- Basic - Employee personal items stored in or above a food preparation area. Handbag on shelf above rear prep area. **Corrected On-Site**
- 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.
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10/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/22/2014 | Routine - Food | Call Back - Complied |
- 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. On dish machine and on shelf at cook line. Disposed of by manager. **Corrected On-Site** 7/16/14 open coffee on slicer table.
- Basic - Old labels stuck to food containers after cleaning. 7/16/14 labels on clean pans.
- Basic - Water leaking from water filter.
- High Priority - Live flies throughout kitchen and bar.
- Intermediate - Reach-in cooler 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. Milk in cooler at bar 48°F. Cooler adjustment made by repairman during inspection. Mgr. advised that cooler is too full. 7/16/14 ambient 52°F
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07/16/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. On dish machine and on shelf at cook line. Disposed of by manager. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at bar.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Spray bottle containing a food product not labeled. Water.
- Basic - Stored food not covered in storage area. Liquid butter.
- Basic - Water leaking from water filter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar.
- Basic - Working containers of food removed from original container not identified by common name. Salad oil in storage area.
- High Priority - Live flies throughout kitchen and bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in cooler at bar 48°F. Disposed of by manager. No other PHF in cooler.
- High Priority - Roach activity present as evidenced by one live roach found at dish machine.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk in cooler a bar 48°F overnight. See Stop Sale. Disposed of by manager.
- 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. Cheese in WIC.
- Intermediate - Reach-in cooler 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. Milk in cooler at bar 48°F. Cooler adjustment made by repairman during inspection. Mgr. advised that cooler is too full.
- Intermediate - Water filter not changed according to manufacturer's instructions. Labelled 5/13, manager not aware of change date. Advised to have filters dated when changed.
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Cutting boards throughout have cut marks and are no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Soda gun holster with accumulated slime/debris at bar.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC below cook top: Beef 55°F, steak 51°F, chicken 48°F; RIC @ fryer: cut leafy greens 52°F, cut tomato 49°F Corrective action taken: manager iced meats, moved product to working units. Repair call placed.
- Intermediate - Cold holding units unable to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. RIC below cook top: Beef 55°F, steak 51°F, chicken 48°F; RIC @ fryer: cut leafy greens 52°F, cut tomato 49°F Corrective action taken: manager iced meats, moved product to working units. Repair call placed.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well turned on. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. On shelf over cookline prep. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and lexane pans on dry rack.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handles are contacting salad toppings at cookline prep.
- Basic - Waste line not draining at soda gun holster.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer for dish machine. Dishes going thru cycle with sanitizer not working properly.
- Intermediate - Encrusted, soiled material, resembling dried cut lettuce, on wall mounted slicer by walk in unit. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturerys instructions. 2-2012
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils stored in metal pan attached to wall while soiled water is pooled inside. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. [Several on cookline]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [400ppm quaternary ammonium in wiping cloth bucket.] Corrected On Site.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Incomplete/expired proof of some 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.
- Observed 4 cutting boards grooved/pitted and no longer cleanable at cookline make tables.
- Critical - Observed small flying insects in bar area.
- Observed soda gun holster with accumulated slime/debris.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at cookline. Corrected On Site.
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5/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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