- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Water draining onto floor surface. Bar area (wet floors at bar).
- 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. Servers station (glass machine) below 50 ppm.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar area 0 ppm when tested.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Corrected On-Site**
- Intermediate - Water pressure lacking at bar hand sink (hot water side).
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepai. Ladies restroom being repaired from leaking ceiling and air conditioning issue.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor area(s) covered with standing water. Kitchen areas.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - In-use ice scoop stored on soiled surface between uses. Over ice machine (no underliner / container).
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Dressing scoop inside dressing container (its handle) .
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Closed valve.
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Squid / calamari thawing at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Observed wet carton cases (frozen products : Seafood).
- Basic - Soil residue build-up on nonfood-contact surface. On kitchen counter or food holding areas.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line areas. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line employee.
- 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. Cook line employee handling burger toppings bare handed (ready to eat items : cheese and grilled onions).
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Case of pork ribs . Approximately 30 lbs. Wet box , excess of blood underneath .
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on cutting knife placed inside knives holder. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Vegetable slicing area (by beer coolers).
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it (Kitchen).
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waiter's station.
- Intermediate - Soil residue in food storage containers.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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