- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- dish machine racks
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.- storage area
- Basic - No handwashing sign provided at a hand sink used by food employees.- kitchen by walkin door **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.- pantry cooler
- Basic - Reach-in cooler shelves with rust that has pitted the surface.- expo cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- creamer that states must be refrigerated 71°f, was just a few in bar and manager thought they were the type that did not need refrigerator, manager discarded
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No hot water at mop sink.
- Intermediate - Soda gun soiled. **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.dish area **Repeat Violation** **Warning**
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair./ salad cooler
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler. and in RIC and on steam table
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ reading 28°f, temp of food 38-40°f. Replaced **Corrected On-Site**
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4/9/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - All Cutting boards in kitchen has sever cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Cases of food stored on floor in walk-in freezer. **Corrected On-Site** **Repeat Violation** **Warning**
- 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.cook line shelf **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.dish area **Repeat Violation** **Warning**
- Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) raw shrimp thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Reach -in freezer gaskets soiled with slimy/mold-like build-up. 3 door on cook line **Warning**
- Basic - Soda gun holster with accumulated slime/debris.clogged bar **Warning**
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Has dish water still in sink while raw shrimp is thawing. Manager took corrective action by daring sinks and cleaning them. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. observed employee remove gloves and wash hands **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.opened bag of spring mix over stocked in that in station 51° recommend rapid chill.manager on duty took corrective action and placed spring mix in individual containers.Ice bath: diced ham 47° sliced ham 46° cream cheese marmalade 48° product found at 10:30am on line since 7:30 recommend rapid chill. Manager took corrective action by applying more ice in container and ice packs on product.rechecked temperatures again at 11:15am found 39° to 42° **Corrected On-Site** **Warning**
- High Priority - Raw fish swai stored over cooked chicken wings in cook line cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.bar on the south end. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Establishment not maintaining clam/ oyster tags for 90 days. Manager couldn't locate **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.cook line by flat grill **Warning**
- Intermediate - Manager lacking proof of food manager certification. Kelly Eheth. **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.ice machine room **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.shelf in the dish area **Warning**
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2/11/2014 | Routine - Food | Warning Issued |
- Basic - Cases of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area and glasses at the bar
- Basic - Heavy Accumulation of lime scale on the inside of the dishmachine.
- Basic - Old labels stuck on the clean containers
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.cook line and the bar
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Coffee creams mot uht must be kept cold found at 78° held at greater than 41 degrees Fahrenheit. Recommend rapid chill
- 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.cheese
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw chicken over raw fish **Corrected On-Site**
- Intermediate - Moderate Accumulation of substance on/around soda dispensing nozzles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.cooked potatoes
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean chill wands not stored in a protected manner. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fry cooler on cook line found at 47°. Checked again towards the end of inspection found at 46°. This unit is not to be used till maintaing 41° no next day call back due to several coolers maintaing 41° and below
- Basic - Heavy Accumulation of lime scale on the inside of the dishmachine.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.fry cooler
- Basic - Wall in disrepair.dry storage
- High Priority - All potentially hazardous (time/temperature control for safety) foods in fry reach-in cooler cold held at greater than 41 degrees Fahrenheit.range 46° to 47° manager states filled unit at 7:30 a.m found unit was unplugged.placed all foods in the walk in cooler for rapid chilling. Checked the temperatures towards the end of inspection found at 40° **Corrected On-Site**
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
- High Priority - Fish that has been reduced oxygen packaged onsite was not maintained frozen before and during packaging.10 lbs
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.par cooked chicken wings over raw fish in cooler. **Corrected On-Site**
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - .ice bath on cook line not cold holding potentially hazardous foods at 41? or below. Food on top of ice not surrounded.fixed ice bath to maintain properly.
- Observed cook line cutting boards badly grooved/pitted **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.119?157? **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, feta cheese,cooked sausage,Canadian bacon on ice located on cook line cold holding at 51? to 57?. Cook states on line about 2 hours. Recommend rapid chill. Checked items again after rapidly chilling found at 40? to 43? **Repeat Violation**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized chill wands not properly stored protected.recommend to use saran wrap after being air dried.
- Equipment and utensils not properly air-dried.cups at the bar
- Critical - Observed bags of ice stored on floor of walkin freezer. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cook line cutting boards moderately cutting board grooved/pitted and no longer cleanable.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed sliced deli meats cold held at greater than 41 degrees Fahrenheit.found over stocked top was 47F bottom 43F.recommend rapid chill.placed in the walkin cooler Corrected On Site.rechecked items at the end of inspection found at 41F
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Light not functioning.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers cracked
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw mussels over tomatoes in walkin cooler
- Observed reach-in cooler gasket torn/in disrepair.-cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.- chicken stored on bake sheet ontop of garbage can- Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers cracked
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.- putting on new gloves
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.- spray hose at dish machine used to wash hands.
- Critical - Observed food stored on floor.- onions in walkin cooler and excessive items in walkin freezer
- Critical - Observed handwash sink used for purposes other than handwashing.- used as shelf- Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- water at 115 degrees
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw shell eggs over veggies in walkin cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.- raw beef patties over raw bacon in walkin cooler
- Observed reach-in cooler gasket torn/in disrepair.- cookline and prep area reachin coolers
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.- dishwasher blew into gloves before putting them on.
- Waste line missing at soda gun holster.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./walk in cooler temperature gages ranging from 43-47 degrees f in unit operator has repair coming to check unit
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength./MUST MANUALLY SANITIZE UNTIL PROPER POM DISPENSING
- Lights missing the proper shield, sleeve coatings or covers./broken shield in the walk in cooler
- Critical - No water turned off to repair leak/operator cease serving till water back on 15 minutes later Corrected On Site.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./above clean dish area Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue./the bar reach in
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter recommended rapid chill-temp after product put on ice bath down to 41 degrees f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./fish in walk in recommended rapid chill /operator put on ice/observed HACCP LOG temperature in the 7. 30 a.m at 42 degrees f/product put on ice down to 40 degrees f
- Observed soda gun holster with moderate accumulated slime/debris.
- Critical - observed copy of employee training but no original certifications
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2/9/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./pasta walk in cooler
- Critical - Hand wash sink lacking proper hand drying provisions.- outside handwash sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.- handwash sink near walk in cooler. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.- outside handwash sink
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees wash hands with no soap.
- Critical - Observed food being cooled by nonapproved method./pasta wrapped in small baggies
- Critical - Observed food stored on floor.- long grain rice bag on floor in dry storage. -reminder: no food on floor in any area of establishment.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.- attracting crows
- Observed single-service items stored on floor.- dry storage
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.- pasta in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. -pots and pans at storage area. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. -cookline reachin coolers Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. -soda gun holsters at bar area
- Critical - Observed buildup of slime on soda dispensing nozzles.-bar area
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handling raw chicken then ready to eat foods Repeat Violation.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee scatch head then continued to prep bread.
- Critical - Observed food stored in undrained ice.fish in standing water in walkin cooler
- Critical - Observed food stored on floor. excessive in walkin cooler and freezer Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-throughout kitchen Repeat Violation.
- Critical - Observed mildly encrusted material on can opener.
- Critical - Observed potentially hazardous food thawed in standing water. -fish in standing water in dish area
- Critical - Observed raw animal food stored over cooked food.-raw salmon over cooked chicken wings
- Critical - Observed raw animal food stored over ready-to-eat food. raw pooled eggs over ready to eat shrimp in walkin cooler Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. -small togo container and lids not stored inverted Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.-cooked red peppers, fish,mushrooms temperature range between 80-110 degrees-products out for two hours-recommended rapid reheat to 165 degrees for hotholding
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chicken reheating on grill at 78 degrees for the last hour-process will not reach 165 with the remaining hour Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.-throughout kitchen
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6/7/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. observed spinach dip at 105 degrees, not reached 165 before hotholding-chicken reheating chicken on grill at 78 degrees for one hour-process not capable of reaching 165 degrees.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw seafood over milk in reachin cooler
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. observed raw shrimp over cooked chicken in reachin cooler on cookline
- Critical - Violation: 08A-28-1 Observed food stored on floor. observed excessive food on floor in walkin cooler and freezer
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw shell eggs then grab a handfull of cooked crab meat. without changing gloves
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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6/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - License expired within 30 days after expiration date. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw shell eggs then grab a handfull of cooked crab meat. without changing gloves
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed food stored on floor. observed excessive food on floor in walkin cooler and freezer
- Critical - Observed handwash sink used for purposes other than handwashing. observed tray of bacon on handwash sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen. observed 10 + live flies in storage room
- Critical - Observed live flies in kitchen. observed 5+ live flies on cookline
- Critical - Observed live flies in kitchen. observed one live fly in crab meat
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over cooked food. observed raw shrimp over cooked chicken in reachin cooler on cookline
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw seafood over milk in reachin cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed utensils stored in crevices between equipment.
- 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. observed spinach dip at 105 degrees, not reached 165 before hotholding
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4/5/2011 | Routine - Food | Warning Issued |
- In use food dispensing utensils properly stored
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Fruits/vegetables washed improperly prior to preparation. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves
- Wet wiping cloth not stored in sanitizing solution between uses./bar and cooks line area Corrected On Site.
- Critical. Observed mild encrusted, soiled material on slicer. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./bar area Corrected On Site.
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12/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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