- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Quinoa 54°. Pan too full for ice bath.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On door.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Three on shelf.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above chest freezer.
- Basic - Employee personal items stored in or above a food preparation area. Jacket and shirt on prep table and container on shelf. Moved items to better locations. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Light not functioning. Two at side entrance to kitchen.
- Basic - Nonfood-contact equipment in poor repair. Reach-in freezer chest lid rusted and handle broken.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Acquired from other Jones location. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter 50°, egg whites 47° in bar reach-in cooler. Voluntarily discarded. **Corrected On-Site**
- 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. Zucchini fries, quinoa, and sweet potato. All voluntarily discarded. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 50° foods in unit 42° or below.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In ap flour. Removed. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Three next to ice machine.
- Basic - Ceiling tile missing. To attic.
- Basic - Cutting board has cut marks and is no longer cleanable. Few on dish rack.
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle.
- Basic - Employee with no hair restraint while engaging in food preparation. Two cooks.
- Basic - Equipment in poor repair. Oven door propped shut with wooden stick. Will not stay shut otherwise.
- Basic - Food stored on floor. Oil.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Chicken in dish sink 54°.
- Basic - Water leaking from faucet/faucet handle. Cold water side of hand wash sink by cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables. 1at 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. Burger toppings prepped with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 45°. Butter 44°. Beef 43°. In lower reach-in cooler. Moved to time as a public health control. Tomato 47°. Sour cream 51°. Cheese 60°. In upper make table. Fixed separation of pans. Lower compartment 41° or below.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw beef with peas. Peas not commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food. Food thawing in center basin of three compartment sink while soap and sanitizer setup.
- High Priority - Vacuum breaker missing at mop sink faucet. Cold water side. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area no longer affixed to wall.
- Intermediate - No soap provided at handwash sink. Broken sink in dish area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked potato on speed rack 110°.
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10/2/2013 | 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. Service table at cook line.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 69? water, at cook line.
- Basic - Wiping cloth/towel used under cutting board. Cook line.
- High Priority - Vacuum breaker missing at mop sink faucet. Both spigots.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Broiler.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by item in sink, dish washing area.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid glass cleaner, under prep table, entrance to kitchen.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers missing end caps in main kitchen.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle simple green.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked sliced melons. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site.
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9/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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