- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Above salad make table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler, cold drawers across from cook line.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink on cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50f, fish 48f, wings 49f, cabbage 52f in cold drawers on cook line overnight per operator.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 50f, fish 48f, wings 49f, cabbage 52f in cold drawers on cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar hand wash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cold drawers across from cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine, on cook line. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice pudding and bread pudding made 3 days ago per operator.
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Chicken/fish drawers across from grill.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in container by kitchen entrance
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw fish over cooked wings in drawer across from grill
- Intermediate - Employee used handwash sink as a dump sink. Bar area, ice in Handwash sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Handwash sink by entrance. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Exterior of fryers, stove, flat grill, and floor below.
- 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 - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets. Bar cooler.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Container of medicine improperly stored. Mouthwash stored over utensils. **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. Employee assembling cold sandwiches with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw shell eggs over sauces. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. spray cleanser stored on rim of in where liquor bottles are stored.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Mop sink.
- Basic - Equipment in poor repair. Reach in cooler not maintaining time/temperature control for safety foods at 41 F or below. Unit may not be used for storing TCS foods until it is maintaining proper temperature.
- Basic - Gaskets with slimy/mold-like build-up. Wine cooler.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. Fan guards on bottled beer cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, 46 F; raw fish, 46 F; potato salad, 52 F; corrective action taken: product taken to freezer to quick chill.
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6/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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