- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. beef & chicken in reachIN freezer on cooksliNE
- Wet wiping cloth not stored in sanitizing solution between uses. kitCHEN Corrected On Site. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment. knife on cookSLINE Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200+ IN BUCKET Corrected On Site. Repeat Violation.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed utensils stored in crevices between equipment.knives front line
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.chlorine 200+ ppm Corrected On Site.
- Critical. Observed unlabeled spray bottle.degreaser at dish area unlabled
- Carbon dioxide/helium tanks not adequately secured.
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07/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish , steak. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. chicken breast 80F,
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. r/I cooler. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Observed residue build-up on kitchen's grease tray.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 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. NOT ALL EMPLOYEES
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9/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN AT 97 DEGREES F
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW GROUND BEEF TUBE ON SHELF TOUCHING WITH READY TO EAT TURKEY & CORNED BEEF IN WALKIN
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER CHOPPED LETTUCE IN WALKIN
- Critical. Observed raw animal food stored over ready-to-eat food. TUBE OF GROUND BEEF OVER COOKED PORK IN WALKIN
- Critical. Observed uncovered food in holding unit/dry storage area. UNCOVERED CONTAINER OF SHRIMP IN WALKIN FREEZER
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HAS ONE GLOVE ON & ONE OFF HANDLING READY TO EAT FOOD WITH UNGLOVED HAND. REVIEWED WITH MANAGER Corrected On Site.
- Observed container with no handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PREP SINK
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed handwash sink used for purposes other than handwashing. DUMPING COFFEE AT BAR
- Critical. No handwashing sign provided at a handsink used by food employees. BAR
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN
- 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. NOT ALL EMPLOYEES
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7/21/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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