- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. END OF COOK LINE REACH IN COOLER. MANAGER STATED THEY HAVE BEEN ORDERED.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. SERVER **Corrected On-Site**
- High Priority - Employee washed hands with cold water. COOK **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. WATCH
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice. AT BAR
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. WHEN CHANGING TASKS **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. SUNFLOWER SEEDS
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE AT 50F AT COOK LINE ...DOUBLE-PANNED
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. SERVER AREA AT COOK LINE **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. BLACK MARKS/STAINS **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. COOK LINE
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. TWO EMPLOYEE BEVERAGES ON PREP SURFACE AND CUTTING BOARD AT COOK LINE
- Basic - Employee with no hair restraint while engaging in food preparation. WHILE COOKING ON COOK LINE
- Basic - Silverware/utensils stored upright with the food-contact surface up. SPOONS IN SERVER AREA WHERE THEY ROLL SILVERWARE
- Basic - Soiled dry wiping cloth in use. ON COOK LINE
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. WIPED SOILED KNIFE WITH PAPER TOWEL AND RETURNED IT FOR USE
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical improperly stored. SANITIZING BUCKET ON PREP COUNTER **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. RECTANGLE CUTTING BOARDS ...CHECK ALL
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. HANDWASH SINK BY MOP BASIN AND HANDWASH SINK IN SERVER AREA - MAX 92F **Corrected On-Site** **Repeat Violation**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. MULTIPLE LOCATIONS
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
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9/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE MAKE TABLE BY FRYERS *PIZZA MAKE Repeat Violation. This violation must be corrected by : 9-18-12.
- Food-contact surface not smooth and easily cleanable. PAPER TOWELS *WET and DRY* ON MULTIPLE FOODS AT COOK LINE and REACH IN COOLER
- Critical - Handwash sink not accessible for employee use at all times. SANITIZER BUCKET IN COOK LINE HANDWASH SINK
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. MULTIPLE LOCATIONS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SLIMEY HANDWASH SINKS *CHECK ALL
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. FEMALE COOK DIDN'T WASH HANDS BEFORE PUTTING ON GLOVES Corrected On Site. Repeat Violation.
- Critical - Observed encrusted RUST material on can opener. Repeat Violation.
- Observed floor area(s) covered with standing water. COOK LINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF IN PIZZA MAKE TABLE AT 46-53F Repeat Violation. This violation must be corrected by : 9-18-12.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Wet mop not hung to dry.
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9/13/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. all plates and bowls at cook line.
- Drain cover(s) missing at mop basin. Corrected On Site.
- Equipment and utensils not properly air-dried. wet nesting - check ALL
- Critical - Hot water not provided/shut off at employee hand wash sink. max 89F at HWS with lever for combined water.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. hood over griddle
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook didn't wash hands before donning gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair. 3 metal scoops without handles in use at cook line make table.
- Observed excessive build-up of grease on side of deep fryer, reach in cooler next to it and everything in between.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dirty knives on knife storage magnet. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. at bar
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cook line make table cooler by fryer - items on top found at 59F and items in drawers found at 49F. All PHF over 4 hrs discarded; PHF under 4 hrs rapidly chilled and relocated to alternate cooler. No warning. Service call placed.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed personal care item stored with food. purse on prep table in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various items in fry area make table cooler and drawers. Corrected On Site. Items over 4 hrs discarded and under 4 hrs rapidly chilled.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Salmon, crab cakes, tilapia outdated. Corrected On Site. Items discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Storage/handling of clean equipment, utensils
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Employee lockers provided and used, clean
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed bent air conditioning vent cover in kitchen over cooks line.
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8/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. small bulk containers with green lids.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cold hold on buffet and reach in cooler. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling and ambient cooling performed with lids and deep containers. Corrected On Site.
- Critical. Food not stored in a clean location that is not exposed to dust/ debris. chips uncovered under prep table.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over salmon crab cakes in reach in cooler.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. water in dipperwell not filled to top of basin scoops sitting halfway in water scoops soiled at top.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline 132 degree water.
- Observed equipment in poor repair. plastic Container chipped and melted, sugar Shaker top chipped.
- Observed cutting board grooved/pitted and no longer cleanable. cookline.
- Observed utensils stored in crevices between equipment. spatula stored under hot hold unit. Corrected On Site.
- Critical. Hot water not provided at employee hand wash sink left and right side cookline, tea urn hand sink.
- Critical. Observed handwash sink used for purposes other than handwashing. ladle stored in sink cookline.
- Wet mop not hung to dry.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/4/2009 | Routine - Food | Warning Issued |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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