- Basic - Ceiling in disrepair.next to dish washing area
- Basic - Cloth used as a food-contact surface.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.at 3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.cup of coffee on top of cutting board attached to reach in cooler on cook line by the back door
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.kitchen
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.w-d40 over prep table in the back by the back door **Corrected On-Site**
- 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 used handwash sink as a dump sink.bar area
- Intermediate - Handwash sink not accessible for employee use at all times.block by a cart
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pasta and sauce cooked day before
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Caesar dressing made on premises.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. used cardboard boxes used to cover kitchen shelving .
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed uncovered food in holding unit/dry storage area. lasagna inside walkin cooler.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. back door kept open.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.walkin cooler
- Critical - No handwashing sign provided at a handsink used by food employees.restroom
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/7/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food (cooked potatoes) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper cooling.
- 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 : 10-4-10.
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8/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair-next to storage shelves.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair such as walk-in cooler door.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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