- Basic - Lime scale build-up inside ice machine. / right side.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / service station.
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / a container of cinnamon sugar with no label / on front prep area.
- Basic - walk-in freezer floor soiled.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw beef over raw salmon / cook line / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw beef over raw pork / **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. / 1 white cutting board back kitchen prep area / discarded by manager.
- Intermediate - Employee filled water pitcher/cup at handwash sink. / service station.
- Intermediate - Employee used handwash sink as a dump sink. / observed ice inside hand sink / service station / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / macaroni covered while cooling / walk in cooler / **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid bottle not labeled / by dish machine area.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Per corporate manager, one basket is ran through machine before items are sanitized. Basket ran through machine 4 times and tape never turned black. **Warning**
- Intermediate - Water filter not changed according to manufacturer''s instructions. Dated 3/10/2013 **Repeat Violation** **Warning**
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3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.plastic food container in dishwashing area. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 45 in the left side unit at the wait station
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above. Steak at 114f. Cos temp: 145f **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 45f for 1 hour in reach in cooler on cookline, lettuce at 55f for 2 hours at wait station reach in cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cookline. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 50. 45. 47. Lettuce 45. All in the reach in cooler on the cookline closest to the smokers
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter at 50f by cookline. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Foodhandler touched hat and grabbed tongs in rear prep area. **Warning**
- 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. Per corporate manager, one basket is ran through machine before items are sanitized. Basket ran through machine 4 times and tape never turned black. **Warning**
- High Priority - Toxic substance/chemical stored by food. Sanitizer buckets next food on toppings reach in cooler by bar. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. 3 boards on cookline. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Chemical spray bottles stored by hand sink. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Tomatoes at reach in cooler on cookline ( ice melted underneath) **Warning**
- 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 on cook line and toppings reach in cooler next to bar. **Corrected On-Site** **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Dated 3/10/2013 **Repeat Violation** **Warning**
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Unit located under the grill **Warning**
- Intermediate - Water filter not changed according to manufacturer''s instructions. Last know date 2010-2012 **Warning**
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The cold well on the cook line and the salad reach in cooler on the cook line **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Unit located under the grill **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Coil to the salad reach in cooler **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 45. Lettuce 46. Cheese 47 in the salad reach in cooler **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 65. Tomato 60 in cold well on the cook line **Warning**
- High Priority - Raw animal food cooked in a microwave oven not reaching a minimum internal temperature of 165 degrees Fahrenheit. Fish 65-78-134. 198 **Corrected On-Site** **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Expo area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of Mold on door track to the reach in cooler at the bar **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. No one is certified at the location **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Last know date 2010-2012 **Warning**
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair. Warewashing area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Thumb scoops, expo area
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered undercooked by asterisk on menu. Case marking indicates food intended to be cooked prior to consumption.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 50, corn salsa 49, potatoes 48 less than 4 hours per operator, moved to alternate refrigerator for temperature recovery
- Intermediate - Cold holding equipment incapable of 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. Ribs cooler food temperatures 48-52.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Damaged lenss, warewashing area
- Observed gaskets/seals on cold holding unit in poor repair. Salads makeline cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Honey butter 45F at expo srea, on ice, advised operator to increase amount of ice for better temperature control
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Milk, bar area.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 3 drawer reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 46F -60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical - Observed food stored on floor. Salt for watering system in storage closet
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slices turkey 60F in 3 drawer reach in cooler for less than 2 hours, shallowed and placed into walk in freezer for quick chill to 41F within 2 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 50F, sour cream 52F in expo cold holding unit. Operator changed unit to have ice bath for proper cold holding
- Observed residue build-up on cookline bump bars.
- Observed residue build-up on interior salads cooler
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler on the cookline (uneer the cooking equipment) is in-op. see comment section
- Critical - Hand wash sink lacking proper hand drying provisions. sink at the bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. sink at the bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on table o the cookline Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers bussing tables and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing multiple bands on wrist. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink at the bar Repeat Violation. (x2) Corrected On Site.
- Observed nonfood-grade containers used for food storage. No 7 lexan containers and No 2 containers do not state Food Safe
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon 50 and poultry 51 f degrees (held cold) storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheddar cheese 45 f degrees in theboopen top reach in cooler on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). fish and chicken at the four drawer storage reach in cooler on the cookline
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. ran the machine 5 times.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed dishes run through dish machine with heater turned off. Corrected On Site.
- Critical - Garlic parm butter held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions and soap in bar.
- Critical - Hand wash sink lacking proper hand drying provisions and soap in corner server station. Repeat Violation.
- Critical - Handwash sink in bar not accessible for employee use at all times. Items in basin. Repeat Violation. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. cracked light shield over cookline and warewash area.
- Critical - No handwashing sign provided at a handsink used by food employees. at hws next to ice machine. Repeat Violation 07-09-10.
- Critical - Observed buildup of slime in the upper interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. in prep area
- Observed dusty ceiling tiles and/or air conditioning vent covers. on condenser fans in walk in meat cooler.
- Observed floor area(s) covered with standing water. drains appear to not bed draining on cookline.
- Critical - Observed handwash aids at a non-handwash sink. Paper towel dispenser at sink next to slicer.
- Observed old labels stuck to food containers after cleaning. cambros in prep area.
- Observed personal care item stored with food. eyewash stored above cooked bacon on prep table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 44-45F in drawer reach in cooler. moved to walk in cooler for temperature recovery.
- Critical - Observed raw animal (unpackaged chicken tenderloins) food stored over ready-to-eat food (french fries) in reach in freezer on cookline.
- Waste lines missing at soda gun holsters in bar.
- Critical - pantry cooler reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temp 44-45F. Advised to lower temperature to hold at 41 or below. Alternate effective refrigeration available
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Garlic butter Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.Flour lexans, dry storage area
- Critical. Food not cooked to 145 degrees Fahrenheit or above.Fish fried 124F, cook voluntarily discarded.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In flour bins, dry storage
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker paddle stored too close to handsink, potential for contamination from handwashing splash Repeat Violation.
- Critical. Observed slight buildup of slime in the upper interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times.Bar, blocked by pail in sink basin
- Critical. No handwashing sign provided at a handsink used by food employees.By icemaker and cookline
- Critical. Hand wash sink lacking proper hand drying provisions & soap.Corner bar area
- Lights missing the proper shield, sleeve coatings or covers.Over backline preparation area
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 44F in yop reach in cooler. Advised to not to double pan
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 46F. Advised to quick chill
- Critical. Observed food being cooled by nonapproved method.Chicken breast 101F cooling 1 hour in quantity over 2 inches deep Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker paddle stored next to warewashing handsink
- Waste line missing at soda gun holster.Service bar
- No copy of latest inspection report.Faxed by division office Corrected On Site.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Open milk gallon, open honey butter.
- Critical. Working containers of food removed from original container not identified by common name.Cinnamon sugar Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter 91F stored on cookline without temperature control. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Ambient temperature 52F in salads cooler,advised to monitor cooler for temperature of 41F or colder.
- Critical. Observed food stored on floor.Salt for water softening system stored on floor in water heater room
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical. Observed missing warewashing machine data plate.
- Critical. Observed interior of alto shaam soiled.Rib shaam
- Critical. Observed buildup of slime in the interior of ice machine.
- Waste lines missing at soda gun holsters at Bar.
- Critical. No handwashing sign provided at a handsink used by food employees.Men's restroom
- Critical. Hand wash sink lacking proper hand drying provisions.Preparation area,backline
- Lights missing the proper shield, sleeve coatings or covers.Over backline preparation sinks
- Critical. Observed electrical wiring in disrepair. For reporting purposes only.Switch box on cookline holding unit
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/18/2008 | Routine - Food | Warning Issued |
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