- Basic - Bowl or other container with no handle used to dispense food. On tray of rice in walk in cooler. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 253 seats and approximately 271 seats observed both inside and outside. Seating change form emailed to operator.
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer - cookline
- Basic - Hole in ceiling. Back prep area of kitchen above soda syrup storage and where pipes run through ceiling.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler drawers (corrected on site), Cookline reach in cooler (corrected on site), frontline reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Repeat Violation**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Plastic food containers cracked.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 98° in steam table. Reheated to 175° **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Surface temperature less than 160° - final rinse temperature below 180° (approx. 174°). **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Vacuum breaker installed in wrong place. Discussed correct placement with manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: black bean soup 46° (discarded), raw burgers 46-48° - held less than 4 hours - corrected on site - cooled to 42-43° Frontline: coleslaw 46° (corrected on site/cooled to 41°), lettuce 46° (discarded), cream 49° (discarded). **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cream above 41° for more than 4 hours - stored in frontline reach in cooler overnight and at 49° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer. Back of blade. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For bar dishmachine
- 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. Frontline reach in cooler at 46°. Employees instructed by manager not to be used to store TCS foods.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Spray bottle - back prep area.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under reach in cooler..
- Basic - Case/container/bag of food stored on floor in walk-in freezer., boxes of chicken **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, ribs. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, butter 124°f, product reheated to 220°f.
- 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 stored by or with food, spray bottle with sanitizer, by cooks line. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink, by cooks line.
- Intermediate - Encrusted material on can opener blade. **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, only reaching 172°f.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment- bar.
- Basic - Condensation or other drainage not disposed of according to law- cook line reach in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice- bar. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container- tongs in lettuce. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Bar dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
- High Priority - Employee washed hands with gloves on. **Corrected On-Site**
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to spray bottle stored in the sink. **Corrected On-Site**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment- knife between tables. Corrected On Site.
- In-use utensil not stored with handle above the top of food and the container- flour. Corrected On Site.
- Critical - Observed encrusted, soiled material on produce slicer- tomato chunks. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed uncovered food in holding dry storage area- spices. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried- clean rack.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment- tongs hanging from stove handle and spatula under grill; cook line.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a jacket stored in food prep area- front line. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing- spoon inside; cook line. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./drawers under grill cook line
- Drain cover(s) missing.
- Equipment and utensils not properly air-dried. Wet nested cups at soda station.
- Critical - Meat WIC incapable of maintaining potentially hazardous food at 41f or below.
- Observed attached equipment soiled with accumulated dust. Moderate dust accumulation in meat WIC evaporator coil.
- Observed build-up of food debris, dust or dirt on HWS in meat WIC.and several others
- Critical - Observed cloth soak in oil utilizing to lubricate flat grill
- Observed cutting board moderately grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed floor area(s) covered with standing water in dish area.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed ice scoop soiled black like substance/stored in water by ice bin
- Critical - Observed milk held more than 24 hours not properly date marked after opening in the WIC.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter recommended rapid chill or reheat to hold hot at 165 degrees r
- Critical - Observed prepared potatoes for baking covered in butter cold held at 78 degrees Fahrenheit in prep area.
- Critical - Observed toxic item stored by food./bleach by bread/lemon juice shelf cooks line Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name./ sauces on expediters line not easily identified Corrected On Site.
- utilizing cloth as a under cutting board to keep from moving
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9/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed unwashed vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored over raw seafood. In cook line cooler located under cooking equipment. Corrected On Site.
- Observed three small white cutting boards grooved/pitted and no longer cleanable. At kitchen preparation area and cook line.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Set up three compartment sink for sanitizing until dishmachine is repair.
- Critical. Vacuum breaker mising at hose bibb. At mop sink Y hose connection. Hose connection bibb.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At handwash sink located in preparation area. Corrected On Site.
- Missing drain plug at dumpster.
- Dumpster not on proper pad.
- Observed unnecessary items stored in garbage enclosure. Old equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Carbon dioxide tank located by mop sink not adequately secured.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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