- Basic - Accumulation of soil residue inside handwash sink. At bar hand sink.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area, pantry area and bar area.
- Basic - Ice buildup in walk-in freezer.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In bar cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red rice at 98 F°- 108 F°. Operator reheated red rice to 198 F°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood stored over chili paste. In walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in pantry area. **Corrected On-Site**
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. At cooler located inside kitchen reach in cooler.
- Basic - Floor area(s) covered with standing water. In dish room area.
- Basic - Floor drains/drain covers heavily soiled. At drain located in bar area.
- Basic - Protein cooler fan cover with rust that has pitted the surface. At protein cooler located outside delivery area.
- High Priority - Cut tomatoes and cut lettuce cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55 F°,cut lettuce at 56 F°. out of temperature 30 minutes. Chef quick chilled cut tomatoes and cut lettuce to 41 F° **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink located in pantry area. Water temperature is at 77 F°. Operator provided work order for hand sink. **Repeat Violation**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, clean plates on top shelf in dish room.
- Basic - Clean linens stored in back pocket of employee pants. **Corrected On-Site**
- Basic - Dish room shelf with rust that has pitted the surface.
- Basic - Employee in pantry area wearing soiled apron.
- Basic - Employee jacket stored with jalapeo peppers. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation, employee cutting steak and dishwasher. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting, steel pans stacked tightly wet in dish room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, utensils in water of 126°F.
- Basic - Leaking pipe outside back kitchen door.
- Basic - Nonfood-contact equipment in poor repair, chipped plates stored as lean in dish room. **Corrected On-Site**
- Basic - Unwashed avocados stored over prepared guacamole in outside walk in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, rice 123/125 and green beans 113 in steam table for one hour. ( replaced with new rice 150/153 and beans discarded) **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken container over raw beef in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, sanitizer wipes over prep table. **Corrected On-Site**
- 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, opened egg white container. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, pantry, dish room and ladies employee restroom. **Repeat Violation**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. At fan located in dry storage room.
- Basic - Build-up of soil/debris on the floor under shelving. In dry storage room.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Floor area(s) covered with standing water. At dish room area. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. At reach in cooler located in bar area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside preparation reach in cooler located in cook line.
- Basic - Unwashed fruits stored with ready-to-eat food. In bar reach in cooler. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, single-service, or single-use articles. A preparation area and pantry area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice at 46 F°, Chef discarded rice. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water temperature is at 79 F° **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. At dispenser located in cook line and preparation area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In inside walk in cooler.
- Basic - Floor area(s) covered with standing water. At dish room area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish and raw pork over ready to eat food. In reach in cooler located in cook line. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment not properly air-dried. Corrected On Site. Equipment was washed,rinsed,sanitized and proberly air dried.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust and corrosion inside cooler, not cleanable. Inside line cooler.
- Observed ceiling in disrepair. Ceiling tiles not attached. At preparation area and dish machine area.
- Observed reach-in cooler gasket torn/in disrepair. At reach in cooler located in bar.
- Critical - Observed unwashed vegetables stored over other ready-to-eat food. In outside walk in cooler. Corrected On Site. Ready to eat food was moved and stored over unwashed vegetables.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container next to clean plates. At dish machine area. Corrected On Site. Operator discarded drink.
- Critical - Observed encrusted material on can opener. Corrected On Site. Can opener was cleaned, washed and sanitized.
- Observed floor area(s) covered with standing water. At bar around drain and dish machine area, under hand wash sink.
- Observed inside floor drain with heavy slimy/mold-like build-up. At bar under beer cooler. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. At storage area.
- Critical - Observed small flying insects in bar area and dish machine area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken and cooked vegetables at 125 Degree F. Out of temperature 30 minutes. Corrected On Site. Chef put cooked chicken and cooked vegetables on Time As A Public Health.
- Wet mop not hung to dry. At mop sink area. Repeat Violation.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Fan covers located inside and outside walk in cooler in need of cleaning.
- Observed build-up of debris inside mop sink.
- Observed build-up of slimy debris inside floor drain located in bar. Under beer cooler.
- Observed build-up of syrup under equipment located in bar.
- Wet mop not hung to dry. At mop sink area.
- Wet wiping cloth not stored in sanitizing solution between uses. At food preparation area. Corrected On Site. Whipping cloth were discarded.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop handle touching chips. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. ceviche made with mahi mahi for private party in walkin cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cast members changing gloves without washing hands. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. containers that have bar drink mixes in service bar.
- Observed personal care item stored with food. glasses and case stored on prep cooler salad dessert prep. Corrected On Site.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Bread pudding made with shell eggs 88 degrees , chef reheated as less than 4 hours. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.Soiled onion cutter only rinsed under water at prep sink not washed, rinsed and sanitized.
- Critical. Food-contact surfaces not cleaned after being contaminationed.After thawing raw shrimp at 2 compartment sink area. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.At bar fruit foam container nozzles .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.At bar reach in cooler shelving .
- Observed wall soiled with accumulated black debris and caulking missing at 2 compartment sink.
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Cold water not provided/shut off at employee handwash sink.At cookline handwash sink, engineering called during inspection . Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices.Chef had no knowledge of required fish cooking temperature . Corrected On Site.
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6/23/2010 | Complaint Full | Inspection Completed - No Further Action |
- Observed a multiuse food-contact surface with joints that are not smooth.Caulking has worn away causing food debris to accumulate at cookline prearation surface.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler at bar.
- Critical. Observed unlabeled container of bleach solution at dishmachine area. Corrected On Site.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Ribeye steak served to order as per chef. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.Sugar, almonds, brown sugar . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.refried beans at hot box chef took for rapid reheat. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.Fish at 2 compartment sink. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.Unwashed peppers over prepared tomatoes, unwashed tomatoes over salsa, unwashed herbs over sour cream at walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shrimp over corn at walk in freezer .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.After handling raw chicken.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cutting salad onions and handling onion . Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Sugar container. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEFORE DONNING GLOVES.
- Observed gaskets/seals on cold holding unit in poor repair.At cookline reach in cooler.
- Observed old labels stuck to food containers after cleaning.sour cream labels on containers .
- Observed soiled dry wiping cloth in use.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.At dishmachine area jugs and plates . Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Clean equipment stored in soiled containers with food debris and water at dishmachine area. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area.Only 1 handwash sink is available at kitchen area, no handwash sink is available near cookline or dishmachine and handwashing violations were noted at the time of inspection .
- Critical. Observed live flies in kitchen.At dishmachine and dry storage room.
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11/4/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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