- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink storage containers
- Basic - Floor soiled/has accumulation of debris. Kitchen floor very slippery
- Basic - Working containers of food removed from original container not identified by common name. Located in dry storage area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. On the end of line dirty utensils and food debris
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **Warning**
- 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. Cookline **Warning** No TCS food held in this unit at the time of the inspection.
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
- 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** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered. Saltandpepper. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Corn meal, saltand pepper. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Batter, Mac and cheese, mushrooms, pasta and sauces at 48-50°f in a cookline reach in cooler next to fryers, moved to the walk in cooler. Batter, corn dogs in the cookline reach in cooler in front of the fryer. Batter was discarded, corn dogs placed under time control. Sliced Cheese, mozzarella cheese, peppers and bacon at 44-49°f in a cookline drawer reach in cooler. Mushroom and cut lettuce at 60°f on a cookline reach in cooler in front of the grill. Less than 4 h out of temperature. Sour cream, dressings, cut tomato and cut lettuce at 51-58°f in the waitress station reach in cooler. Iced down **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Feta cheese and shredded cheese at 56°f on overloaded containers on the open top salad reach in cooler. Excess food moved inside the cooler, unit covered with lids., temperature at the end of the inspection 41°f. **Corrected On-Site** **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. French fries at the cookline at 87°f, implemented time control procedure. **Corrected On-Site** **Warning**
- 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. Cooked burgers. Instructed operator to use gloves. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burgers over prosciutto in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline, waitress after touching apron. **Warning**
- High Priority - 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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. 3 compartment sink area. **Corrected On-Site** **Warning**
- 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. Flip top reach in cooler next to fryers. Flip to reach in cooler in front of the fryers. Flip top reach in cooler in front of the grill. Waitress station reach in cooler **Warning**
- 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. Cookline **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Warning**
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1/9/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar, waitress station, dish washing area
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. No air curtain installed at the garage door next to the bar as required on the provisos of the approved plans. As discussed with plan review office and the operator this door as well as the windows on the bar will remain closed during operation. An air curtain will be required if violations are cited.
- Basic - Reach-in cooler gasket torn/in disrepair. Waitress station
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Handwash sink missing in food preparation room or area. Cookline. Operator agree to designate the prep sink at the end of the cookline as a hand sink. Soap, paper towels and a hand sink sign must be provided before opening to the public. **Corrected On-Site**
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7/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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