- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Establishment operating without a current Hotel and Restaurant license.[expired 10/1/2011] Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.-kitvhen
- Critical - Handwashing cleanser lacking at handwashing lavatory.-kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink.-mens restroom
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted, soiled material on slicer.
- Observed hole in ceiling.-kitchen
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over beef]
- Observed residue build-up on nonfood-contact surface.-equipment
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.-walkin cooler Repeat Violation.
- Plumbing system in disrepair.-3-comp sink drainage pipe disconnected
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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1/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.[dishwash area]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[dishwash area]
- Critical - License expired within 30 days after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[white freezer]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bathroom facility not clean.[mens restroom around handwasH sink]
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.[walkin cooler]
- Observed gaskets/seals on cold holding unit in poor repair.[reachin cooler ]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.[wallkin cooler]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dishwash area
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken stored above peppers]
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed bathroom facility in disrepair.[top of vanity in mens restroom]
- Observed hole in ceiling.[next to kitvhen hoid]
- Lights missing the proper shield, sleeve coatings or covers.[womens restroom]
- Critical. Observed electrical wiring in disrepair. For reporting purposes only.[womens restroom]
- Critical. Establishment operating without a current Hotel and Restaurant license.[delinquent since 10/1/2010]
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1/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chorizo
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 16-07-1 Observed accumulation of debris in three-compartment sink.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chorizo
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chorizo above cookline. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.food cooled covered in large plastic containers
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over lettuce and tomato in walkin Corrected On Site.
- Critical. Observed condiments stored in unapproved dispensers. pre-set chimichuri at each table in uncovered containers
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times. bar handsink blocked by stool where server sits Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bars
- Observed cardboard boxes build up next to dumpster.
- No copy of latest inspection report.
- 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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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed bathroom facility in disrepair.
- Observed unnecessary items stored in garbage enclosure.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed dead roaches on premises.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Observed unnecessary items on the premise.
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4/28/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter at 70 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw beef inside walk-in cooler at 60 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut tomatoes at 50 degrees
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed food stored on floor.Inside walk-in cooler
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed equipment in poor repair.Freezer door .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.Bar area
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board in salad prep area. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Walk-in cooler shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Cookline area
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Equipment compartment not equipped to properly drain accumulation of moisture.Walk-In cooler fans
- Critical. Handwashing cleanser lacking at handwashing lavatory.kitchen area Repeat Violation.
- Critical. Observed small flying insects in salad prep area. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated black debris inside walk-in cooler
- Observed wall soiled with accumulated grease.Cookline area
- Critical. Observed toxic item stored in food preparation area.Bucket with dirty soapy water on prep area
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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3/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked sausages at 108 degrees
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Cutting board
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep salad cutting board
- Observed utensils stored in crevices between equipment.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Bar area.
- Critical. Observed small flying insects in salad prep area.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.Cookline area
- Lights missing the proper shield, sleeve coatings or covers.Over charcoal grill
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Wipping towells bucket at over 400 ppm of chlorine
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. No person in charge of establishment.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 22-14-1 Equipment in chilled room not cleaned often enough.walkin cooler and reachin freezer .
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.ladies room hws.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 7-14-2009 .
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7/24/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/14/2008 | Routine - Food | Warning Issued |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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