- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans by dishwashing area.
- Basic - Food storage container/container lid cracked or broken. Cracked lid on seafood in seafood cooler and cracked container in reach in freezer for sweet potatoes in reach in freezer next to seafood cooler.
- Basic - Interior of microwave soiled with encrusted food debris. In microwave in cheesecake bar area.
- Basic - Paper towel used as food contact surface. Paper towel used to dry salmon before placing on grill, establishment needs to provide proof they are food grade.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On shelf in dry storage area, corrected by chef. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of white powder on desk in dry storage area, also different powders underneath shelf in dry storGe area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta in walk in cooler marked 7/21,made yesterday according to chef 46°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49-51°, milk 48-49°, squid 47°, scallops 47° in reach in cooler breading station center of cook line, placed in cooler around 7 am according to chef. **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. Time mark for egg wash in prep area, corrected by cook. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw cod over cooked salmon in fish cooler side of kitchen. Cook corrected. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken 49-51°, milk 48-49°, squid 47°, scallops 47° in reach in cooler breading station center of cook line, placed in cooler around 7 am according to chef. Cooked pasta in walk in cooler marked 7/21,made yesterday according to chef 46°. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice bin. Ice bin across from bar, multiple ice bins in server area.
- 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. Breading cooler and drawers center of kitchen. All TCS food above 47° **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Need quat test kit at three compartment sink quaternary ammonium sink in dishwashing area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Used for cut tomatoes and egg wash. Provided form. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. cooked pasta in walk in cooler marked 7/21 ,made yesterday according to chef 46°, deep and covered with large plastic lid, recommended using shallow metal pans. **Repeat Violation**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Metal bin in open sugar container in back storage area by desk. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of ice cream in walk in cooler. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cups in back prep area in dispenser. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout establishment.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Clarified butter blend on cook line 90°, chef explained that the butter gets changed every hour, Time as a Public Health Control form discussed and provided.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees in both back prep area and in bakery area did not wash hands prior to putting on new gloves. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Cream, garlic butter, sour cream, roasted eggplant, cooked onion, pasta, meat sauce, white chicken chili, tomatoes 50-55°, Prep area by cook line: Butter, cream, pancetta 50-55°. Food has been in drawers overnight, stop sale issued.
- 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.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken behind raw fish in drawers under cook line.
- High Priority - Small flying insects in bar area. By the end of bar area.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. In back prep area, on cook line, and in bar area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Container of cooked peppers in walk in cooler. **Corrected On-Site**
- Intermediate - Refrigerated drawers 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. Drawers across from cook line, very first unit to the right of the cook line. Ambient 48°. Breaker for unit was off, chef turned it back on and by the end of the inspection the ambient temperature was 41°.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in diced tomatoes in drawer, portion cups in flip top. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets on server. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. External thermometer broken. **Corrected On-Site**
- Basic - Reach-in cooler/freezer gasket torn/in disrepair. Upright units.
- Basic - Waste line missing at soda gun holster. Behind bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. In prep/cook line area. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Red sanitizer bucket on prep table near cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On sensor and roof of machine. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Food debris in sink on cook line. **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of rolls in walk in cooler
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline with bracelet **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet on rack
- Basic - Floor tiles cracked, broken or in disrepair. Missing tile near dish machine
- Basic - Food storage container/container lid cracked or broken. Plastic pasta containers
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In coleslaw on line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Raw chicken change glove no hand wash **Corrected On-Site**
- 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. Employee touched green onions on cookline **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw hamburger behind raw pork chops on line cooler **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm QUAT at 3 comp sink at bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Near ware wash station
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. employee drinking from water bottle on cookline Corrected On Site. discarded
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. dipper well was turned off Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 drawer reach in cooler under grill
- Critical - Handwash sink not accessible for employee use at all times. dish cleaner in hand wash sink in ware wash area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. near salad prep on line 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. observed employee touch cooked pizza for service wiith bare hands Corrected On Site. voluntarily discarded
- Critical - Observed handwash sink used for purposes other than handwashing. near salad prep online
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various phf, 4 drawer reach in cooler under grill, 46'F -50'F items were moved to walkin cooler do not use for storage until serviced
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4/10/2012 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vegetable soup, walk in cooler, 50'F in center made last night Corrected On Site. voluntarily discarde
- Food-contact surface not smooth and easily cleanable. plastic pasta containers in drawer units are cracked
- Critical - No conspicuously located thermometer in holding unit. cheese cake case Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. soup tightly covered
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table Corrected On Site.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees, STSGING AREA:
- Critical - Observed buildup of slime on soda dispensing nozzles, BEVERAGE MACHINE DINING ROOM
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed grease accumulated on kitchen floor.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications, SET UP SANITIZER UNTIL DISHMACHINE IS SERVICED:
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold rail at sautee station
- Critical - No handwashing sign provided at a handsink used by food employees. waitress station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes at grill making burgers and dressing burgers Corrected On Site- manager corrected
- Critical - Observed food stored on floor. eggs on floor
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sautee rail, garlic andoil, ricotta Corrected On Site-ice applied to product - cooler system below working
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour seasonings/cookline
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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11/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed bulk product not properly labeled. Repeat violation.
- Critical. Observed no conspicuously located thermometer in front slide drawers. Repeat violation.
- Critical. Observed food product in beer cooler not properly covered. Corrected on Site. Orange juice. Repeat violation.
- Observed damaged drawer at front cooler.
- Critical. Observed line handwash sink used for purposes other than handwashing.
- Critical. Observed sanitizer buckets not properly labeled.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in coolers and low boys
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Violation: 41B-11-1 Unlabeled toxic container does not bear the manufacturer's label. Repeat Violation.
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10/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sautee low boy
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pasta station - food products to be used with in 4 hrs- half pans used for station
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. saute station low boy
- Critical. No conspicuously located thermometer in holding unit. reach in coolers and low boys
- Critical. Observed food stored on floor. freezer - cake boxes
- Critical. Observed uncovered food in holding unit/dry storage area. hard cheese in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. paper bowl in flour Repeat Violation.x2
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. worked with dirty dishes then put up clean dishes Corrected On Site- mgr to re-train diswasher and reclean pans
- Observed utensils in poor condition. pans and lids Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed utensils stored in crevices between equipment. pizza pans stored between the wall and oven
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Repeat Violation.
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10/6/2009 | Routine - Food | Warning Issued |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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