- Basic - Equipment in poor repair. Reach in cooler drawer on cookline. Manager states needs a new stopper. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.salad reach in cooler and dessert cooler. **Warning**
- Basic - Single-service articles improperly stored. Towels on floor in men's room and Togo containers not inverted at bar. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touch face and nose with gloved hands **Warning**
- 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. Grabbed bun with barehanded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 44f to 45f advised to add bags of ice on top of ribs **Warning**
- 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. Wing butter sauce les than 1 hour. Manager marked hold time **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 70f less than 2 hours was reheating in steam well that was not functioning. Placed in other well. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Beef behind fish **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside 2 ice bin. Waitstion **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Dessert cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife cookline **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. Steam well on cookline. Manager removed from cookline getting another one from storage. **Warning**
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11/14/2014 | Routine - Food | Warning Issued |
- Basic - Food storage container/container lid cracked or broken.
- Basic - Leaking pipe at plumbing fixture. Handsink at dishmachine
- Basic - Objectionable odor in establishment. Prep line
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.bread crumbs,breadiing **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 52f manager states less than 4 hours place in another cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 87f manager placed on grill.
- Intermediate - Cold holding equipment incapable of 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. Glass door cooler on cookline. Manager calling tech.
- Intermediate - Cutting board(s) stained/soiled. Red cutting board .
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface.exterior of ice machine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter 44f advised.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline and prep area **Corrected On-Site**
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Food storage container/container lid cracked or broken.
- Basic - Ice buildup in walk-in freezer.manager states tech had been out to repair and will clean ice up off the floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.cookline
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 56f sour cream ,pasta 44f to 45femployee place ice around product.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in cooler drawers on cookline. Chicken and beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink.cookline **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Salt pellets **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to fryers. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Onion bloom. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Plant food 54f manager voluntarily discarded.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit./cooler waitstation. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - Observed trouble/alarm light and supervisory light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb/mopsink at y connection.
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10/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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