- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris. Cooking area
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers all coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **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. **Warning**
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4/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris/grease/dust or dirt on nonfood-contact surface. All equipment **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Wall soiled with accumulated grease. Kitchen **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Roach activity present as evidenced by 8 live roaches found. Kitchen area **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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. **Warning**
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4/8/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Employee with soiled clothing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Live flies in kitchen, storage and bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. All meats in 2 RI Coolers under cooking equipment
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over cheese
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. Service to be called
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. HOOD
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. BY BAR AND KITCHEN
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease. KITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer level too high.
- 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.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. UNDER COOK TABLE
- Critical - Observed live flies in kitchen.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice, beans
- Critical. Observed food being cooled by nonapproved method.large amount of rice cooled in covered pla tic containers
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shell eggs next to wheat grass Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw beef Corrected On Site.
- 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. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler exterior not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed soil residue in storage containers. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all units Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.cookline.
- Plumbing system in disrepair.clogged sink,cookline.
- Critical. Observed handwash sink used for purposes other than handwashing.all three kitchen hwsinks are being used for other purposes.
- Critical. Hand wash sink lacking proper hand drying provisions.cookline Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.hws counter.
- Observed ceiling soiled with accumulated food debris.above reachin coolers.
- Critical. Establishment operating without a current Hotel and Restaurant license.LICENSE EXPIRED 10/2009.
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code.
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2/2/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.stop sale ordered.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.HR FORM 5030-061
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin cooler(diff.cooler from last insp.) temps 47-53' Repeat Violation. This violation must be corrected by : 9-15-2009 .
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.inside and out.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all units.
- Observed residue build-up on nonfood-contact surface.shelf above juicer. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline
- Critical. Observed small flying insects in juice bar area.approximately 35 small "fruit"flies. .juicer and surrounding area cleaned Repeat Violation. This violation must be corrected by : 9-15-2009 .
- Observed wall soiled with accumulated food debris.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.broken front counter
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9/14/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 9/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/25/2008 | Routine - Food | Warning Issued |
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