- Basic - No handwashing sign provided at a hand sink used by food employees.....bar.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.....,home made thousand island dressings 10/19, blue cheese sauce 10/25, balsamic 10/25, pomagrant sauce 10/25 in walk in cooler . Stop sale issue.Operator discarded food. Corrective action taken.
- High Priority - Stop Sale issued due to exited date. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.......grill room spray bottle with to go food container in bar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....store a container in handwashing sink in kitchen . **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled......degreaser spray bottle. **Corrected On-Site**
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
- Basic - Equipment in poor repair.....pantry reach in cooler next to glass door reach in cooler and true reach in cooler next to prep.sink in prep.area. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.......not face down spoons, forks, knives in dishwashing area. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......ham ,turkey, cheese, sauce , goat cheese 47° to 49° in pantry cooler next to glass door in prep.area. Food being held less than 4 hours . ......And home made dressings, soups, milk 44° to 45° in true reach in cooler next to prep.sink in prep.area. All food moved to another acceptable cooler. Corrective action taken. Cheeses, butter, ham, turkey , rice , sauce , soups , milk 44° to 45° in walk in cooler . Operator stated for lunch rush keep opening cooler door that cause high temp. Operator call maintenance . Advised operator closed door all the time. Corrective action taken. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food.......cooked salmon with raw salmon touching each other in one door true reach in cooler by the prep.sink in kitchen. **Corrected On-Site** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.....service bar on east.
- Basic - Carbon dioxide/helium tanks not adequately secured......in main bar.
- Basic - No handwashing sign provided at a hand sink used by food employees......main bar.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity..., creaker meal in dry storage room.
- Basic - Silverware/utensils stored upright with the food-contact surface up.....not inverted spoon, forks, knives in service bar on east.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...... Less than 50 ppm in main bar.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. .......kidney beans and marinara sauce in walk in cooler.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.......cream sauce in reach in cooler in hot line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling........cream sauce in reach in cooler in hot line. **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.....milk.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... racks of lamb in walk in freezer.
- Basic - Stored food not covered in walk-in cooler. ...peeled vegetables (Onions).
- 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. ... SMALL D/M TESTED @0 PPM.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Corner handsink to the Right of a 3 door 'True' refrigerator.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed buildup of soiled material on mixer head.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding units. --- thrukitchen. --- next unannounced inspection
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5/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- walk in cooler.
- Critical - No conspicuously located thermometer in holding units. --- thrukitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- slicing baked bread and carrying across kitchen to warming drawer all with bare hands (three trips did it a second and third time after watching me observe him the first and second time)
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- cook using hand sanitizer in a cursory manner in lieu of washing hands when needed.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. --- see Bare Hand Contact Violation above
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in walk in cooler, tuna salad 59 debrees F., chicken salad 59 degrees F., cooked beef tenderloin 59 degrees F., greek sauce/ dressing 59 degrees F., butternut rossito 58 degrees F., rice pilaf 58 degrees F., baked beans58 degrees F.,
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- walk in cooler.
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5/18/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on mixer head. --- large hobart
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. PIECE OF WOOD_DISHMACHINE VENT
- Observed cutting board grooved/pitted and no longer cleanable.PANTRY
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks. bottles of water in drink ice
- Critical. Observed buildup of slime on soda dispensing nozzles. head waiters bar
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
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