- No Violations Were Observed
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07/31/2014 | Complaint Full | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 49° F, cooked noodles 49° F, shrimp stuffing 48° F in RIC with an ambient temp of 48° F across from stove corrective action taken food moved to working unit or iced down **Warning**
- 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. See stop sale. Observed marinara sauce 56° F, meat ball minestrone soup 54° F cooling overnight. **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 raw chicken 49° F, cooked noodles 49° F, shrimp stuffing 48° F in RIC with an ambient temp of 48° F across from stove corrective action taken food moved to working unit or iced down **Warning**
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07/30/2014 | Complaint Full | Warning Issued |
- 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
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Corrected On-Site**
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Potatoes on floor under table across from walk-in.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knife on cooklinel **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Side prep employee
- High Priority - Food stored in ice used for drinks. Cranberry juice stored in drink ice at bar. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm plus chlorine
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer bucket and refill it at hand sink near dishmachine
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5/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. meats/ rte vegetables
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed cloth used as a food-contact surface. c beef wic
- Observed employee re-using food containers lined with linen/napkin.
- Critical - Observed expired Food Manager Certification. 03/07
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait station
- Critical - Employees not informed of acceptable sanitary practices.proper handsink
- Critical - Handwash sink not accessible for employee use at all times. sink dishmachine area
- Critical - Observed damaged thermometer provided on dishmachine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. left station Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Critical - Observed potentially hazardous food thawed at room temperature. pork loin
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- CLEAN APRONS and LINENS ON SLICER - SALAD PRE AREA and WAIT STATION
- Critical - LICENSE IS NOT POSTED - PLEASE KEEP AVAILABLE
- Critical - NO TOWELS HANDSINK - BAR AREA
- Critical - NOT SANITIZING PREP SURFACES BETWEEN USES - SALAD PREP AREA
- Critical - NOT UTILIIZING DATE MARKING FOR PREPARED SAUCES, CUT MEATS, OTHER ITEMS IN WALK-IN - PREP AREA
- Critical - NOT UTILIZING CHLORINE TEST KIT AT DISH MACHINE
- Critical - SPREAD SHEET NO LONGER VALID - EACH WORK CARD MUST BE CARRIED ON PERSON
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. rices sauces
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. meats over sauces rice Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized. template requires 140f
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 3rd run
- Critical. Observed encrusted material on can opener. blade and holdster
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait stations
- Observed dusty ceiling tiles and/or air conditioning vent covers. cookline
- Critical. Observed toxic item improperly stored. over prep
- Critical. Observed incorrect information on Hotel and Restaurant license. seats
- Critical. Employees not informed of acceptable sanitary practices. exclusions /restrictions policy
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. wait station
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2009 | Routine - Food | Call Back - Complied |
- Violation: 33-15-1 Observed garbage can lid open.
- Violation: 37-13-1 Observed hole in ceiling.
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. over preparation area
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seats too low left form for mgr
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. by rear ice machine
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. 10 cards expired
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8/25/2009 | Routine - Food | Call Back - Extension given, pending |
- 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. Stem type thermometer not within the intended measuring range of use.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. walk in
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed ice scoop with handle in contact with ice. in machine
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bar
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Missing drain plug at dumpster.
- Observed garbage can lid open.
- Observed hole in ceiling.
- Observed moldy ceiling tiles and/or air conditioning vent covers. over preparation area
- Critical. Observed incorrect information on Hotel and Restaurant license. seats too low left form for mgr
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured. by rear ice machine
- Critical. No professional hygiene and/or foodborne illness training provided. 10 cards expired
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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
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