- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage gravey hot holding at 92 degrees and hollandise sauce at 94 degrees note product reheated
- Critical. Observed potentially hazardous food thawed in standing water. smelt in sink Corrected On Site.
- Observed employee with no hair restraint. missing on person doing food prep
- Observed soda gun holster with accumulated slime/debris. in inside bar area
- Observed clean equipment stored on floor. cutting boards on floor near dishwasher area
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01/07/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Presence of insects/rodents. Animals prohibited
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07/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 flats of eggs on cooks line 51/58 degrees note items place in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. no handle on scoop in oatmeal storage unit
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. utensil in 71 degree water
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. scoop in 106 degree water in servers area
- Food-contact surface not smooth and easily cleanable. reach in cooler in salad prep area has rust build up and peeling paint
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. salad tongs hanging on wire under prep area to close to clothing touching tongs
- Observed utensils stored in crevices between equipment. cooks knife stored between bench edges on cooks line
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1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chowder
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes hot holding at 106 note product reheated
- Critical. Observed food stored on floor.bag of potatoes on floor near walk in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting biscuit Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical. Observed soiled reach-in cooler gaskets. build up of rust in small reach in cooler in prep area
- Observed utensils stored in crevices between equipment. knife stored between bench edges on cooks line
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. outside bathroom in bar area
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8/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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