- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 44 seats - 79 counted (ketchup and mustard bottles on tables served to customers)
- Basic - Hole in ceiling. Storeroom and main kitchen.
- Basic - Light not functioning. Hood
- Basic - No Heimlich maneuver/choking sign posted.
- 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. 0ppm Callback Inspection: chlorine 0ppm
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 44 seats - 79 counted (ketchup and mustard bottles on tables served to customers)
- Basic - Hole in ceiling. Storeroom and main kitchen.
- Basic - In-use spatula stored in cracks between pieces of equipment. Lids of make table **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. By fryer. **Corrected On-Site**
- Basic - Light not functioning. Hood
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil **Corrected On-Site**
- 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. 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline make table: raw burger 54° (less than 4 hours), raw chicken 45°, raw fish 45°, salsa 47°, mozzarella 47° **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. By boxes of single service items **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/03/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, small reach in cooler by bar area.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided inside ladies bathroom.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink, handsink by kitchen area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, by ice scoop bar area.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit- 50-59?; product left out overnight was voluntarily discarded, and product removed from temperature control 2 hours prior was time marked and put on Time as a Public Health Control. Operator was provided with Time as a Public Health Control guidelines and form.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured in bar area.
- Observed build-up of grease on pizza oven tracks.
- Critical - Observed buildup of slime on bar soda dispensing gun.
- Critical - Observed plastic water bottles stored on floor.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint. Corrected On Site.
- Observed gaskets with moderate slimy/mold-like build-up. Reach in cooler
- Observed moderate residue build-up on nonfood-contact surface. Handwash sink.
- Observed single-service items stored on floor. Lids
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.bar
- Critical - Handwash sink not accessible for employee use at all times.bar dishes in hand sink
- Critical - Observed buildup of slime in the interior of ice machine.door of icemachine
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when appling gloves
- Critical - Observed handwash sink used for purposes other than handwashing.dump station
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured. In liquor room.
- Ceiling tile missing. In liquor storage room.
- Lights missing the proper shield, sleeve coatings or covers. At liquor storeroom over exposure single serviced items.
- No mop/service sink installed/available at establishment.
- Critical - Observed chemical bottles stored by food. In liquor storage room. Corrected On Site. Operator removed chemical bottles and stored on bottom shelf.
- Critical - Observed food being cooled by nonapproved method. Cooked onions cooling covered. In reach in cooler. Corrected On Site. Chef uncovered onions and put in reach in freezer.
- Observed single-service items stored on floor. At liquor storage area. Corrected On Site. Operator put single service items on shelf.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave with heavy food debris. Corrected On Site.
- Equipment compartment not equipped to properly drain accumulation of moisture. Heavy water inside make table cooler located in cook line.
- Carbon dioxide tank located by water heater not adequately secured.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.Bamboo container use to serve food.
- Critical. Observed light buildup of slime in the interior of ice machine.
- Plumbing system in disrepair. Leaking faucet by the door.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in four reach in cooler at 46 F degrees. Ice bath added.
- Observed build-up of grease on nonfood-contact surface; side of griddle by fryer.
- Observed residue build-up on nonfood-contact surface, on soda gun hose.
- Critical. Observed dead roaches on premises, under prep area where microwave is located.
- Critical. Observed the presence of insects, rodents, or other pests. Ants in liquor cabinets.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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