- Basic - No handwashing sign provided at a hand sink used by food employees. In men's room.
- Intermediate - Soda gun soiled. At front bar. **Repeat Violation**
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese 44°. Shredded cheddar 44°. Cut lettuce 51°. Discussed putting tcs foods on ice until machine is working properly. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer tablets above salt near fryer. Moved. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream at back bar. Unknown open date and almost empty.
- Intermediate - Handwash sink not accessible for employee use at all times. Chafing racks. Moved. **Corrected On-Site**
- Intermediate - Refrigerator 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. Make table 44°. **Warning**
- Intermediate - Soda gun soiled. At front bar. **Repeat Violation**
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09/03/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56°, 52°. Cheese 59°. Cream fraiche 54°. Guacamole 55°. All items voluntarily discarded.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both bars.
- Intermediate - Refrigerator 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. Make table 55 - 60°. No more time temperature control for safety items in make table.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour round 2qt container. Removed. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Two bags of ice and box of chicken breast tenders. Moved to shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table moved to low shelf. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook added had. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Behind ice machine.
- Basic - Floor tiles missing. In kitchen area. **Repeat Violation**
- Basic - Hole in wall. Small hole at hand wash sink by ice machine. Larger hole behind ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both men's rooms west side of hall ladies room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°. Cut tomato 50°. Lettuce 45°. In make table. Corrective action. Placed in walk-in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half and half at back bar. Expired Nov 14. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Soda gun soiled. Four at front bar on clear part inside gun.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine. Dish racks. **Repeat Violation**
- Basic - Floor tiles missing. In back kitchen.
- Basic - Food stored on floor. Cooking oil. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Wait station.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One in ladies restroom. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaner over cooking oil cases. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both machines. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade rusty. Repeat Violation.
- Ceiling not smooth and easily cleanable. Walk in cooler with mold like substance. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Less than 10ppm. DO NOT USE DISHMACHINE UNTIL OPERATING WITHIN SAFE LIMITS. Utilize three compartment sink to wash, rinse, and sanitize all items.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on hood suppression line.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Lime scale buildup.
- Observed black mold-like debris accumulated on kitchen floor behind ice machine near dish machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda guns behind bar. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline make table.
- Observed grease buildup on clean dishware/utensils. Metal bins in storage area.
- Critical - Observed handwash sink used for purposes other than handwashing. Food debris in handwash sink near cookline. Corrected On Site. Repeat Violation.
- Observed hole in wall around pipe above three compartment sink. Repeat Violation.
- Critical - Observed live flies in kitchen. Drain flies around dish machine.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry in reach in cooler on cookline at 49 degrees at time of inspection. Repeat Violation.
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. Both ice machines. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Prepared ice tea in wait station.
- Observed wall soiled with accumulated black debris in dishwashing area. Behind ice machine near dish machine.
- Plumbing system in disrepair. Standing water in dish machine area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken breasts in reach in cooler on cookline at 49 degrees. Repeat Violation.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Air gap not filled with water, water in contact with pipe, eliminating the installed air gap.
- Can opener blade rusty.
- Ceiling not smooth and easily cleanable. Walk in cooler ceiling with mold-like substance.
- Critical - Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner above flip-top cooler. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler cookline above 41 F initially, thermometer placed in cooler during inspection, now shows 38 F. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Drink ice in contact with beer/soda tap lines wrapped in insulating tape, behind main bar.
- Critical - Hand wash sink lacking proper hand drying provisions. Behind main bar.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by mop bucket near dish machine.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's, lady's restrooms and behind main bar.
- Critical - Observed buildup of mold-like substance in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles in all bar areas.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Plastic pitcher in handwash sink in Envy Bar.
- Observed hole in wall around pipe above three compartment sink.
- Observed kitchen reach in cooler gasket torn/in disrepair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, fish, and chicken in reach in cooler above 48 F.
- Critical - Observed small flying insects in bar area. Main bar, Envy bar and poolroom bar.
- Observed water draining onto floor surface. Waste water from dish machine. Pipe disconnected prior to floor drain.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Portioned sour cream, cajun ranch dressing date marked 17MAY in reach in coolers throughout kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sour cream in front line reach in cooler, sour cream and cut melon in walk in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Shrimp 48 F, Fish 50 F, Chicken 50 F, in reach in cooler.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cutting board.
- Dirty dish/knife in clean dish area. Soiled container with clean containers. COS
- Drain for dishwasher running on to kitchen floor. Pipe disconnected.
- Critical - Employee drink over clean dishes. COS
- Floors are soiled throughout under equipment.
- Laminated wood used as a food contact surface.
- Critical - Microwave soiled.
- Critical - No date marking for hot dogs in reach-in cooler.
- Critical - Oil stored on floor.
- Critical - Paper towel dispenser does not work at expo area. COS
- Critical - Raw beef opened from original package over ready-to-eat foods in freezer. COS
- Soda gun holster at bar soiled.
- Soiled rags not segregated, properly stored. COS
- Standing water on prep area floor (by dishmachine).
- Walk-in cooler racks getting food build-up.
- Walls by triple sink soiled. Repeat violation.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.SALSA.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.COOKS LINE chicken wing unit.
- Observed soda gun holster with accumulated slime/debris.
- Observed wall soiled with accumulated black debris in dishwashing area.WAREWASHING AREAS DIRTY.
- Wet mop not hung to dry.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on fire supression pipes.
- Light not functioning. hood system
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee did not know reheat temperature or time frame.
- Critical - Observed food stored in ice used for drinks. lemons
- Critical - Observed food stored on floor. oil
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed old food stuck to clean dishware/utensils.
- Observed soil accumulated on walkin freezer floor.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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5/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sourcream
- Critical. Working containers of food removed from original container not identified by common name. Flour Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sourcream 56 degrees in reachin cooler Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili 128 degrees F (hot holding) Repeat Violation.
- Critical. Observed food stored on floor. Walkin Freezer Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Dragging beverage cup through ice to fill. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin. mold-like substance
- Critical. Observed buildup of slime on soda dispensing nozzle. Holders Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood Filters
- Observed build-up of dust or dirt on nonfood-contact surface. Walkin Cooler fan guards
- Clean utensils stored inverted or in a protected manner. Wait Area
- Equipment and utensils not properly air-dried. Beverage Cups
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed wall soiled with accumulated food debris. Behind cooking equipment
- Observed wall soiled with accumulated dust. Behind toaster
- Lights missing the proper shield, sleeve coatings or covers. Walkin Cooler
- No copy of latest inspection report. Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
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5/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.WIC.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA IN WIC.
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1/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.GROUND BEEF IN WARMER AT 103 F.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.GROUND BEEF. Repeat Violation.
- Critical. Observed food stored in ice used for drinks. OPENED RED BULL AND BOTTLE OF WATER. Repeat Violation.
- Critical. Observed food stored on floor.CHICKEN IN WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.TONGS HANGING IN WASTE BASKET.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.RUSTED SHELF UNDER PREP TABLE COVERED WITH TIN FOIL.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink.QUATZ AT TRIPLE SINK.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed buildup of slime in the interior of ice machine.THREE. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed soda gun holster with accumulated slime.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.FOODSIDE UP .
- Observed reuse of single-service articles. CUP USED AS SCOOP .
- Plumbing system in disrepair.SODA GUN HOLDER LINE NOT IN PLACE.
- Plumbing system in disrepair.MANY COOLERS DO NOT DRAIN, WATER/SLIM IN BOTTOM .
- Critical. Vacuum breaker mising at hose bibb.SPLITTER ON INSIDE MOP SINK FAUCET .
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.TWO . Repeat Violation.
- Critical. Observed toxic item stored by food. DEGRESER ON PREP TABLE.
- Critical. Observed obstructed exits, hallways or egress. DANCE FLOOR AREA. For reporting purposes only.
- Critical. Electrical outlet missing cover plate.BY OUTSIDE ICE MAKER. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.
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10/29/2009 | Routine - Food | Administrative complaint recommended |
- Violation: 15-39-2 Hood drip tray not pitched to drain into metal container. For reporting purposes only.
- Violation: 29-17-1 Waste line missing at soda gun holster. Repeat Violation.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.BACK BAR(NEAREST HWS IS APPROXIMATELY ONE HUNDRED FEET AWAY) Repeat Violation.
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. HASP ON WIC.For reporting purposes only.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. SOME EXPIRED , OTHERS HAVE NO TRAINING .
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7/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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