- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Penne 44°F, walk in cooler. Advised.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Salad products reach in cooler has an ambient temperature of 44°, Advised
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter/ sour cream scoops **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soda gun holster with accumulated slime/debris. At bar
- Basic - Soil residue build-up on nonfood-contact surface. On surface of ice machine
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. At wait service station temp at 52°, less than 4 hour. Advised
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs cooked last night temp at 53°, manager voluntary discard products
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. At cook line's reach in cooler raw beef temp between 45°-47°, advised
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At wait service station
- 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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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. **Corrected On-Site**
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed grease accumulated under cooking equipment. Fryers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham 45?F, reach in cooler.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Salad cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink by ice machine used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line.
- Critical - Observed a dented can of diced red peppers. Dry storage room.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Critical - Observed uncovered food in dry storage room. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.300ppm QUAT.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.server area.
- Critical - Observed buildup of slime on soda dispensing nozzles.behind nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at 48-49 d.f. Placed in freezer to rapid chill.Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw ccicken over french fries.
- Critical - Observed uncovered food in holding unit/dry storage area.sunflower seeds in storage room. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.backflow preventer in wrong location
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing sink. Bar.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit. Bar.
- Critical - No conspicuously located thermometer in holding unit. Reach-in drawers at cookline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and chicken in reach-in drawers, 48-49F. Product iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, cottage cheese, pasta salad at salad buffet, 49-54F. Less than 1 hour. Product moved to colder side of buffet.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces clean
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items properly stored
- Critical. Electrical wiring - adequate, good repair
- Foods handled with minimum contact
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese at 54 degrees on cookline
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wiping nose with hand and no handwash. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.water filters at ice machine
- Observed cutting board grooved/pitted and no longer cleanable. on cookline
- Wet wiping cloth not stored in sanitizing solution between uses. waitstation
- Critical. Observed interior of microwave soiled.on cookline
- Critical. Handwash sink not accessible for employee use at all times.blocked by trash can Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. cook on line rinsing out wiping cloth at handsink
- Observed grease accumulated under cooking equipment.under fryers on cookline
- Light not functioning. under hood system on cookline
- Observed personal care item stored with food.employee jacket on top of bag of sugar at waitstation
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.salt?
- Critical. Observed uncovered food in holding unit/dry storage area.pepper
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook line Repeat Violation. Future Violations of the same nature will result in an immediate adminstrative hearing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed evidence of employee eating in a food preparation or other restricted area.prep
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Waste line missing at soda gun holster.bar
- Critical. Handwash sink not accessible for employee use at all times.blocked by trash can
- Observed personal care item stored with food.keys
- Critical. Observed toxic item stored by food.eco-shine.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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