- No Violations Were Observed
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Grease and food debris accumulated under cooking equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salsa and lemon station, also at bar. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Servers reach in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salsa holding at 45°F. in servers reach in cooler. **Warning**
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Rice holding at 120°F. in prep area holding cabinet. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Seafood holding at 45°F. in saut station cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef holding at 47°F. in grill station cooler. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Saut station cooler and servers reach in cooler holding at 45°F. And grill station cooler holding at 47°F. **Warning**
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1/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle stored in ready to eat food. Flour.
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving under cooking equipment
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Prep area.
- Basic - Employee personal items stored in or above a food preparation area. Prep area.
- Basic - Equipment in poor repair. Grill station cooler holding at 45?F.
- Basic - Grease and debris accumulated under cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken holding at 45?F. in grill station cooler. Corrective Action: operator placed all potentially hazardous foods in proper refrigeration.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front cookline
- Intermediate - Spray bottle containing toxic substance not labeled.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Stored next to hot water heater.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.in sm box arcoss from pizza ooven
- Observed dusty ceiling tiles and/or air conditioning vent covers.observed in kitchen area
- Critical - Observed food stored on floor.observed on floor of walkin freezer
- Observed wall soiled with accumulated black debris in dishwashing area.observed over 3 compartment sink
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.observed 2011 licensed posted license is paid
- Critical - Observed unlabeled spray bottle.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. pizzamake unit Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. saute box 1 r beef @ 45f
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed ham@44f in pizaa make table
- Observed build-up of mold-like substance on surface of nonfood-contact surface. behind dish washer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed r beef @45 f in saute box #2
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken pieces 45f in pizza make table
- Observed residue build-up on nonfood-contact surface.on top of dish machine
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3/29/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/3/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in standing water. pork loin in utility sink
- Critical. Observed food stored on floor.walkin freezer
- Observed equipment in poor repair.exposed insulation salad bx Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. speed rack in front of of hand sink
- Critical. No list of certified food service managers available at the establishment.
- 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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10/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed in standing water. 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. souffle in use
- Observed equipment in poor repair. lid loose exposed insulation sm bx by brick oven
- Food-contact surface not smooth and easily cleanable. cardboard in use as a shelf liner
- Critical. Handwash sink not accessible for employee use at all times. speed rack in frt of it Corrected On Site.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. 2 20lb tanks in unit
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. oberved 12 people eaged in food preperation
- 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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9/27/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. saute bx
- Critical. No conspicuously located thermometer in holding unit. fry bx
- Critical. No conspicuously located thermometer in holding unit. pizza bx
- Critical. No handwashing sign provided at a handsink used by food employees.outside bar hws Corrected On Site.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff putting lemon wedge on drink cups ledge. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. prep area. Corrected On Site.
- Critical. Observed unlabeled spray bottle. chemical rack. Corrected On Site.
- Critical. Current Hotel and Restaurant license not properly displayed.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. parmesian cheese in walkin cooler. Corrected On Site.
- Critical. Observed interior of microwave soiled. cookline. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. pizza station. Corrected On Site.
- Critical. Observed toxic item stored by clean utensils. steel cleaner in dish area. Corrected On Site.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
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