- Basic - No handwashing sign provided at a hand sink used by food employees....bar. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up......in shelf and prep.table . **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface......chips container lid. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cut lettuce 49° reach in cooler bottom shelf across from exit door . Operator discarded cut lettuce. Corrective action taken. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....white rice, yellow rice, brown rice, marinara sauce, tomato sauce , beans in storage reach in cooler in kitchen . **Corrected On-Site** **Repeat Violation**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair......both reach in cooler cross from dishmachine . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees......bar.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce , cut Mellon , butter, 50°in both reach in cooler cross from dishmachine . Operator discarded food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef above ready to eat black beans, rice, kitchen . **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Hot water not provided/shut off at employee handwash sink.......bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.....cook line.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....all cooked food not dated in walk in cooler and reach in cooler.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair....flip top reach in cooler across from exit door and across from grill in cook line. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Food stored on floor....flour.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.......advised operator use 3 compartment sink for sanitize utensils .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 47°, milk 51° in flip top reach in cooler across from exit door. Stop sale issue. pasta, black beans, sauce 52° in flip top reach in cooler across from grill in cook line. Food being held less than 4 hours . Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw sea food above ready to eat rice ,vegetable. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.....hang on shelf by 3 compartment sink. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles....bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink.....bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.......flip top reach in cooler in cook line.
- Intermediate - No liquid soap provided at handwash sink. Kitchen .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....all prepared and cooked potentially hazardous food not date marked in all coolers.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled dry wiping cloth in use. ... on cook line cutting board.
- Basic - Soiled wet wiping cloth placed in use with fresh solution. ... On cook line cutting board
- Basic - Stored food not covered in walk-in cooler. ... Salad greens, pot of stock.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Cook line -interiors of reach in coolers and freezers.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. ...CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Intermediate - Slicer blade guard soiled with old food debris.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- Cookline "Whirlpool" Cooler.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- deep fryer immediately next to an open flame char-broiler.
- Equipment compartment not equipped to properly drain accumulation of moisture. --- walk-in-cooler, evaporator leaking significantly into bus tub on shelf and on floor.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. --- FSS tag is punched "NOV" "2007"
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink for warewashing.
- No copy of latest inspection report.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- cooks cutting ready to eat fruits and vebetables with bare hands.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in kitchen, exteriors of all kitchen equipment and shelving.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on backs of handles of kitchen equipment, appliances, and fixtures.
- Observed cutting board grooved/pitted and no longer cleanable. --- next to slicer.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. --- entire walk-in-cooler.
- Critical - Observed food stored in ice used for drinks. --- in-use bottles of wine in drink ice.
- Critical - Observed food stored on floor. --- in walk-in-cooler, onions, cabbage, potatoes, salad dressings.
- Critical - Observed handwash sink used for purposes other than handwashing. --- cocktail bar handsink us4d to hold soiled glassware.
- Critical - Observed handwash sink used for purposes other than handwashing. --- storing sautee pans in handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- a ramekin, in lieu of a scoop with handle, is in the cooked rice in hoet holding Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen ceiling light fixtures.
- Critical - Observed uncovered food in holding unit/dry storage area. --- dry goods, multiple babs of opened flour under prep table
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, cooked cut broccoli and cauliflour, salad greens,
- Observed utensils in poor condition. --- cook line "Whirlpool" refrigerator has water dripping from top of the interior on to foods inside.
- Critical - Outer openings not protected with self-closing doors. --- rear kitchen door stands open and scceened security door has large openings above and below.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- in kitchen, "Class K" portable extinguisher.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- in kitchen, ABC portable extinguisher
- Critical - Portable fire extinguisher with no approved inspection tag. For reporting purposes only. portzble exti guisher tag is punched "JUNE "2007"
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- numerous prepared items in walk-in-cooler and in walk-in-freezer.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- all foods in cookline 'Whirlpool' regrigerator at 56 degrees F or above. (Stop Sale Issued).
- Waste line missing at soda gun holster.
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5/10/2012 | Routine - Food | Warning Issued |
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - Bathroom facilities shall be kept clean, in good repair and free from objectionable odors. Handwashing lavatories shall be kept clean and maintained and used as specified under Section 5-205.11.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
- Critical - Gas appliances -- All appliances, including water heaters using gas, shall be kept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL seal.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- The insurance inspector's boiler report is required annually for power boilers and high pressure/high temperature boilers and biannually for low pressure steam or vapor heating boilers and shall be posted in the boiler room.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen ara,
- Observed build-up of grease on grease trayn.
- Observed build-up of grease on hood filters.
- Critical - Observed employee improperly washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature. fish. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on nonfood-contact surface. Shelves in walk
- Observed residue build-up on nonfood-contact surface. All shelves in kitchen
- Observed clean equipment stored on floor.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 01/26/10.
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2/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. Vegetables in walk in cooler
- Observed build-up of grease on nonfood-contact surface. Sides of cooking equipment
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on walk in cooler floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/25/10.
- 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 This violation must be corrected by : 01/26/10.
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11/25/2009 | Routine - Food | Warning Issued |
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