- High Priority - Dented/rusted cans present, anchovies. Employee removed from shelves and will return to vendor. Corrective action taken.
- 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. Lobster. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken noodle soup in WIC at 52°f cooling from previous day (in WIC cooling overnight). Stop sale issued. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times blocked by cambro in dish area. **Corrected On-Site**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Dead roaches on premises, 1 dead by fryer, 2 dead by file behind shelves in bakery, 1 dead in dish area, bakery. **Warning**
- Basic - Floors not maintained smooth and durable, morimoto prep area, sauce area, dish area. **Warning**
- High Priority - Live flies in kitchen. Through out. **Warning**
- High Priority - Roach activity present as evidenced by 1 live roach found inside unused oven, 1 live by hand washing station across from grill, 1 live on reach in cooler, cold station, 2 live inside oven, sauce station in kitchen, 2 inside bakery kitchen oven, 1 on wall in bakery. 3 by file cabinet in kitchen. Mgr. Killed. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, storing bucket. **Corrected On-Site** **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Corrected On-Site** **Warning**
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12/10/2013 | Routine - Food | Emergency order recommended |
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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12/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity......granola, nuts in bakery walk in cooler
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours........ 2/26/13 @ 10:30 pm took temperature , cheese sauce, onion soups ,tomato sauce 48? to 51? in walk in cooler was cooked yesterday ( 2/25/13). Stop sale issued. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. .....hanhock in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........cheese, sardines 50?, chicken 45? in pantry reach in cooler. Food being held more than 4 hours. Voluntarily discarded food. Liquid egg, batter 56? in kitchen, operator put time marked on it. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking .
- High Priority - Raw animal food stored over ready-to-eat food......raw egg above cream cheese in bakery cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. ...pantry reach in cooler. Must not have stored any potentially hazardous food until main tain at proper temperature .
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered . Cheese sauce, soups in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........Hancock , onion soups, in walk in cooler.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.....meats in walk in freezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing....some food evidence in handwashing sink, pastry handwashing sink by 3 compartment sink and main kitcken handwashing sink. Corrected On Site.
- Observed leaking pipe at plumbing fixture......handwashing sink, main kitcken Back line.
- Critical - Working containers of food removed from original container not identified by common name......chocolate container in pastry station and nut container in main kitchen salad station .
- Critical - stored food not properly protected from contamination.....ice build up on food storage boxes in walk in freezer .
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.....scoop without handle in cheeses , kitchen . Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.......sauce cooling in deep container with coverd in walk in cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing......puring bucket in handwashing sink in dishmachine area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.....knife, spoons stored in ice , kitchen Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......44 degrees sauce in walk in cooler . Corrected On Site. moved to french .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......ricotta cheese in walk in cooler . Corrected On Site.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. cracked floor and standing water. wearwashin area.
- Critical - Handwash sink not accessible for employee use at all times. ...blocked by big garbage can,saucier area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. back of line in kitchen main Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bucher preperation area handwashing sink
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. bucket stored in handwashing sink by dishmachine area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham, walk in cooler Corrected On Site.
- Observed residue and grease build-up on fry pan
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. cut onion, sauceir walk in cooler
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface...attempted several time. Corrected On Site. Repeat Violation.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- attempted several times. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. --- cloth on cut potatoes in walk-in-cooler Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- cook on line assembling and plating a club sandwich with bare hands.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. --- (2) containers, 12 gallons of crab corn chowder dated 03/30
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-use containers (boxes and/or cans) reused for the storage of food. --- plastic single-use seafood container re-used to store RTE scallions in WIC.
- Lights missing the proper shield, sleeve coatings or covers. --- in WIC.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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