- Carbon dioxide/helium tanks not adequately secured. 4 tanks in bar.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door silver reach in cooler in kitchen .MAXX COLD all items moved to different units to maintain 41 degress or below .
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in hand wash sink in kitchen.
- Observed ceiling in disrepair.water damage throughout kitchen.
- Critical - Observed interior of microwave soiled. in kitchen.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.FRIGIDAIRE
- Observed nonfood-contact equipment in poor repair walk in cooler eft side air vent.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef in walk in cooler at 44 degress. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken wings at 44 degress in walk in cooler. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. in bar.
- Critical - Observed uncovered food in holding unit/dry storage area. fries in reach in cooler in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler onion rings.
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler chiken wings.
- Critical - Observed unlabeled spray bottle. pink cleaner in bar.
- Observed unnecessary items on the premise. vacuum RIDGID next to reach in freezer and ice machine.
- Wet mop not hung to dry. behind ice machine .
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. by bar area
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. pots , pans and food storage continers not properly inverted at storage area
- Floors not maintained smooth and durable. at dishwashing area
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. at men's bathroom
- Critical - Observed bathroom facility in disrepair. at men's bathroom tank lid broken
- Observed build-up of debris, dust or dirt on nonfood-contact surface. dishwashing rack
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of white cooler near cookline
- Observed build-up of mold-like substance on surface of nonfood-contact surface. hand wash sink at cook line
- Critical - Observed buildup of soil at the unused ice machine.
- Observed ceiling in disrepair. water damaged ceiling tile in kitchen area
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. rusted shelving at walk in cooler
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. by dishwashing area Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. white cooler near cookline
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. at bar, Corrected On Site.
- Observed hole in wall. at storage area by kitchen
- Critical - Observed interior and exterior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repai, bottom shelving at prep tabe rusted by cookline
- Observed residue build-up on nonfood-contact surface. soup dispenser kitchen area
- Critical - Observed toxic item stored by food containers at shelving at kitchen area
- Observed wall in disrepair. by dish area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated debris. throughout
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Plumbing system in disrepair. clogged drain at the mop sink
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. provided 2 copies of advisory to operator
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35B-15-1 Observed screendoor in poor repair. kitchen screened backdoor.
- Violation: 37-14-1 Observed ceiling in disrepair. several ceiling tiles with holes and several ceiling tiles with water damage stains throughout kitchen. Repeat Violation.
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5/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee bathroom. Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. tacos on top of soiled stove. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom. Corrected On Site. Repeat Violation.
- 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 : 04/28/2012.
- Critical - Observed accumulation of debris/ grease in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease. hood/hoodfilters.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelves throughout.
- Observed build-up of grease and debris on nonfood-contact surface. on exterior of all cooking equipment in kitchen.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in disrepair. several ceiling tiles with holes and several ceiling tiles with water damage stains throughout kitchen. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers/containers and on dirty shelves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 04/28/2012.
- Critical - Observed food stored in ice used for drinks. food storage container in ice machine with drink bottle / foods. Corrected On Site.
- Observed grease and debris accumulated under cooking equipment, kitchen equipment, coolers, prep tables, shelves. entire floor dirty.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. container without handle (cocktail shaker) used as ice scoop at bar and container is stored in drinkice after use. Corrected On Site.
- Critical - Observed open beverage containers on food preparation tables or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Observed personal item stored with food. purse on cookline prep table near slicer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shredded cheese in container on ice at cookline at 51 degrees fahrenheit. Cheese was time marked with 4 hour limit at time of inspection and must be discarded within remaining 3 hours. Note: container with cheese must be surrounded by ice to keep proper temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw comminuted beef over raw fish/seafoods in kitchen reach-in cooler. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed screendoor in poor repair. kitchen screened backdoor.
- Observed single-service articles improperly stored. plastic knifes, forks, spoons in kitchen not stored with handles one-way to allow handling by handles only.
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2/28/2012 | Routine - Food | Warning Issued |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES ...shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Ceiling tile missing , above ice machine
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. in walk in cooler
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.an rear door
- Critical - Observed food stored on floor. onion in walk in cooler Corrected On Site.
- Observed grease accumulated under cooking equipment. in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cumminuted meats in walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. shells eggs in walk in cooler Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. in bar
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. throughout bar
- Wet mop not hung to dry.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 44 degrees F
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. in bar
- Observed build-up of grease on nonfood-contact surface. stove
- Observed soda gun holster with accumulated slime/debris. in bar Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. employee restroom
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees. in bar
- Critical. Hand wash sink lacking proper hand drying provisions. in kitchen
- Observed grease accumulated under cooking equipment. in kitchen
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle. found in kitchen next to 3 compartment sink
- Carbon dioxide/helium tanks not adequately secured. in bar
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45 degree in wic
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. cook in food preparation area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors , employees restroom
- Critical. No handwashing sign provided at a handsink used by food employees; in employees restroom
- Critical. Hand wash sink lacking proper hand drying provisions; in employees restroom
- Observed attached equipment soiled with accumulated dust. fan motor in wic
- Observed hole in ceiling in kitchen
- Observed ceiling in disrepair throughout kitchen
- Critical. Observed unlabeled spray bottle at 3 compartment sink in kitchen
- Carbon dioxide/helium tanks not adequately secured. in bar
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs in wic
- Critical. Observed food stored on floor. produce in wic
- Critical. Observed uncovered food in holding unit/dry storage area. in rif
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags in wic
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of slime on soda dispensing nozzles. in bar
- Observed soda gun holster with accumulated slime/debris.in bar
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Observed ceiling in disrepair. throughout kitchen
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. in wic
- Critical. Observed toxic item improperly stored. hydrogen peroxide on ric in kitchen
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. in bar
- No copy of latest inspection report.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs in wic
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.10
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of slime on soda dispensing nozzles. in bar
- Observed soda gun holster with accumulated slime/debris. in bar
- Observed floor area(s) covered with standing water. in kitchen next to water heater
- Observed dusty ceiling tiles and/or air conditioning vent covers. AC in kitchen
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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