- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in bar area
- Basic - Open dumpster lid.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Boxes of potatoes in walk in cooler
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not running at all at ice cream station
- Basic - Working containers of food removed from original container not identified by common name. Two bulk white powders next to slicer
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 47?f in cookline reach in cooler next to steam box. Operator moved food to working unit.
- Intermediate - Reach-in cooler 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. Observed cookline reach in cooler next to steam box at ambient temperature of 45?f. Operator removed all potentially hazardous food from unit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, sauces, cooked meats, leftovers in walk in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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5/17/2013 | 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. observed cookline employee remove gloves and not wash hands before grabbing new pair
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed on shelf above cookline reach-in cooler top.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares and slop sink spray nozzle then directly handle clean food wares without removing gloves and washing hands inbetween tasks
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives at cookline observed sitting in standing sanitizing water Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 62 degrees and cheese at 63 degrees in cookline reach-in cooler top. operator removed double panning
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5/4/2012 | 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. soup cooling since yesterday according to operator at temperature of 55 degrees in walk-in cooler. Corrected On Site. operator voluntarily discarded Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shrimp stored above veggies in walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. employee meals observed not at above 135 degrees with no time-marking on items.
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10/20/2011 | 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. observed soup cooling since yesterday at 50 degrees in walk-in cooler. Corrected On Site. operator discarded Corrected On Site. Repeat Violation.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed manifold reaching 176 degrees instead of 180 degrees. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed waitress grab bread out of bag with bare hands by toaster. Corrected On Site. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. employees observed eating on cutting boards on prep table at end of cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switching pairs of gloves without washing hands inbetween pairs Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked egg holding at 115 degrees on cookline steam table. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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5/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 51 degrees and 48 degrees in cookline reach-in cooler top. observed raw beef in ice bin at cookline at 54 degrees. observed cooked pork sitting out at 64 degrees. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed tuna salad at 51 degrees after being made at 8am according to employee. Corrected On Site. stop sale
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed chicken at 61 degrees after being cooked yesterday according to employee. Corrected On Site. stop sale
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee tearing herb leaves with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves, go out back, but did not wash hands before putting on new pair of gloves
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed manifold reaching 170-175 degrees at manifold
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. No handwashing sign provided at a handsink used by food employees. by dishmachine
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. observed cookline sanitizer bucket exceeding 200ppm. Repeat Violation.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, cooked meats in walkl-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat found at 51, cheese, sauces, raw fish found at 54 in cookline reach-in cooler. Corrected On Site. moved food to functioning coolers.
- Critical. Observed food being cooled by nonapproved method. cooked chicken at cookline reach-in cooler tightly packed in deep container and tightly covered with seran wrap Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken in cookline reach-in cooler found at 82 degrees. cookline employee states it was cooked 4 hrs ago. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler closest to salad cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over raw fish in walk-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed handling bread with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee handled raw beef burger with gloved hands then stripped off gloves and did not wash hands before handling bread with bare hands.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over lettuce and tomato in cookline RIC Corrected On Site. Repeat Violation. on 3/04/2010 callback wholeshell eggs stored over sauces in walk in cooler.
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty food wares then handled clean food wares without washing hands inbetween Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before putting on a new pair of gloves hands must be washed
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shlef above back prep table. on callback 03/04/2010 observed open beverage on back prep table.
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3/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over lettuce and tomato in cookline RIC Corrected On Site. Repeat Violation.
- Critical. Violation: 08A-36-1 Raw animal food not properly separated from ready-to-eat food. lunchmeat in same bin with raw beef Corrected On Site.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. upon entry into kitchen employee's handling many RTE foods with bare hands including cooked chicken and hard-boiled eggs. waitress putting heated bread into basket with bare hands Corrected On Site.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on cookline garbage can
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches at cookline
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty food wares then handled clean food wares without washing hands inbetween Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before putting on a new pair of gloves hands must be washed
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shlef above back prep table
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. cookline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in back prep sanitizer bucket Repeat Violation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/12/10.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 1/12/10.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/12/10.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 1/12/10.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Joseph Newell
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 1/12/10.
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1/28/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over lettuce and tomato in cookline RIC Corrected On Site. Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. lunchmeat in same bin with raw beef 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. upon entry into kitchen employee's handling many RTE foods with bare hands including cooked chicken and hard-boiled eggs. waitress putting heated bread into basket with bare hands Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on cookline garbage can
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches at cookline
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty food wares then handled clean food wares without washing hands inbetween Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before putting on a new pair of gloves hands must be washed
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shlef above back prep table
- Critical. No handwashing sign provided at a handsink used by food employees. cookline
- Critical. Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in back prep sanitizer bucket Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/12/10.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 1/12/10.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/12/10.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 1/12/10.
- Critical. Observed expired Food Manager Certification. Joseph Newell
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 1/12/10.
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11/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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