- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper use and storage of clean, sanitized equipment and utensils
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Single service items reused, improperly stored, dispensed, not used when required
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
05/18/2010 | Inspection | |
| No violation noted during this evaluation. | 05/17/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
04/28/2010 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
04/21/2010 | Inspection | |
| No violation noted during this evaluation. | 03/30/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
03/25/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
03/24/2010 | Inspection | |
| No violation noted during this evaluation. | 03/17/2010 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
|
03/11/2010 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Improper use and storage of clean, sanitized equipment and utensils
- In use food dispensing utensils improperly stored
|
03/02/2010 | Inspection | |
| No violation noted during this evaluation. | 03/01/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
|
02/24/2010 | Inspection | 8B- In use line utensils improperly stored in nonrunning water.
10B- Cooler (line)- bottom in disrepair (stainless), debris buildup. Some shelving showing rust. Gaskets- traulsen 3 door, ice maker door.
15A- Some areas of the tile floor in disrepair; grout in disrepair. |
| No violation noted during this evaluation. | 02/22/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
02/19/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- In use food dispensing utensils improperly stored
|
02/17/2010 | Inspection | 5A At time of inspection various foods - chicken, beef, ribs, etc. temped between 46-53 dF in cooler below grill line. According to manager cooler had been shut off last night for servicing and had not been turned back on until late this morning-foods moved to another cooler at this time CORRECTED (ambient air temp. of cooler currently 52 dF) will follow up to verify cooler is working correctly
8B Utensils on line sitting in standing water in dipwells-dipwells turned on CORRECTED
15A Floor of walkin cooler greasy, floor of walkin freezer has food debris accumulation |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
02/04/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/27/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
01/14/2010 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
|
12/11/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
12/01/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
11/25/2009 | Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
|
11/17/2009 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
11/12/2009 | Inspection | |
| No violation noted during this evaluation. | 11/04/2009 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
|
10/27/2009 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
10/20/2009 | Inspection | |
| No violation noted during this evaluation. | 10/14/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
09/30/2009 | Inspection | 10B--Gaskets of Traulsen 3 door cooler on cook line and ice maker door gasket are torn, not allowing the door to seal.
15B--Dust build-up found on exhaust fan covers in walk-in cooler. |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
|
09/28/2009 | Inspection | |
| No violation noted during this evaluation. | 09/18/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/21/2009 | Inspection | |
| No violation noted during this evaluation. | 08/19/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 07/01/2009 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
06/18/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
|
06/17/2009 | Inspection | |
| No violation noted during this evaluation. | 05/07/2009 | Inspection | |
| No violation noted during this evaluation. | 04/27/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
04/17/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
04/14/2009 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
04/13/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
04/03/2009 | Re-Inspection | |
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
04/01/2009 | Inspection | |
| No violation noted during this evaluation. | 03/20/2009 | Inspection | |
| No violation noted during this evaluation. | 03/09/2009 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
03/04/2009 | Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
03/02/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
02/26/2009 | Inspection | |
| No violation noted during this evaluation. | 02/25/2009 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
02/18/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
02/09/2009 | Inspection | 8b- in use utensils are stored in dipping wells that are not turned on. Turned on and corrected
9b- employees are eating/ drinking in kitchen corrected
10b- grate for pop machine is rusting corrected
5b- at time of inspection found cooked red potatoes mashed in covered bin in walk in cooler with a container of cooked whole red potatoes on top. Temped mashed potatoes and found them to be over 140dF. Mashed potatoes were divided into 2 containers and left uncovered and corrected
4a- packets of sanitizer found stored over straws and glasses at bar. sanitizer moved and corrected |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
02/06/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/28/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/21/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
01/09/2009 | Inspection | |
| No violation noted during this evaluation. | 12/30/2008 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
12/05/2008 | Inspection | |
| No violation noted during this evaluation. | 10/30/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
|
10/28/2008 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
10/27/2008 | Inspection | |
| No violation noted during this evaluation. | 10/17/2008 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
|
10/08/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/07/2008 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
|
10/01/2008 | Inspection | 6a- at time of inspection, this inspector temped and found 2 plates of pasta under a heat lamp and found them to be 134dF, and 135dF on there less than 2 hours. both reheated to 165dF and corrected
7a- at time of inspection, this inspector temped cut chicken on cutting board and found it to be 155dF. cook put chicken back on grill and continued cooking to 165dF and corrected. Calibrated thermometer and found it to be fine. discussed temping chicken at thickest part
15b- light shield is missing in liquor room corrected
12c- faucet leaks at 3 bay and sink at bar leaks at base corrected |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/24/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 09/03/2008 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/12/2008 | Inspection | 5A At time of inspection hot dogs and swiss cheese in top of cold hold unit at 51 dF and 52 dF. Lower portion of cooler at 40 dF, top lid had been left open, when closed temp. came down. Hot dogs and cheese voluntarily discarded at this time CORRECTED
6A At time of inspection tomato basil soup in waitress hot hold unit at 115 dF. Unit had run out of water. More water was added, tomato basil soup voluntarily discarded at this time CORRECTED
8B Ice cream scoop in dessert area not in running dipwell, dipwell set up and turned on CORRECTED
12C Handwash sink next to 2 bay sink leaking
15A Some food debris on floor of walkin freezer |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
|
07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/17/2008 | Inspection | |
| No violation noted during this evaluation. | 06/18/2008 | Inspection | |
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