- 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.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand-washing, used as storage in bar area
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Tray , crock pot.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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.
- Basic - Food stored on floor. Drinks , walk in cooler
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over stove
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand washing , cable box stored in employee hand wash sink at bar area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and mold
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside surfaces of the microwave oven.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. **Corrected On-Site**
- Basic - Utensils in poor condition. Can opener rusted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Walkin cooler
- Intermediate - No soap provided at handwash sink.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. mold-like growth
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.voluntarily threw away Corrected On Site. reachin cooler accidentally turned off.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storage for bag of beans and utencil
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistent Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not consistent Corrected On Site.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Observed a nonfood-grade basting brush used in food.
- Observed clean equipment stored on floor. trays on floor between stove and sink
- Critical - Observed food stored on floor.case of eggs -walkin cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, ham
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. in reachin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster .
- Observed clean equipment stored on floor. trays on floor between oven and wall.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. in kitchen area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at back employee handwash sink.
- Observed wall soiled with accumulated grease. next to hood.
- Observed unnecessary items on the premise. outside back area.
- Carbon dioxide/helium tanks not adequately secured. at bar area.
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10/14/2010 | 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.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor. eggs in walkin cooler
- Critical. Observed cloth used as a food-contact surface. at cutting board
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled walk-in cooler shelves.
- Observed clean equipment stored on floor. baking sheets by stove
- Critical. Handwash sink not accessible for employee use at all times. blocked by cutting board Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed hole in wall. by electric panel
- Critical. Observed container of medicine improperly stored.
- Carbon dioxide/helium tanks not adequately secured.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. at cutting board.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. smoking .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Waste line missing at soda gun holster. at bar area.
- Critical. Handwash sink not accessible for employee use at all times. blocked by cutting board.
- Critical. Hand wash sink lacking proper hand drying provisions. bar area.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs on counter.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. board covering sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. in kitchen .
- Carbon dioxide/helium tanks not adequately secured. outside back area.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. 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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9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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