- Basic - Accumulation of food debris/soil residue on handwash sink. Observed the HWS on cookline soiled.
- Basic - Bowl or other container with no handle used to dispense food. Observed a container with no handle use to scoop ice at outside bar.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Observed a cook not used antiseptic after washing hands. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Observed SS containers at outside bar no inverted. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. On cookline.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed sani buckets stored on floor at cookline and inside bar. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed mold-like substance at the back of ice machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At HWS at outside bar.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser across from dish machine unable to dispense paper towels.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor. On bar area and prep area. **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 - Live flies in kitchen. Approximately 10 flies
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed Bowls stacked in HWS near cookline **Corrected On-Site**
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6/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Observed RIC in the kitchen soiled.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. Observed knives stored in sanitizer under cookline **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked roast at 47?f after cooling since yesterday according to operator
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Two employees on cookline. **Corrected On-Site** **Repeat Violation**
- 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. Observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employee wash hands with no soap. At dishmachine
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed black beans at 117?fin cookline steam table. **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler next to steamers at 49 degrees ambient temperature.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. observed cookline employee at far end of cookline wash and dry hands, not apply hand sanitizer or gloves, then handle tortillas with bare hands.
- Critical - Observed dented/rusted cans. observed bulk can of beans with extensive denting that includes seam.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw chicken with gloved hand then handle fryer basket handle. then observed employee switch gloves, grab contaminated fryer basket handle then directly handle taco tortilla at cookline.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed cookline employee at far end wash hands in prep sink next to handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked ribs at 46 degrees and raw beef at 47 degrees in cookline reach-in cooler next to stamers.
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8/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0ppm chlorine Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense spice at cookline. Corrected On Site.
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1/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. observed multiple buckets filling wait station handsink nearest bathrooms
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same tongs to handle both raw beef and communal oil. then used tongs to handle undercooked beef then grab diced tomatos and sauteed onions with same tongs. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed lemons dumped in handsink by office. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled egg at 51 degrees in cookline reach-in cooler top across from fryers. observed non-UHT creamer at 71 degrees at wait station ice bin. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed seared partially cooked fish stored above veggies in cookline reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw seafood in cookline reach-in cooler. Corrected On Site.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. multiple cookline employees observed not using hand sanitizer after washing and drying hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed gill employee handling raw beef then handling grill tool handles, then washing hands, then handling grill tools, then handling buns. Repeat Violation.
- Critical - Observed employees using same utensil to handle raw and cooked product. same tongs and spatulas observed being used to handle raw beef, raw seafood, and fully cooked foods Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoops. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled eggs at 51 degrees and diced tomatos at 49 degrees at cookline reach-in cooler. Corrected On Site. ice bags Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish observed stored over pre-cooked bacon bits in walk-in cooler. raw chicken observed stored over pre-cooked pork in walk-in cooler. Corrected On Site.
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2/1/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw pork and raw beef over cooked chicken in walk-in cooer
- Critical. Violation: 08B-05-1 Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same utensils to handle raw chicken and cooked fish
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in spice bin under hot table on cookline. non-handled scoop
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill utensils on cookline in water found to be at 94 degrees.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to single-service items without washing hands inbetween. observed cookline employee handling raw chicken then not washing hands before putting on gloves
- Critical. Violation: 12A-13-1 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 handling dirty food wares then handling clean without washing hands inbetween tasks
- 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 dirctly before putting on a new pair of gloves
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. dipped hands in cookline sanitizer bucket
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar handsinks
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline handsink at end with fryers. bar handsinks
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7/7/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked ribs found at 53 and raw beef found at 52 in cookline reach-in cooler closest to steamers on cookline across from defunct reach-in cooler drawers. Crab salad found at 50 degrees in cookline reach-in cooler with drawers across from fryers. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. cooked chicken in steam box found at 121 degrees. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. in deep containers with little air flow
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice in walk-in cooler found at 75 degrees. operator states it was cooked around 11am. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler next to steamers across from defunct reach-in cooler drawers. Also reach-in cooler with top and drawers on cookline across from fryers. This violation must be corrected by : 7/7/10.
- Critical. Observed raw animal food stored over cooked food. raw pork and raw beef over cooked chicken in walk-in cooer
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same utensils to handle raw chicken and cooked fish
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in spice bin under hot table on cookline. non-handled scoop
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill utensils on cookline in water found to be at 94 degrees.
- Critical. Observed employee switch from working with raw food to single-service items without washing hands inbetween. observed cookline employee handling raw chicken then not washing hands before putting on gloves
- 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 handling dirty food wares then handling clean without washing hands inbetween tasks
- 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 dirctly before putting on a new pair of gloves
- Critical. Observed employee improperly washing hands. dipped hands in cookline sanitizer bucket
- Critical. Handwash sink not accessible for employee use at all times. many pots and pans filling cookline handsink nearest office Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping drinks in bar handsinks
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. at handsink across from office
- Critical. No handwashing sign provided at a handsink used by food employees. bar handsinks
- Critical. Hand wash sink lacking proper hand drying provisions. cookline handsink at end with fryers. bar handsinks
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handsinks
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7/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw clams in cookline RIC. Corrected On Site. Repeat Violation.
- Critical. Observed employees using same utensil to handle multiple raw products. tongs at cookline used for multiple types of raw meats.
- Critical. Observed employee switch from working with raw food to food contact surfaces without washing hands. employee put on glove to handle raw chicken then handled container that cooked french fries going into
- Critical. Observed handwash sink used for purposes other than handwashing. ice dumped in bar handsink
- Critical. Chemical hand sanitizer lacking at handwashing lavatory. cookline nearest office
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in WIC Corrected On Site. Repeat Violation.
- 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 not washing hands inbetween handling dirty and clean food wares
- Observed cutting board grooved/pitted and no longer cleanable. cookline. pitted
- Critical. Cold water not provided/shut off at employee handwash sink. by dishmachine Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. by dishmachine Corrected On Site. Repeat Violation.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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