- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted shelf in the upright reach in next to the refrigerator .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Employee rinsed utensil in handwash sink. Observed a employee rinse the coffee urn in the hand wash sink .
- Intermediate - Equipment drain line draining into handwash sink. Observed ice drain line into hand wash sink .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed paper towel in the hand wash sink. **Repeat Violation**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in reach in cooler across from bread station. Corrective Action had food moved to another cooler until repaired . **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 from bread station has a ambient temperature of 47°F. **Warning**
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07/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile missing. **Warning**
- 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. Observed dish machine at 00 ppm chlorine , corrective action had operator set up 3 bay sink to sanitize dishes until machine is repaired . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in reach in cooler across from bread station. Corrective Action had food moved to another cooler until repaired . **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed scrubbing brushes in hand wash sink. **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 from bread station has a ambient temperature of 47°F. **Warning**
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area. Observed cook eating in the prep area. **Corrected On-Site**
- 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 Heavy cream 56°F, Whipping cream 56°F, voluntary discarded by operator,
- 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 up right cooler across from dish area, not holding temperature ambient temperature of 56°F. , operator moved food to another cooler and been there for less then two hours. This was done as a corrective action.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on server station.
- Basic - Interior of up right freezer in disrepair/has exposed insulation. Observed freezer across from reach in.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on main prep area.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook cut bread with bare hands.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no tags in restaurant .
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Uncleanable knife block in use to store knives. Observed knives in wooden block with plastic inserts that are not cleanable. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Black 3door cooler.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 12-11-2012 .
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10/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed black 3 door reach in cooler at 47 degrees f This violation must be corrected by : 10-12-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed rice made yesterday at 49 degrees f in reachin cooler with ambient air temperature at 35 degrees f.
- 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. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 12-11-2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 47 degrees f and butter at 46 degrees f in black 3 door reachin cooler with ambient air temperature at 47 degrees f. observed other potentially hazardous foods above 43 degrees f in reachin coolers with ambient air temperatures at 41 degrees f or below.
- Critical - Observed raw animal food stored over cooked food. observed raw fish stored above cooked green beans in reach in cooler
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10/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 54 degrees f in reach in cooler with ambient air temperature 46 degrees f , milk removed from cooler. observed cheese at 54 degrees f, tuna at 48 degrees f, chicken at 53 degrees f,and hard boiled eggs at 56 degrees f in reachin cooler next to microwaves with ambient air temperature at 52 degrees f. observed salomi at 54 degrees f and turkey at 50 degrees f in reachin cooler with ambient air temperature at 50 degrees f.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler next to microwaves with ambient air temperature at 52 degrees f. This violation must be corrected by : 06-22-2012 . observed reach in cooler with ambient air temperature at 50 degrees f. time extension given because refridgeration person coming today.
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6/25/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler next to microwaves with ambient air temperature at 52 degrees f. This violation must be corrected by : 06-22-2012 .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine at 0ppm in dishmachine, ran machine twice.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees present
- Observed ice scoop with handle in contact with ice. ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 54 degrees f in reach in cooler with ambient air temperature 46 degrees f , milk removed from cooler. observed cheese at 54 degrees f, tuna at 48 degrees f, chicken at 53 degrees f,and hard boiled eggs at 56 degrees f in reachin cooler next to microwaves with ambient air temperature at 52 degrees f.
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6/21/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. licence expired 12-01-2011
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle soiled dishwares then tie his shoes then directly handle clean dishwares without washing hands between tasks.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. observed employee handling ready to eat foods barehanded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw beef at 48 degrees f in reachin cooler across from salad ambient air temperature at 42 degrees f. observed cooked duck at 51 degrees f in reachin cooler across cookline. ambient air temperature at 42 degrees f. observed raw beef at 50 degrees f in reachin cooler next to freezer. ambient air temperature at 39 degrees f. Corrected On Site.
- Critical - Observed toxic item stored by food. observed chemicals stored above wines in dry storage.
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3/5/2012 | Routine - Food | Administrative complaint recommended |
- 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. As per owner cards are at home, faxing cards within 7 days.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw fish, scallops and shrimp mix at 45F, white glass door refrigerator. Also cooked vegetables at 47F. (owner lowered settings now unit ambient temperature of 41F.) Corrected On Site. Raw animal products will be cooked, cooked items voluntarily discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw chicken and duck on top shelf over quiche, cream, cheese and butter, reach in cooler by oven. Also observed raw beef over butter containers, black reach in cooler.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Expired card 2008.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken and pate at 58F. Corrected On Site. Items voluntarily discarded
- Critical - Observed raw animal food stored over ready-to-eat food. Observed individually wrapped dishes containing raw shrimp and scallops over cream, fresh strawberry, cheese and butter, glass door reach in cooler. Also observed raw beef over containers of half andhalf, reach in cooler #5.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed 4 egg flats in an unit with an ambient temperature of 57F. Corrected On Site. Eggs voluntarily discarded.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. also data plate is unreadable
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. basting brushes
- Critical. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed. broken
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored by utensils. Spray botyles hanging on rack holding clean dishes. Corrected On Site. Bottles were moved.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. food taken from hotwell and placed in cooler with lid. would be best to stir food and leave uncovered untill 41 F.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cut bread without gloves on. Corrected On Site. employee using paper towel to handle bread.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher.
- Critical. Observed handwash sink used for purposes other than handwashing. handsink on cookline with ice in it.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Thermometers not calibrated according to manufacturer's specifications. off by 20f
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. front ric
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait/preparation areas
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. several items
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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