- Basic - Coffee filters not stored in a protected manner to prevent contamination. Server station. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled dry wiping cloth in use. Stored near pooled eggs. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Green tomatoes. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. At server area. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male food handler at cook line wash hands for less then 10 seconds.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at servers reach in cooler. **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in closed container of bread crumbs. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed garlic butter held on top of the cold hold prep unit at 60°F and ut since about 7:30-8am. At end of inspection, observed butter had been moved to cold hold unit but temperature was 66°F.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed kitchen employee use knives to cut produce and then rinse knives at prep sink and place knives back on magnetic strip without properly washing, rinsing and sanitizing after use.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following items cold held above 41°F in the kitchen and out less than 1 hour: pooled eggs 50°F, egg whites 44°, boiled eggs 46°, strawberry yogurt 47°, sliced cantaloupe 49°, pancake batter 50°. At end of inspection the following temperatures were observed: pooled eggs 44°, egg whites 42°F, boiled eggs 42°, yogurt 44°, sliced cantaloupe had been sold, pancake batter 47°. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several kitchen employees wearing gloves and engaged in food prep wipe their soiled gloves on their soiled aprons instead of changing gloves. Observed kitchen employee crack raw shell eggs and handle clean dishes for customer service without changing gloves.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Observed chlorine test kit needed for dish machine in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sink in dishwasher area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed ham and corned beef hash pulled from freezer to cold hold equipment and date removed from freezer not updated. **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates/bowels at cook line. **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not dispensing sanitizer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ceiling tiles throughout kitchen.
- 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. Near meat slicer. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour bin in dry storage.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Food handler at cook line. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bottles stored with clean rolled silverware at server station. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Creamer at server reach in cooler. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed drink ice in hand sink near office.
- Intermediate - No soap provided at handwash sink. At bar hand sink. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar area.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Over cook line.
- Basic - Clean cups/glasses not properly air dried - wet nesting. At server station.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans under prep table near end of cook line.
- Basic - Food debris accumulated on kitchen floor. Under cooking equipment.
- Basic - Soiled reach-in cooler gaskets. At cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg product at cook line held at 52°f, less than 4 hours. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. 409 and other cleaners stored with single service sweeteners at bar area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at server side of cook line. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth resting in hand sink near three compartment sink. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Black portion cup in flour bucket in dry storage area. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. All cook line gaskets and door frames.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breasts in drawer under flat top grill at 47? F, not held ore than 4 hours. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Food debris on head and guard.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at dish room storing scrub brushes for glass mugs. **Corrected On-Site**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED CUTTING BOARD ON PREP COOLER PITTED AND GROOVED
- OBSERVED MOP RESTING IN MOP SINK, NOT HUNG UP TO DRY - COS
- OBSERVED OPEN CHOCOLATE AND REGULAR MILK OPEN/ NOT DATE MARKED IN REACH-IN COOLER IN SERVER STATION
- OBSERVED PLATES NOT INVERTED OR UNDER PROTECTIVE COVER ON CENTER ISLAND IN KITCHEN
- OBSERVED SINGLE-SERVICE STYROFOAM CUPS ON FLOOR IN MOP ROOM - COS
- OBSERVED YOGURT IN FRUIT PREP STATION COOLER AT 48 ?F. DISCARDED BY KITCHEN MANAGER - COS
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching cooked bacon with bare hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 45F in reach in cooler on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; cut melon 45F in make table.
- Critical - Observed soil buildup inside ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; sausage in walk in cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name; bottle of liquid butter on cook line. Corrected On Site.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar hand wash sink lacking proper hand drying provisions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed food stored in a prohibited area; employee food stored with customer food in glass reach in cooler. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after openin; milk in reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; yogurt in drawer reach in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; chicken next to beef in walk in cooler.
- Critical - Observed soil buildup inside ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area; produce not covered on walk in cooler. Repeat Violation 11-8-11.
- Critical - Observed unlabeled spray bottle; bleach water on paper roll dispenser. Corrected On Site. Repeat Violation 11-8-11.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name; V8 juice in glass reach in cooler.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed. Must be in a conspicuous place in lobby or office.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar hand sink.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. filters on ice machine.
- Critical - Observed employee open beverage container in a restricted area. Corrected On Site.
- Critical - Observed food stored on floor. bread in walk in freezer.
- Critical - Observed interior of microwave containing food debris. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 52 degrees and pancake batter 48 degrees at cook line. TPHC filled out with manager.
- Critical - Observed the presence of insects, rodents, or other pests. frog in reach in cooler at bar. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. cut lettuce in walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked mushrooms and peppers held at 73 degrees. Corrected On Site.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of the container. Oatmeal.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler under make TABLE on front line. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint; expo employee.
- Critical - Observed employees improperly washing hands.
- Critical - Observed food stored on floor, ONIONS Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands, at wait station and bar.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; milk at bar.
- Critical - Observed soiled reach-in cooler gaskets; on cookline.
- 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. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, cookline bottle of sauce. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, dry storage, flour. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. EXPO LINE, sugar. Corrected On Site.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
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