- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Cabinets at bar area.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
- Basic - Floor soiled/has accumulation of debris. Under cookline equipment and behind bar.
- Basic - Food debris/dust/grease/soil residue on top of pizza oven.
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks.
- 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. Chlorine at 0 ppm.
- High Priority - Toxic substance/chemical stored by or with food. Waitstation. **Corrected On-Site**
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5/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. Cabinets at bar.
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or b_arnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service.
- High Priority - Raw animal food stored over ready-to-eat food. Saut station.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Saut station.
- 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 sauces, pastas, vegetables, meats in walk in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
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9/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. **Corrected On-Site** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cookline **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on front line **Warning**
- Basic - Wall soiled with accumulated debris in dishwashing area. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese holding at 46?F. in salad station cooler. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage holding at 47?F. in pizza station cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over ready to eat sauces in saute station cooler. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Glass cleaner on cookline. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Cookline **Warning**
- 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. Pizza station cooler holding at 47?F. and salad station cooler holding at 46?F. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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 meats, sauces, pastas in walk in cooler. **Warning**
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2/12/2013 | Routine - Food | Warning Issued |
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
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10/2/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. waitstation
- 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. This violation must be corrected by : 10/1/12.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on mixer head.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Observed food debris accumulated on kitchen floor. under cooking equipment
- Observed gaskets/seals on cold holding unit in poor repair. pizza station cooler
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over vegetables in saute station cooler
- Critical - Observed toxic item stored by food. waitstation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sauces, vegetables, pastas and meats in walk in cooler
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7/31/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.observed 5 20# tanks in storeroom
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.obs erved true unit not working or in use
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.observed bsr aa missing Aq test kit
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit.obsrrved center box missing
- 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
- 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
- Critical - Observed buildup of slime on soda dispensing nozzles.observed soda holsters unclean
- Observed ceiling soiled with accumulated dust. observed by ac vents in kitchen
- Critical - Observed food stored in a prohibited area.observed cloth used to cover food
- Critical - Observed food stored on floor.of walkin cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.observe wait station true unit
- Observed leaking pipe at plumbing fixture.observe under hws in kitcheb
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.observed cooked eggplant not date marked
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Vacuum breaker mising at hose bibb.observed by fryers ,missing
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5/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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