- Critical - Cold water not provided/shut off at employee handwash sink. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory, both in kitchen. Inspector used dish soap to wash hands. Also, no paper towels at sink next to chest freezer. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. triple sink
- Critical - Observed food stored on floor. Flour mixture for bread on floor. Corrected On Site. put on crates. Repeat Violation.
- Observed gaskets with black build-up. Reach in coolers
- Observed nonfood-grade containers used for food storage.Spiced butter and grocery bags in chest freezer.
- Critical - Observed obstructed exits, stairs, hallways or egress. by cleaning equipment and boxes, by men's room. For reporting purposes only. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter with spices, cooked yesterday and is kept out at room temperature. 77F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple in reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, KITCHEN :
- Critical - Handwashing cleanser lacking at handwashing lavatory, KITCHEN :
- No copy of latest inspection report.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only, KITCHEN : FREEZER :
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, BAND ON HAND:
- Critical - Observed food stored on floor, BREAD MIXTURE :KITCHEN Corrected On Site.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only, AC UNIT :
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, NEAR MEN RESTROOM:FLOWER
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, SANITIZE greater than 200ppm. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.GAP: NEAR EXIT: MEN RESTROOM :
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, VEGETABLE : BEANS and BEEF : NOT LABELED:
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only, NEAR MEN RESTROOM :
- Critical - Hand wash sink lacking proper hand drying provisions, KITCHEN :
- No copy of latest inspection report.
- Critical - Observed food stored on floor, BOX OF POTATOES : Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Working containers of food removed from original container not identified by common name, BREAD MIX.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service articles not re-used
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Critical - Water source safe, hot and cold under pressure
- Clean clothes, hair restraints
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Employee training validation
- Critical - Employee training validation
- Critical - Exiting system - adequate, good repair
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Please see inspection report for more details.
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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5/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed incorrect information on Hotel and Restaurant license./ actual seating is 150 seats as per count at time of inspection. License shows 240 seats.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. multiple items in the reach -in
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken , beef and eggs over leftover items ;in the reach -in
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. bulk ice scoop;
- Critical. Covered waste receptacle not provided in women's bathroom.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Under 3 compartment sink
- Critical. No handwashing sign provided at a handsink used by food employees. behind the bar
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Wet mop not hung to dry.
- 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. ABC behind the bar
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. behind the bar
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. powering reach -in behind the bar
- Critical. No Certified Food Manager for establishment.
- 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
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10/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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