- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, time/temperature control for safety foods temp between 44°-49°, less than four hours. Advised
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce 08/14, pasta 08/22, cooked shrimp 08/22
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At bar
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. At front bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Part of nozzle at bar (side entrance)
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dishmachine
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw salmon next to cooked shrimp **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. At cook line
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked tomato dated 1/8, garlic butter dated 1/15 in walk in cooler **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar (side entrance)
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At cook line **Repeat Violation**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. At cook line
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 compartment sink
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad temp at 48?, deli meats temp at 49?, less than 4 hours, Advised, products were in cook line reach in cooler
- 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. Cook line reach in cooler has an ambient temperature of 50?, Advised using other reach in cooler or ice
- Intermediate - Cutting board(s) stained/soiled.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking at dishmachine
- Observed build-up of grease on nonfood-contact surface. Between equipments of cookline
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher, wait staff
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Chef touching salt to salt fries for final plating to serve customer
- Observed gaskets with slimy/mold-like build-up. At reach in freezer of cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open package of raw chickens over french fries in reach in freezer of cookline
- Critical - Observed inaccurate gauges on dishmachine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Behind lid
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. [SEE SPECIAL NOTE ON COMMENT SECTIION]
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
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