- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 cutting limes. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Liquid eggs in sanitizer bottle in WIC.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over potatoes. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee eating at prep table in main kitchen. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese at 50° at front make table rack. PIC replaced with cold product. Corrective action taken.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Whole chickens in glass front cooker at cook line. Unit is turned off and chickens are 114° . PIC turned on unit and cooked through to 172° in 25 minutes. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Discussed with PIC. Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After employee was eating, discussed with manager. Corrective action taken.
- High Priority - Vacuum breaker missing at hose bibb. At bakery station. PIC will move vacuum breaker not in use. **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, salmon. **Warning**
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8/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair, reach in cooler on cook line, salad station. **Warning**
- Basic - Plumbing system in disrepair, will not turn turn on. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, salmon. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52°, whipping cream 52°, cheese 51°, blue cheese 52°, eggs 52°, ranch dressing 53°, milk 53°, raw beef 47°, raw chicken 53°, marinaded raw pork 51°. **Warning**
- 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. Butter 52°, whipping cream 52°, cheese 51°, blue cheese 52°, eggs 52°, ranch dressing 53°, milk 53°, raw beef 47°, raw chicken 53°, marinaded raw pork 51°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, grilled onions 107°, employee reheated to 149°. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. By the front prep line. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering chicken when cooling in plastic container. **Warning**
- Intermediate - No soap provided at handwash sink. **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. **Warning**
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8/20/2013 | Complaint Full | Warning Issued |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. ...walk in cooler.
- Basic - Equipment in poor repair.....reach in salad drawer below oven, reach in drawer, assemble drawer cross from fryer. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - Leaking pipe at plumbing fixture....hand washing sink in service bar.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....tomato soups 55?( at 10:40am) in walk in cooler, it was cooked yesterday. Stop sale issue .
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks.....water bottle , bar. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....chicken 46?, sauce 47?, anchovies 48?, cheese 50? in salad reach in drawer below oven. Food being held less than 4 hours . Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....sauce . Reheated again 135? **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tomato soups.
- Intermediate - Potentially hazardous (time/temperature control for safety) food tomato soups cooled in quantity deeper than 4 inches and with covered.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......assemble station drawer cross from stove . must not have stored any potentially hazardous food until maintain at proper temperature of 41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions.....by preperation sink.
- Critical - No handwashing sign provided at a handsink used by food employees....server station and server bar. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods ......raw beef above raw fish reach in drawer, grille station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit..... tuna, cheese , mayonnaise 48 degrees in assemble station cooler cross from stove , food being held less than 4 hours . food moved to freezer . Corrected On Site.
- Critical - Observed unlabeled spray bottle......white spray cleaning bottle on table .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....soup 123 degrees . Corrected On Site. reheated 165 degrees . Repeat Violation.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours......soup 113 degrees . Corrected On Site. volentrailly discarded food.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in drawer by the grille . Must not have storednany potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Critical - Cold water not provided at employee handwash sink....drink station. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours......cream sauce was cooked last night, today temperature is 55 degrees in deep , top is 53 degrees . Corrected On Site. volentrailly discarded foid. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.....grille handwashing sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by rolling rack..... grille handwashing sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.....coffe /drink station .
- Critical - No handwashing sign provided at a handsink used by food employees....bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......beef 48 degrees , burger , chicken 49 degrees in reach in drawer by the grille . Corrected On Site. ice down on food. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cream sauce 55 degrees in walk in cooler . Corrected On Site. volentrailly discarded food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......milk reach in cooler .
- Critical - Observed small flying insects in coffe /drink station area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above....chowder soup 102 degrees in bainmarie . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name......liquid egg spray bottle , almonds.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions....by 3 compartment sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.....by 3 compartment sink, grill area hanwashing sink
- Critical - Hot water not provided/shut off at employee hand wash sink.....rest rooms.
- Critical - Observed buildup of slime on soda dispensing nozzles at bar.
- Critical - Observed buildup of slime on soda dispensing nozzles....service bar. Corrected On Site.
- Critical - Observed dented cans.....tomato can, backing area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method....after cooking food place on walking cooler. cooked chicken was 98 degrees in walk in cooler . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits......backing tray.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......cooked beets 68 degrees F. serve it room temperature .no time marked. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......pH dressings 48 degrees frontline drawer reach in cooler . ice down on it.Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....cheese , sour cream , mayonnaise , milk, walk in cooler .
- Critical - Observed uncovered food in holding unit/dry storage area....black pepper , dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name....liquid egg wash spray bottle , water spray bottle .Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. rolling cart in front of handwash sink on cookline by woodgrill. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. on handwash sink on cookline by woodgrill. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- at dishmachine Corrected On Site. Repeat Violation.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. --- bbq 'mop' on cook line.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator working both ends of the dish machine without washing hands.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. --- above open range and tilting skillet.
- Critical. Hand wash sink lacking proper hand drying provisions. at sink at dishmachine drop table. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at sink just in rear receiveng area. Corrected On Site.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. --- on cook line.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. --- in rear fry station placard detached and fell away from wall.
- Critical. Observedcombustable materials stored near fuse box/electric meter room. For reporting purposes only.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. --- garnish fruit slicing area at service bar has no cover OR sneeze protection.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- linecook/saladperson making salads, switched to using mop/squeegee on floor,changed gloves, handled squeegee & soiled mop (towels) then FCS's w/o washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- open can of beverage in ice bath sink for fresh cut potatoes
- Observed a nonfood-grade basting brush used in food. --- at char-broiler a bbq sauce mop is being used.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. --- Class K @ deepfry station.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. --- @ DISHMACHINE AREA
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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