- No Violations Were Observed
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07/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed first cooler across from cook line not maintaining proper cooling temperature. Foods were placed in over night. Raw chicken 46° F, raw scallop 49° F, red sauce 48° F Corrective measurements taken: raw chicken, raw scallop, red sauce was voluntarily discarded **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 first cooler across from cook line not maintaining proper cooling temperature. Foods were placed in over night. Raw chicken 46° F, raw scallop 49° F, red sauce 48° F Corrective measurements taken: raw chicken, raw scallop, red sauce was voluntarily discarded **Warning**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses in bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, noodles, tomatoes etc at 44-46°F in reachin cooler cross from and next to cookline. All TCS foods placed on ice corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over pudding like substance in walkin cooler. also raw chicken over sauce in reachin cooler across from cookline. **Corrected On-Site**
- 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. Dishmachine at less than 160°F, now at 160°F after turning on booster heater. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Employee touching bread with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sauces, cheese, beets in two of the reachin coolers (top section on one side, both top and bottom on other unit) at 44-46°F. TCS items double panned with ice or moved to adjacent unit. Corrective action taken.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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. Reachin cooler across from cookline ambient temp 44°F.
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2/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of black mold like substance under cookline equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee washed hands with no soap. Dishwasher. **Corrected On-Site**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed worker alternating between handling raw chicken and reaching into large container of white pepper. Container voluntarily discarded. **Corrected On-Site**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat lasagna in walkin made 3 days ago still 47F. Corrected On Site. Voluntarily discarded.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Must sanitize manually until repaired. Called repairman.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. No wash before donning gloves. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Meat lasagna (5 pans) covered by plastic wrap, metal lids, and foil placed in walkin 30 minutes ago. Corrected On Site. Sent to blast chiller.
- Observed reach-in cooler gaskets torn/in disrepair, cookline.
- Observed utensils stored in crevices between equipment. Inside cooler, knives. Corrected On Site.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair-reach in coolers on cookline. Pull drawer cooler tracks are brokeand drawers do not close completely causing a gap where air can excape.
- Observed residue build-up on bottom of drink cooler holding glasses.
- Critical - Observed small flying insects in bar area. Fruit flies.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt in chemical storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blue cheese in pantry cooler across from stove at 50 F. Pull drawer will not fully close-please look at track and gasket. Corrected On Site. Cheese was moved to back of cooler-all other foods are in temperature.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. Employee jacket stored over uncooked pasta on cookline. Corrected On Site. Jacket was moved.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22 BUILD UP OF SLIME IN ICE MACHINE - REMOVALBE W/ ALCOHOL SWAB On 7/14 callback, ice machine is too full to open slider.
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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. RAW ANIMAL FOODS IMPROPERLY SEPERATED - RAW BEEF STORED OVER RAW SEAFOOD IN PULL DRAWERS ON COOKLINE - REPEAT
- IN USE UTENSIL IN DIPPER WELL - NO WATER RUNNING. PIZZA STATION
- Critical. OPEN BEVERAGE ON BACK PREP LINE SHELF ABOVE PREP TABLE
- REACH IN COOLERS IN PANTRY STATION WITH GAPS BETWEEN COOLER DRAWERS
- Critical. BUILD UP OF SLIME IN ICE MACHINE - REMOVALBE W/ ALCOHOL SWAB
- Critical. HAND WASH SINK USED FOR OTHER PURPOSES - FILL UP POT FOR STOVE. PANTRY STATION
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5/7/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw calamari tentacles at 50 F, raw calamari tubes at 50 F, cheese sticks at 51 F and raw shrimp at 50 F in reach in cooler on cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs at 121 F in steam well next to stove at end of cookline. Corrected On Site. Temperature was turned up to bring to temperature. Meatballs now at 145 F.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked mushrooms at 64 F in metal pan in reach in cooler on cookline. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DD Air Conditioning repaired cooler today. States on invoice that there is a burned compressor wire and it was fixed temporarily. Also states that they need to replace 3 in 1 start kit. Ambient temperature at 51 F.This violation must be corrected by : 11/16/2009.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw pork and raw beef stored in same metal pan in reach in cooler on cookline. Food was seperated and placed in separate pans.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken and raw beef stored over scallops, shrimp and mussels in reach in cooler on cookline. Food was rearranged.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
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11/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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