- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting at the dish area. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed scoop in flour in dry storage area. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket near plates for immediate service.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed shallow hotel pans in the dish area wet nesting .. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs on top of rice cooker. Corrective action had manager wash tongs and instructed about keeping them in hot water at least 135°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken wings . **Corrected On-Site**
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over raw fish in reach in oiler at font line. **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.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store dirty dishes on front line. **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer bucket with towel between uses. Back prep area. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Salad end of cook line, dried on multiuse towel on cutting board. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server slicing bread for service, deli paper not large enough to cover the two loaves he was slicing at once. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC unit with 6 drawers on cookline holding cheese 51°F. Ham 50°F. Sliced tomatoes 56°F. Also observed other RIC unit at midpoint of cookline holding chicken 46°F. Cheese 45°F. Cut tomatoes 45°F. Refrig tech onsite, repairing units. Foods recently stocked, iced down. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server stations and bar.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Reading 140°F on final rinse gauge. Booster was off. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Observed Traulsen blast chiller HOLDING salmon 51°F, farro 51°F for 1.5 hrs. Mgr reports unit is not functioning, should not be in use. Foods moved. **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/2/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler on cookline with ambient air temp at 48F ,far end on dish machine side. **Warning** observed reach in cooler with ambient air temp at 49?F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed foods in working walk in cooler at above 50F, all potentially hazardous foods moved to different cooler. Observed foods above 49F in reach in cooler on cookline, all foods iced down **Warning**
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12/27/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler on cookline with ambient air temp at 48?F ,far end on dish machine side. **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat loaf made yesterday in walk in cooler at 49?F. Voluntary discarded. **Corrected On-Site** **Warning**
- Equipment and utensils not properly air-dried. Observed dishwares stacked and stored while still wet **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in handsink behind the bar **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee remove gloves and put on new pair withput washing hands **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee rinse rag in hand sink off server station **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed foods in working walk in cooler at above 50?F, all potentially hazardous foods moved to different cooler. Observed foods above 49?F in reach in cooler on cookline, all foods iced down **Warning**
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12/20/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees removing gloves and putting on a new pair without washing hands.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Bucket in hand sink behind the bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. observed scoop with handle in contact with spinach dip in bottom pull out drawer next to pizza oven.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. observed sanitizer solution at 0ppm in bucket off cookline.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw burger and then burger bun.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. (3 cycles)
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Observed heat strip not changing to black after trying two times. Must manually wash rinse and sanitize all kitchen equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed employee improperly washing hands. Observed rinsing hands with just water out of preparation sink, then drying hands with a cloth and proceded to put a new pair of gloves.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken and beef over raw shrimp and fish. Also observed whole shell egg in same container with raw bacon. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Whole potatoes at 45F in walk in cooler. Corrected On Site. Potatoes discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employees touching bread loafs with bare hands. Corrected On Site. Employees now using deli tissue and rubber glove.
- Critical - Observed employee eating in a food preparation or other restricted area. Observed employee taking a french fry from expo-services line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees changing gloves without washing hands first.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee touching dirty and clean dishes without washing hands in between.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 94F.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site. Booster heater turned on.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce found at 61, cheese, and other PHF in cookline reach-in cooler top near end with dishmachine. Corrected On Site. iced down
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at cookline steam bin found at 98 degrees., Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods. raw chicken behind raw beef in cookline reach-in cooler drawer.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw chicken stored over raw fish in cookline reach-in cooler drawers. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same spatula to handle raw chicken and to handle fully cooked chicken to plate it
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw chicken at grill then directly handle diced tomatos for customer's plate without washing hands inbetween tasks.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed switching gloves but not washing hands before putting on a new pair
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above handsink in back prep and on shelf above prep table in back prep area Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. on reach-in cooler drawers at end away from dishmachine. drawer won't shut all the way.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. in cookline sanitizer bucket observed 0ppm. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed rinsing off gloves before removing them and also rinsing out sanitizer cloth in cookline handsink
- Critical. No handwashing sign provided at a handsink used by food employees. at cookline handsink Corrected On Site.
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10/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open glass on cookline, must have lid and straw.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. lexan wic Corrected On Site.
- Observed clean linens stored in improper location. end of cook line
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11/12/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. utensils stored
- Critical. No handwashing sign provided at a handsink used by food employees. bar and wait station
- Observed unnecessary items on the premise.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
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