- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair. Dishroom area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Waste line missing at soda gun holster.bar area
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 5 gallon buckets of foods. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 3 Flats of eggs 67°f , no time used as a public health control . Corrective action : marked with Breakfast opening time until 4 hours are completed. Any left product will be discarded. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Split pea soup 122°f . Corrective action: reheated to 165°f since its Homemade and placed back on the Steamers.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical bottles hanging over drain boards for clean dishes at dishwasher machine.
- Intermediate - Drinkware and plate trays used for dishwashing encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front counter . **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs flats used for Breakfast shift , shell eggs at 67°f.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Wood shelves at storage area.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Portion steak over ready to eat bagged rice.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs flats (58°f) , no time marking. Time marking placed (TCS ).
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs flat with no written plan and time marking (start / end-discard).
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- 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. Chicken
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food.
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. CHICKEN
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet mop not hung to dry. BACK BY WASHING MACHINE AREA
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Wet mop not hung to dry. Repeat Violation.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Portable K fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet mop not hung to dry.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.operator discarded during inspection
- Critical. Observed raw animal food stored over ready-to-eat food. RAW TURKEY BURGER STORED OVER READY TO EAT FOOD IN REACHIN Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- 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. Corrected On Site.
- Critical. Observed employee improperly washing hands. COOKS WASHING HANDS IN SANITATION BUCKETS. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. FRONT COUNTER HANDSINK
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.technician called.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.bread/toaster shelf.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.soup spoons. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.reachin 1,pizza prep.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin 1,pizza prep. This violation must be corrected by : 10-20-2009 .
- Critical. Observed uncovered food in holding unit/dry storage area.freezer .
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage.sour cream containers. Repeat Violation.
- Observed nonfood-contact equipment in poor repair ice machine missing mechanical cover.
- Critical. Observed interior of reach-in cooler soiled with accumulation of dust residue.reachin 1
- Observed ceiling,walls,lights soiled with accumulated dust. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
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10/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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