- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 - Employee personal items stored in or above a food preparation area. Observed cell phone over cutting board.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitizer bucket by soup station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Observed cases of French fries on floor in hallway off kitchen. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touching tomatoes on line.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - In-use tongs stored on oven door handle. Observed tongs on oven door. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on main kitchen line.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chili cooked at 1:30 not be cooled correctly , corrective action had cook put chili in ice bath , it was at 96°F,
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fish and raw beef above 48?F in reach in cooler with ambient air temp at 40?F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee portion food then handle dirty dishes set up 3 comp sink and directly go back to portioning ready to,eat food without removing gloves and washing hands
- Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in handsink
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw tilapia at 52 degrees f and raw swai at 54 degrees f in upright reachin cooler next to grill with ambient air temperature at 41 degrees f. also observed raw chicken at 48 degrees f and raw hamburger at 48 degrees f in sliding drawer reachin cooler under flat top grill with ambient air temperature at 38 degrees f. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shelled eggs stored above cheeses in reachin cooler next to grill.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler next to prep sink with ambient air temperature at 48 degrees f and upright reachin cooler next flat top grill with ambient air temperature at 53 degrees f. This violation must be corrected by : 05-23-2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed tuna salad and chicken salad at 48 degrees in reachin cooler next to prep sink. ambient air temperature at 48 degrees f. also observed cole slaw at 56 degrees f and raw fish at 53 degrees f in reachin cooler next to fryer with ambient air temperature at 41 degrees f. also observed chili at 46 degrees f in upright reachin cooler next to flat top grill. with ambient air temperature at 53 degrees f.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed quat sanitizer solution at 100ppm in 3 compartment sink.
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5/22/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed ice scoop on top of ice machine.
- Critical - Observed potentially hazardous food thawed at room temperature. Observed cooked sausages (27F) and raw beef (32F) on shelf by kitchen handsink.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork ribs at 46F, reach in cooler by flat grill. Corrected On Site. Item voluntarily discarded.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed partially frozen raw shrimps in sink. Corrected On Site. Now under Running water.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils. Observed pickle jars on each table. Lid partially open due to plastic tongs placed on edge of jar.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting new gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad at 46F, reach in cooler by toaster. Also observed raw fish at 44F and raw beef at 48F, tall reach in cooler by stove. Corrected On Site. Items placed on ice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cooked burgers and chicken on separate plates in front of grill. Corrected On Site. Both items placed in steam well.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. wait stations
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. between equipment
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9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). salmon 5 pieces
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. soup 106
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. upr reach in
- Observed ice scoop with handle in contact with ice. wait stations
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed residue build-up on nonfood-contact surface. between equipment
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 500 ppm
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- Critical. Observed incorrect information on Hotel and Restaurant license. seating Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices. checking knowing and monitoring temperatures
- 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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9/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed unlabeled spray bottle. blue liquid in spray bottle, by service station.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. seating Repeat Violation.
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10/29/2009 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed ice scoop with handle in contact with ice. wait station
- Critical. Observed encrusted material on can opener. especially blade
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed toxic item improperly stored. sprays in kitchen Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. 84 seats will provide form
- Critical. No list of certified food service managers available at the establishment.
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9/21/2009 | Routine - Food | Warning Issued |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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