- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line: on top of refrigerator **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 44°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Auju 122°F, corrective action taken: being reheated during this inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Through out kitchen.
- Basic - Missing drain plug at dumpster.
- Basic - Soiled reach-in cooler gaskets. By fry area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen, 3
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer tablets over packaged crackers **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outside mop area
- Intermediate - Handwash sink used for purposes other than handwashing. Ice, at bar HWS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ranch
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage rack near smoker.
- Basic - Reuse of ridged single-use container. Multiple containers over triple sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Batter and cooked vegetables at cook line. Marked time. **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.in BBQ room
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.no quat strips available
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.employee food mixed in with customer food in walk in cooler and front line cooler **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.throughout lid and straw necessary
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.flour in BBQ room **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning.on drying rack **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over cheese in reach in cooler **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.on counters **Corrected On-Site**
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.SHRIMP,PICKLES Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.BATTER NO TIME MARK Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.RICE 109 F ON COUNTER Corrected On Site.REHEATED
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.spices too close to handsink splash.
- Critical - No conspicuously located thermometer in holding unit.fry cooler.
- Critical - No handwashing sign provided at a handsink used by food employees.frontbar .
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.need quat strips.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.chicken wings . Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.on cart at handsink .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.no handwash when putting on gloves. wing station.
- Observed single-service items stored on floor.cups. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork 109 on counter.dressing 120 f, over stove. Repeat Violation. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.on counters.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk batter 65 degrees f on cookline Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Taco jeat 125 degrees f Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Cooling beans with a fan. Corrected On Site.
- Critical. Observed food stored on floor. onions
- Critical. Observed food stored on floor. Walkin Freezer & dry storage
- Observed reach-in cooler gasket torn/in disrepair.
- Observed build-up of dust or dirt on nonfood-contact surface. fan
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. vegetables on cookline Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves (salad prep area)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen & wait area Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tos hooked on equipment handles.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reachin Cooler
- Critical. Observed soiled reach-in cooler gaskets. All
- Observed build-up of grease on nonfood-contact surface. Hood Filters
- Critical. No handwashing sign provided at a handsink used by food employees.
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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