- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of salt/pepper or some other granulated food in kitchen on spices rack. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mopsink. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. / at bar / discarded by manage Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** Priority: Basic
- Basic - Observed: Employee personal items stored in or above a food preparation area. /. Eye glasses **Corrected On-Site** Priority: Basic
- Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / band on wrist **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Encrusted material on can opener blade. Priority: Intermediate
- High Priority - Observed: Live flies in kitchen. Priority: High Priority
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. / at front line kitchen **Corrected On-Site** Priority: Basic
- High Priority - Observed: No vacuum breaker on fitting/splitter added to mop sink faucet. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cheese, cooked vegetables, turkey, raw chicken all at 60F-67F at cook line reach in cooler Priority: High Priority
- Basic - Observed: Soil residue build-up on nonfood-contact surface. (1). Exterior of ice machine (2). Can opener stand Priority: Basic
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Priority: High Priority
- High Priority - Observed: 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. / at bar hitemp Dishmachine Priority: High Priority
- Basic - Observed: Walk-in cooler gaskets soiled with slimy/mold-like build-up. Priority: Basic
- High Priority - Observed: Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / on cutting boards **Corrected On-Site** Priority: High Priority
- Basic - Observed: Working containers of food removed from original container not identified by common name. / bulk flour container in kitchen **Corrected On-Site** Priority: Basic
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. /. WITH CLEAN EQUIPMENT IN KITCHEN **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. /. AT COOK LINE
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. / T MOP SINK
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. / IN 3 DR REACH IN FREEZER **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. /. AT BAR
- Intermediate - No soap provided at handwash sink. / AT BAR
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2/4/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / wait station.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / kitchen employees wearing wrist band.
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth sanitizing solution stored on the floor. / front line / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / whipped cream at 45F / bar cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / 8 bags of soup 58F to 65F / overnight in reach in cooler / prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / 8 bags of soup 58F to 65F / reach in cooler / prep area.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times. / a knife inside hand sink / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / cooked chicken / walk in cooler.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizing solution bucket stored on floor **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
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2/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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