- No Violations Were Observed
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08/08/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Blue cheese, feta, grilled onions and cut tomatoes, all between 55° and 57°. Chef stated all product placed in cooler around 11:30, all moved to working cooler. Corrective action taken. **Warning**
- High Priority - Vacuum breaker missing at hose bibb, mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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, salad station. **Warning**
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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall in the employee bathroom.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Olives with blue cheese 47°, chef discarded.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Crab cakes at 47° at the cookline, moved to reach in cooler, revisited at end of inspection and the crab cakes were at 43°. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. By the dishwasher
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler shelves with rust that has pitted the surface, throughout.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....onion soup 51chicken soup ,beef broth 49( at 3:50 pm) in walk in cooler was cooked yesterday . Stop sale issue. **Corrected On-Site** **Repeat Violation** **Warning** 6/24/13: veal Demi glac , bechemel sauce 46° in walk in cooler was cooked 6/23/13( yesterday). Voluntarily discarded food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees pasta, garlic n butter, lever, cheese, cooked onion, butter 49 to 56 in reach in drawer below the stove. Voluntarily discarded food. **Corrected On-Site** **Warning** 6/24/13: Cooked onion 50°, lobster meat 52°, pasta , rice, asparagus, white sauce 51° in same drawer( above). Voluntarily discarded food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
- 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. .....reach in drawer below stove. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning** 6/24/13: ambient temperature 52°.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered. **Warning** 6/24/13: veal Demi glace , becheamel sauce 46° was cooked 6/23/13( yesterday). Voluntarily discarded sauce.
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6/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Prim ribs cutting board. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....onion soup 51?chicken soup ,beef broth 49?( at 3:50 pm) in walk in cooler was cooked yesterday . Stop sale issue. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees pasta, garlic n butter, lever, cheese, cooked onion, butter 49? to 56? in reach in drawer below the stove. Voluntarily discarded food. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers....raw burger above cheese. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- 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. .....reach in drawer below stove. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered. **Warning**
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4/19/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors......employee bath room. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....dessert reach in cooler below oven. corrctive action taken.
- Critical - Hand wash sink lacking proper hand drying provisions......touch sensor not working by ice machine .
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing......dumping ice, lettuce in handwashing sink, kitchen and coffee station . Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cheese , egg, plant food,heavy cream, 60 degrees in dessert reach in cooler below ovan. Corrected On Site. ice down on food.
- Observed residue build-up on nonfood-contact surface.....underneeth dishwasher machine and shelving .
- Critical - Observed soil buildup inside ice machine .
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.....employee rest room
- Critical - Hot Water lacking at handwashing , 90 degrees ,bar...by the entrance .
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine....wrong test kit.
- Critical - Observed cloth contacting ready-to-eat food....bread covered with cloth in bread station . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....waring glovs without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping ice, spinach in handwashing sink, coffe station .
- Critical - Observed handwash sink used for purposes other than handwashing....using like dumping sink. egg shell ,some food evidence in handwashing sink, cooke line. Corrected On Site.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked mushroom 77 degrees , cooke line. Corrected On Site. volentrailly discarded food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....cheese , Butter in walk in cooler ....milk in reach in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw beef above ready to eat onion in cooke line reach in drawer . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw egg above butter in walk in cooler .
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......cooke line reach in drawer below the stove. must have stored any potentially hazardous food untill fixed it.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....cooke line reach in cooler by fryer . must not have stored any potentially hazardous food untill fixed it.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. bread at server station . Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.......bechmel prepared 02/08/12 . and 02/09/12 this product 52 degrees f.stop sale order.
- Critical - Observed handwash sink used for purposes other than handwashing.....chocolate sauce container in hanwashing sink, dismachine area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......butter , liquid egg 52 degrees , milk 45 degrees cooke line reach in cooler by fryer. food being held less than 4 hours , remove food other acceptable cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cooked sparagrass, cooked onion , pasta temperature between 45/47 cooke line reach in drawer bellow the stove, food being held less than 4 hours , moved food other acceptable cooler . Corrected On Site.
- Critical - Observed raw animal food stored over cooked food......raw oyster over cooked lobster and lobster meat,cooke line reach in drawer by ice bin.
- Critical - Observed soil buildup inside ice machine
- Observed utensils stored in crevices between equipment.....knife , kitchen . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handwash sink bar. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. standing water in reach-in cooler. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. 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.
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3/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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