- No Violations Were Observed
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1/30/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At bar.
- Basic - Dead roaches on premises. 1 dead roach in rear prep area.
- Basic - Employee eating in a food preparation or other restricted area. Eating at cookline.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall. By dishwashing area.
- Basic - In-use ice scoop stored on soiled surface between uses. Scoop On top of soiled ice machine
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At walkin cooler.
- Basic - Single-service articles improperly stored. Unwrapped straws at bar top.
- Basic - Soiled reach-in cooler gaskets. At 4 door cooler in cookline.
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach by HANDWASH sink in dishwashing area.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dry rodent droppings by clean utensil storage rack in dishwashing area. 1 fresh moist rodent dropping by clean utensil storage in dishwashing area. 1 dry rodent dropping on top of dishmachine. 3 fresh moist rodent droppings by dishmachine. 2 dry rodent droppings by oil bottle storage in rear prep area. 70 dry rodent droppings in lid storage container in rear prep area. 1 fresh rodent dropping by walkin cooler. 4 dry rodent droppings by walkin cooler. 3 dry rodent droppings near soda boxes by cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. At bar.
- Intermediate - Encrusted material on can opener.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store plastic containers at cookline.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In dishwashing area. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. True Freezer in rear prep area and cookline cooler.
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1/29/2014 | Complaint Full | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. At panko container.
- Basic - Covered waste receptacle not provided in women's bathroom. At unisex restroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At servers station ice bin. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At flour container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At walkin cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area.
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler.
- High Priority - Food stored in ice used for drinks. Juice bottles at bar. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over clams and raw shell eggs over sauce at walkin cooler.
- High Priority - Toxic substance/chemical stored by or with food. Butane in food storage shelving. **Corrected On-Site**
- Intermediate - Clam/mussel tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. At cookline
- Intermediate - Hot water not provided/shut off at employee handwash sink. In dishwashing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dishwashing area and cookline. **Corrected On-Site**
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8/28/2013 | 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. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered, sugar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, calamari.
- 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. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than hand washing, blocked by strainer. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Informed operator dishwasher may not be used until proper sanitation level can be reached.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese 4 oz. 45 degrees and butter 3oz. 47 degrees, double panned in reach in cooler. Corrected On Site. Employee voluntarily dicarded.
- Critical - Observed raw animal food stored over ready-to-eat food, whole eggs over octopus in walk in cooler.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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8/16/2012 | 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, chicken stock made on 3/13,47 degrees at time of inspection on 3/14.
- 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. All employees currently working less then 60 days.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, whole shell eggs over sauce in walk in cooler.
- Critical - Observed small flying insects in bar area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures True reach in cooler , cookline.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees, bar.
- Critical - No oyster warning sign with required language provided.
- 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up, walk in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
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9/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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