- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of shallow hotel pans.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Observed a towel on top of pasta in the drawer on the line . **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed bags of onions and potatoes on floor in dry storage area, **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Observed towels on top of pasta in reach in cooler. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 00 ppm-chlorine, corrective action had container changed and primed up in meantime had 3 bay sink set up for hand washing, operator called to have service ,
- 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. Observed server cutting bread for guests. **Corrected On-Site**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2013 | Complaint Full | 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 employee put on gloves then directly begin food prep without washing hands also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands
- Critical - Observed food being cooled by nonapproved method. observed sauces in plastic container covered with lid.
- Observed ice scoop with handle in contact with ice. behind the bar
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 07-02-2012 .
- 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 then dirrctly directly put on a new pair of gloves without washing hands.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored behindvraw fish in reach in cooler drawers across from oven.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soup made yesterday in walk in cooler with out date.
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5/2/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline
- Critical - No list of certified food service managers available at the establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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12/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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