- Basic - Cloth used as a food-contact surface. Moist cloth Covering mint leaves (used as garnish) in walk in cooler **Corrected On-Site**
- 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 touching diced tomatoes in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab stuffing in walk in cooler 45°. CORRECTIVE ACTION TAKEN: Lid was removed to let cold air into stuffing
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Home made meatballs on COOKLINE 109-123°. CORRECTIVE ACTION TAKEN: secondary steam pan was removed to allow more direct heatngi from steam
- High Priority - Vacuum breaker missing at hose bibb. Near employee restroom
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines in back of restaurant
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room and employee restroom
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CASES OF CHICKEN IN WIF **Corrected On-Site**
- 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.ON FRONT SERVER COUNTER
- Basic - No handwashing sign provided at a hand sink used by food employees.IN LADIES' ROOM
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit.MELTED BUTTER AT 125°. MOVED TO GRILL TOP IN METAL PAN TO HEAT UP.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw shrimp 47° romaine lettuce 55° onion rings 56° ground beef 67° raw steak 49° raw chicken 53° raw fish 55° roast beef 56° turkey 48°. CORRECTIVE ACTION TAKEN. MOVED INTO WALK IN COOLER FOR QUICK CHILL.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.EMPLOYEE BATHROOM
- Intermediate - Spray bottle containing toxic substance not labeled.QUAT SPRAY BOTTLE
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Metal pans
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert servers. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 70f for 1 hour. Corrective action taken **Repeat Violation**
- Critical - Observed toxic item stored in food preparation area. Fantastic cleaner on cutting board. **Corrected On-Site**
- Critical - Unpackaged food not protected from environmental sources of contamination. Sauce container on cucumbers. **Corrected On-Site**
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen line reachin at 50F, do not use until capable of 41F.
- Critical - Hand wash sink lacking proper hand drying provisions. EMPLOYEE BATHROOM
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOUR
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED CHLORINE and QUAT
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW BEEF AT 50F FOR LESS THAN 2 HOURS, corre\tive action taken
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MUSHROOMS AT 120F Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. SALAD BAR TOPPINGS NOT BEHIND GUARD OR COVERED Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. MOPSINK
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.kitchen /salad station/cookline Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.beef/walk in cooler Corrected On Site.
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. chill sticks on walkin freezer floor. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dead roaches on premises. 4 found under stockpot rack in storeroom , PIC cleaned up. see comments * Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. bread in storeroom . Corrected On Site.
- Observed utensils stored in crevices between equipment. knives at cookline , Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. beef over seafood and pork, reachin cookline , Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salad, phf dressings and phfoods in walkin , Corrected On Site.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. told to your three compartment sink, and to call me when it's working
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over lettuce and vegetables
- Critical. Observed employee preping food (bread) at dishmachine area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. knifes not cleaning in storage or rinsed from cooking equipment.
- Critical. Observed soiled reach-in cooler gaskets.
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11/3/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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