- Basic - No handwashing sign provided at a hand sink used by food employees./ employee bathroom **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris./ at bar area
- Basic - Working containers of food removed from original container not identified by common name./ sugar prep area and flour at dry storage area **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. / chef
- Intermediate - Accumulation of black/green mold-like substance on/around dispensing nozzles./ frozen drink machine at bar area
- Intermediate - Cutting board(s) heavy stained/soiled./ cook line
- Intermediate - Soda gun soiled./ bar area **Repeat Violation**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
- Basic - Food stored in a location that is exposed to splash/dust. Bar **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around frozen mix nozzles **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station at outside wait service station
- Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor
- Basic - No handwashing sign provided at a hand sink used by food employees. X2 at cook line, at outside wait service station
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. On surface of faucets at all hand sinks at outside bar
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream, yogurt mix for bar had a temperature of 54°, less than 4 hours. Advised
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Advised
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. X2 at cook line
- Intermediate - No soap provided at handwash sink. X2 at cook line
- Intermediate - No temperature measuring device provided on dishmachine. No PSI gauge for using water as a sanitizer dishmachine **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water draining from ice crushing machine onto bar floor surface.
- Intermediate - Bar soda guns soiled. **Repeat Violation**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm.
- Observed build-up of mold-like substance on surface of nonfood-contact surface- bar soda lines.
- Critical - Observed buildup of slime on bar soda dispensing guns.
- Observed cutting boards grooved/pitted and no longer cleanable- throughout cook line.
- Observed heavy soil accumulated under bar equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- raw fish at 50f; moved to WIC. Repeat Violation.
- Critical - Observed small flying insects in bar area.
- Waste line missing at soda gun holster- throughout bar area.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
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1/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; various PHF's at 45f in walk in cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours; chowder 87- 95f after two hours.
- Equipment or utensils not designed or constructed in a durable manner; foam container with no handle used to scoop flour. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location; tongs hanging from stove handle. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container; mayo spoon at cook line. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable; towels inside bread containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; exterior of dressing box in server alley.
- Critical - Observed employee engage in food preparation, changed gloves without washing hands in between.
- Observed equipment in poor repair; container lids broken.
- Critical - Observed food being cooled by nonapproved method; chowder cooled in large covered container.
- Critical - Observed food stored on floor; salt pellets stored under dishmachine. Corrected On Site.
- Observed grease recycling can lid open.
- Critical - Observed handwash sink used for purposes other than handwashing; soda gun drains in HWS.
- Critical - Observed interior of microwave soiled; wait station.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food; backpack in dry storage, jacket on shelf over clean drain board. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; alfredo sauce at 45f, crab dip at 45f, crabcakes at 45f in walk in cooler- sausage at 45f, chipotle mayo at 50f, and sliced cheese at 50f in cook line.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; boom boom sauce in upright reach in cooler, and kaylime pie in dessert cooler. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food; raw chicken stored above RTE food. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; raw beef stored above shrimp.
- Critical - Observed toxic item stored in food preparation area; cleaners and hand sanitizer over clean drain board.
- Critical - Working containers of food removed from original container not identified by common name; seasoned flour in dry storage.
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1/25/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. At back kitchen storage area.
- Observed dusty air conditioning vent covers. At hallway located by kitchen entrance.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a bracelet and watch while in preparation of food. Corrected On Site. Cooked removed watch and bracelet.
- Critical - Observed hand wash sink used for purpose other than washing hands. By evidence of a spoon inside handwash sink located in cook line. Corrected On Site. Cook removed spoon.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At Express station. Corrected On Site. Operator removed utensil.
- Observed old labels stuck to food containers after cleaning. At dishmachine storage area.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed all cutting boards in cook line and preparation area, grooved/pitted and no longer cleanable. 2nd Repeat Violation.
- Observed heavy residue/slime build-up insisted all floor drains located in bar.
- Observed moderate build-up of food debris on the outside of glass machine located in bar.
- Observed leaking pipe at plumbing fixture. Coming from vacuum breaker located on top of high temperature dishmachine.
- Critical. Vacuum breaker mising at hose bibb. At Y hose connection located in receiving. In front of coolers.
- Critical. No handwashing sign provided at a handsink used by food employees. At cook line. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. At handwash sink located in cook line. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At cook line. Corrected On Site.
- Critical. Electrical outlet missing cover plate. At receiving area on wall in front of coolers. For reporting purposes only.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands. For dumping. At outside server station. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender with a bracelets while in preparation of lemons. At outside bar. Corrected On Site.
- Observed all cutting boards in cook line grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed unlabeled chemical spray bottle. At bar under handwash sink. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For Island Oasis machine located outside bar. For reporting purposes only.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bartender touching ready to eat washed fruits with bare hands. At outside bar. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Grill station cutting boards are grooved and not cleanable. Repeat Violation.
- Waste line missing at soda gun holster. Two soda guns holster missing at outside bar. Corrected On Site.
- Critical. Observed expired Food Manager Certification. Chef Peter Tseng Certified Food Manager Certificate expired on 04/23/09.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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