- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, #10 can rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated on kitchen floor.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease.
- 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, chlorine 0 ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food, raw chicken over ribs in reach in cooler drawers. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Accumulation of mold like substance on food-contact surface, prep sink.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of mold like substance.
- Intermediate - Slicer blade soiled with old food debris.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Sami fagor top load cooler on the cook-line not holding food at 41°
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Nonfood-contact equipment in poor repair. Large cookline top loader cooler with the four draws is not maintaing food at 41°. Salmon 47°, beef 47°, mahi 47°, beef 51°, chicken 51°. All item were ice down to get it down to 41° within the time period allowed.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 51°, chicken 51°, beef 47° all meats were put on ice and ice bags were placed on them.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Salmon at 49°, more than six hours
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 51°, salmon 47°, mahi 47°, squid 51°, salmon 49°, all fish were put on ice , except the salmon that was at 49° for more than 6 hours. Revisited and t The fish product was at 45° at the end of inspection.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. ... THE COOK LINE REACH.IN.COOLER / COLD TOP (Immediately to the left of the Salad Reach In Cooler/ Cold Top) is NOT MAINTAINING FOODS AT 41°F OR BELOW.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Cook Line) chicken breasts 53° breaded chicken 53° wraps 53°. **Corrective Action Taken** (Product Moved to Other REACH.IN.COOLER)
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.......rice in walk in cooler. **Corrected On-Site** **Warning**
- Basic - Build-up of dust or dirt on nonfood-contact surface.......walk in cooler ceiling, **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface.....out side of reach in cooler by door joint. **Warning**
- Basic - Clean utensils stored between equipment and wall. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....butter scoop in glass door reach in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....reach in cooler, Cooke line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees....bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....tuna, cheese, pasta , roast beef, fish 49? in top reach in cooler cross from stove grille . Calamari , heavy cream, shrimp 46? in reach in cooler by fryer, Cooke line. Food being held less than 4 hours. Ice down on food. **Corrected On-Site** **Warning**
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. ......top reach in cooler cross from stove, grille and reach in cooler by fryer.must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Equipment drain line draining into handwash sink.....bar. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue......Cooke line. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked... Rice, sauce, roast chicken in walk in cooler. **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by garbage can by preperation sink.Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.....reach in coolers. Repeat Violation.
- Critical - Observed food stored on floor......french fry in walk in freezer . Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor......onion by walk in cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored spetula in hanwashing sink by preperation sink. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......burger 46 degrees , steack 48 degrees in reach in drawers . Corrected On Site. ice down on its.
- Critical - Observed toxic item stored by utensils....wendex spray bottle . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked......meat loaf, rose mari chicken ,sauces in walk in cooler . milk ,half and half in reach in cooler . Corrected On Site. Repeat Violation. Repeat Violation. Repeat Violation.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times......obstructed by moving cart, cooke line. Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine......wrong test kit,
- Critical - No conspicuously located thermometer in holding unit......cooke line reach in cooler .
- Observed build-up of mold-like substance on surface of nonfood-contact surface.....pantre reach in cooler door, cooke line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......changing glovs without washing hands. Corrected On Site.
- Critical - Observed food stored on floor.......vegetable , freanch fry in walk in freezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing......food evidence ( cut lettuce ) in handwashing sink, preperation area. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods, ....raw chicken above raw beef reach in drawer in cooke line, Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue....pantre reach in cooler ,cooke line.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening...,.beef, turkey , cheeses , garlic and butter in walk in cooler . Corrected On Site. Repeat Violation. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name......spray oil bottle in cooke line. Corrected On Site. Repeat Violation.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing....dishmachine area. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by gerbage can,kitchen hanwashing sink. Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.....open coffee cup straw in it. flip top reach in cooler, cooke line. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.....cutting tomatoes and potato with bare hand. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers above preperation kitchen.and dishmachine area.
- Critical - Observed encrusted material on can opener.back kitchen . Corrected On Site. Repeat Violation.
- Observed personal care item stored with food....cell phone above flip top reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....soup 44 degrees F. pasta, sauce 42 degrees F. walk in cooler, delivery coming 8 o'clock this morning, Corrected On Site. closed door
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....pasta, sauce,rose beef,walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food.....raw egg over ready to eat food turkey, rose beef,walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food....raw fish salmon,tuna over ready to eat food tomato, bread crumbs, MccAll reach in cooler cross from preperation table.
- Critical - Observed uncovered food in holding unit/dry storage area....egg roll , kitchen freezer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....cooked spinach with cheese, MccAll reach in cooler. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name....oil spray bottle , cooke line. Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- rear kitchen production area.
- Critical - Observed buildup of soiled material on mixer head. --- large floor mixer.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- chicken on cook line Repeat Violation. Repeat Violation. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- raw chicken directly above raw ground beef. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. --- both gun nozzles at cocktail bar. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. --- cook line Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed personal care item stored with food. --- personal purse type/cooler bag stored above seafood portions in seafood RIC.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- raw chicken breasts on cook line at 52 degrees F. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- all raw seafoods & egg wash in 1 door RIC temped @ 49-50 degrees.
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw seafood stored above green salad. Corrected On Site.
- Critical. Observed food stored on floor. in WIF. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. --- cook line. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. --- cook line RIC's
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. --- on exhaust hood FILTERS Repeat Violation.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Waste line missing at soda gun holster. --- behind cocktail bar at server station end.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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