- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. steam table.
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Chlorine sanitizer solution not at proper temperature. dishwasher machine.
- Critical. Water pressure lacking at fixtures that require the use of water. handwashing sink. waitstaff area.
- Observed cardboard box used as garbage container. bar area.
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12/07/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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6/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 reach in cooler and 1 walk in cooler
- Critical. No conspicuously located thermometer in holding unit. COOLER UNDER COFFEE MACHINE
- Food-contact surface not smooth and easily cleanable. ICE MACHINE LID INSIDE
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. (REACH IN COOLER WITH EXCESS RUST)
- Observed walk-in cooler gasket torn/in disrepair. BOTTOM
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. (CHLORINE) & QUATERNARY
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. BY COFFEE
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. (MILK STEAMER )
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. (TOP OF EXPRESSO COFFEE MACHINE)
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR, KITCHEN Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. WAIT STATION
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by utensils. LIGHTER FLUID
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- 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. Repeat Violation.
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6/22/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. SANITIZER COMPARTMENT NOT USED
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53B-08-1 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. Repeat Violation.
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12/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. (CHEESE CAKE)
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. BY COOK
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. (WAITER CUT BREAD WITH BARE HANDS)
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. AT KITCHEN AREA
- Observed equipment in poor repair. (MIX BOWL CRACKED)
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. SANITIZER COMPARTMENT NOT USED
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. COVERED WITH BOX AT BAR
- Critical. Observed handwash sink used for purposes other than handwashing. (CONTAINER INSIDE AT WAIT STATION)
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN , WAIT STATION AND BAR
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in wall.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- 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. Repeat Violation.
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12/16/2009 | Routine - Food | Warning Issued |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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