- Basic - Clean equipment stored on floor. DISH RACKS. **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. COOK LINE.
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLAS GUARDS NOT INSTALLED AT HAND SINK AT DISH RING AND AT BAR.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. LINE COOK.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW SHRIMP ABOVE FRENCH FRIES.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. BEEF ABOVE PORK.
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. SLICED AMERICAN CHEESE.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. AT BAR. NEED CHLORINE TEST STRIPS.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. AT BAR.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. BAKED POTATOES.
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Cookline, loose pony tail. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain line Next to cookline handsink **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS food in the cooler at 45-46°f, according to mgr the unit was turned off during inventory. Ambient temperature of the unit at the end of the inspection was 38°f **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster tail and ribs in a drawer reach in cooler, iced down to 41°f Pasta salad, potato salad, cut tomatoes, spring mix and broccoli salad at 45-52°f on the buffet line. Implemented time control procedure **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Chicken soup, mashed potatoes, reheated to 165°f. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Top section 47/ 48? f - corrective action - lowering amount in container and top of reach in cooler in Bain Marie
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.ribs in walk in cooler **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. handsink front of grill has knives and spatulas inside Corrected On Site.
- Observed personal care item stored with food. phone on cookline under microwave Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. cookline cooler
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar.
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishwash aa.
- Critical - No handwashing sign provided at a handsink used by food employees. handwash sink in dishwash area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. chicken portioned in tight sealed bags at 70-71 degrees in cooling drawers on cookline. was aced in walk-in freezer to cool to 41 degrees within remaining 2 hour limit. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. cookline reach-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons in water in expo station. Corrected On Site.
- Critical - Observed unlabeled spray bottle. pink liquid / degreaser in spraybottle in dishwash area.
- Waste line missing at soda gun holster. bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.125*F
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over cheese
- Critical. Observed food stored on floor. Brocoli boxes in walk in cooler
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In bread
- Observed ice scoop with handle in contact with ice.
- Observed equipment in poor repair. RIC by cook line (handle)
- Clean wiping cloth not properly stored. In water heater room
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves by prep area
- Plumbing system in disrepair. Water hose in dishroom
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Observed food debris accumulated on reach in freezer floor.
- Observed personal care item stored with food.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.opposite directions
- Observed storage of maintenance tools in areas that may result in cross-contamination.mops and brooms .
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. fish cooler. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Observed interior of microwaves soiled. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
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