- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of French fries **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Handicap restroom **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups , upstairs, downstairs bar , beverage station **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Condensation inside reach in freezer -foods covered **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Small reach in cooler opposite grill **Warning**
- Basic - Old labels stuck to food containers after cleaning. Dishwashing area **Repeat Violation**
- Basic - Reach-in freezer shelves with rust that has pitted the surface. Near exit , kitchen **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Upstairs **Corrected On-Site** **Warning**
- Basic - Single-service items stored on floor. Outside shed **Repeat Violation**
- Basic - Utensils in poor condition. Strainer with metal disconnected , dishwashing area discarded **Corrected On-Site** **Warning**
- Basic - Waste line missing at soda gun holster. Bar **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce on plates held on shelf at room temperature overnight discarded **Warning**
- High Priority - Dented/rusted cans present. See stop sale dry storage near dishwashing area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pork ribs **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter, Alfredo sauce, cut tomatoes, cut lettuce, sour cream , artichokes -placed in cooler overnight
- High Priority - Small Ants on counter upstairs **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle stored next to container of juices and sauces **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pork ribs **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Kitchen and bar **Corrected On-Site** **Warning**
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08/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Out back storage
- Basic - Ceiling in disrepair.new repair done 2 holes left by vent
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Equipment and utensils not properly air-dried - wet nesting. *Repeat Violation**
- Basic - Equipment in poor repair.blue unit in dish room dripping on prep table
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Out back
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Nonfood-contact equipment in poor repair.entry floor to out back walk in cooler
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Reach-in freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name.sugar
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.bartender
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cold food on cook line will use time as a public health control, tomato 48° cut lettuce 53° sandwich prep
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Batter dip
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Pasta salad 2 cups
- Intermediate - No soap provided at handwash sink.upstairs
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.cold on prep line tomato 53°, lettuce 54°, butter 60°, hollandaise 58°, sour cream sauce 60°
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cardboard used to line food-contact shelves. In batter/fryer area,
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.cell phone and charger over cut lettuce and tomato **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair.upright freezer
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- Basic - Storage of tools on shelf above or with food.drill on prep table in kitchen **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.upright freezer on cook line
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.was outside, came into kitchen, put gloves on no hand wash **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.chocken over fish **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Equipment in poor repair.reach in on middle of cookline bottom torn up **Warning**
- Basic - Floor area(s) covered with standing water.in outside freezer **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.bottom shelves of prep tables **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.outside **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall in disrepair.behind dish machine **Warning**
- High Priority - Live flies in kitchen.and dish room **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.wing sauce with butter 80, 71 garlic butter, 64 batter dip, 63 batter wash, on cookline, 57 lettuce, 56 cut melon, 48 salad in salad reach in, 50 potato salad, 48 dressing in reach in under soup, cole slaw On table in ice 57 put on time as a public health control for this batch only still incorrect reach in under soup TCS dressing 48?, TCS dressing 47?, upright glass door TCS salad 49?, Tomato 48?, cut melon 48?
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.butter 117 reheated **Corrected On-Site**. 73? today
- Intermediate - Accumulation of food debris/grease on food-contact surface.portion scale **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment.in reach in freezer **Warning**
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4/18/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Equipment in poor repair.reach in on middle of cookline bottom torn up **Warning**
- Basic - Floor area(s) covered with standing water.in outside freezer **Warning**
- Basic - Floor soiled/has accumulation of debris.dry storage **Warning**
- Basic - Food stored on floor.dry storage, freezer **Repeat Violation** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Hanging on outside wall **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.cookline and bar **Warning**
- Basic - Saladscoop handle in contact with salad **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.bottom shelves of prep tables **Warning**
- Basic - Stored food not covered in walk-in cooler.ribs **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.outside **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall in disrepair.behind dish machine **Warning**
- Basic - Waste line missing at bar **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen.and dish room **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.wing sauce with butter 80?, 71? garlic butter, 64? batter dip, 63? batter wash, on cookline, 57? lettuce, 56? cut melon, 48? salad in salad reach in, 50? potato salad, 48? dressing in reach in under soup, cole slaw On table in ice 57? put on time as a public health control for this batch only
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.butter 117? reheated **Corrected On-Site**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.too strong at bar sink **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.outside **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.portion scale **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment.in reach in freezer **Warning**
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4/17/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface.under cooking equipment
- Basic - Equipment in poor repair.floor of walk in out back, missing fan cover walk in freezer
- Basic - Floor tiles missing.hole under dish machine
- Basic - Food stored on floor.walk in freezerand walk in cooler indoor
- Basic - Raw fruits/vegetables not washed prior to preparation.onions **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with holes and rotted wood by dish machine
- Basic - Waste line missing at soda gun holster.at bar
- 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.cutting fruit at bar **Corrected On-Site**
- High Priority - Employee washed hands with no soap. At bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice 119?, sauce 112? reheated to 165? **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.at bar **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[grouper egg rolls 49 degrees f Corrected On Site.voluntarily thrown away.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.[changed out bucket]
- Critical - Observed employee improperly washing hands.[just wipeddd on cloth]
- Observed gaskets/seals on cold holding unit in poor repair.[on salad reach in cooler ]
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an unprotected ice machine in a customer/nonsecure area cover not sufficient
- Critical - Observed food stored on floor.[walk in cooler inside ]
- Critical - Observed food stored on floor.[walk in freezer inside and outside ]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[soda lines through beverage ice]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at bar]
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[salad low reachin temperature range from 43 degrees to 47 degrees internal]
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair[bottom interior of small reachin on cookline ]
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. Repeat Violation.
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin under soup temperature range from 42 degrees to 48 degrees internal ]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[salad low reachin temperature range from 43 degrees to 47 degrees internal]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[walkin temperature 44 degrees internal potentially hazardous food]
- Critical - Hand wash sink lacking proper hand drying provisions.[on cookline] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[on cookline ] Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.[at handsink in kitchen ]
- Critical - Hot water not provided/shut off at employee hand wash sink.[on cookline ]
- Critical - No handwashing sign provided at a handsink used by food employees.[on cookline ]
- Critical - Observed employee improperly washing hands.[just rinsed after coming in from outside ] Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water.
- Observed food debris accumulated on kitchen floor.[walkin out back]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[salad dressing and cottage cheese] Corrected On Site. Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed nonfood-contact equipment in poor repair[bottom interior of small reachin on cookline ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter in upright on cookline 48 degrees internal] This violation must be corrected by : 9/21/11.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [at buckets ]Corrected On Site.
- Observed single-service items stored on floor.[cases on ground outside since delivered over hour ago] Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed wall in disrepair.[tile under spices in kitchen ]
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.[butter in upright on cookline ] thrown away
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[true upright glass doors not maintaining internal temperature potentially hazardous food at 41 degrees]
- Critical - Displayed food not properly protected from contamination.[customer handling fruit with hands at bar/waitstaff area]
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[cup in sugar]
- Critical - No handwashing sign provided at a handsink used by food employees.[at bar]
- Observed attached equipment soiled with accumulated dust.[fan over soda fountains ]
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Observed clean linens stored in improper location.[on top of coolers]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when coming to work before beginning shift]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bowl in fruit salad]
- Critical - Observed live flies in kitchen.[in dry storage and around salad reach in, small bar flies]
- Observed nonfood-contact equipment in poor repair[true upright broken glass door]
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.[no tongs with fruit for garnish at bar]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fresh made blue cheese with sour cream and ranch dressings made with buttermilk 64-65 degrees ] see stop sale
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area.[true upright with condensation dripping on food]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.[over food pp
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[on floor in dish room] Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in sugar]
- Observed personal care item stored with food.[in dry storage ] Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.[crab soup] Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.[at mop sink]
- Waste line missing at soda gun holster.[at front bar] Repeat Violation.
- Waste line missing at soda gun holster.[upstairs ] Repeat Violation.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination.[salt for drink glasses on bar] Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water.[downstairs bar]
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair[walkin freezer out, product thawed being moved to cooler repairman here]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Critical. Cold water not provided/shut off at employee handwash sink.[downstairs bar]
- Critical. Hot water not provided/shut off at employee hand wash sink.[downstairs bar]
- Waste line missing at soda gun holster. Corrected On Site.
- Waste line missing at soda gun holster.[upstairs ]
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[downstairs bar]
- Lights missing the proper shield, sleeve coatings or covers.[over cookline ]
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.sr
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. blocked/bar
- Critical. No handwashing sign provided at a handsink used by food employees.
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar container
- Critical. Observed soiled reach-in cooler gaskets. bar area
- Non-prewrapped utensils not properly presented.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on top shelf
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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