- Basic - Carbon dioxide/helium tanks not adequately secured. Two at bar area. **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. On warmer beside ice machine. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Sugar scoop stored on top of soiled warmer.
- 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. Scoop handle touching meat juice in walk-in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two lights in the walk-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area hand wash sink. **Repeat Violation**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Sanitizer bucket stored beside pickles on rack to left of cook line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Food debris build up in drain of hand wash sink in the kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen area hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand wash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Prep area, bar area and dish area hand wash sinks. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in walk-in cooler. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Sugar bin.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner. **Repeat Violation**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Several throughout establishment.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Tub of miscellaneous utensils on green rack at cook line.
- 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. On shelf above single unit make station. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- 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. Both scoop handles for flour and sugar bins touching product. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cool whip with skim milk at 52° F, held overnight in single unit station near steam table, discarded by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork sausage stored above cooked sweet potatoes in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored on shelf with open packs of bread. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cook line.. Bar **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked eggs for breakfast. Manager posted an advisory during inspection. **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. Brisket. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. No soap dispenser in back prep room. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with blue liquid on bar cooler. **Corrected On-Site** **Repeat Violation**
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drink shaker in contact with ice. Ice bin at bar. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back room over back door exit.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated dust.
- Basic - Lime scale build-up inside ice machine scoop holder. Stored on top of ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Pan of ribs, pan of half chicken, pan of stew. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Spray bottle containing toxic substance not labeled. With blue substance stored on hand wash sink not labeled.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top shelf of prep counter. **Corrected On-Site**
- Basic - Interior of right side oven and exterior of both ovens have heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Single-service articles not stored inverted or protected from contamination. Tea filters on top of tea station. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Multiple items uncovered mac and cheese, ribs, cabbage.
- Intermediate - Cutting board(s) stained/soiled. All cutting boards
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging on co2 tank, blue liquid. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed in bar area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty air vent in dishwashing area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open cup with no lid near kitchen entry and observed open soda can in dishwashing area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed bracelets on employee while engaged in food prep.
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Food prepared on soiled equipment. Observed trash can used as table support for pan of ribs being prepared with spice rub.
- Basic - Food stored in cold holding unit not covered. Observed diced sausage not covered in reach in cooler.
- Basic - Food stored in dry storage area not covered. Observed container of spice rub in dry storage area not covered.
- Basic - Food stored on floor. Observed case of oil and containers of BBQ sauce stored on floor in dry storage area.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored on top of soiled ice machine.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed scoop laying in contact with flour in a closed box in kitchen on shelf near handwash sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area. **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Self-closing device on bathroom door disconnected/broken. Women's restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve wing/fry boats not inverted.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed at handwash sink in kitchen.
- High Priority - Live flies in kitchen. Observed in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed potato salad and coleslaw at 49°, and cheese at 50° ( all out less than 3 hours) in kitchen area. Observed coleslaw at 48° (prepped in morning) and peas at 47° (from overnight) in walk in cooler.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Observed fish in cold hold unit from previous day at 49°. See stop sale.
- Intermediate - Encrusted material on can opener blade. In dishwashing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area.
- Intermediate - No soap provided at handwash sink. In bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed coleslaw made this morning covered while cooling in walk in cooler.
- 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. Observed 2 cold hold units in kitchen not maintaining temp. One unit was at 50°, the other unit was at 54°. by end of inspection both units were at 46°. **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. Observed peas/beans held from the previous day and not date marked.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk marinate stored on floor inside walk in cooler. **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured at kitchen entrance. **Warning**
- Basic - Clean knives/utensils stored in crevices between kitchen equipment. **Warning**
- Basic - Kitchen Employee wearing jewelry (watch) other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Kitchen Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Kitchen Wall soiled with accumulated grease. **Warning**
- Basic - Multiple Kitchen Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer kitchen reach in cooler. **Warning**
- Basic - No handwashing sign provided at multiple hand sinks used by food employees. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chicken breast held at temperature range of 112?F-121?F inside kitchen hot holding. Not held longer than four hours. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the kitchen ice machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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2/7/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed No handwashing sign provided at a handsinks used by food employees at establishment.
- Critical - Observed No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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