- Basic - In-use wiping cloth/towel used under cutting board on the cooks line. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed that the dish washer washed and rinsed cutting boards, but did not sanitize them. Re washed, rinsed and sanitized the boards. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled scoop holder. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Dish washing area hose bib
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you ice bags in contact with seafood in the walk in cooler
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheesecakes at 45-50°f in the glass door reach in cooler. Operator turned the unit colder and uncovered the product, dropped 5°g by the end of the inspection **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in an overloaded container in a cookline fliptop reach in cooler, moved inside a cooler. Sour cream and butter at 50°f on the open top reach in cooler at the wait station, iced down to 41°f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes at the steam table at 125°f, reheated to 165°f **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Dish washing area
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions in walk in cooler, pork in the walk in freezer.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. Dirty scoop holder. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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4/11/2013 | 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. before putting gloves on. Corrected On Site. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter. Corrected On Site. using time in lieu of temperature. explained time control procedure requirements.
- Critical - Observed raw animal food stored over cooked food. raw burgers over cooked pasta in a reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Vacuum breaker mising at hose bibb. warewashing area. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawer reach in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline holding cabinet. operator turned the unit hotter.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed hot holding cabinet gaskets torn/in disrepair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers in the salad reach in cooler. Corrected On Site. moved to another unit capable of maintain proper temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, seafood in the cookline drawer reach in cooler. Corrected On Site. operator added ice to 41 degrees fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream butter in the open top reach in cooler. Corrected On Site. chill containers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings in cookline holding cabinet. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching cloths then engage in food prep with out changing gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil at the cookline. Corrected On Site.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed debris on dry storage room floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna salad, chicken salad, bainmarie unit. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Bacon, mushrooms onionss, cooks line, Corrected On Site.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed icecream scoop with handle in contact with the food. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of broken glass residue.Bar.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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5/12/2011 | 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. when putting on and changing gloves Corrected On Site.
- Observed nonfood-contact equipment in poor repair. handle of hot holding unit broken, unit unable to close properly.
- Observed soiled dry wiping cloth in use.
- Observed soiled wet wiping cloth in use with fresh solution. cookline
- Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. shelfs
- Waste line missing at soda gun holster. 2 misding at bar, draining into drink ice.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Observed grease / debris accumulated under cooking equipment.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.oil
- Critical. Observed cloth used as a food-contact surface.baster Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.dishwashing area
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped plates Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. No handwashing sign provided at a handsink used by food employees.server station
- Observed wall soiled with accumulated food debris.by breadvrack
- Critical. Observed unlabeled spray bottle.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.oil
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Single-service containers not constructed with the required characteristics.
- Critical. Observed soil buildup inside ice bin.
- Waste line missing at soda gun holster. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.underside of broiler
- Light not functioning.hood
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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