- Basic - Backflow device not located for convenient service or maintenance access.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Vegetables cooked.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry at reach in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry inside hand sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Ducks inside preparation sink.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen and bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as a preparation sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and Bar area.
- Intermediate - No soap provided at handwash sink. Bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Plant foods inside reach in cooler.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Inside 3 compartment sink (no water used to thaw food).
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Container with raw chicken stored over ready to eat (shredded carrots) at reach in cooler.
- High Priority - Vacuum breaker missing at hose bibb. Next to water heater (hose).
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Case of produce over hand sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar area while in used (serving drinks).
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steaks and Eggs any style offered on Menu.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area.
- Intermediate - No soap provided at handwash sink. Kitchen area.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Pasta, rice.
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5/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Build-up of grease on nonfood-contact surface. Hood
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. At bar area
- Basic - Unnecessary items on the premise.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice and pasta, see stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Pasta, rice.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Back **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RI cooler/freezer **Repeat Violation**
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3/6/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. BACK BY 3 COMPARTMENT SINK
- 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 employee with no hair restraint.
- Observed food debris accumulated on corners of kitchen floor.
- Critical - Observed food stored on floor. RICE
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Observed unnecessary items on the premise.
- Plumbing system in disrepair. HAND SINK
- Critical - Water pressure lacking at HAND SINK that require the use of water. COLD AND HOT
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. RI COOLERS
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-24-1 Observed buildup of slime on soda gun. BAR
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Repeat Violation.
- Violation: 37-06-1 Observed wall soiled with accumulated grease. KITCHEN
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5/8/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink. Repeat Violation. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. 3rd TIME. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- 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.
- Critical - Observed buildup of slime on soda gun. BAR
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored in ice used for drinks. BAR
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. MEATS NEXT TO CHICKEN
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation. 3rd TIME
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease. KITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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3/6/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. BACK AND AT BAR
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT TO FISH
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF AND CHICKEN OVER VEGETABLES Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER FISH
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair. SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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
- Observed food debris accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw poultry over ground beef
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.lg reachin .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
- Critical. Observed soil residue in storage containers.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed leaking pipe at plumbing fixture.hose
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Repeat Violation.
- Observed food debris accumulated on kitchen floor.under equipment throughout kitchen .
- Ceiling tile missing. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Observed personal care item stored with food. Repeat Violation.
- Improper storage on top of electric waterheater . Repeat Violation.
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2/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed employee improperly washing hands. Repeat Violation.
- Observed knife block in use to store knives.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Ceiling tile missing.
- Observed hole in wall.above fire exting.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.over 3cs. Repeat Violation.
- Observed personal care item stored with food.throughout kitchen . Repeat Violation.
- Improper storage in electrical room.storage on top of waterheater .
- Wet mop not hung to dry. Repeat Violation.
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8/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
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