- No Violations Were Observed
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08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stacked one on top of each other in at bar. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above expo station **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 cheese 45f, chicken 45f. Corrective action taken: operator called refrigeration repair person and unit was being fixed at time of inspection. **Warning** 8/19/14: observed pork 47f, pasta 45f.
- 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 ambient temp 45f. **Warning** 8/19/14: observed pork 47f, pasta 45.
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08/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar. **Corrected On-Site** **Warning**
- Basic - Ceiling soiled with accumulated dust. Above prep area in kitchen. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ladles handing above hand washing sink in such a way that food handler can contaminate with hair. **Warning**
- Basic - Dry storage shelves with rust that has pitted the surface. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stacked one on top of each other in at bar. **Warning**
- Basic - Food stored on floor. Chicken on floor in walk in cooler. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. On saute line. Corrective action taken: operator removed. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above expo station **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Walk in cooler door does not close properly. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **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 cheese 50f and tomatoes 50 in salad make reach in cooler and pasta 50f in saute make reach in cooler. Corrective action taken: refrigeration repair person fixing bot units at time of inspection. **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 cheese 45f, chicken 45f. Corrective action taken: operator called refrigeration repair person and unit was being fixed at time of inspection. **Warning**
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. Observed marinara sauce at 131f on steam table for 1.5hours. Corrective action taken: advised operator to reheated to 165f. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at front bar. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By saute line. **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. Saute make reach in cooler 56f ambient and salad make reach in cooler at 55f ambient. **Warning**
- Intermediate - Slight Accumulation of black mold-like substance inside the ice bin. **Corrected On-Site** **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 ambient temp 45f. **Warning**
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. TAGS REMOVED AND PLACED ON CORKBOARD NEAR MGR OFFICE. **Corrected On-Site**
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. OBSERVED PREP COOK WEARING A WATCH
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor/table fan has accumulation of dust residue. ABOVE GRILL STATION UNIT
- Basic - Food stored on floor. OBSERVED CASES OF OIL ON FLOOR IN STORAGE SHED.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. BACKFLOW PREVENTER FOR MOP SINK
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. BACK DOCK DOOR
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. SANIBUCKETS, ONE ON FLOOR, ONE NEXT TO CLEAN EQUIPMENT. **Repeat Violation**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Potato chips, 78°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHOPPED LETTUCE, 46°/ BLUE CHEESE, 45°/ CHEDDAR CHEESE, 46°/ GREEN LEAF, 47°/ BUTTER, 47°/ CRAB CAKES, 47°/ SPRING MIX, 45°, EG WHITE 45, PEAS 48, SPROUTS 46, PASTA 46, RAW CHICKEN 45.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. HOUSEMADE POTATO CHIPS IN ALTOSHAM IN SERVER STATION
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. LETTUCE SET IN PLASTIC CONTAINERS,ONLY DROPPED 3° IN AN HOUR
- Intermediate - Interior of reach-in cooler soiled with accumulation of standing water. GRILL STATION UNIT.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. GRILL STATION
- 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. GRILL STATION UNIT
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. BOTTLE OF CLEANER IN BAR AREA
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. By grill area
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in bar area
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout facility
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Ice in Handwash sink by waitress station
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Used to repair gaskets in RIC
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above make table. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in WIC needs shield.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 2- without thermometer **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet WC on prep table. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Grits, rice and sugar bins **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese on tortilla shells 77F made 2hours ago
- High Priority - Live flies in kitchen.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Gravy 4/19, Caesar 4/18 **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. COOKLINE and to make table cutting boards soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot stored on HWS in kitchen. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gravy 4/19, Caesar 4/18 **Repeat Violation**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Call Back - Complied |
- Attached vent missing : dishwashing area
- Automatic gratuity not on all menus
- Critical - Back door gap at base of door
- Chicken in contact with steam table lids
- Cooler 49 - 52F
- Dented can coconut milk
- Critical - Dishmachine : chlorine 0ppm (Repeat) COS
- Dumpster lid open (Repeat) COS
- Employee beverage above prep table
- Critical - Failed to wash hands before putting gloves on COS
- Floor tiles missing/damaged
- Critical - Fly in kitchen and flies around dumpster
- GArlic butter - dated 10/17, lamb lamb veg 11/2
- Garlic/oil (mustard vin) - 10/31, asparagus 50F, whipped cream 51F - not wholesome condition
- Grease/residue : ceiling tiles Repeat, tiles by handsink Repeat
- Grooved cutting board
- Hole in ceiling
- Critical - Ice machine interior slimy Repeat
- Insufficent light in WIC and light covers required
- Critical - Jewelry: wrist band (Repeat)
- No hair restraint COS
- Critical - No hot water : restrooms
- No labels on spice containers (Repeat)
- No thermometer - cookline RIC
- Old labels on containers
- Outside area standing water
- Pasta 45 - 47F RIC
- Pasta made 11/8 but dated 11/9.
- Pasta not cooled (ambient cooling after use - @ 45F both at 1:30 and 3:30 (held)
- Plates not stored inverted (Repeat)
- Potato at 55F @ 1:20pm and at 55F at 3:20pm - not cooling
- Critical - RIC soiled
- Ranch 44 - 47F, caesar 46F (less than 4 hours)
- Re-use of single service containers
- Residue build up - dry good - lids of containers
- Rice 66F - frontline Repeat - less than 4 hours COS
- Critical - Rinsing wiping cloths in handsinks / spoon in handsink COS
- Soda gun holster dirty
- Sprouts 51F - make table, sour cream 47F (less than 4 hours), sprouts 50F (possibly more than 4 hours)
- Sprouts at 50F more than 4 hours COS
- Storage of knife between ice bin and cutting board - crevice COS
- Storage of single service cups near handsink - risk of splash contamination COS
- Critical - Unlabeled spray bottle
- Unsecured CO2 tank
- Unwashed produced over RTEfoods; uncovered box of melon: freezer
- WIC fan covers dirty
- Wall tiles not tightly fitted to wall under handsink Repeat
- Wet nesting clean equipment
- Whipped cream 51F, asparagus 50F - more than 4 hours
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11/9/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Bar Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ceramic plates not stored inverted/with overhead protection.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Kitchen [corrected on-site] and bar 0ppm.
- Critical - Lettuce leaves not separated before washing - whole lettuce rinsed then cut. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Wait station. Corrected On Site.
- Critical - Observed a few live flies in kitchen. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Extraction hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing gun - bar.
- Observed ceiling soiled with accumulated dust and grease..
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist bracelet observed. Repeat Violation.
- Critical - Observed food stored on floor. Plastic bottles of bloody mary mix - boxes stored on floor.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 67F. Wait station - recommend storage on ice.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers.
- Observed wall in disrepair. Tile at base of wall - next to back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grilled onions 127F - less than 1 hour. Corrected On Site. Reheated to 189F.
- Critical - Working containers of food removed from original container not identified by common name. Sugar and flour. Repeat Violation.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-06-1 Non-handled scoops used in dry goods storage containers under kitchen prep table. Corrected On Site. Call back inspection 02-17-12: observed non-handled scoop used in dry goods container.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area - fruit fly catcher in place, bar area clean and bottles covered overnight to reduce the occurence of the fruit flies.
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2/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - kitchen reach in cooler maintaining temperature of 44F. All potentially hazardous food at 43-44F, dated 2/15 transferred to walk in cooler. This violation must be corrected by : 02-17-12.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Light not functioning - walk in cooler. Corrected On Site.
- No Heimlich maneuver sign posted.
- Non-handled scoops used in dry goods storage containers under kitchen prep table. Corrected On Site.
- Critical - Observed beverage container on a food preparation table or over/next to clean equipment/utensils - employee beverage stored in rack of bread rolls. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - food employee wearing watch while handling food. Corrected On Site.
- Observed hole in wall - ladies restroom.
- Critical - Observed live flies in kitchen - two flies observed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - clover sprouts at 50F in kitchen cold prep table - less than 2 hours storage - transferred to walk in cooler for rapid cooling to 42F. Sprouts cooled to 37F by end of inspection. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - ham, turkey and roast beef slices at 43-44F in kitchen reach in cooler - dated 2/15. Cooler not maintaining temperature of 41F. Meat slices Transferred to walk in cooler for cooling to 41F. This violation must be corrected by : 02-16-12. This violation must be corrected by : 02-17-12.
- Observed single-service articles improperly stored - bar: drink picks not stored in the same direction with frill side upright. Corrected On Site.
- Critical - Observed small flying insects in bar area - fruit fly catcher in place, bar area clean and bottles covered overnight to reduce the occurence of the fruit flies.
- Critical - Observed uncovered food in holding unit/dry storage area - meatloaf and beef stroganoff.
- Critical - Working containers of food removed from original container not identified by common name - walk in cooler: soup, meatloaf not date marked. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name - white powdered substances - dry goods storage buckets under kitchen prep tables. Corrected On Site. Repeat Violation.
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2/16/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured./bar
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed ceiling soiled with accumulated food debris./dust by vent Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable./ cooks line
- Critical - Observed handwash sink used for purposes other than handwashing./ice in sink in server station.
- Observed ice scoop with handle in contact with ice./bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site./shrimp on cooks line, operator stated only there for 45 min, placed shrimp in freezer to drop temperature quickly.
- Observed wall in disrepair./tiles missing above deli station
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken salad
- Critical - Working containers of food removed from original container not identified by common name./ sugar and nuts.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Observed build-up of grease on hood filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed live flies in kitchen.
- Observed reach-in cooler gasket torn/in disrepair.
- Obseved hood filters in disrepair.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items held above protection of cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. leftside hot hold cookline. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. multiple items coong in walkin cooler with tight fitting lids of plastic covers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. spinach lasagna walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over smoked bacon.
- Critical. Observed uncovered food in holding unit/dry storage area. dinner prep containers walkin cooler.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cookline
- Observed employee with no beard guard/restraint.
- Observed single-service articles stored without protection from contamination. not inverted or covered in back storage shed.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat scraps and rounds. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwich cooler, cookline cooler left saute, food held on ice expediter line. Repeat Violation. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. two compartments on hot hold cookline.
- Critical. Observed food stored on floor. walkin freezer cases.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. arm band
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chefs handle raw fish, pork changed gloves no handwashing.
- Critical. Observed employee drink then engage in food preparation without washing hands. sandwich chef.
- Critical. Observed an beverage container on a food preparation table by bread. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. sandwich cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Observed build-up of grease on nonfood-contact surface. hood filter.
- Pots and pans not stored inverted or in a protected manner.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only. smoke and heat in kitchen.
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2/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler items over cooling product. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. leftside cookline ach in cooler opened for extended time for shift change. Cooler recovered during inspection. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. morrocan sauce at 124 degrees hot hold.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives at sandwich line, utensils leftside cookline double broiled.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. under prep table by containers of food.
- Observed employee with no hair/beard restraint.cookline chef, sandwich chef.
- Food-contact surface not smooth and easily cleanable. squeeze bottles with duct tape.
- Critical. Observed encrusted, soiled material on slicer.
- Bowls and pans not stored inverted or in a protected manner. under prep table.
- Critical. No handwashing sign provided at a handsink used by food employees. leftside cookline hand sink
- Observed hole in wall. by cookline hand sink.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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