- Basic - Equipment in poor repair. Observed door to WIC hinge broken **Warning**
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09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Observed door to WIC hinge broken **Warning**
- Basic - Ice scoop handle in contact with ice at bar **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw fish thawing in standing water **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed soup 67° F, brown sauce 67° F in stand up cooler by prep sink, overnight with ambient temp 68° F all TCS food voluntarily discarded and repairman called/ observed cut tomatoes 49° F, raw chicken 49° F, raw shrimp 49° F in RIC on cook line corrective action taken food iced down and repairman called **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. observed Cooked roast 67° F, shell eggs 67 ambient temp, cooked sausage 67° F, in WIC with ambient temp of 67° F all TCS items voluntarily discarded **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles at bar **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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 soup 67° F, brown sauce 67° F in stand up cooler by prep sink, overnight with ambient temp 68° F all TCS food voluntarily discarded and repairman called/ observed cut tomatoes 49° F, raw chicken 49° F, raw shrimp 49° F in RIC on cook line corrective action taken food iced down and repairman called **Warning**
- 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. Observed Cooked roast 67° F, shell eggs 67 ambient temp, cooked sausage 67° F, in WIC with ambient temp of 67° F all TCS items voluntarily discarded and repairman called **Repeat Violation** **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. On outside WIC
- Basic - Observed a Hole in wall in the kitchen adjacent to grill
- High Priority - License is expired and is more than 60 after expiration date. Corrected on site operator called in and renewed license during inspection. **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. Raw fish 46° F, raw chicken 49° F, ham 49° F corrective action taken all TCS foods in WIC moved to other WIC
- High Priority - Live flies in kitchen. Observed three flies in kitchen
- 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. Red soup in WIC 80° F prepared the night before see stop sale
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. RIC on cookline
- 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. Raw fish 46° F, raw chicken 49° F, ham 49° F corrective action taken all TCS foods in WIC moved to other WIC
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop In flour container **Corrected On-Site**
- 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**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Produce with mold-like growth. Two oranges moldy in WIC voluntarily discarded **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop in large flour container next to cook line. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed two bags of potatoes stored on floor in outside WIC. **Repeat Violation**
- 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 in poor repair. Observed inside WIC with ambient temp at 60° F food from todays shipment moved to other WIC all other food voluntarily discarded. Corrective action taken repair man called during inspection.
- High Priority - Adulteration of food product. Milk in walkin cooler expired by 2 days, voluntarily discarded. **Corrected On-Site**
- 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. DM 0 ppm chlorine.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw white fish 50° F, raw fish 50° F, and cream 55° F raw fish came in this morning and moved to other WIC, all other food discarded,
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Out back by walk-in.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash across from cook-line. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed sauce and soup made on site yesterday with no date marking. **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Under pressure fire extinguisher.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed cups used as ice scoops
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked and stored while still wet
- Basic - Food stored on floor. Of all 3 walk in coolers
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Sinks at server stations
- Basic - Raw animal food stored above unwashed produce. Observed raw eggs stored above fruits in walk in cooler outside
- Basic - Working containers of food removed from original container not identified by common name. Large white containers with contents not labeled
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice on steam table at 100?F, rice discarded. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Walkin cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Frozen oyster, box tag not kept
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at handsink off server station
- Intermediate - No handwash sink for employees. Behind the bar. Operator to designate hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed rice in walk in cooler with no date made yesterday
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - CANTALOUPE IN RIC AT 49 DEGREES F - QUICK CHILL - COS
- EXCESS ITEMS ALL OVER REAR AREA
- Critical - FLIES IN KITCHEN
- GREASE BUILD UP BETWEEN EQUIPMENT
- Critical - NO SANITIZER RUNNING THRU DISH MACHINE - COS - 2ND RUN 30 PPM
- Critical - NO SELF CLOSER ON REAR DOOR (RESULTS IN ABOVE)
- Critical - NOT MONITORING TEMPS W/ THERMOMETER
- Critical - USING NON-HANDLED DEVICE TO DISPENSE READY TO EAT - COS
- Critical - USING TIME AS CONTROL W/O DOCUMENTATION
- WALL IN DISH WASH ROOM / MISSING FACE BOARDS
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- 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. coconut shrimp sauces
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 37-03-1 Observed wall in disrepair. dish wash room
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4/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Equipment food-contact surfaces and utensils not sanitized. 102f 0ppm cl2
- Light not functioning. walkin Repeat Violation.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spoon buried in rice walkin
- Critical - Observed interior of microwave soiled. encrusted w/ food
- Observed nonfood-contact equipment in poor repair outside of wic peeled metal
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. swai 45f must quick chill
- Critical - Observed soiled reach-in cooler gaskets. 4 door reach in
- Critical - Observed toxic item improperly stored. prep table Corrected On Site.
- Observed wall in disrepair. dish wash room
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. coconut shrimp sauces
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). crab 7 lbs
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12/20/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. need to repair vacuum deevice
- Violation: 42-11-1 Observed unnecessary items on the premise. rear area
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. not working
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. need to repair vacuum deevice
- Violation: 42-11-1 Observed unnecessary items on the premise. rear area
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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4/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.
- Critical - Hand wash sink lacking proper hand drying provisions. bar and wait stattion
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dead roaches on premises. bar 3
- Observed employee with ineffective hair restraint.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Observed grease accumulated on kitchen floor.under equipment
- Observed ice scoop with handle in contact with ice. wait station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.oysters44f
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Observed unnecessary items on the premise. rear area
- Observed wall in disrepair. by dish machine
- Critical - Outer openings not protected with self-closing doors.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). scallops thawing 61
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/2/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table by clean dishes.
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecliths stored on top of prep tables.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-10-1 Light not functioning. small walk in
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5/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs small outside wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna 70f possibly just made, use chilled product
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. product moved less tan 2 hrs no stop sale
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. lobster, beef
- Critical. Raw animal food not properly separated from ready-to-eat food. pan directly on rte food upright ric
- 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.
- Critical. Observed employee improperly washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. leading to ice machine
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 3rd run 60 ppm
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. wat stations
- Critical. Observed live flies in kitchen. outside uncovered cloths attracting flies
- Light not functioning. small walk in
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Observed unnecessary items on the premise. rear discarded equiment
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. seats
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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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5/24/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, prepared foods in WIC
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in large bins at end of cookline
- Critical. Observed potentially hazardous food thawed in standing water. raw fish. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cooked pasta and RTE crab stuffing in cookline RIC. raw shrimp over bread and butter in RIC by WIC. Corrected On Site.
- Critical. Observed food stored on floor. WIF and WIC. buckets, boxes
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling tortilla, cooked chicken, prepared sandwiches with bare hands at cookline. waiter handling bread rolls with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handled raw beef then grabbed bread without taking off gloves and washing hands inbetween tasks Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands before putting on a new pair of gloves
- Critical. Observed encrusted material on can opener. encrusted dried food debris
- Critical. No handwashing sign provided at a handsink used by food employees. handsink across from cookline
- Critical. Observed toxic container reused for food storage. dishmachine chemical bucket reused to hold sauce in WIC Corrected On Site.
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1/6/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. bananas in food storage area under sugar container.
- Critical. Observed food with mold-like growth. strawberries in reach in cooler next to 2 compartment sink.
- Critical. Observed raw animal food stored over ready-to-eat food. raw calamari stored over cheeses, cooked meats, & soup mixes in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over potatoes in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over cooked meats, cheeses, & veggies in walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. panco undEr preperation table across from dry storage area.
- Critical. Observed uncovered food in holding unit/dry storage area. chicken & soup in walk in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee on cookline preparing reach in cooler with ready to eat food items. Corrected On Site.
- Critical. Observed interior of microwave soiled. cookline.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 10/17/2009.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 10/17/2009.
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9/17/2009 | Routine - Food | Warning Issued |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
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