- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream dessert 48°F in reachin cooler by register, TCS foods moved to another working unit . Corrective action taken.
- 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. Reachin cooler by register ambient temperature 48°F, cooler emptied of TCS foods .
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filters in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait station and bar. **Corrected On-Site**
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/12/2013 | Complaint Full | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands or changing gloves. Observed grill cook place raw burger onto grill then plate garnish and bun for service without changing gloves. Cook corrected and contaminated food discarded. **Warning**
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4/10/2013 | Complaint Full | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils stored end-up risking barehand contact by servers with business end. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glassfront Traulsen cooler at 46F ambient temperature. Corrected On Site. PHFs removed.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Non handled cup used to scoop cut melon. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese above 41F in glassfront Traulsen cooler. Corrected On Site. Recently stocked phfs moved to working cooler or put on ice.
- Critical - Observed toxic item stored by food. Soap dispenser over open bowl of batter. Corrected On Site.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED KITCHEN HANDWASH FULL OF ICE, USED AS DUMPSINK. REPEAT VIOLATION. COS
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed waitline reach-in cooler at ambient temperature of 49 degrees. This violation must be corrected by : 11/10/11.
- Critical - Hand wash sink lacking proper hand drying provisions. waitline handsink
- Critical - No handwashing sign provided at a handsink used by food employees. two cookline handsinks
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee grab a pinch of spice out of container with bare hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. observed soiled tongs placed in cookline handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed creamer at 50 degrees in waitline reach-in cooler.
- Critical - Raw animal food not properly separated from ready-to-eat food. observed raw beef stored behind raw shrimp in cookline reach-in cooler. Corrected On Site.
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11/9/2011 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. Chipped tiles and gaps in grout in floor in kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink in bar.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling cooked crab cake with bare hands. Corrected On Site. Gloves in use.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand sink used to wash spatula.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Par cooked chicken, raw shrimp and raw beef stored in reach in cooler at end of cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, tongs on cookline.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed in-use utensil stored in sanitizer. Tongs, spatulas in metal container on cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee not washing hands before putting on gloves.
- Critical. Observed employee dry hands on clothes/apron after washing. Employee dried hands on wipecloth.
- Wet wiping cloth not stored in sanitizing solution between uses. Blue wipecloth used to wipe down cutting boards.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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