- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In outside dry storage
- Basic - Cove molding at floor/wall juncture broken/missing. By 3 compartment sink
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. By back 3 compartment sink
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler at net of hot line.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron and did not change gloves **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered during reheating process. Manager corrected employee on site **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Soiled reach-in cooler/freezer gaskets.
- Basic - Straws provided for customer not individually wrapped or in an approved dispenser. Bar.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cook line.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cook line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Gravy/sauce hot held at less than 135 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered and allowed to stand for 2 minutes after reheating process complete to allow temperature to equalize throughout product.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not covered during reheating process.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not stirred/rotated.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Metal stem-type thermometer soiled. Not cleaned, sanitized and dried.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. Under preperation table in preperation area **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair. Reach-in cooler in service area not on wheels , not easy to move behind and clean **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food debris accumulated on kitchen floor.behind service area ,drink area and reach-in cooler **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Barewood shelves in storage shed **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. Sauce at 105? reheated to 165? **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. 1 in ice bin of drink station in service area, 5 dead behind reach-in cooler on service area line, 2 dead behind dish washing area handwashing sink **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tomato sauce 105? in steam table for hot holding **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 30 plus live roaches behind reach-in cooler, table and drink area in service area 5 live under dish washing area handwashing sink , 5 live under dishwashing machine .THIS MUST BE CORRECTED BY : 5/29/13 **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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3/28/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair. Reach-in cooler in service area not on wheels , not easy to move behind and clean **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Barewood shelves in storage shed **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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3/28/2013 | Routine - Food | Emergency Order Callback Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. bag and purses on food storage rack Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. multiple dressings ,sauces and cheese between 48-55 on top of reach-in cold well some over stoced items reduced and all items iced to rapidly cool Corrected On Site.
- Observed residue build-up on nonfood-contact surface.walk-in racks
- Observed single-service articles improperly stored. not inverted Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Waste line missing at soda gun holster. bar
- Critical - Working containers of food removed from original container not identified by common name. butter Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
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