- Basic - Bowl or other container with no handle used to dispense food. / small bowl used for dressing / **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer. / by the door.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / hot well water temperature 121F.
- Basic - Working containers of food removed from original container not identified by common name. / flour container in dry storage room.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / rice at 46F / reach in cooler / moved to walk in cooler / temperature rechecked at 40F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw pork chop at 47F / reach in cooler overnight.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / raw pork chop at 47F overnight in reach in cooler / operator discarded 4 pounds of pork chop.
- High Priority - Toxic substance/chemical stored by or with food. / dry storage room / **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head / outside dry storage room.
- Intermediate - Soil residue in food storage containers. / container for small dressing cups / **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a container of drink mix on beer cooler floor / **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. / grilled chicken / **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 46F / cooler was opened for 15 minutes / manager moved all dairy products in ice bath / product rechecked at 40F / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork / reach in cooler / cook line / **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / Quat over 400ppm / sanitizing bucket / bar / **Corrected On-Site**
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / dish washing area. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. / light shield / cook line. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items./ employees jacket on dry storage shelf over the oil filter. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. / back of the deep fryer. **Corrected On-Site**
- Basic - Walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name. / seasonings / back kitchen. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / female cook. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. / onion chopper.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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9/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler / wait station / ambient temperature at 46F. / This violation must be corrected by : 9-13-12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler next to cookline / all beef / steak ranges from 44-46F. / This violation must be corrected by : 9-13-12.
- Equipment and utensils not properly air-dried.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bar.
- Critical - Hot water supply not maintained during peak periods. / handsinks at cookline and wait stations.
- Critical - No conspicuously located thermometer in holding unit. / therometer is broken / Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on prep table / Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. / light shield / cookline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on lettuce washing machine.
- Critical - Observed dead roaches on premises. / observed 1 dead roach in bar area / near handsink.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / male cook.
- Observed floor area(s) covered with standing water. / handsink near cookline.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male cook wearing bracelets while cooking / Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. / handsink used to drain glasses / bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / next to microwave / Corrected On Site.
- Observed leaking pipe at plumbing fixture. / handsink / cookline.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. / employee's handbag stored with food / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / all beef / steak in reach in cooler are 44-46F / next to cookline / less than 4 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw shell eggs over beer can / walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw beef over raw pork / walk in cooler / Corrected On Site.
- Observed single-service items stored on floor. / wine storage room / Corrected On Site.
- Critical - Observed soil buildup inside soda machine ice bin. / wait station.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked mushroom at 119 / hot holding / cookline.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / lamb sauce dated 9-3-12.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / milk / bar cooler / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / flour / dry storage room.
- Critical - Working containers of food removed from original container not identified by common name. / seasonings / back kitchen.
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9/12/2012 | Routine - Food | Warning Issued |
- Observed improper storage in boiler room. / observed canned food / trolly inside boiler room / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / chicken salad at 44F / product made 3 hours ago and moved to WIC.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / eggs at 45F / reach in cooler across from cookline / product was moved back to WIC.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / steak at 44F / reach in cooler across from cookline / product was moved back to WIC.
- Observed residue build-up on nonfood-contact surface. / small reach in cooler across from wait station.
- Critical - Observed uncovered food in holding unit/dry storage area. / lemons at wait station / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / limes and orange wedges / bar / Corrected On Site.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. /
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / salad station.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / cookline / Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. / light cover / hood area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed uncovered food in holding unit / chicken salad / reach in cooler / cookline / Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / 0ppm / sanitizing bucket.
- Critical - Working containers of food removed from original container not identified by common name. / vegetable batter / walk in cooler.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken was 47f, product was discarded. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook was opening reach in cooler then working with food.
- Observed cutting board grooved/pitted and no longer cleanable, by cook's line.
- Food-contact surface not smooth and easily cleanable, inside reach in cooler by cook's line.
- Observed old food stuck to clean dishware/utensils.
- Equipment and utensils not properly air-dried.
- Observed floor area(s) covered with standing water, by ice machine area.
- Observed floor area(s) covered with standing water,bar area.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, white sauce and cooked pastas and cooked rice in walkin cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked mushroom on cook's line 130 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method, ribs cooling covered. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, ribs 74 degrees Fahrenheit after 2 hours in walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food, raw bacon and raw pork over cooked ribs in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor, box of potatoes in walkin freezer.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site. Repeat Violation.
- Critical. Observed cloth gloves contacting ready-to-eat food. Corrected On Site.
- Observed equipment in poor repair, cracked lid of rice container in walkin cooler and several cracked plastic containers throughout establishment. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable, green cutting board in dessert station and on salad station cooler and throughout establishment. Corrected On Site. Repeat Violation.
- Observed a nonfood-grade basting brush used in food, for butter on cook's line. Corrected On Site.
- Obseved hood filters in disrepair. Repeat Violation.
- Observed leaking pipe at plumbing fixture, three compartment sink in rear prep.
- Critical. Portable fire extinguisher not fully charged, two different extinguishers one by back door and one outside bar area by entrance to kitchen and by ice machine. For reporting purposes only.
- Critical. No current boiler certification provided/available., Maximum btus of 505,000 on boiler plate. For reporting purposes only.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked noodles and cooked ribs awnd bagged soups in walkin cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. seasonings and flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steaks in reachin cooler on cook's line. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese on cook's line kept on ice. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatoes in steam table in expediting area. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. to go cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour container. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee on line changed gloves without washing hands and server handled dirty dishes without washing hands before handling other food activity.
- Observed employee with ineffective hair restraint. expediters pony tail swinging. servers doing food preparation without restraints. Repeat Violation.
- Observed equipment in poor repair. cracked plastic lid hanging to dry. observed throughout establishment.
- Observed gaskets/seals on cold holding unit in poor repair. steak cooler broken gaskets.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment not designed and constructed in a durable manner. using towel under cuttingboard. Corrected On Site.
- Observed nonfood-contact equipment in poor repair hood filter broken above fryers.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. using cardboard to line shelves in beer cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. plastic lid hanhing dry.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. bus cart used to store clean plates.
- Critical. Observed food-contact surfaces encrusted with soil deposits. dishmachine curtains.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. salad bin above cook's line.
- Observed residue build-up on nonfood-contact surface. salad spinner.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan in bar reachin cooler.
- Observed soda gun holster with accumulated slime/debris. bar area.
- Equipment and utensils not properly air-dried. pans stacked wet on shelf.
- Observed single-service articles improperly stored. not inverted in dry storage room top shelf.
- Critical. Observed sewage backing up through floor drains of establishment. backing up on floor drain wait station. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. pickles dumped in handsink cook's line.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed food debris accumulated on kitchen floor. walkin freezer.
- Observed floor area(s) covered with standing water. by beer walkin cooler.
- Ceiling tile missing. above beer cooler.
- Observed wall in disrepair. water heater room.
- Observed wall soiled with accumulated black debris in dishwashing area. caulking.
- Observed attached equipment soiled with accumulated dust. fans in all walkin coolers.
- Observed moldy air curtains in walkin cooler..
- Observed personal care item stored with food. sunglasses and employees clothes stored on dry storage shelf.
- Critical. Observed toxic item stored by food. sanitizing bucket on counter with food.
- No Heimlich maneuver sign posted. Corrected On Site.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
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