- No Violations Were Observed
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09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of walkin cooler soiled.
- Basic - Employee personal items stored in or above a food preparation area. Cell, phone and keys on shelving above prep table at cookline .
- Basic - Food debris/dust/grease/soil residue on interior of reach-in cooler/refrigerator. At bar coolers.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets. At bar cooler.
- Basic - Working containers of food removed from original container not identified by common name. Panko bulk container.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings cooling overnight at cookline cooler at 52° F. Discarded . **Corrected On-Site**
- High Priority - Cooked turkey burger not reaching a minimum internal temperature of 165 degrees Fahrenheit. At 149° F. Placed on grill again , retemped 167° F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn chowder at 50° F, spinach dip at 49° F, cole slaw at 46° F at glass door cooler in cookline area. Time marked, foods must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with food. Sanitabs stored on top of ice tea bags in dry storage area shelving near kitchen entryway. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At bar.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In men's restroom water at 82° F.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar on west end. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer in cook-line area.
- Basic - Food not stored at least 6 inches off of the floor. Coffee bags stored on floor in service station.
- Basic - Soda gun holster with accumulated slime/debris. At bar.
- Basic - Utensils in poor condition. Rusted can opener.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over cole slaw at CoCa Cola cooler in cookline area. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Chaffing dish fuel above sugar and next to tea bags in servers station. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at bar.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensil storage containers at cookline soiled.
- Basic - Clean utensils or equipment stored in dirty containers.
- Basic - Equipment in poor repair. Rusted shelving in dishwashing area.
- Basic - Interior of refrigerator in disrepair. Frigidaire freezer Rusted inside.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline flip top cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restrooms and both HANDWASH sinks at bar.
- Basic - Plumbing system in disrepair. HANDWASH sink at west side of bar.
- Basic - Soiled reach-in cooler gaskets. A bar coolers.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish at 63° F and raw shrimp at 51° F at cookline cooler. Iced down to maintain 41° F.
- High Priority - Toxic substance/chemical stored by or with food. Chemical cleaning bottle hanging on racks by bread.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. West side of bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees observed.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Wings at 120° F. Place inside cooler . **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop drink ice at bar. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over onions in reach in cooler. Cookline. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Containers stored in kitchen hand wash sink. **Corrected On-Site**
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions, unable to answer what the cold holding temperature should be.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. This violation must be corrected by : 08/17/12. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink, kitchen.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler on cookline.
- Observed cutting board grooved/pitted and no longer cleanable, reach in cooler on cookline.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit tuna salad, philly steak, rice, blue cheese, pasta, grilled onions, grilled onions and peppers, steak, fish and eggs. All food between 49 and 57 degrees. Repeat Violation.
- Critical - Observed soil buildup inside ice bin, waitstation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses, bar.
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8/16/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, ice scoops stored outside. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, prep area by backdoor .
- Critical - Handwash sink not accessible for employee use at all times, blocked by cleaning product.
- Critical - Hot water not provided/shut off at employee hand wash sink, ladiesroom and mensroom. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit, throughout.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelves above steam table.
- Critical - Observed food stored in ice used for drinks, lemons, waitstation.
- Critical - Observed food stored on floor, chicken in walk in cooler.
- Critical - Observed food stored on floor, lemons.
- Observed ice scoop with handle in contact with ice, waitstation. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bowl in ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, spinach dip 47 degrees and fish dip 50 degrees. Corrected On Site. Employee volutarily didcarded.
- Critical - Observed soil buildup on ice scoops. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items. Repeat Violation.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink, mensroom and ladiesroom.
- Observed clean utensils/equipment, scoop stored on top of ice machine shelf,dirty.
- Observed equipment in poor repair, interior of reach in freezer rusty.
- Observed ice scoop with handle in contact with ice, waitress station.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, several items.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy 132. Corrected On Site. Employee added more water to steam table.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
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5/13/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reach in cooler on cookline. This violation must be corrected by : 05/13/2011
- Critical - Hand wash sink lacking proper hand drying provisions both sinks behind bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory, both sinks behind bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory, both sinks behind bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen.
- Critical - No conspicuously located thermometer in holding unit, reach in coolers.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- 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. This violation must be corrected by : 07/13/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed food debris accumulated on kitchen floor, leaves and dirt under shelves by back door.
- Critical - Observed food stored on floor bag in a box.
- Critical - Observed food stored on floor, lemons and limes in beer cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat cup in ice bin, waitstation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit fish dip, spinach dip, ham, turkey and roast beef. Employee volutarily discarded all potentially hazard ous food. Corrected On Site. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food raw eggs over butter in reach in cooler. Corrected On Site.
- Observed single-service items stored on floor, lids by door.
- Observed unclean building components, attachments or fixtures water leaking from ac down the building causing standing water outside kitchen door.
- Critical - Observed unlabeled spray bottle, cleaner.
- Wet mop not hung to dry.
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5/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed unlabeled spray bottle.
- 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. Please have 60 days from opening inspection
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9/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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