- Basic - Bowl or other container with no handle used to dispense food. Flour in barrel, dry storage area.
- Basic - Carbon dioxide tanks not adequately secured. Bar in main dining room. **Repeat Violation**
- Basic - Case of single-service articles, cups, stored on floor in dry storage area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in glass door cooler. Bar in main dining room. **Corrected On-Site**
- Basic - Equipment in poor repair. Rust build up on meat walk in cooler door. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ware washing area and bar in main dining room.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Baking area.
- Basic - Walk-in cooler gasket torn/in disrepair. Big cooler in main kitchen.
- Basic - Walk-in cooler gaskets soiled with dry mold-like build-up. Beer cooler.
- High Priority - Live, small flying insects in dry food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Milk wash, 50 F, lobster bisque, 52-64 F; cook discarded product. See stop sale.
- High Priority - Toxic substance/chemical stored by or with food. spray cleanser stored on rim on liquor bottle bin. Bar in main dining room. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in bars.
- Intermediate - No soap provided at handwash sink in bar near back of kitchen.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tank not adequately secured. Bar in main dining room.
- Basic - Cases of food stored on floor in dry storage area. Bottled beverages.
- Basic - Clean utensils or equipment stored in soiled containers.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Salad prep area.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler door with rust that has pitted the surface. Meat cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half n half, 47 F, bar. corrective action taken: product discarded.
- 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. Employee handling cooked bacon with bare hands. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Small flying insects in ware washing area.
- High Priority - Toxic substance/chemical improperly stored. spray cleansers stored on rim of liquor bottle bin, on dish machine, by clean plates in ware washing area, by condiments in storage area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wine pitchers. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station in small kitchen.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris/standing water on nonfood-contact surface. Inside ice cream freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near salad prep area and oven.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink needs to be caulked to the wall.
- Basic - Gaskets/seals on holding unit in poor repair. Cookline drawers.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ware washing area in main kitchen.
- Basic - Walk-in cooler door with rust that has pitted the surface. Meat cooler.
- Basic - shelf under meat saw with rust that has pitted the surface.
- High Priority - Live flies in kitchen. Main kitchen.
- High Priority - Toxic substance/chemical stored by or with food. spray cleanser stored by liquor bottles. Bar.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Hydrogen peroxide stored on cookline shelf. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink near salad prep area.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf at cookline in main kitchen.
- Basic - Ceiling soiled with accumulated grease. Bakery area in big kitchen.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Salad prep area in big kitchen.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink near salad prep area in big kitchen.
- Basic - Ice buildup in reach-in cooler at wait station.
- Basic - Interior of ovens have accumulation of grease/food debris.
- Basic - Lower shelf of meat saw table with rust build up.
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler at wait station.
- Basic - Soiled reach-in cooler gaskets. Drawers in small kitchen.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half n half, 49F; bar in side dining room. Corrective action taken: product discarded.
- 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. Butter, bisque, soup. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray cleansers stored on shelf by food containers.
- High Priority - Toxic substance/chemical stored by or with food. Spray cleansers stored on rim of liquor bottle bins. Both bars.
- Intermediate - Meat saw soiled with old food debris. On lower wheel, knobs, and blade guard under table.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - No handwashing signs provided at handsinks used by food employees. Warewashing area/wait station in main kitchen.
- Critical - Observed grease build up on interior of ovens in main kitchen.
- Critical - Observed accumulation of debris/moldlike substance on warewashing machine door flaps. Corrected On Site.
- Observed cooler gaskets with soil/mold-like build-up. Beer/wine cooler; meat cooler; reach-in coolers in back kitchen.
- Observed ice scoop stored in soiled container. Back kitchen ice machine.
- Critical - Observed portable cutting boards stained/grooved.
- Critical - Observed raw animal food, calamari stored over lemons. Walk-in cooler in main kitchen. Corrected On Site.
- Observed reach-in cooler gaskets torn/in disrepair. Drawers and walk-in cooler in main kitchen.
- Critical - Observed toxic item improperly stored. Spray cleanser stored on rim of liquor bottle bin- front bar. Corrected On Site.
- Critical - Observed toxic items improperly stored. Spray cleansers stored by cup lids, containers, food wrap. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door- back kitchen.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food debris on saw blade, guide, and housing of meat saw.
- Critical - Observed food stored on floor. Boxed shortening.
- Observed gaskets with slimy/mold-like build-up. Wine walk-in cooler.
- Critical - Observed raw beef stored over vegetables. Big kitchen walk-in cooler.
- Observed reach-in cooler drawer in poor repair; cookline in big kitchen.
- Observed rust build up on racks of reach-in cooler by warming cabinet in small kitchen.
- Observed single-service items stored on floor. Boxed cups, paper towels. Storage area in small kitchen.
- Critical - Observed uncovered food- shrimp, butter, sliced onions, in big kitchen walk-in cooler.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured.
- Critical - No conspicuously located thermometer in reach in cooler.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted, soiled material on meat saw blade guide.
- Observed gaskets with slimy/mold-like build-up. Walk-in beef cooler, reach-in unit in smaller kitchen.
- Critical - Observed toxic item improperly stored. Spray cleanser stored on handsink at bar. Corrected On Site.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No conspicuously located thermometer in holding unit. Bar cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar.
- Critical - Observed accumulation of debris on warewashing machine. Chemical machine.
- Observed build-up of mold-like substance or mildew on surface of nonfood-contact surface. Unused reach-in freezer in meat room.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Salad area in big kitchen.
- Observed reach-in cooler gaskets torn/in disrepair. Drawers at cookline in big kitchen.
- Observed single-service items stored on floor. Boxed cups.
- Critical - Observed toxic item improperly stored. Spray cleanser stored on dishmachine. Corrected On Site.
- Critical - Observed toxic item improperly stored. Spray cleansers stored on rim of bottled liquor bin. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter held off temperature control, 67F. Advised. product returned to cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters at ice machine.
- Observed salad cooler cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris on warewashing machines.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris/grease on a nonfood-contact surface. Bottom of oven.
- Observed soiled cooler gaskets. Reach-in cooler near 3 bay sink in small kitchen.
- Critical. Vacuum breaker missing at hose spigot. Exterior of building.
- Observed dusty ceiling tiles and/or air conditioning vent covers/hot water heater vent.
- Critical. Observed toxic item stored by food. Cleaners stored on rim of liquor bottle bin.
- Critical. Observed toxic item stored in food preparation area. Aloe stored at cookline. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Flour, seasonings Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 49 degree,inside reach in cooler drawer at cookline, operator discard product Corrected On Site. Repeat Violation. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. Crab cake cover during ambient cooling
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler drawer at cookline has an ambient temperature of 55 degree Repeat Violation. Repeat Violation.
- Critical. Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, thawing and subsequent cooking times while being thawed under running water. Lobster tails
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve candy at entrance of dining room
- Critical. Observed cloth used as a food-contact surface. Use napkins Repeat Violation.
- 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. Dishwasher Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Glass reach in cooler in first kitchen Repeat Violation.
- Critical. Observed interior of reach-in cooler drawers soiled with accumulation of food residue. At cookline Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knives holder at dish area
- Observed utensils stored in crevices between equipment. Knives at second bar Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Second kitchen
- Critical. Covered waste receptacle not provided in women's bathroom. Employee's Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Need to re-hung hand washing sign at bar
- Critical. Hand wash sink lacking proper hand drying provisions. Cookline
- Critical. Hotel and Restaurant license not properly displayed. Current one
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6/7/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
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2/24/2010 | 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. Dairy products Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Real butter with garlic temp at 56 degree, cream dressing temp at 50 degree at cookline, operator voluntarily discard products
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Some reach in cooler drawers at cookline
- Critical. No conspicuously located thermometer in holding unit. Reach in for milk at coffee station
- Critical. Observed potentially hazardous food thawed in standing water. Shrimp at second kitchen
- Critical. Observed cloth used as a food-contact surface. Dinner napkins
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Did not changed gloves after cracked raw eggs
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Wait staff cutting strawberry Repeat Violation. Corrected On Site. Gloves
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Second dining room Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaterney for bar
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. First dining room
- Critical. Observed soiled reach-in cooler gaskets. Second kitchen 2 doors reach in cooler by salad section
- Critical. Observed soil residue in storage containers. Ice scoop holder
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside ovens at both kitchens
- Critical. Observed interior of reach-in cooler drawers soiled with accumulation of food residue. All at cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Glass door reach in cooler in kitchen Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler by fryers
- Critical. Observed interior of reach-in cooler drawers soiled with accumulation of food residue. Section kitchen
- Critical. Observed handwash sink used for purposes other than handwashing. Used as shelf at dish area
- Critical. Covered waste receptacle not provided in women's bathroom. Employee's bathroom
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Critical. Observed toxic item stored by utensils. Chemical spray bottle [Spic & Span], second dining room
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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12/23/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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