- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 47°f in white refrigerator. Operator moved to walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef in rif.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, egg rolls.
- 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.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer, under shelving.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Iced seafood 40-47. In server cooler, single service butter 44, cottage cheese 46-47, milk 42. All items in cooler overnight per operator.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Slicer blade guard soiled with old food debris.
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2/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam tables. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer, under shelving.
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In vegetable cooler, potatoes and pasta 44.
- High Priority - Employee washed hands and then dried on apron.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Iced seafood 40-47. In server cooler, single service butter 44, cottage cheese 46-47, milk 42. All items in cooler overnight per operator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over vegetables. Saut cooler. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Iced seafood 40-47. Items not iced properly. Advised to fill less full and add more ice.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline, **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cover stacked plastic containers in walk in cooler. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Walk-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. Vegetable walk in cooler
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2/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelf.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap along side and bottom of front doors.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags available.
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9/23/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelf.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap along side and bottom of front doors.
- Basic - Soil residue build-up on door flaps for indoor walk in cooler.
- Basic - Wall in disrepair. Cookline, corner next to handsink
- Basic - High Priority - Dead roaches on premises. 4 stuck to masking tape behind steamer, attached to stainless wall cover, cookline. 1 in bowl on shelving between kitchen and server station holding clean bowls.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags available.
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9/16/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelf.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of snow crabs, freezer
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in dining room
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of steamer
- Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap along side and bottom of front doors.
- Basic - Grease, old food accumulated under cooking equipment. Behind steamers
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double cooler on cookline
- Basic - Soil residue build-up on door flaps for indoor walk in cooler.
- Basic - Utensil stored in standing water less than 135 degrees Fahrenheit. Soup ladle
- Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer
- Basic - Wall in disrepair. Cookline, corner next to handsink
- Basic - High Priority - Dead roaches on premises. 4 stuck to masking tape behind steamer, attached to stainless wall cover, cookline. 1 in bowl on shelving between kitchen and server station holding clean bowls.
- 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. 0 ppm cl. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid roach spray
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over pies. Shell eggs over hot dogs. Clams over hotdogs.
- High Priority - Roach activity present as evidenced by live roaches found. 1 behind stainless wall cover, cookline. 1 on napkins, dining room. 1 on front count counter next to napkins. 1 on container of clean bowls on shelving between kitchen and server area.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Soup mixed today dated 9/13, earliest ingredient dated 9/8
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags available.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to back door. Wait station
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
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9/13/2013 | Complaint Full | Warning Issued |
- Basic - 4-603.15(A) old labels on clean containers
- Basic - Build-up of mold-like substance on plastic flaps for walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. Small portable cutting boards
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filter gap in automatic fire suppression/exhaust system.
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink, dish area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double cooler next to grill
- High Priority - Vacuum breaker missing at hose Bibb. Near ice machine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
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8/13/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) old labels on clean containers
- Basic - Build-up of mold-like substance on plastic flaps for walk in cooler.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoon between ANSUL pipe and wall and leaning on ANSUL pull **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Both Walk in coolers.
- Basic - Cutting board has cut marks and is no longer cleanable. Small portable cutting boards
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filter gap in automatic fire suppression/exhaust system.
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink, dish area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double cooler next to grill
- Basic - No handwashing sign provided at a hand sink used by food employees. Server area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on top of dish machine **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 45, shrimp 45, cooked shrimp 46, sliced cheese 45, scallops 46, hot dogs 45, soup 46, all in large walk in cooler overnight per operator. In vegetable walk in cooler, potatoes 44, pasta 46, in cooler overnight per operator.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0 ppm cl.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Eggs over fish
- High Priority - Vacuum breaker missing at hose Bibb. Near ice machine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to back door
- Intermediate - No soap provided at handwash sink. Men's restroom
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8/12/2013 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked properly. Soups labeled use first and use last with no date. **Warning**
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1/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooling from 1/2/13 per operator 46F at the edge to 49F in the center. See stop sale. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Iced fish 37F-47F. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **Corrected On-Site** **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked properly. Soups labeled use first and use last with no date. **Warning**
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1/3/2013 | Routine - Food | Warning Issued |
- Violation: 1 29-11-1 leaking pipe under 3 compartment sink
- Violation: 1 37-03-1 wall in disrepair next to back door
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8/1/2012 | Routine - Food | Call Back - Complied |
- 29-11-1 leaking pipe under 3 compartment sink
- 35a-04-1 Rodent droppings observed
- 35a-04-1 rodent droppings observed.
- 35a-08-1 flies in kitchen
- 37-03-1 wall in disrepair next to back door
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7/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish, scallops, chicken iced on cookline, 41-54F. Advised to ice more fully or fill containers less
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grouper at 51F, mahi at 50F, salmon at 51F, beans at 44F in cooler for 30 minutes per operator, double cooler under steam tables. moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta at 56F, lobster at 45F, shrimp at 46F, cheese at 45F, salad double cooler for 1 hr per operator. Moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. different fish at 41-48F in white cookline cooler. Advised to move to another cooler
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double cooler under steam tables holding PHFs at 44-51F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. White cookline cooler holding PHFs at 41F-48F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler holding PHFs at 45-56F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Violation: 23-03-1 Observed heavy build-up of grease/dust on hood filters
- Violation: 25-04-1 Observed single-service items stored on floor. cups, shed
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under 3 compartment sink/handsink next to back door
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 2 in cabinet under handsink, server area
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. Approximately 15 old droppings scattered on shelving and floor in dry storage shed
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Large gap at bottom and top of back door
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-03-1 Observed wall in disrepair. next to back door
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7/27/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. out back
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double cooler under steam tables holding PHFs at 44-51F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. White cookline cooler holding PHFs at 41F-48F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler holding PHFs at 45-56F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - First aid supplies improperly stored. Pain and itch spray stored on/over drop in salad cooler
- Critical - Fish not cooked to 145 degrees Fahrenheit or above.Fish cookling temp 108-135F in center. returned to cook further
- Critical - Hand wash sink lacking proper hand drying provisions. Dispenser not dispensing, next to back door
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Double cooler under steam tables Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. server cooler
- No copy of latest inspection report. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting tomatoes. Corrected On Site.
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Small white cutting board yellowed and blackened, used for fish, salad cutting board.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated under rack in hallway to kitchen
- Observed food debris, crab legs accumulated on floor of freezer
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to wash tomatoes, rinse containers, fill containers, dump ice
- Observed heavy build-up of grease/dust on hood filters
- Observed leaking pipe at plumbing fixture. under 3 compartment sink/handsink next to back door
- Critical - Observed live flies in kitchen.
- Critical - Observed mold-ike buildup on plastic lids in dish area due to wet nesting
- Observed old soiled save-a-days reused
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish, scallops, chicken iced on cookline, 41-54F. Advised to ice more fully or fill containers less
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grouper at 51F, mahi at 50F, salmon at 51F, beans at 44F in cooler for 30 minutes per operator, double cooler under steam tables. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta at 56F, lobster at 45F, shrimp at 46F, cheese at 45F, salad double cooler for 1 hr per operator. Moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. different fish at 41-48F in white cookline cooler. Advised to move to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. single service butter in drop in server cooler, on cardboard container at 56F. advised to store underneath
- Critical - Observed potentially hazardous food thawed in running water and allowed to reach 71F. Fish
- Critical - Observed rodent activity as evidenced by rodent droppings found. 2 in cabinet under handsink, server area
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 10 droppings in server area under cabinet with bag in box soda, on boxes
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 15 old droppings scattered on shelving and floor in dry storage shed
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200ppm cl. Corrected On Site.
- Observed single-service items stored on floor. cups, shed
- Observed wall in disrepair. next to back door
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Large gap at bottom and top of back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Alfredo in steam table 115-125F. Advised to reheat to 165F and allow steam table to heat up before adding food
- Critical - Working containers of food removed from original container not identified by common name. sugar containers
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7/26/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm. Manual sanitize until machine sanitizes
- Critical - Violation: 22-24-1 Observed buildup of black crust on soda dispensing nozzles.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Storage shed holding flour, other food
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4/2/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. outside
- Clean oil filter stored under handsink, cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding PHFs at 44-46F. unit unable to maintaiin 41F or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small cookline cooler holding PHFs at 46-47F. unit may not be used for PHFs until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm. Manual sanitize until machine sanitizes
- Critical - Hand wash sink lacking proper hand drying provisions and soap, next to three compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - No conspicuously located thermometer in holding unit. double stainless cooler all cookline units, server cooler Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. server area
- Critical - Observed buildup of black crust on soda dispensing nozzles.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean silverware not stored inverted
- Critical - Observed empolyee wash hands and not dry them before continuing prep
- Critical - Observed food stored on floor. onions, exterior walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. handsink next to three compartment sink used as prepsink.
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 46F in server cooler. Advised to keep underneath
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. grouper at 46F, mahi at 47F, small reach in cooler on cookline. Unit turned off at night. all items from walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes at 44F in exterior walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scallops, 45F, millk, 44F, alfredo, 46F, all in cooler overnight per operator.
- Observed single-service items stored on floor. Cups, shed
- Critical - Observed soil buildup inside ice bin.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Storage shed holding flour, other food
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3/29/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium/Nitogen tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Vegetable walk in cooler holding PHFs at 46F. Unitmaintaining 41F or below may not be used for potentially hazardous food until capable of
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans at 55F in walk in cooler after 6 hrs. Operator iced to get down to 41F quickly
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. cookline
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. Cookline units
- Critical - Observed bagged flour stored in outdoor shed not sealed
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. Onions
- Critical - Observed handwash sink used for purposes other than handwashing. used to dump drinks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes, 46F vegetable walk in cooler. moved to another cooler
- Observed wall in disrepair. dish area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Plumbing system in disrepair. Mop sink not draining
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing by dish machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Walk in freezer.
- Observed grease accumulated under cooking equipment.
- Observed grease around grease receptacle.
- Critical - Observed live flies in kitchen.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in cook line cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Front cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Observed food debris accumulated on kitchen floor. Walk in freezer.
- Wall not smooth and easily cleanable by dish machine.
- Observed hole in ceiling.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. No proof of required employee training provided.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of grease on hood filters.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Ceiling tile missing by dish machine.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employees not drying hands after washing.
- Observed cutting board grooved/pitted and no longer cleanable.
- Heavy rust buil-up on shelves, fans, and floors of in walk-in cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink in warewashing area lacking proper hand drying provisions.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed hole in ceiling- warewashing area.
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4/2/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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3/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Melted butter, 117F; Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed plastic food containers stored on floor.
- Critical. Vacuum breaker missing at hose spigots.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees- men's restroom.
- Critical. Observed dead palmetto bugs on premises. 4 in cabinet behind wait station. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed soap stored in open, unlabeled bowl.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/29/2010.
- Critical. Food Service Manager not certified after 30 days of employment. Kitchen manager.
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1/28/2010 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. missing 2 filters over fryers
- Observed rotted wood cabinet near 3 compartment sink in warewashing area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelves and fan covers in walk in cooler by dishmachine
- Critical. Hand wash sink lacking proper hand drying provisions. handsink on cookline
- Ceiling tile missing. above back kitchen exit door
- Observed wall soiled with accumulated black debris in dishwashing area.
- No Heimlich maneuver sign posted.
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9/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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