- Basic - Bowl or other container with no handle used to dispense food. (In bulk sugar bin) **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. (On cook line and in prep area)
- Basic - Case of single-service articles stored on floor in dry storage area. **Repeat Violation**
- Basic - Ceiling tile in disrepair. (In dish area) **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. (Vents dusty throughout kitchen)
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Ice bucket has holes in the bottom)
- Basic - Food storage container/container lid cracked or broken. (Pans and lids cracked)
- Basic - Leaking pipe at plumbing fixture. (Under prep sink)
- Basic - Light not functioning. (In dish area)
- Basic - No handwashing sign provided at a hand sink used by food employees. (At sink in drink station)
- Basic - Nonfood-contact equipment in poor repair. (Reach-in cooler door on Sefer side of kitchen falls off hinges)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area. (Under shelving) **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. (In reach-in cooler on cook line) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (At sink in drink station and in meat cutting room)
- Intermediate - No soap provided at handwash sink. (At sink in meat cutting room) **Repeat Violation**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Throughout facility.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dry storage area. **Corrected On-Site**
- Basic - Ceiling in disrepair. By grill area
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout facility
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook
- Basic - Floor area(s) covered with standing water. Dry storage/ food prep area.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar area
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Shelf above preparation table soiled with food debris.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen by grill **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Corn dogs.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - walk-in freezer floor soiled.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken 156°. Corrected on spot, put back on grill **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled. Throughout facility
- Intermediate - No soap provided at handwash sink. Meat prep area **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Above door on line. **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles. Brisket door. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at server station. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Plastic tubs.
- Basic - Single-service articles not stored inverted or protected from contamination. Tea filters. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken in fry station on top shelf without separated bottom over onion rings.
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles. At server station.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/19/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Cooler under steam table at server area in kitchen.
- Basic - Bowl or other container with no handle used to dispense food. In bulk flour. Corrective action - removed.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, rear prep area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Where blue hose is attached.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered undercooked.
- High Priority - Toxic substance/chemical stored by or with food. Next to toasts and over container of bread at cook line. **Corrected On-Site**
- Intermediate - Accumulation of black substance in the interior of the ice machine.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Inside nozzles of island oasis machines behind bar.
- Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in sink in meat cutting room.
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. Corrected On Site. turned on
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Callback: above carving board.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot holding unit: chicken 120 F, Ribs 106 F. Corrective action taken (placed in auto sham to reheat) Ribs 114, chicken 97 degreesF
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12/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm (bar area)
- Dressing and/or locker areas not clean and orderly or used as needed. Purse in bar. Corrected On Site.
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. Corrected On Site. turned on
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Dan's certification expired 9/19/12. 7 employees working.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting boards grooved/pitted and no longer cleanable. throughout establishment Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed expired Food Manager Certification. Dan's
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards throughout establishment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot holding unit: chicken 120 F, Ribs 106 F. Corrective action taken (placed in auto sham to reheat)
- Critical - Working containers of food removed from original container not identified by common name. Breading
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10/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/27/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands. Less than 20 seconds (about 8-10)
- Observed floor area(s) covered with standing water. Rear prep area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. chicken breading
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in cheese
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 85 degrees f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beer batter 52, milk wash 50, chicken wings 46 degrees f Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
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1/18/2012 | Complaint Full | Administrative complaint recommended |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Callback: Beer batter 52, milk wash 50, chicken wings 46 degrees F
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1/18/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hooked on equipment handles Repeat Violation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands beore putting on gloves.
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10/3/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. Hand wash sink in the food expedite area
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Mixers blocking hand wash sinks in the bar area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. rear prep area
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hooked on equipment handles Repeat Violation.
- Critical - No approved 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. Establishment is using serve safe for employee training. Serve Safe is not a approved training program for employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling dirty dishes and leaving the bar area, thrn returning with food and not washing hsnds. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands beore putting on gloves.
- Critical - Observed employee improperly washing hands. Less than 20 seconds
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Rice cooling with lids on.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook touched his face and then plated food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed live flies in kitchen. meat cutting room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Under heat lamp: prime rib 71 degrees f, Reachin cooler : swiss cheese 51 degrees f, sourcream 47 degrees f. Cookline: hushpuppy mix 64, beer batter 64 and milk wash 57 degrees f Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. provolone cheese and ham slices
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/1/2011 | Routine - Food | Administrative complaint recommended |
- Dry rag in contact with cheese on cookline make table. Corrected On Site.
- Equipment and utensils not properly air-dried. Wetnesting of clean dishes.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on top of machine, tongs hung on various locations in kitchen. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Under hood system.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks must have lid and straw or be kept at separate area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bare hand contact with Kale lettuce. Corrected On Site.
- Observed build-up of food debris, dust or dirt on meat room storage shelf.
- Critical - Observed cutting boards with minor build-up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tumeric sauce 51 in expedite area, coconut sauce 49 in expedite area, egg wash 71 on cookline, cinnamon butter 46 in expedite area, fish 45 in cookline reach-in, pork 44 in cookline reach-in. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey, roast beef in reachin cooler. Milk in bar reachin cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. At bar area dishmachine. USE KITCHEN DISH MACHINE OR TRIPLE SINK UNTIL SANITIZER IS AT PROPER LEVEL.
- Observed single-service items stored on floor. Single service cups stored on floor in dry storage.
- Critical - Observed toxic item improperly stored. Chemicals above single service items in outside dry storage. Chemicals over clean side of triple sink in dish washing area.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Stem thermometer. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Flour container.
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2/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed buildup of slime in the interior of ice machine.
- Drain cover(s) missing.
- Critical. Vacuum breaker mising at hose bibb at 3 bay sink.
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12/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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