- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with plates.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes not inverted to allow proper air drying. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Water pooling on floor in rear prep area.
- Basic - Food storage container/container lid cracked or broken. Containers on shelving next to walk in cooler.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler in rear prep area. Milk cooler at wait station.
- Basic - Old food stuck to clean dishware/utensils. Utensils in container next to walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers in dry storage room.
- Basic - Soiled reach-in cooler gaskets. At bar area.
- Basic - Stored food not covered in walk-in cooler. Dessert on top of speed rack. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area.
- Basic - Working containers of food removed from original container not identified by common name. Flour, panko, and grits.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 57° and cheese 69° at wait station. Corrective action taken, iced down. Mozzarella in plate cooler. Corrective action taken, moved to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Prime rib 105° and clarified butter 100°. Garlic and oil stored at room temperature without temperature control. Corrective action taken, steam table heated up, butter heated on stove, and garlic and oil.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs stored over grapefruit.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle with hamburger patty papers. Bar cleaner stored with single service items at bar.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Prep area on cook line.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Main ice machine interior and gaskets.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink.
- Intermediate - Slicer blade soiled with old food debris.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Salmon wrapped on cloth towel. Towels were removed. **Corrected On-Site**
- Basic - Equipment in poor repair.cooler on cook line not holding temperature , not maintain garlic temperature of 41°
- High Priority - Food or bottles stored in ice used for drinks. Ice discarded. **Corrected On-Site**
- High Priority - Live, small flying insects in dry food storage area.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon 49°, tuna 49° product was iced down with ice bags and temperature was at 38° at end of inspection. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 49°, beef 49° items has ice place on them and temperture was reduced to 38°. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front bar. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal bag items stored with clean equipment and utensils, or single-service items.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Dipper well **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers.
- Basic - Stored food not covered in walk-in cooler. Cakes and brownies on speed rack and the prime ribs, butter **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.brownies
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Reaching cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.held at room temperature , olives with blue cheese time held
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Smoked salmon at 51° at cook line voluntary discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.roadt holding at 115° corrective measures taken reheated to 165° **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef on cook line at 45° corrective measures taken **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line wiped hands on apron and soiled towel did not change gloves.
- Intermediate - Cutting board(s) stained/soiled. On cookline
- Intermediate - Employee used handwash sink as a dump sink. Food in hand wash sink by the dishwasher
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ....walk in freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....goat cheese, butter 49?, mozzarella cheese 46? in plate stored cooler. Voluntarily discarded food. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ......plate stored cooler by hand washing sink. Must not have tired any potentially hazardous food until maintain at proper temperature .
- Intermediate - Employee used handwash sink as a dump sink......ice dumper , server station.
- Intermediate - Handwash sink not accessible for employee use at all times......obstructed by broom, kitchen. **Corrected On-Site**
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4/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice....bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......beef ,pasta 44?, fish 44? to 45? in reach in drawers,Cooke line. Ice down on food. **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions....preperation area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by grille brush and tray, cooke line. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.....employee rest room. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect....cutting kale for salad with bare hand, and bread pull up with bare hand.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored utensils rack in handwashing sink, dishwashing area. Corrected On Site.
- Critical - Observed live flies in preperation area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cooked corn 47 degrees in reach in drawer . Corrected On Site.
- Observed scoop with handle in contact with food, sugar . Corrected On Site.
- Observed single-service articles stored without protection from contamination.....straws without wrapped in bar counter. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.....by office door. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles....bar. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.......nodles 74 to 76 degrees in reach in cooler with pakage, cooke line. Corrected On Site.
- Critical - Observed food stored on floor......limes,lettuce in walk in cooler
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw ground beef above raw sea food in reach in drawer, cooke line. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....milk, cheese ,sour cream in walk in cooler.
- Critical - Observed soil buildup inside ice machine .
- Critical - Observed unlabeled spray bottle.....liquid blue spray ( glass cleaner) bottle in chemical storage area. Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment....knife. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above......chicken 115 degrees in warmer. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.....flour container . Corrected On Site.
- Critical - stored food not properly protected from contamination......heavy ice build up in walk in cooler .
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5/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold holding drawers at cookline and salad prep cooler. Corrected On Site. ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER OR ICED DOWN.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at bar. Corrected On Site. 100 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. at cookline.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored in gap between equipment .
- Critical - Insecticide/rodenticide use not in compliance with regulations. use of household RAID.
- Critical - No handwashing sign provided at a handsink used by food employees. handwash sinks by cookline and by ice machine area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. at ice scoop holder by ice machine .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. can opener stand.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils at cookline . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , beef and fish at 45 degrees at protein cold holding drawers at cookline . Corrected On Site. iced down.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish and cheese at 50 degrees at salad prep cooler. Corrected On Site.iced down.
- Critical - Observed raw animal food stored over ready-to-eat food. raw salmon over sauces at cookline cooler. Corrected On Site.
- Critical - Observed toxic item stored by food in dry storage. Corrected On Site.
- Critical - Observed unlabeled spray bottle.sanitizer bottle.
- Waste line clogged at soda gun holster clogged in bar.
- Critical - Working containers of food removed from original container not identified by common name. gritts container in dry storage area.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. --- IN PROCESS. VILOATION FROM 4/13 Expiration
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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5/5/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in some holding units.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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 : 6/15/11.
- Critical - Observed buildup of soiled material on mixer head. --- 'berkel' mixer.
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4/13/2011 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
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10/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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