- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. The chef **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Observed a grease build-up under the deep fat fryers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the kitchen hand sink.
- Basic - Sponge used as a wiping cloth on a food-contact surface. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the world renowned chef put raw onions on top of already cooked food bare handed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter in the top of a reach-in cooler. Batter was moved to the lower part of the reach-in cooler.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Many stews in a chest freezer. **Corrected On-Site**
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven/stove. Observed a build-up of food debris on the stove top. Also observed a heavy build-up of food in the oven.
- Basic - Grease accumulated under cooking equipment. Observed grease under all the kitchen cooking equipment and on the floor by the water heater.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the small Bain Marie unit to the right of the stove. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the cook handling parsley that will go on top of cooked food, bare handed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer pail in the hand sink at the bar. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen cooked stew in the reach-in freezer.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Grease accumulated under cooking equipment. Under the deep fat fryers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen , 3 lights.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Stew meat **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelve in kitchen **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor under shelving. In bar area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.oil **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Currently in progress-
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area
- Observed ceiling in disrepair.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed food debris accumulated on floor in bar area-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at 50* F- Corrective action-In iced bain marie-
- Observed residue build-up on nonfood-contact surface. Shelves by small reach in cooler-
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed food debris accumulated between equipments on floor in bar-
- Observed grease accumulated under equipments.
- Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked beef in reach ifreezer
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several items iwalk in cooler Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Potatoe cutter
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed single-service articles improperly stored. By hand washing sink
- Critical - Observed uncovered food in holding unit/ Cake in reach in freezer
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed ceiling in disrepair. In kitchen
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under equipments.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at cook line- Corrective action- Closed lid on reach in cooler-
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat
- Observed residue build-up on nonfood-contact surface. Shelves by cook line-
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated grease. By cook line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin cooler on cookline.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory,bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory,kitchen. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit reach in cooler cookline.
- Observed ceiling in disrepair entryway to kitchen.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- 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.Employee washed and used tongs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit batter on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sausage,eggs and poultry. Corrected On Site.Employees iced down until cooler can be fixed.
- Critical - Working containers of food removed from original container not identified by common name soup in walk in cooler.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name soup and sauces.
- Critical. Observed accumulation of debris in three-compartment sink bar.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over cooked food - raw chicken over cheese and onion pie in reachin freezer.
- Critical. Covered waste receptacle not provided in women's bathroom - womens bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees - kitchen. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees - mens and female bathroom. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- 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 This violation must be corrected by : 08/17/10.
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6/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Chip cutter.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Mens' & womens bathroom .
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. clear containers
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
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