- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food in the reach in cooler across from The hand wash sink has a temperature range of 46°F up to 48°F. Corrective action had food iced down . **Warning**
- Intermediate - Reach-in cooler 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. Observed reach in cooler across for hand wash sink has a ambient temperature of 56°F , food had been in the cooler for less then a hour , had all TCS food iced down until unit can be repaired . The service call was made and they are on the way to have the unit fixed. **Warning**
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09/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food in the reach in cooler across from The hand wash sink has a temperature range of 46°F up to 48°F. Corrective action had food iced down . **Warning**
- Intermediate - Reach-in cooler 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. Observed reach in cooler across for hand wash sink has a ambient temperature of 56°F , food had been in the cooler for less then a hour , had all TCS food iced down until unit can be repaired . The service call was made and they are on the way to have the unit fixed. **Warning**
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09/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phone above prep area . **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet form hand washing sink by the back kitchen area. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food in the reach in cooler across from The hand wash sink has a temperature range of 46°F up to 48°F. Corrective action had food iced down . **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at the bar area. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler 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. Observed reach in cooler across for hand wash sink has a ambient temperature of 56°F , food had been in the cooler for less then a hour , had all TCS food iced down until unit can be repaired . The service call was made and they are on the way to have the unit fixed. **Warning**
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09/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed two inch hotels pans wet nesting in the dish area, corrective action had operator re wash and separate for correct drying procedures. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Intermediate - Reach-in cooler 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. Observed cooler number 1 and 3 and 4 at a ambient temperature of 56°F. Corrective action had operator ice down food until a repairman can come out to fix the unit. Food had been there for 30 minutes . **Warning**
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed tubs of sauce on the floor in the walk in.
- Basic - Ceiling tile missing. Observed missing ceiling tile.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed Mariana sauce at 52°F from the night before , corrective action had the operator bring up the sauce to 165°F, educated the prober procedure on how to cool down correctly, step one use smaller containers or use chill sticks or ice baths. Step two bring down to 70°F within two hours and then down to 41° F in the next four hours.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed mold like build up in ice chute. **Corrected On-Site**
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4/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed case of tomatoes on the floor.
- 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 - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Equipment in poor repair. Observed fan cover missing from reach in cooler
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.corrective action had dish washer wash hands and then rewash dishes.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed ricotta cheese casserole .at 48°, discarded by operator voluntary
- 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. Observed mashed potatoes at 47°F , prepared the night before, voluntary discarded by operator .
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2/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2013 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water under 135?F, **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp at 52? F, raw squid at 52? F, and cooked ham at 52? F in 3 door RIC with an ambient temp at 49? F at end of cookline near the ice machine. Observed 2door cooler holding mozzarella at 57?F and lasagna at 57?F. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine more than 200ppm as evidenced by test strip. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta found 65?F in walkin portioned and stacked in plastic tubs with covers. **Corrected On-Site** **Warning**
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5/22/2013 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. observed pitcher of water in hand sink at server station
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed bowl used as ice scoop at server station.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed in use utensils in water at 95 degrees f.
- Critical - Observed interior of microwave soiled.
- 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. Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed bowl being used as ice scoop at waiter station inside kitchen. also in ice machine.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed lasagna made yesterday in walkin cooler at 50 degrees F also observed soup made yesterday at 55 degrees F in walkin cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishh machine sanitizer solution at 0ppm . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. observed handsink blocked and items in handsink. employees were observed washing hands at a prep sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting bread without washing hands and putting on gloves between tasks.
- Critical - Observed employee eating in a food preparation or other restricted area. observed several employees eating on prep counters in kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle raw shrimp then remove gloves and directly put on a new glove without washing hands putting first.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee washing hands in prep sink.
- Critical - Observed interior of microwave soiled. observed soiled microwave with dryed red sauce.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ham at 45 degrees f and shrimp at 45 degrees f in reach in cooler across from fryer. ambient air temperature at 44 degrees f. observed butter at 47 degrees f and salmon at 47 degrees f in reachin cooler across from grill. ambient air temperature at 46 degrees f. observed mozzerella cheese at 46 degrees f and lobster at 46 degrees f in reachin cooler across from stove. ambient air temperature at 48 degrees f. This violation must be corrected by : 02-18-2012 .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. observed lasagnia and soup made yesterday without dates on the products.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above grilled vegetables. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw fish in walkin cooler. Corrected On Site.
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2/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Call Back - Complied |
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.spats
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. must have cfm on duty 4 or more persons working
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8/18/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean wiping cloth not properly stored.
- Critical - Employees not informed of acceptable sanitary practices. temps, maintenance of equipment
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times. by rear prep Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waiters cutting rte fruits
- Critical - Observed bathroom facility not clean. used as storage
- Critical - Observed cloth used as a food-contact surface. on pasta
- Critical - Observed employee improperly washing hands. not using soap
- Observed equipment in poor repair. lexan broken
- Critical - Observed incorrect information on Hotel and Restaurant license. seating
- Observed moldy ceiling tiles and/or air conditioning vent covers. directly ovr food prep
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 60f cookline
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.sauces
- Observed utensils stored in crevices between equipment.spats
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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7/29/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed sanitizer buckets at +200ppm.
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6/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mozzarerella cheese at 52F, reach in cooler by 2-compartment sink. Observed meat sauce at 46F in reach in cooler by small freezer, cook line.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 52F by 2-compartment sink. Also observed second reach in cooler with ambient temperature of 53F, by small freezer, cook line.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. bar
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. Observed dead roach on wall by double door frame. Observed 6 dead roaches floor behind wooden preparation table. Observed dead roach on floor between handsink and 2-compartment preparation sink.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. Observed 7 live roaches on floor, coffee station area by soda boxes. Also 1 live on wall behind coffee preparation table. Also observed 23 live roaches under preparation table by bread warmer. Observed 16+ more live roaches on wall by loose corner trim, by bread warmer preparation table and preparation table with slicer. Observed 4 live roaches on top//back of true refrigeration unit by wooden preparation table. Observed 3 live roaches on wall by handsink, mop sink area. Observed numerous live roaches inside two non-working ovens, cook line. Observed live roaches on floor between cook line reach in cooler and non working oven. Also observed live roach on floor by trash container and speed rack, cook line. Observed live roach on preparation table by fresh salmon, back preparation area. On 03/10/2011 call back observed 2 live roaches inside non working oven, 1 live roach on floor under non-working oven. Also observed 6 live roaches on floor under cook line reach in cooler,front of non working oven. Also observed 5 on wall of reach in cooler, in front of deep fryer and 2 on back of unit.
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3/10/2011 | Routine - Food | Emergency Order Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 52F by 2-compartment sink. Also observed second reach in cooler with ambient temperature of 53F, by small freezer, cook line.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar sink according to plan review. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar sink according to plan review. Corrected On Site.
- Critical - Observed dead roaches on premises. Observed dead roach on wall by double door frame. Observed 6 dead roaches floor behind wooden preparation table. Observed dead roach on floor between handsink and 2-compartment preparation sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mozzarerella cheese at 52F, reach in cooler by 2-compartment sink. Observed meat sauce at 46F in reach in cooler by small freezer, cook line.
- Critical - Observed roach activity as evidenced by live roaches found. Observed 7 live roaches on floor, coffee station area by soda boxes. Also 1 live on wall behind coffee preparation table. Also observed 23 live roaches under preparation table by bread warmer. Observed 16+ more live roaches on wall by loose corner trim, by bread warmer preparation table and preparation table with slicer. Observed 4 live roaches on top//back of true refrigeration unit by wooden preparation table. Observed 3 live roaches on wall by handsink, mop sink area. Observed numerous live roaches inside two non-working ovens, cook line. Observed live roaches on floor between cook line reach in cooler and non working oven. Also observed live roach on floor by trash container and speed rack, cook line. Observed live roach on preparation table by fresh salmon, back preparation area.
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3/9/2011 | Routine - Food | Emergency order recommended |
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed. expired
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2/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. expired
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1/20/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-16-1 No plan review submitted and renovations in progress. closed off interior occupancy added outside area need new exit plan and wait stations with hand sink outside seats does
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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12/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food thawed at room temperature. salmon Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cookline
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. handsinks blocked Corrected On Site.
- Critical. Observed employee improperly washing hands. no soap, not for 20 seconds
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. missing compression panel debris into service ice
- Critical. Observed missing/inaccurate warewashing machine data plate. running fast
- Critical. Equipment food-contact surfaces and utensils not sanitized. dish machine not attaining temp run cycle less than 20 seconds
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Handwash sink not accessible for employee use at all times. blocked in rear using for ice in front
- Critical. No handwashing sign provided at a handsink used by food employees. bar Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed.
- No plan review submitted and renovations in progress. closed off interior occupancy added outside area need new exit plan and wait stations with hand sink outside seats does
- Critical. No list of certified food service managers available at the establishment.
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10/28/2010 | Routine - Food | Warning Issued |
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cookline
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in is affecting ambient temperature
- Violation: 51-16-1 No plan review submitted and renovations in progress. remodeling deck adding seating
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10/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. herb and veg walkin
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cookline
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in is affecting ambient temperature
- Violation: 51-16-1 No plan review submitted and renovations in progress. remodeling deck adding seating
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8/27/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken cream sauce
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. meat product
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin by prep sink
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed cloth used as a food-contact surface. herb and veg walkin
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cookline
- Critical. Observed employee improperly washing hands. did not use proper towel
- Observed gaskets/seals on cold holding unit in poor repair. reach in is affecting ambient temperature
- Critical. Observed missing/inaccurate warewashing machine data plate. define run time
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. running too fast
- Clean wiping cloth not properly stored.
- Critical. Hand wash sink lacking proper hand drying provisions. by rear prep
- Observed unnecessary items on the premise. bikes Corrected On Site.
- No plan review submitted and renovations in progress. remodeling deck adding seating
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored in ice used for drinks. beverage in drink ice at the bar.
- Critical. Observed raw animal food stored over ready-to-eat food. wholeshell eggs in walk in cooler over buckets of sauce. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over mashed potatoes reach in by stove.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting bread without gloves. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. upper interior rim by walk in cooler.
- Critical. Observed handwash sink used for purposes other than handwashing. parts in handsink back prep area. plastic container in handsink by slicer.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep handsink. Corrected On Site.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2010 | Routine - Food | Call Back - Complied |
- 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. several phf items
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. sitting in sink
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Corrected On Site.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. prep area
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. rear prep very clogged
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Violation: 44-07-1 Observed clean linens stored in improper location. food prep area Corrected On Site.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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1/21/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Label on a food item packaged on-site lacking required information. incorrect items
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several phf items
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. sitting in sink
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. across from fryer
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Observed clean equipment stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed dusty ceiling tiles and/or air conditioning vent covers. rear prep very clogged
- Observed clean linens stored in improper location. food prep area Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation 6 persons working
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1/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lasagna wic
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed cloth used as a food-contact surface. cheese
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice, wait station Corrected On Site.
- Observed ice scoop with handle in contact with ice. large ice machine
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.plates in restroom
- Critical. Outer openings not protected with self-closing doors.
- Observed wall in disrepair. coving, employee restroom
- Critical. Employees not informed of acceptable sanitary practices. taking temperatures wiping down contact surfaces
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate. Repeat Violation. have service company apply
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. prep and wait station knives on line still there
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. must be posted
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. moved to rear still not adequately secured
- Critical. Violation: 53B-08-1 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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8/19/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Stem type thermometer not within the intended measuring range of use.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed cloth used as a food-contact surface. under pans cook line
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dispensing ice, wait station
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. w itress cutting fruit
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands. and then applied gloves
- Critical. Observed missing/inaccurate warewashing machine data plate. Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. prep and wait station
- Critical. Observed handwash sink used for purposes other than handwashing. storing sprays and containers
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar and rear prep
- Critical. Observed toxic item stored by utensils. spray bottles over utensls
- Observed clean linens stored in improper location. on preparation table
- Critical. Hotel and Restaurant license not properly displayed. must be posted
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. eliminated 2nd bar room, and about 40 seats
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. eight persons working
- 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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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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