- Basic - Build-up of mold-like substance on nonfood-contact surface. On exposed insulation in Walk-in cooler. Cutout between coolers.
- Basic - Cutting board has cut marks and is no longer cleanable. On Reach in cooler in kitchen.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in dry storage.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Stairwell leading to dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46°. 47°. Cheese 46°. At callback. Cut tomatoes 45°. 46°. Cheese 45°.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink in bar area. **Repeat Violation**
- Intermediate - Reach-in cooler not 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. Reach in cooler at wait station. Salad Reach in cooler.
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08/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On exposed insulation in Walk-in cooler. Cutout between coolers.
- Basic - Carbon dioxide/helium tanks not adequately secured. In upstairs storage area.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Pan lids in soiled bus tub under prep table in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable. On Reach in cooler in kitchen.
- 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. Sonnys cup in kitchen on top microwave.
- Basic - Leaking pipe at plumbing fixture. Under Hand washing sink in corner of kitchen. Near bar area.
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in dry storage.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Stairwell leading to dry storage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under prep table in kitchen.
- High Priority - No documentation available showing game animal not commercially raised for food was slaughtered and processed in a proper manner, such as under a voluntary inspection program administered by USDA or field dressed and examined/approved by a veterinarian. See stop sale. Quail in Walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46°. 47°. Cheese 46°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp above Alfredo in Reach in cooler at end of cook line.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by curtain laying in sink. Hand washing sink in corner of kitchen. Near bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink in bar area. **Repeat Violation**
- Intermediate - Reach-in cooler not 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. Reach in cooler at wait station. Salad Reach in cooler.
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in crack between equipment and wall. Prep table **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezers
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled. Make 2 in kitchen
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Handwash sink by make table.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen by pick-up window. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout facility. **Corrected On-Site** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Glass reach in cooler in kitchen.
- Basic - Food stored in holding unit not covered. Glass reach in cooler, wings not covered. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in flour by three compartment sink. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs in lettuce at salad make table. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and Women's bathrooms.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen pick-up window. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Wood shelves by make table.
- Basic - Wall in disrepair. Kitchen, above spices
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. 1 can of Raid in chemical storage area.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler raw fish over cooked wings. Glass reach in cooler, fish over cooked wings. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen by bar entrance blocked by fan
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Underneath make table
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Obserevd potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, tomatoes and cheese in make table at 57 degrees Fahrenheit. Repeat Violation. Priority: High Priority
- Intermediate - Observed accumulation of black/green mold-like subsance in the interior of the ice machine. Repeat Violation. Priority: Intermediate
- Basic - Observed case/container/bag of food stored on floor in dry storage area. Cooking OIl. Priority: Basic
- Basic - Observed clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manne. Ice bucket at wait station. Corrected On Site. Repeat Violation. Priority: Basic
- Intermediate - Observed cold holding equipment incapable of maintaining potentially hazardous (time/ temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/tempeature control for safety) food in this unit until the unit is capable of maintaing foods at 41 degrees Fahrenheit or colder. Make table under expediate window at 50 degrees Fahrenheit. Repeat Violation. Priority: Intermediate
- Intermediate - Observed 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. Milk in walk-in cooler. Corrected On Site. Priority: Intermediate
- Observed cutting board has cut marks and is no longer cleanable. Priority: Basic
- High Priority - Observed dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitiation until dishmachine is repaired and sanitizing properly. Less than 10 ppm. Priority: High Priority
- Basic - Observed employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Priority: Basic
- Intermediate - Observed employee used handwash sink as a dump sink. Steam tray emptied into hand wash sink. Priority: Intermediate
- Basic - Observed employee with no hair restraint while engaging in food preparation. Cook. Repeat Violation.
- Basic - Observed equipment in poor repair. Standing water in make table cooler. Priority: Basic
- Intermediate - Observed establishent using a specialized process without a proper HACCP plan. Reduced Oxygen Packaging of Ribs and Non-continuous cooking of chicken wings. Priority: Intermediate
- Intermediate - Observed establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Priority: Intermediate.
- Basic - Observed food debris accumulated on kitchen floor. Near flat top grill. Priority: Basic
- Basic - Observed food storage container/container lid cracked or broken. Repeat Violation. Priority: Basic
- Intermediate - Observed handwash sink not accessible for employee use due to items stored in the sink. Plastic container in sink near ice machine. Corrected On Site. Priority: Intermediate
- Observed in-use utensil in nonpotentially hazadous food not stored with handle above top of food within a closed container. Flour. Corrected On Sie. Repeat Violation. Priority: High Priority
- Basic - Observed interior of microwave soiled with encrusted food debris. Repeat Violation. Priority; Basic
- Basic - Observed no conspicuously located ambient air temperature thermomet in cold holding unit. Reach in freezers. Repeat Violation. Priority: Basic
- Basic - Observed no waste receptacle installed at handwash sink in kitchen provided with disposable towels. Near ice machine sink. Corrected On Site. Priority: Basic
- Basic - Observed old food stuck to clean dishware/utensils. Knives on rack. Priority: Basic
- Basic - Observed old labels stuck to food containers after cleaning. Repeat Violation. Priority: Basic
- High Priority - Observed potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See Stop Sale. Cut lettuce, sliced tomatoes, cheese in make table. Priority: High Priority
- High Priority - Observed raw animal food stored over/with ready to eat food in reach-in freezer - not all products commercially packaged. Sealed raw beef over opening ice cream. Corrected On Site Priority: High Priority
- High Priority - Observed raw animal foods not properly separated from one another based upon minimum required cooking temerpature in walk-in cooler. Shell eggs on bacon. Repeat Violation. Priority: High Priority
- Intermediate - Observed ready-to-eat potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in walk in cooler. Corrected On Site. Repeat Violation. Priority: Intermediate
- Basic - Observed reuse of single-use articles. Spice jug with handle. Repeat Violation. Priority: Basic
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3/18/2013 | Routine - Food | Assigned to Inspector |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected OnSite. Repeat Violation.
- Critical - Cold holding equipment ioncapable of maintaining potentially hazardous food at proper temperatures. Beverage style reach in cooler at 44 degrees. All PHF TCS food moved to working cold holding units.
- Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Upstairs employee restroom. Corrected OnSite.
- In use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in breading. Correct On Site. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equpment. Tongs on stove. Corrected OnSite.
- Critical - No conspicuously located therometer in holding unit. Reach in freezers.
- Observed build-up of food debris, dust or dirt on nonfood contact surface. Plate storage shelf.
- Critical - Observed build-up of slime in the interior of ice machine.
- Observed employee cook with no hair restraint. Corrected OnSite.
- Observed equipment in poor repair. Cracked plastic bins in storage area.
- Observed floor area(s) covered with standing water. Under and around reach in cooler.
- Critical - Observed interior of microwave soiled. Corrected OnSite.
- Critical - Observed new animal food stored over ready to eat food. Shell eggs over vegtables in walk in cooler. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Pitcher in bar dish machine. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenehit. Sauce 44 degrees in reach-in cooler, cheese 44 degrees in walk in cooler. Items within safe temperature range prior to completion of inspection. Corrected OnSite. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced turkey in reach-in-cooler. Corrected Onsite. Repeat Violation.
- Observed single-use containers reused for the storage of food. Save a day paper containers in use more than four hours. Corrected Onsite. Repeat Violation.
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Working containers of food removed from orginal container not identified by common name. Wine squirt bottle below cookline. Repeat Violation.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reach in cooler at wait station.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner throughout.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cloth towels used as shelf liner under glasses at wait station. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils not inverted.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar area glass machine.
- Equipment and utensils not properly air-dried. Wet-nesting noted above three compartment sink.
- Critical - Handwash sink not accessible for employee use at all times. Located in prep area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in flour bucket.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Wasp spray in storage area.
- Critical - No handwashing sign provided at a handsink used by food employees. In prep area and ware washing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Spice storage shelves in prep area.
- Observed clean equipment stored on floor. Bus trays holding clean utensils stored on floor under dish machine.
- Observed clean utensils/equipment stored in dirty drawer under prep table.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Spices in prep area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed old food stuck to clean dishware/utensils throughout.
- Observed old labels stuck to food containers after cleaning in reach in cooler.
- Critical - Observed pesticide-emitting strip present in food prep area. Fly strip in storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gator in reach in cooler cookline, 44 F. Oysters in reach in cooler cookline 42 F. Roux not cooled, held at 85 F in kitchen. Butter 43 , Beef 42 , Chicken 42 all in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over beer, limes, and dairy in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in walk in freezer.
- Observed reach-in cooler gasket torn/in disrepair. Bar cooler.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Hard dropping found in handwash sink in prep area.
- Observed single-service items stored on floor. Take-out and cups on floor in storage area.
- Observed single-use containers reused for the storage of food. Plastic containers for salad dressing. Save-a-day containers reused more than four hours.
- Critical - Observed small flying insects in bar area.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Boiled eggs in reach in cooler cookline. Potatoes and hush puppy batter in walk in cooler.
- Observed walk-in cooler gasket torn/in disrepair. Gasket and fan guard soiled.
- Observed walk-in freezer gasket torn/in disrepair. On cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Boiled eggs in reach in cooler cookline.
- Critical - Vacuum breaker mising at hose bibb on three compartment sink.
- Critical - Working containers of food removed from original container not identified by common name. Cooking wine in squirt bottle, reach in cooler.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach-in cooler holding foods at 45-47F.
- Critical - Hand wash sink lacking proper hand drying provisions. At kitchen sink by bar breezeway.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Spinach dip scoop stored on top of container. Corrected On Site.
- Critical - Observed accumulation of debris on top of warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handwash sink [kitchen]
- Critical - Observed cutting boards soiled. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Prime rib tighly wrapped during cooling process.
- Observed food debris accumulated under drain catch [by handsink].
- Critical - Observed food stored on floor. Bottled water. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used as scoop in brown gravy mix. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spinach dip 46F, Shredded cheese 47F, Shrimp 45F, Chicken 45F. All items in cookline reach-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef, chicken, shrimp opened from original packaging over ready to eat foods in walk-in freezer. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour[?] on shelf in kitchen. Corrected On Site.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. Small hole in concrete by service area.
- Food-contact surface not smooth and easily cleanable. Some food storage containers cracked/broken.
- Critical - No conspicuously located thermometer in holding unit. [broken,unreadable] Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR SINK
- Critical - Observed unlabeled spray bottle. In mop sink room.
- Observed unnecessary items on the premise. SOME MINOR CONSTRUCTION MATERIALS STILL ON PREMISES
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. WALKIN FREEZER
- Critical - Vacuum breaker mising at hose bibb. AT MOP SINK
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6/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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