- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).LEMON POTATOES Corrected On Site. DISCARDED
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED POTATOES REACHIN COOLER
- Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LEMON POTATOES AT 110F
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. LEMON POTTATOES AT 110F FOR UNDETERMINED TIME Corrected On Site.DISCARDED
- Critical. Observed food stored in ice used for drinks. LIQUOR BOTTLE IN ICE AT BAR
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW LAMB Corrected On Site. Repeat Violation.
- In-use utensil not stored with handle above the top of NON potentially hazardous food and the container. IN FLOUR Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. BAR GLASS WASHER CHLORINR 0 ppm, USE MAIN KITCHEN WAREWASH UNTIL REPAIRED
- Equipment and utensils not properly air-dried. WET NWSTING METAL PANS Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT AT 2 of 3 SERVER STATION HWS
- Faucet/handle missing at plumbing fixture. COLD WATER SERVER STATION
- Critical. Observed handwash sink used for purposes other than handwashing. UTENSILS IN KITCHEN HWS Corrected On Site. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. COLENDAR & FOOD IN SERVER STATION HWS Corrected On Site. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN
- Critical. Hand wash sink lacking proper hand drying provisions. BAR X 2 Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR X 2 Repeat Violation.
- Observed hole in wall. BY KITCHEN EXIT
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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. SERVER STATION
- Critical. Electrical outlet missing cover plate. For reporting purposes only. SERVER STATION
- 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 Repeat Violation.
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11/12/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. FOOD IN HWS NORTH COOKSLINE
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. FOOD IN HWS WAITSTATION
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.BAR
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.BAR
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/4/10.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/4/10.
- Critical. Violation: 53B-08-1 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 : 10/4/10.
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10/04/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW LAMB Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Handwash sink not accessible for employee use at all times. BLOCKED WITH METAL PANS NORTH COOKSLINE
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD IN HWS NORTH COOKSLINE
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD IN HWS WAITSTATION
- Critical. Hand wash sink lacking proper hand drying provisions.BAR
- Critical. Handwashing cleanser lacking at handwashing lavatory.BAR
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/4/10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/4/10.
- 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 : 10/4/10.
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08/03/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken, lamb, orzo. This violation must be corrected by : 04/07/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler This violation must be corrected by : 04/07/10.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar area. Corrected On Site.
- Observed residue build-up on kitchen grease tray. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Hotel and Restaurant current license not properly displayed.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS THAWD IN SINK AT 86 DEGREES F Corrected On Site. ON CALLBACK CHICKEN ON RACK AT 90 DEGREES F
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. BY PREP SINK & PREP TABLE
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE SCOOP FOR ICE AT BAR
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. UNWRAPPED STRAWERS AT BAR
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. RACK BLOCKING BY LINE
- Critical. Violation: 53B-08-1 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. NOT ALL EMPLOYEES
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9/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS THAWD IN SINK AT 86 DEGREES F Corrected On Site.
- Critical. Cooked stuffed meats or poultry from cold hold to service not reaching 165 degrees f.
- Critical. Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. PASTITSIO Corrected On Site.
- Critical. Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, thawing and subsequent cooking times while being thawed under running water.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. BY PREP SINK & PREP TABLE
- Critical. Observed food stored on floor. WALKIN
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE SCOOP FOR ICE AT BAR
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT WASHING HANDS
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. UNWRAPPED STRAWERS AT BAR
- Critical. Handwash sink not accessible for employee use at all times. BLOCKED BY RACK
- Critical. Handwash sink not accessible for employee use at all times. RACK BLOCKING BY LINE
- Critical. Observed handwash sink used for purposes other than handwashing. BOWL IN HANDSINK BY DISHWASHER
- Critical. No handwashing sign provided at a handsink used by food employees. BAR
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 PPM CLORINE Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- 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. BY HOTWATER HEATER
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. NOT ALL EMPLOYEES
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7/20/2009 | Routine - Food | Warning Issued |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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