- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. At bar underneath hand wash sink.
- Basic - Hole in wall. Inside kitchen behind reach in freezer
- Basic - Hood soiled with accumulated grease and dust.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. Mop sink not installed.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked pork inside to go bags inside reach in cooler.
- Basic - Reach in freezer exterior with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Inside kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Liver126°f, cod fish119°f, fish 116°f,
- Intermediate - Accumulation of a black substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment in poor repair.
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Reach in freezer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided. Mop sink not installed
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish 70°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken 91°f, fish 71°cooked vegetables 120°f, turkey 97°f **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. In bar area a coffee table with coffee machine is in front of HWS
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Quat test kit in establishment but can not be used because entire roll is wet
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44 F, sauce 45 F, fish 44 F, sauce 45 F Manager put trays with ice **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Reach-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. Manager put trays with ice.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Equipment and utensils not properly air-dried.
- Light not functioning. reach IN COOLER .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kiTCHEN shelves .
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed unnecessary items in the kiTCHEN .
- Plumbing system in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/12/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed encrusted material on can opener.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE TOP
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Observed residue build-up on nonfood-contact surface. all kitchen equipment dusty
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler gaskets. ALL COOLERS
- Critical - Observed uncovered food in holding unit/dry storage area. MOST REACH IN COOLER Corrected On Site.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. kitchen reach in coolers
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No mop/service sink installed/available at establishment.
- 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
- Critical - No thermometer provided to measure temperature of food product.
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4/20/2011 | Routine - Food | Warning Issued |
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