- Basic - Bowl or other container with no handle used to dispense food. Observed server scooping salsa with a plastic cup no with no handle
- Basic - Ice scoop handle in contact with ice at bar
- 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 DM 0 ppm chlorine corrective action taken service company called
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw fish and use a chemical hand dip with gloves on
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed deli salad 56° F cooling from ambient while covered in WIC **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2014 | Routine - Food | Call Back - Complied |
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at room temp **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
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2/17/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Main RIC across from cook line not maintaining 41° F or below ambient temp 53° F service company called
- Basic - Food stored on floor. Two bags of onions stored on floor by walkin cooler **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash in back by stand up cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main RIC across from cook line ambient temp 53° F, raw shrimp 53° F, raw fish 53°, cut tomatoes 53° F in cooler for less then 3 hours corrective action taken food iced down and repair company called.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Above three three comp sink not set up sink **Corrected On-Site**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. outside bar
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed seafood salad at 45 degrees f, cooked shrimp at 47 degrees f, and raw chicken at 46 degrees f in reachin cooler with ambient air temperature at 43 degrees f. observed seafood salad at 62 degrees f, tuna salad at 57 degrees f, ham at61 degrees f and raw chicken at 49 degrees f in reach in cooler with ambient air temperature at 61 degrees f. observed cole slaw at 46 degrees f and cole slaw at 50 degrees f in reachin cooler with ambient air temperature at 40 degrees f. observed chicken at 46 degrees f in reachin cooler across from grill
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from grill with ambient air temperature at 60 degrees f. Repeat Violation. This violation must be corrected by : 09-26-2012 . observed reachin cooler with ambient air temperature at 45 degrees f across from grill. 10-3-2012
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10/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean wiping cloth not properly stored. observed dry wiping cloths used to wipe food prep surfaces. rags were later placed in sanitizer soultion and rinsed in hand sink.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from grill with ambient air temperature at 60 degrees f. Repeat Violation. This violation must be corrected by : 09-26-2012 .
- Equipment and utensils not properly air-dried. observed metal tubs stacked and stored while still wet
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage.
- Critical - Observed employee eating in a food preparation or other restricted area. observed employee eating salad on prep table off cookline.
- 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. observed employee handle soiled dishwares then directly dry hands, put on gloves and begin food prep without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinsing rag in hand sink off cookline also observed employee cleaning bowls in hand sink off cookline
- Observed ice scoop with handle in contact with ice. behind the bar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed in use utensil stored in bucket of water on floor under grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed seafood salad at 45 degrees f, cooked shrimp at 47 degrees f, and raw chicken at 46 degrees f in reachin cooler with ambient air temperature at 43 degrees f. observed seafood salad at 62 degrees f, tuna salad at 57 degrees f, ham at61 degrees f and raw chicken at 49 degrees f in reach in cooler with ambient air temperature at 61 degrees f. observed cole slaw at 46 degrees f and cole slaw at 50 degrees f in reachin cooler with ambient air temperature at 40 degrees f.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed seafood salad at 55 degrees f in walk in cooler made at 11:00am, temperature taken at 3:00pm. observed vegetable soup made yesterday at 46 degrees f in walk in cooler. This violation must be corrected by : 09-26-2012. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soups in walkin cooler with no dates
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9/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler with sliding doors with an ambient air temperature of 50 degrees f.also reach in cooler across from grill with ambient air temperature of 48 degrees f. This violation must be corrected by : 03-14-12 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup made yesterday in walk in cooler at 47 degrees f. also observed broccoli made this morning at 55 degrees f. stopped sale on broccoli.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw beef, remove his gloves then put on a new pair of gloves without washing hands. employee then directly assembled ready to eat sandwiches.
- Observed ice scoop with handle in contact with ice. observed ice scoop handle in ice behind bar
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed bowl with no handle used to scoop ready to eat foods in walk n cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp and cooked shrimp in reach in cooler with glass sliding door at 50 degrees f. also observed shrimp salad at 47 degrees f and raw hamburger in reach in cooler across from grill.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw beef in walk in cooler.
- Critical - Observed toxic item stored by food. observed burn relief spray stored with food products.
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3/13/2012 | Routine - Food | Warning Issued |
- Drain cover(s) missing. walkway by ice machine
- Critical - Employees not informed of acceptable sanitary practices. proper handwash and drying
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. seafood over beef
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-05-1 Observed damaged thermometer provided on dishmachine.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. restroom used by employees
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.proper hand wash
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4/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm first two runs
- Critical - Employees not informed of acceptable sanitary practices.proper hand wash
- Critical - Hand wash sink lacking proper hand drying provisions. main sink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed plastic plate used as scooo inside chili container, walk-in cooler.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom used by employees
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed damaged thermometer provided on dishmachine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee raw chicken bread w/ bare hands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp salad 46f Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, sanitizer bucket, cook -line.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. no change date
- Wet wiping cloth not stored in sanitizing solution between uses, cutting board cook-line.
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4/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. by uncovered veggies
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. front reach in, not currently affecting ambient temperature 38f
- Critical. Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate. no parameters established
- Critical. Violation: 17-05-1 Observed damaged thermometer provided on dishmachine. not accurate
- Violation: 29-18-1 Drain cover(s) missing. by outside ice machine
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seating, form to mgt
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. 110 seats
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4/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood salad 49f
- Critical. No thermometer provided to measure temperature of food product. available one not for use stays on 0
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. line cooks Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. front reach in, not currently affecting ambient temperature 38f
- Critical. Observed missing/inaccurate warewashing machine data plate. no parameters established
- Critical. Observed damaged thermometer provided on dishmachine. not accurate
- Critical. Observed encrusted material on can opener. blade
- Drain cover(s) missing. by outside ice machine
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed toxic item stored in food preparation area. sprays, medications Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. seating, form to mgt
- Critical. Hotel and Restaurant license not properly displayed. 110 seats
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided. only 2 persons had proof of training
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4/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw fish in reach in cooler on cookline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over fish in reach in cooler on cookline. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw beef & raw seafood in walk in cooler.
- Critical. Observed raw animal food stored over cooked food. raw beef stored over cooked lunch meats on bakers rack in walk in cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. across from walk in beer cooler. Corrected On Site.
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11/4/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
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