- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board across from grill. **Repeat Violation**
- 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. Cookline.
- Basic - Food stored on floor. Observed boxes of food stored on floor in walk in freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 66°F. More ice added and surrounding batter. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Au jus at cookline 130°F. Steam table turned up. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed sprat bottle of cleaning chemical stored on same table next to orange juice squeezer.
- 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.
- Intermediate - Accumulation of gray-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No test strips for high temperature dishmachine.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water at handwash sink in wait station.
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board across from grill has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Observed purse and jacket stored on top of soda syrup boxes above microwave.
- Basic - Employee wearing soiled apron.
- Basic - Ice scoop stored on top of ice machine between uses.
- High Priority - Raw animal food stored over cooked food. Observed container of raw hamburger stored over Precooked potatoes and ribs in reach in cooler across from ovens. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine at wait station. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at end if cookline. Handwash sinks at bar. **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board across from grill.
- Basic - Employee personal items stored in or above a food preparation area. Observed purse and sweat shirt underneath prep table near clean food equipment.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Interior of microwave soiled with encrusted food debris. Cookline.
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw hamburger stored over on trainer of precooked fried chicken in reach in cooler across from ovens at cookline. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at end of cookline used to store soiled whisk.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in wait station.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Employee eating while preparing food. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Can opener blade rusting.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No copy of latest inspection report available.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler with ambient temperature of 44 degrees F. Inside walk in cooler there is the walk in cooler which is not working and is completely empty. Technician will ariive tomorrow to fix the walk in cooler which, since is not working, has increased the temperature of the walk in cooler of some degrees F. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions near cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses and stored on cutting board. Corrected On Site.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed ambient temperature of 50 degrees F in reach in cooler near cookline and cutting board, and 48 degrees F in SANYO reach in cooler in front of dishmachine.
- Drain cover(s) missin underneath dishmachine.
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed water at the bottom of the reach in cooler near cookline.
- Critical - Manager lacking proof of Food Manager Certification, Kevin Healey.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Found open beverage in kitchen near cutting board. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. Open can in drink ice at the bar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chichen at 58 degrees F in reach in cooler near cookline. Corrective action taken, chichen placed in walk in cooler.
- Critical - Observed soil buildup inside ice bin in the hall near bar area.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed various wet wiping cloths in the kitchen - near cutting board, etc. - and inside lime container. Corrected On Site.
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5/4/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner - plastic cup with no handle utilized by servers to scoop croutons. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed bar server slicing lemons with bare hands, observed employee handling cheese for grilled cheese sandwich with bare hands. Corrected On Site.
- Critical - Observed buildup of slime/rusty water in the interior of ice machine in back hallway.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw poultry stored over raw seafood in reach-in cooler on cookline. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sani. bucket at bar found at 0ppm - should be Between 200-400ppm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - meatloaf in walk-in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface - Bar dishmachine.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - sani. bucket found at 200+ppm on cookline. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit - salad station reach-in cooler.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths - chlorine.
- Critical - Observed dented/rusted cans - re-fried beans can in dry storage rooom. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - knifes on cookline found stored in sanitizer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef over tune in cookline reach-in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked chicken wings found at 89 F on cookline. Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers - dry storage rooms.
- Critical - Observed buildup of slime in the interior of ice machine - in servers station.
- Critical - Observed food stored in ice used for drinks - beer stored in drink ice at bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice - at bar.
- Wet wiping cloth not stored in sanitizing solution between uses - servers station by hamburger dressing station and bar.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. dry storage.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - waffle batter at 77 F, butter at 61 F in kitchen. Corrected On Site. back into frigeration.
- Critical - Observed raw animal food stored over cooked food - raw beef above hotdogs in reach-in. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - potatoes at 91 F, gravy at 111 F, oatmeal at 98 F, sausage at 115 F on cookline.
- Critical - Quaternary ammonium sanitizer not at proper maximum strength for manual warewashing. Corrected On Site.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat food contaminated by black specks - ice in ice machine. Corrected On Site. Ice was disregarded.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - coffee on beverage machine on top of ice cabinet. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - on burger dressing table. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - knifes on cookline stored in sanitizing bucket. Corrected On Site.
- Observed utensils stored in crevices between equipment - on wall- knife by fryer. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions and sign. at bar.
- Observed hole in wall - next to handwash sink and under banquet prep. area.
- Observed ceiling in disrepair - water damage in dry storage room.
- Lights missing the proper shield, sleeve coatings or covers - in dry storage room.
- Critical. Observed toxic item stored in food preparation area - sanitizing bucket by soup and cutting board.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cut melon and packaged yogurt found at 61 F, large amounts of butter found at 51 F in buffet line. Corrected On Site. All product was iced down, small amounts of butter were put out.
- Critical. Observed food stored in ice used for drinks - observed orage juice gallons stored in consumer drink ice at bar. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handle consumer's dirty dishes then go on to handle clean glass to serve water to consumer without washing hands. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - stored on counter by coffee pot machine.
- Critical. Observed buildup of slime in the interior of ice machine - black slime like substance on white wingbof interior in ice machine black residue in ice. Corrected On Site. Repeat Violation.
- Critical. Observed dead roaches on premises - 3 dead roaches on sticky trap in dry storage.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee loads and rinses dirty plates onto dishmachine then handles clean plates without handwashing first. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine, server station.
- Observed build-up of grease on nonfood-contact surface - bottom legs and bottom surface of fryers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - stacked ovens on cookline.
- Critical. Hand wash sink lacking proper hand drying provisions and hand wash sign. - at bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory - restroom. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed - sanitizing bucket 300+ppm quaternary ammonium.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. lasagna 120 F at cookline steam table Corrected On Site. temperature dial turned higher
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. 109-116F at cookline steam table Corrected On Site. adjusted temperature dial higher
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. small plastic container in blue cheese, salad prep station Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff bare hand contact with customer orders - burger toppings, etc. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. between fryers in cookline
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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