- Basic - Interior of microwave soiled with encrusted food debris next to stove area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Club area. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Gravies, sauces, and butter 98°F to 118°F.
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. Marinara sauce 102°F. Reheated to 170°F. **Corrected On-Site**
- 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. Employee touching ready to eat tortilla chips without wearing a glove. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled across from stove. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink next to expresso machine. **Repeat Violation**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on top of pizza oven. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour and bread crumbs. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees in bar/club area.
- Basic - Straws provided for customer use not individually wrapped or in an approved dispenser.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink by expresso machine.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of vegetables on walk in freezer floor. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes at 51°F in reach in cooler next to back prep area. **Corrected On-Site**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. Cheese sauce, gravy, and tomato sauce at 110, 100°F, and 78°F. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink in men's bathroom.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Prime rib. **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dishwash area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored next to plastics bin of lettuce. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwash area.
- High Priority - Container of medicine improperly stored. Observed rubbing alcohol stored on same shelving next to spices.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw fish 51°F and raw beef 50°F in drawer reach in cooler at end of cookline. All foods iced down. **Corrected On-Site**
- 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.
- High Priority - Toxic substance/chemical stored by or with single-service items. Wait station.
- High Priority - Vacuum breaker missing at hose bibb behind establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2013 | Routine - Food | Call Back - Complied |
- Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw chicken 62F, precooked beef 63F, and dressings 58F in reach in cooler at cookline. Upon callback inspection 11/01/12, raw chicken 52F.
- Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 60F in reach in cooler at cookline. Upon callback inspection 11/01/12, ambient temperature 50F.
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1/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw chicken 62F, precooked beef 63F, and dressings 58F in reach in cooler at cookline. Upon callback inspection 11/01/12, raw chicken 52F.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 60F in reach in cooler at cookline. Upon callback inspection 11/01/12, ambient temperature 50F.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled--observed employee not changing gloves and washing hands after changing tasks and touching handle of walk in cooler.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container--observed container with no handle used to scoop croutons.
- Critical - Violation: 12A-10-1 Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee touching bare forearm and not washing hands before putting on gloves.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employees not washing hands before putting on gloves.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--wait station.
- Violation: 13-01-1 Observed employee with soiled apron at cookline.
- Violation: 14-37-1 Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Violation: 15-22-1 Observed insect control device installed over food preparation area--observed bug zapper above food prep table.
- Critical - Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses--kitchen and food prep areas.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 30-02-1 Vacuum breaker missing at outside hose bibb ar back kitchen exit.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions--cookline and wait station.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Critical - Violation: 35A-08-1 Observed live flies in back food prep area of kitchen.
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11/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 60F in reach in cooler at cookline.
- Critical - Hand wash sink lacking proper hand drying provisions--cookline and wait station.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container--observed container with no handle used to scoop croutons.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--wait station.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employees not washing hands before putting on gloves.
- Observed employee with soiled apron at cookline.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method--hollandaise sauce 88F in reach in cooler and precooked chopped chicken 77F in walk in cooler. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee touching bare forearm and not washing hands before putting on gloves.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed insect control device installed over food preparation area--observed bug zapper above food prep table.
- Critical - Observed live flies in back food prep area of kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw chicken 62F, precooked beef 63F, and dressings 58F in reach in cooler at cookline.
- Critical - Observed potentially hazardous food thawed at room temperature--sausage gravy thawing on top of food prep table. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water--fish cakes thawing in standing water. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--ribs 108F and grits 123F in hotholding unit. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled--observed employee not changing gloves and washing hands after changing tasks and touching handle of walk in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Vacuum breaker missing at outside hose bibb ar back kitchen exit.
- Wet wiping cloth not stored in sanitizing solution between uses--kitchen and food prep areas.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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10/30/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 Observed no proof provided upon request of required employee food safety training.
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4/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 50F in reach in cooler across from stove.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength--bar.
- Critical - Hand wash sink lacking proper hand drying provisions--cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed buildup of graylike/slimelike substance in the interior roof of ice machine.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods--container of raw hamburger stored between ready to eat foods in reach in cooler. Corrected On Site.
- Critical - Observed interior roof of microwave at wait station soiled.
- Observed leaking pipe at plumbing fixture--underneath three compartment sink.
- Critical - Observed no proof provided upon request of required employee food safety training.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--cheese above cooling line 50F in reach in cooler at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw shrimp 48F and roast beef 50F in reach in cooler across from stove.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--sour cream 48F at wait station.
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit--raw fish Halibut 48F and Triple Tail 45F. Corrected On Site. Operator gave/returned fish back to distributor.
- 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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4/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/31/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--conch batter 54F in reach in cooler across from fryers. Upon callback inspection 11/17/11, conch batter 51F and raw chicken 50F in reach in cooler across from fryers.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature of reach in cooler across from fryers 55F. Upon callback inspection 11/17/11, ambient temperature of reach in cooler across from fryers 51F.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding units--reach in coolers at cookline.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--cookline.
- Violation: 14-37-1 Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical - Violation: 22-19-1 Observed interior roof of microwave at wait station soiled.
- Critical - Violation: 22-20-1 Observed buildup of graylike substance in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 33-09-1 Garbage in receptacles not protected from insects and rodents--multiple flies inside and around dumpster.
- Violation: 33-10-1 Observed inside/outside of dumpster not clean.
- Violation: 34-09-1 Observed buildup of grease around storage drain.
- Critical - Violation: 35A-03-1 Observed 1 dead roach on floor at entrance of dry storage room and 1 dead roach underneath shelving in dry storage. Upon callback inspection 11/17/11, observed 1 dead roach underneath shelving in dry storage.
- Violation: 36-22-1 Observed floor area(s) covered with standing water--end of cookline.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle in dishwash area.
- Critical - Violation: 50-09-1 Hotel and Restaurant current license not properly displayed. Repeat Violation.
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11/17/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature of reach in cooler across from fryers 55F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature of reach in cooler at end of cookline 55F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--partially cooked chicken wings 76F in reach in cooler across from fryers. Corrected On Site.
- Garbage in receptacles not protected from insects and rodents--multiple flies inside and around dumpster.
- Critical - Hotel and Restaurant current license not properly displayed. Repeat Violation.
- Critical - No conspicuously located thermometer in holding units--reach in coolers at cookline.
- Critical - Observed 1 dead roach on floor at entrance of dry storage room and 1 dead roach underneath shelving in dry storage.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--cookline.
- Critical - Observed buildup of graylike substance in the interior of ice machine.
- Observed buildup of grease around storage drain.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water--end of cookline.
- Critical - Observed food being cooled by nonapproved method--partially cooked chicken wings 76F in reach in cooler across from fryers. Corrected On Site.
- Observed inside/outside of dumpster not clean.
- Critical - Observed interior roof of microwave at wait station soiled.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--conch batter 54F in reach in cooler across from fryers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--pepperoni 54F and preboiled eggs 60F in reach in cooler at end of cookline.
- Critical - Observed unlabeled spray bottle in dishwash area.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing--three compartment sink.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions--cookline. Corrected On Site.
- Critical - Hotel and Restaurant current license not properly displayed.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed buildup of blacklike/slimelike substance in the interior roof of ice machine.
- Critical - Observed dented/rusted cans--one 55oz can of Fronte Ripe olives. Corrected On Site.
- Critical - Observed employee food safety training expired.
- Observed garbage on the ground and/or pad around dumpster.
- Observed inside/outside of dumpster not clean.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--batter 49F, precooked sausage 50F, and raw chicken 50F in reach in cooler across from fryer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--half n half at wait station 56F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--sour cream 64F and butter 57F at wait station. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food--raw ground beef over precooked pork ribs. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Stop Sale issued due to dented cans.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical - Vacuum breaker missing at outside hose bibbs behind establishment.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name--flour sugar bins.
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing--kitchen/cookline.
- Critical - Hot water not provided/shut off at employee hand wash sinks in kitchen and throughout establishment.
- Critical - No conspicuously located thermometer in holding unit--reach in cooler across from grill. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit--reach in cooler at wait station.
- Critical - Observed buildup of blacklike/graylike substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable--salad prep reach in cooler across from cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--salad reach in cooler at wait station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--comminuted meats in reach in cooler at cookline 49F, sour cream at wait station 60F, and sour cream in reach in cooler at wait station 53F. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food--observed container of raw chicken stored over pasta and raw hamburger stored over raw fish in reach in coolers at cookline. Corrected On Site.
- Critical - Observed small flying insects in dishwash area and back dry storage.
- Critical - Working containers of food removed from original container not identified by common name--flour sugar bins. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans--1 5lb 8oz can of Roland Artichoke Hearts. Corrected On Site.
- Critical. Stop Sale issued due to dented can--1 5lb 8oz can of Roland Artichoke Hearts. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name--flour sugar bins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--ranch dressing 50F and chicken salad 50F. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--half & half 60F. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at dishwash area not washing hands before putting on gloves.
- Food-contact surface not smooth and easily cleanable--interior of microwave in wait station rusting.
- Critical. Observed interior of microwave soiled--wait station.
- Critical. Observed buildup of slimelike substance inside soda gun holters at bar.
- Observed gaskets with slimy/mold-like build-up--reach in freezer gasket at cookline.
- Observed utensils stored in crevices between equipment--knives at cookline.
- Critical. Vacuum breaker missing at outside hose bibbs behind establishment.
- Critical. Hand wash sink lacking proper hand drying provisions--cookline.
- Critical. Handwashing cleanser lacking at handwashing lavatory--cookline.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.
- Observed buildup of of debris on floor along walls underneath shelving in outside dry storage trailer.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed toxic item improperly stored--spray bottles of cleaning chemicals stored above three compartment sink.
- Critical. Observed unlabeled spray bottle--bar.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation--observed 5 employee on duty during time of inspection. This violation must be corrected by : 01.24.2010.
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6/15/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed handwash sink at cookline missing splashguards.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at cookline not washing hands before putting on gloves.
- Observed employee with soiled clothing.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored--tongs stored on oven door handles. Corrected On Site.
- Waste line missing at soda gun holster--bar
- Critical. Hand wash sink lacking proper hand drying provisions--men's restroom.
- Floors not maintained smooth and durable--tiles coming apart in front of stove.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers--dry storage room Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers--office. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers--kitchen Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers--dining room. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation--observed 4 employees on duty during inspection. Repeat Violation. This violation must be corrected by : 03.03.10.
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2/3/2010 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location--ice scoops at bar.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses--cookline
- Critical. Observed interior of microwave soiled--wait station.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue--wait station.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored--tongs stored on oven door handles.
- Observed dusty ceiling tiles and/or air conditioning vent covers--dining room.
- Observed dusty ceiling tiles and/or air conditioning vent covers--office.
- Observed dusty ceiling tiles and/or air conditioning vent covers--kitchen
- Observed moldlike substance on air conditioning vent cover--in back dry storage area.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 01.24.2010.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation--observed 5 employee on duty during time of inspection. This violation must be corrected by : 01.24.2010.
- Critical. Observed expired Food Manager Certification--Nikole Risch expired 11.06.09
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11/24/2009 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--reach-in cooler at wait station and cookline.
- Critical. Observed raw animal food stored over ready-to-eat food--raw fish over RTE foods in reach-in cooler at cookline. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored--tongs on oven door handles.
- Critical. Handwash sink not accessible for employee use at all times--handwash sink in back food prep area blocked by box of plastic bags. Corrected On Site.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/30/2008 | Routine - Food | Warning Issued |
| No report available. | 7/9/2008 | Routine - Food | Call Back - Complied |
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