and flour containers. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed food stored on floor. Oil in kitchen. Juice and pickles in walk in cooler. Hashbrowns on walk in freezer floor. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham and Cheeses in walk in cooler. Corrected On Site.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 9/1/12
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar. Corrected On Site.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Clean spoons are stored uninverted .
- Critical - Handwash sink not accessible for employee use at all times. Blocked by dish rack in dishwashig area .
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands.Utensils washed inside hand sink . Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored prepared next to cut fruits . Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed unlabeled spray bottle @ the bar.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: (A) Complying with this Code by having no violations during the current inspection; (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (12) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (13) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (14) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the establishment; and (15) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Person in charge, and (c) Regulatory authority.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical - Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
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9/12/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST USE TRIPLE SINK UNTIL REPAIR IS MADE.
- Observed build-up of dust or dirt on walk-in cooler fan guards.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean glasses, and dishes stored on paper.
- Critical - Observed coffe stored on floor in dry storage, and bread,and fruits stored on floor in walk-in cooler.
- Critical - Observed employee engage in food preparation,put on gloves without washing hands FIRST.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed unlabeled spray bottle in dishmachine area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Powdered grits container not labeled .
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine sanitizer level @ zero . Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed clean utensils/ice scoop on dirty surface .
- Critical. Handwash sink not accessible for employee use at all times. Dishwashing area , blocked by dish crates .
- Critical. Observed handwash sink used for purposes other than handwashing. Cleaning supplies inside the hand sink @ the bar .
- Critical. No handwashing sign provided at a handsink used by food employees. Bar area .
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen area .
- Critical. Observed unlabeled spray bottles ,kitchen area.
- No copy of latest inspection report.
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8/31/2010 | 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. Ham/sliced turkey inside reach in cooler .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk inside cooler .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Marsala suace in walk in not date marked .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corned beef hash inside reach in not date marked .
- Critical. Observed scoop buried in sugar .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on can opener brace .
- Observed build-up of food debris,inside storage cabinet .
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. kitchen area .
- Critical. Handwash sink not accessible for employee use at all times. Utensils sitting inside hand sink in dish washing area .
- Critical. Observed unlabeled spray bottle. Kitchen area .
- Critical. Observed unlabeled spray bottle. Shelf in dish washing area .
- 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. Corrected On Site.
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2/9/2010 | 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. Opened jug of wheap cream inside the reach in cooler not date marked .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Hamburger & hot dogs inside the walk in cooler not date marked .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham inside the reach holding at 45 F. Corrected On Site.
- Critical. Observed food stored on floor. Box of potatoes on walk in cooler floor .
- Critical. Observed uncovered food in holding unit/dry storage area. Hot dogs inside the walk in cooler not covered .
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on handsinks in the kitchen .
- Observed dumpster overflowing garbage.
- Dumpster not on proper pad.
- Critical. Observed unlabeled spray bottle by front hand sink in the kitchen .
- Critical. Food service employee training is incomplete .
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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