- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing yellow wrist band.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 86 seats counted and only licensed for 46 seats. Seating change form emailed to operator.
- Basic - Hole in ceiling. Where pipes/cables pass through ceiling.
- Basic - Light shield damaged/in disrepair. Light cover broken above shelving used to store clean equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server station reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored hanging over sanitizer bucket **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle at bar. **Corrected On-Site**
- 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. 0ppm. Corrected on site - 50-100ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter: Time as a Public Health Control is used for waffle batter but batter in reach in cooler at 48° and no time label observed - cold holding - Time as a Public Health Control not in use. Less than 4 hours. Recommend storing bulk container at 41° and rote paring a working container for the line where Time as a Public Health Control can be implemented as per operators procedure.
- 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 and the time removed from temperature control cannot be determined. See stop sale. All omelet ingredients in make table: Time as a Public Health Control provided but not time stickers observed. Time as a Public Health Control therefore not used. All products 41-43° except sausage - at 48-53° - held more than 4 hours. Corrected on site - discarded. Recommend updating procedure and implement Time as a Public Health Control properly. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked smoked salmon stored in front of raw shrimp - Cookline cooler drawers.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sausage held on time control (no time marking) but at 48-53° for more than 4 hours. Discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket by clean utensils - prep area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restrooms.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory printed on menus but do not indicate risk of consuming undercooked eggs and eggs are offered "any style" on menu. Advisory provided to operator which was posted on the wall at the bar. NOTE: Disclaimer under kids menu states that kids burgers are cooked medium well. Medium does not imply fully cooked. Burgers cannot be served undercooked from the kids menu. Burgers must be cooked to 155° for 15 seconds. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safestaff certificates are copies.
- Intermediate - Soda gun soiled.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Needle of gauge in the recharge zone. - bar
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash./ mixer containers **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable./ portable green and red boards
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting./ metal cambros
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair./ front cook line/ server station
- Basic - Single-service articles not stored inverted or protected from contamination./ to go containers **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface./ on the soda hoses in the bar are
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. / dish washer **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet./ split y
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ product on top of cooler above chill line recommended rapid chill manager took corrective action
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ tightly cobvered cooling product re- educated **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 but the time removed from temperature control was determined to be 2 hrs. prior. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection- partially cooked chicken wings cooled in 5 gallon deep container portioned in plastic bags. Recommend the use of a shallow container and no portioning bags during the cooling process. **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- grilled onion at 128f, and saute mushrooms at 124f in steam tables; fish batter at 80f in cook line. Steam table temperature setting was increased, items discarded. Fish batter also discarded and new batch put on time as a public health control.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO WASH BEFORE GLOVES Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH OVER CHEESES IN REACH IN COOLER DRAWERS Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW HAMBURGERS IN REACH IN COOLER DRAWERS Corrected On Site.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.cups wet nesting at the bar
- Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.fruit
- Observed hood heavly soiled with accumulated grease.
- Critical - Observed raw beef stored over cooked ziti in walkin cooler. Corrected On Site.
- Observed wall soiled with accumulated black debris at the bar dump sink
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 0 PPM. Set up three compartment sink for sanitizing until dishmachine is repair.
- Observed dishwasher with no hair restraint. Corrected On Site. Dishwasher put on a cap.
- Critical - Observed encrusted material on can opener. Corrected On Site. Operator washed, rinse and sanitized can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl with no handle in use for cut melons and fruit. Corrected On Site. Cook removed bowl.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed wall soiled with accumulated black debris in dishwashing area. Under dishmachine.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed OJ and a bucket of pickles stored on floor. In outside Walk-In cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table. At cook line. Corrected On Site.
- Observed several cutting boards grooved/pitted and no longer cleanable. At cook line and back preparation area.
- Observed soda gun holster with accumulated slime. At bar soda gun holster.
- No suitable facilities provided to store employee clothing and other possessions. A purse stored with food. At bar storage area. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License says 47 seats and facility has 60 seats. Provided operator Seating Change Evaluation form.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions at bar. Corrected On Site.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken from previous day at 48 F degrees in walk in cooler. Corrected On Site, discarded. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler cold holding at 45-49 F degrees. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. Fruit, carrots, and pickles for garnish directly below air conditioner ceiling vent that has dripping condensation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach in cooler across from grill has raw burger stored above raw steak, and raw chicken adjacent to raw steak.
- Critical. Raw animal food not properly separated from ready-to-eat food. Hot dogs stored next to raw chicken in reach in cooler across from grill.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin. At the bar, a soda gun hose has residue buildup in grooves, and is resting in the ice. Corrected On Site, ice discarded and bin and hose cleaned and sanitized.
- Critical. No handwashing sign provided at a handsink used by food employees, in restrooms used by fold service employees near swimming pool.
- Observed attached equipment soiled with accumulated dust. Walk in cooler unit has heavily accumulated dust on coils and fan covers. Repeat Violation.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. A/C condensation over prep area. Repeat Violation.
- Observed personal care item stored with food. Backpack and shoes stored in dry storage. Corrected On Site.
- Critical. Observed a splitter/multi-plug adapter in use at bar. For reporting purposes only. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. Expired license.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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