- No Violations Were Observed
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08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 46°F, ham 46°F, chicken 47°F, lettuce 49°F, and tuna 50°F. **Warning**
- 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. 0 ppm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach dip 82°F, macaroni and cheese 92°F, cheese sauce 92°F, and chicken 111°F in standing reach in hot hold oven. Corrective action taken, increased tempertaure on oven. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef 50°F, raw chicken 52°F, cheese 60°F. **Warning**
- Intermediate - Equipment drain line draining into handwash sink in porch bar area. **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temperature 50°F. **Warning**
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink in bar area in enclosed porch.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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.
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above slicer and in back storage area above freezers.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta at 53°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa at 50°F in prep area across from cookline. Voluntarily discarded. **Corrected On-Site**
- 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. 0 ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pasta 53°F at prep station across from cookline.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed sugar stored on floor in dry storage. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Observed employees eating and drinking on prep table next to coffee maker. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at hood across from prep area.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Observed employee cutting limes without gloves.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored over ready to eat pasta in reach in cooler across from oven. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at any of the hand wash sinks at inside and outside bar. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No hot running water at outside mop sink.
- Intermediate - Spray bottles containing toxic substance not labeled. Dishwash area.
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6/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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