- High Priority - Employee failed to wash hands before putting on gloves to work with food. ... Cook line
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. ... with cardboard boxes.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauces 90°F in walk in cooler. Placed in chill blaster.
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08/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-contact equipment in poor repair.drawers at cook line ambient temperature 44°F,
- 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. Waitress placed limes on glasses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In drawers at cook line Beef 44°F, Lamb 45°F,porterhouse 44°F, added ice to all drawers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauces 90°F in walk in cooler. Placed in chill blaster.
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08/14/2014 | Routine - Food | Warning Issued |
- High Priority - Live, small flying insects in food storage area.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - scoop handle in contact with cheese powder.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Employee used handwash sink as a dump sink. At bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Green Beans in walk in cooler. **Corrected On-Site**
- Intermediate - Some oyster tags not marked with last date served.
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Parsley wrapped in cloth.
- Basic - Food prepared with soiled equipment/utensil. Use of a dirty rag to clean utensils and equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline .
- 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. 0ppm chlorine. **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.Small leaking hole in ceiling at dish area.
- Basic - Employee with no hair restraint while engaging in food preparation.at cookline
- Basic - Lemon and lime stored in wait area not covered.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm at meat prep area. **Corrected On-Site**
- Basic - scoop handle in contact with panko. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter at cookline 51?F using time as public health control **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Beef over Pork and fish.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.At Sugar Container. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Over Cookline.
- Critical - Observed employee handling soiled equipment or utensils then , handle clean equipment or utensils, without washing hands. Dishwasher. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink in servers drink station.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled Eggs over sauce at cookline cooler . Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter in Bread station and Shallots .Corrected On Site.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. employee restroom .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no changing of gloves and washing hands after cook scratched head. Corrected On Site. hands washed and gloves changed.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store knives in rear prep area. Corrected On Site.
- Observed insect control device installed over utensil storage area. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. by mgr's office .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table near walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers, chicken , beef at 44 degrees at cookline cold holding drawers. Corrected On Site. iced down.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 48 degrees at salad prep cooler. Corrected On Site. iced down.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese stuffed olives at 69 degrees under no temperature control. Corrected On Site. iced down.
- Critical - Portable fire extinguisher not fully charged. ABC fire extinguisher by manager's office . For reporting purposes only.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. at milk storage cooler.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server while prepping bread. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in dessert prep area.
- Observed gaskets with slimy/mold-like build-up. expediters area cooler. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 62 degrees . Corrected On Site. time marked. Must discard within 2 1/2 hours. Out of temperature control for 1 1/2 hrs.
- Observed wall soiled with accumulated black debris in dishwashing area by 3 compartment sink and by rear prep area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. k class by cookline on the floor.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. milk storage cooler in server's station .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold holding drawers at end of cookline . Corrected On Site. All potentially hazardous food removed from drawers.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by food storage rack in prep area. Corrected On Site.
- Critical - Observed an open beverage container on the food storage shelving at the walkin cooler. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands.dishwasher. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink by server's drink station . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna at 54 degrees , beef at 52 degrees , chicken at 56 degrees at cold holding drawers at end of cookline. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. By manager's office .For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. panko. Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer at cooler under expresso machine . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw lobster over strawberries at walkin freezer . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. cooked pasta and shrimp at walkin cooler. Corrected On Site.
- Critical. Observed employee handle clean equipment or utensils after handling soiled utensils without washing hands. dishwasher. Corrected On Site.
- Observed employee with no hair restraint. dishwasher
- Observed nonfood-contact equipment in poor repair, cabinet doors in disrepair at server's station .
- Critical. Equipment food-contact surfaces and utensils not sanitized. less than 160 degrees farenheit temperature at dishwashing machine, equipment not being sanitized appropriately
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Repeat Violation.
- Critical. Observed interior of reach-in-freezer soiled with accumulation of food residue. chest freezer by mgr's office
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored/ not properly inverted. dishwashing area.
- Observed wall soiled with accumulated black debris in dishwashing area by 3 compartment sink.
- Critical. Observed toxic item stored by food. butane by fish salt in dry storage room. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. ABC fire extinguisher near back door. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. k class on floor.
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8/16/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. breadcrumbs container at dry storage room. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clarified butter at 95 degrees at cookline . Corrected On Site. time marked .must discard within 4 hrs of leaving temperature control
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed potentially hazardous foods under no temperature control and time marked but no application for time as a public health control submitted .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steaks at 48 degrees at cookline cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cold holding drawer. Corrected On Site. removed all potentially hazardous and stored on working cold holding unit.
- Critical. Observed food stored on floor. bread at walkin freezer . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. bread buns in storage racks in rear prep area. 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. cook while platting foods. Corrected On Site. use gloves.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in soiled container .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at flour container . Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing before changing to a new pair of gloves. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed equipment in poor repair. interior of mictowave rusted, in prep area
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at bar
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. main dishwashing machine
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop storage container by dishwashing area. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. 76 degrees at salad/dessert prep area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom .
- Observed wall soiled with accumulated black debris in dishwashing area. by 3 compartment sink. Corrected On Site.
- Observed personal care item stored with food. cell phone in food prep area. Corrected On Site.
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1/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper vertical separation of raw animal foods . raw beef over lobster at walkin cooler.
- Critical. Observed food stored on floor. squid at walkin freezer .
- Critical. Observed uncovered food in holding unit/dry storage area. bread.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at panko container .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. dishwashing machine not sanitizing multi-use utensils .
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. wood board w/ sprayer attached in dishwashing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine .
- Critical. Handwash sink not accessible for employee use at all times.obstructed at cookline . Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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