- Basic - Interior of microwave soiled with encrusted food debris. Interior top.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Container of medicine improperly stored. Cookline **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid sprays
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, meat sauce
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut tomatoes 42, cooked mushrooms 48, butter 49, all items in reach in cooler overnight per operator. Advised to move all items to another cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl in kitchen, 0 ppm cl in bar.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Refrigerator 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 cooler.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of potatoes
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Black bags used to cover bread in walk in cooler.
- Intermediate - Certified Food Manager or person in charge lacks verifiable documentation of reporting responsibilities for employees regarding symptoms for exclusions and restrictions.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of chicken, tomatoes. Containers of chicken.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over dish machine **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen sliced eggplant
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Iced rice 38F at bottom-48F at top. Advised to add more ice
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. Employee certification expired 12/12.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For steak
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm . Discontinue use of machine to sanitize until sanitizer reads 50-100F
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Prep sink next to handsink on cookline
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Lemons for drinks Corrected On Site.
- Critical - Observed food stored on floor. case of potatoes and peppers, walk in cooler
- Critical - Observed potentially hazardous food thawed in an improper manner. ROP fish thawed in packaging
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over proscuitto, carrots in salad cooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup holding at 116F. Operator returned to microwave to reach 165F aand hold at 135F or above
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100ppm cl. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. salad cooler Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice improperly iced at 47-58F. Advised to ice on all sides
- Critical - Observed potentially hazardous food thawing at room temperature. Spinach, left out before microwave thawing Corrected On Site.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. womens restoom
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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9/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm in bar. manual sanitize until machine sanitizes.
- Critical - First aid supplies improperly stored. Stored next to cooler/over oil.
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restoom
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sandwich. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes left out with no temperature control. returned to cooler
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7/27/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Salad cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler.
- Observed residue build-up on dish racks.
- Critical - Observed uncovered food in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food debris encrusted on food processer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed unnecessary items on the premise. Boxes by back door to kitchen.
- Critical. No proof of required employee training provided. Corrected On Site.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in reach-in cooler near cookline temping 49-51F. Product has been in unit for less than 2 hours; operator removed product to walk-in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in unit at cookline; all product was removed by operator. Advised not to use unit unit it has been serviced.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling cheese with barehands. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine. Chlorine strips needed.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical. Observed toxic item stored by utensils. Cleansers stored near utensils; medicine/vitamins stored near utensils.
- Critical. Pesticide use not in accordance with manufacturer's directions. Household pesticide in use.
- Critical. Observed obstructed exit. Side exit door of dining room blocked by chairs and table. For reporting purposes only.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Baked potatoes held off temperature control, 50F. Corrected On Site.
- Critical. Observed build up of debris on exterior of kitchen dishmachine and interior of bar dishmachine.
- Critical. Bar dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink or kitchen machine until sanitizer is testing at proper level.
- Critical. Hot water not provided/shut off at employee hand wash sink- bar.
- Critical. Observed chlorine sanitizing solution for wiping cloths exceeding the maximum concentration allowed- tested over 200ppm. Corrected On Site.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food- lemons- by employees.
- Critical. Observed bare hand contact of ready-to-eat food by employees; bread handled with barehands prior to baking.
- Critical. No handwashing sign provided at a handsink used by food employees- bar.
- Critical. Observed sanitizing solution at bar dishmachine exceeding the maximum concentration allowed. Tested 200ppm.
- Critical. Observed obstructed exit; side exit in dining room blocked by table and chair. For reporting purposes only.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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