- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Purse in kitchen and at bar
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers throughout establishment.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In some reach in coolers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground turkey. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Produce with mold-like growth. Strawberries and lettuce. Operator trashed the items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. In kitchen. Block by shelves.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In back prep area.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Buildup of grease, food debris/soil residue on equipment door handles.
- Basic - Clean equipment stored on floor. Storage
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment in poor repair. RI cooler not cooling properly, also WI cooler door broken and not self closing, also ice machine lid broken.
- Basic - Food debris accumulated on kitchen floor and storage.
- Basic - Food stored on floor. Storage room
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Most units.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Lower bar **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both bars **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Line coolers **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Displayed food not properly protected from contamination. Trays to drain fried foods placed on top of trash cans **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings improper cooling **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Lower bar **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both kitchens, both bars **Warning**
- Intermediate - No soap provided at handwash sink. Both bars **Warning**
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9/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Lower bar **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Buns **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both bars **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Green beans **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Line coolers **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Lime next to sink at the server station **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Water leaking from faucet/faucet handle. 3-compartment sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Corrective action taken. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Displayed food not properly protected from contamination. Trays to drain fried foods placed on top of trash cans **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Sliding onions and burger patties with hands onto plate, picking up pickles with fingers, cutting onions**Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken wings at 54°f **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef burgers seared for marking on multiple trays on a rack in kitchen at 67°f, beef burgers in line cooler. Corrective action taken **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings improper cooling **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Need to designate sink as a ha sink and provide all the hand washing supplies, paper towels, soda, and hand washing sign. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Server station **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Lower bar **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both kitchens, both bars **Warning**
- Intermediate - No soap provided at handwash sink. Both bars **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken wings **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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7/16/2013 | Routine - Food | Warning Issued |
- 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. Over soda fountain and ice bin. **Corrected On-Site**
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Open dumpster lid.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 55f degrees.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. At cold table (raw marked burger over ready o eat toppings) at Cook line.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar area. **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN DRINK OVER COLD TABLE UPPER KITCHEN . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. MAIN DOWN STAIR BAR USING ONLY HAND SINK FOR DRINK DUMPING . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. (DOWNSTAIR BAR ) ONLY HANDSINK USED AS A DUMPING STATION.
- Critical - Observed lack of flow pressure measuring device on warewashing machine. RINSE GAUGE NOT INDICATING FINAL TEMPERATURE REQUIREMENTS .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TRAY OF RAW BURGERS ON TROLLEY CART (80F DEGREES). Corrected On Site.
- Observed wood food debris accumulated on liquor storage under shelves. NEED TO BE OBSERVED TO AVOID POSSIBLE VERMIN CONFLICT.
- Waste line missing at soda gun holster. UPPER BAR (HOLSTER OVER ICE BIN).
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OVER RED BEAN BAG. Corrected On Site.
- Observed clean equipment stored on floor. SAUCERS BY DISHMACHINE and cutting board.
- Observed hole in wall opening in storage walls.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AN ADJUST TO ACHIEVE A 41F DEGREE OR LESS IS NEEDED. Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. PARTS INSIDE AT PREPARATION AREA.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING CHEESE BARE HAND.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.BAR AREA.
- Critical - Observed handwash sink used for purposes other than handwashing. PARTS OF MACHINERY INSIDE OF IT. PREPARATION AREA.
- Observed ice scoop with handle in contact with ice. USING SHAKER CUP AS A SCOOP.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ICECREAM SCOOPS.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN . Corrected On Site.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER FOR FRIES (67F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PRE-COOKED HAMBURGERS (70F).
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical. Observed cloth used as a food-contact surface. OVER FOODS.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. FOOD RUNNER PLACING SHREDDED CHEESE WITH NO GLOVE.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OVER COOK LINE (2 lemonade cups).
- Observed employee with no hair restraint. COOK PERSON.
- Observed employee with no beard guard/restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. NO READING (ZERO).
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. POTS AND PANS.
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12/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed less than 1 handwash sink or number required by law for employees. no sink by dishwashing/ prep area
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
- Critical. No proof of 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. Pro
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9/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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