- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. WIF and WIC
- Basic - Leaking pipe at plumbing fixture. Near WIC sink, bar hand sink, and by soda tanks
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- High Priority - Spray hose at dish sink lower than flood rim of sink. By dish machine
- Intermediate - Handwash sink missing in warewashing area.
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10/14/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. WIC
- Basic - Floor tiles missing. WIF
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Large amount of unused equipment/supplies present.
- Basic - No handwashing sign provided at a hand sink used by food employees. HWS cook line
- High Priority - Roach activity present as evidenced by live roaches found. Found 1 live small roach underneath cooking equipment. Did not find any other live ones during inspection **Warning**
- Intermediate - Handwash sink missing in warewashing area.
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10/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Side of stove
- Basic - Cardboard used to line food-contact shelves. WIC
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean equipment stored on floor. 2 plastic containers in WIC floor
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. 10 dead roaches underneath dish machine. 2 dead roaches by soda tanks
- 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 eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. WIF and WIC
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Leaking pipe at plumbing fixture. Near WIC sink, bar hand sink, and by soda tanks
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Room where mop sink is and dishes on roll cart
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Insecticide/rodenticide use not in compliance with regulations. establishment used in ware washing area. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. White Rice 50°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 15-20 small live roaches in lower part of dish machine.
- High Priority - Roach excrement and/or droppings present. 5 dry roach droppings Near CO2 tanks and mop sink
- High Priority - Rodent activity present as evidenced by rodent droppings found. 4 dried behind bar that's not operable
- High Priority - Spray hose at dish sink lower than flood rim of sink. By dish machine
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. White Rice 50°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Cook line
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
- Intermediate - No soap provided at handwash sink. Cook line
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. HWS by mop sink
- Intermediate - Reach-in cooler not 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. By cook line
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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10/13/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Stick rodent traps with dead roaches and insects **Warning**
- Basic - Ceiling soiled with accumulated grease.
- Basic - Ceiling tile in disrepair. Front kitchen area and
- Basic - Ceiling tile missing. Kitchen area towards the back
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. WIC
- Basic - Floor tiles missing. WIF
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Large amount of unused equipment/supplies present.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holding unit where bagels and eggs sandwiches are held.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. RIC throughout kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. HWS cook line
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Unnecessary items on the premise.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes prep cooler 51°f prep cooler
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham at 46°f **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Found 1 live small roach underneath cooking equipment. Did not find any other live ones during inspection **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 pieces of dried rodent droppings underneath cooking equipment. 6 pieces of fresh droppings underneath dish machine **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cook line. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes 51°f
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. HWS center bar
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. HWS cook line
- 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. Temp at rinse 160°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS cook line
- Intermediate - No soap provided at handwash sink. HWS cook line
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. HWS by coffee maker, battery died. Sensor dispenser
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10/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Rodent activity present as evidenced by 100 dried rodent droppings found in the kitchen. **Warning**
- High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - No soap provided at handwash sink. Bar.
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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1/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/11/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood and cut leafy greens for less than 4 hours.
- Intermediate - Handwash sink missing in food preparation room or area. Dish washing area and continental breakfast area
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler not 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.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. **Corrected On-Site**
- Observed build-up of grease on nonfood-contact surface. Equipment on cook line
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. Under tiles
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed ice scoop with handle in contact with ice. **Corrected On-Site**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed leaking pipe at plumbing fixture.
- Critical - Observed toxic item improperly stored. **Corrected On-Site**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed bathroom facility in disrepair.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. All sanitizing must be done manually until dishmachine is able to sanitize
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOM
- 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 : 2/12/2012.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed dead roaches on premises. IN STORAGE DRAWERS
- Observed floor area(s) covered with standing water. AT ICE MACHINE
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cook line
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Critical - Observed roach activity as evidenced by 6 live roaches found in kitchen on cook line Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No metal thermometer provided to measure temperature of food product. Corrected On Site. need battery. Analog thermometer provided.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Waste line missing at soda gun holster.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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10/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over cooked food. EGGS OVER RTE Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surfaces of equipment
- Observed gaskets with slimy/mold-like build-up.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Plumbing system in disrepair. 3-COMP SINK
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BARS
- Critical. Observed roach activity as evidenced by 5 live roaches found IN KITCHEN This violation must be corrected by : 1 /12/2010.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No copy of latest inspection report.
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10/11/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit.[tabletop freezers]
- Critical. Observed uncovered food in holding unit/dry storage area.[ exposed cookie dough under open ceiling tiles] Corrected On Site.
- Observed employee with no hair restraint.[dishwasher]
- Equipment or utensils not designed or constructed in a durable manner.[rusted shelves next to 3 compartment sink]
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[ excess grease deposits on burners & equipment]
- Observed gaskets with slimy/mold-like build-up.
- Ceiling tile missing.[ back kitchen]
- Observed dusty ceiling tiles and/or air conditioning vent covers.[coffee area]
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). (IMPROPER COOLIG. GRITS: 60 DEGREES, SOUP: 84 DEGREES)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (GRITS & SPOUP. IMPROPER COOLING) *STOP SALE* Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. (SOUP & GRITS) *STOP SALE* Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. (SELF-SERVE KETTLE FOR GRITS/OATMEAL)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. (ICE)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. (ICE)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. (EGGS) Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. (ICE)
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. (ICE)
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. (PLEASE SET UP MANUAL WAREWASHING UNTILL DISH MACHINE IS AT PROPER SANITIZING LEVEL)
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime/mold-like substance in the interior of ice machine.
- Observed build-up of dust or dirt on FAN GUARDS. (WALK IN COOLERS)
- Critical. Hot water not provided/shut off at employee hand wash sink. (MENS & WMNS RESTROOM)
- No mop/service sink installed/available at establishment.
- Faucet/handle missing at plumbing fixture. (WMNS RESTROOM)
- Equipment compartment not equipped to properly drain accumulation of moisture. (REACH IN COOLER)
- Waste line missing at soda gun holster. (BAR)
- Critical. Observed bathroom facility in disrepair. (MENS TOILET SEAT BROKEN)
- Critical. Hand wash sink lacking proper hand drying provisions. (STG RM)
- Critical. Hand wash sink lacking proper hand drying provisions. (BAR)
- Critical. Handwashing cleanser lacking at handwashing lavatory. (BAR)
- Critical. Observed small flying insects in bar area.
- Observed hole in wall. (TRASH CAN MISSING IN WMNS RESTROOM)
- Observed wall in disrepair. (NEAR BEER COOLER)
- Observed hole(s) in ceiling. (MENS RESTROOM & STG RM)
- Light not functioning. (COFFEE CUPS STG RM)
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 10/11/2009.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/11/2009.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. (BARE HAND CONTACT & IMPROPER COOLING)
- Critical. EXPIRED 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. This violation must be corrected by : 10/11/2009.
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8/11/2009 | Routine - Food | Warning Issued |
| No report available. | 9/5/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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