- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine ran 3 times wash cycle only reaching 120° And final rinse 120°,Chef notify dishmachine company.
- Basic - Employee personal items stored in or above a food preparation area. Hand bags stored in prep kitchen near ice cream machine and knives.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Chef notify employee for cleaning of fan guard inside Cooler.
- Basic - Light shield damaged/in disrepair. Broken light shield in three compartment sink area
- Basic - Wiping cloth sanitizing solution stored on the floor. Saut area
- Basic - Working containers of food removed from original container not identified by common name. Oil bottles stored in the salad area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed new employee working in pizza oven area Explained the to Chef.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Standing water on the bottom of cooler in server area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Pasta area
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in the back prep area **Repeat Violation**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Observed Employee working expo line
- Basic - Soiled dry wiping cloth in use.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46°f/47°f stored in reach in cooler on main line, recommend To place in another cooler or freeze. Rechecked cooked chicken 42°f **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Pork chop 46°f, raw hamburger 46°f
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Short rib sauce 44°f
- High Priority - Small flying insects in bar area.
- 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.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Final rinse only 150°f, spoke to sous chef recommend to notify company.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - In-use tongs stored on oven door handle between uses. Front and back kitchen hanging tongs
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in back grill area **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt , seasoning stored in the grill area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee on cooks line
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Trout 44?f
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels stored in cooler near main line, no tag on product.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board in front of hand sink located on Main line. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta covered inside walk in cooler while in the cooling stage, recommend Chef not covered pasta. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Souc chef notify dishmachine company, will have to wash, rinse ,sanitizer until dishmachine repaired.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / throughout cold holding units/RIC/WIC
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / throughout cold holding units/RIC/WIC
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. / bulk flour container/downstair kitchen
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / Reach-in cooler at bakery has an ambient air temperature of 50 F This violation must be corrected by : 8/30/12.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. / throughout cold holding units
- Critical - Violation: 08A-28-1 Observed food stored on floor. / in WIF
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. / soda syrup boxes
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / Observed food worker handling RTE cheese with bare hands, in back kitchen / Corrected On Site.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / in bulk flour container /downstair kitchen
- Critical - Violation: 12B-07-1 Observed a beverage container stored on top of the dishmachine
- Violation: 13-03-1 Observed employee with no hair restraint. / dishwasher
- Violation: 14-51-1 Observed nonfood-grade shopping bag used for food storage. / in WIF
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-26-1 Observed buildup stain on cutting boards
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue and water buildup
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. / RIC
- Violation: 24-05-1 Clean utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 24-09-1 Observed clean equipment stored on floor. / pots, RIC cover
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. / white plastic spoons
- Violation: 25-04-1 Observed single-service items stored on floor. / pizza boxes
- Critical - Violation: 27-16-1 Hot and cold water not provided/shut off at employee hand wash sink. / bar
- Violation: 37-11-1 Observed fan covers in WIC soiled with accumulated dust.
- Violation: 37-13-1 Observed hole in ceiling.
- Violation: 37-15-1 Observed ceiling tiles soiled with accumulated residue . / 1 st floor
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. / in WIF
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions. / purses stored with box of gloves
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 10/30/12.
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8/30/2012 | Complaint Full | Call Back - Extension given, pending |
- Clean utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / First floor kitchen WIC has ambient air temperature of 45 F This violation must be corrected by : 8/30/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / Reach-in cooler at bakery has an ambient air temperature of 50 F This violation must be corrected by : 8/30/12.
- Critical - Condensation observed over food in WIC
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / Observed mashed potato cooked and cooled since last night in dry storage WIC This violation must be corrected by : 8/30/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / cooked whole chicken in WIC This violation must be corrected by : 8/30/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / observed bean soup, mole soup cooked and cooled in WIC since last night This violation must be corrected by : 8/30/12.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. / bar
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / in bulk flour container /downstair kitchen
- Lights missing the proper shield, sleeve coatings or covers. / in WIF
- Critical - No conspicuously located thermometer in holding unit. / throughout cold holding units
- No suitable facilities provided to store employee clothing and other possessions. / purses stored with box of gloves
- Critical - Observed a beverage container stored on top of the dishmachine
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / Observed food worker handling RTE cheese with bare hands, in back kitchen / Corrected On Site.
- Critical - Observed buildup stain on cutting boards
- Observed ceiling tiles soiled with accumulated residue . / 1 st floor
- Observed clean equipment stored on floor. / pots, RIC cover
- Observed employee with no hair restraint. / dishwasher
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/30/12.
- Observed fan covers in WIC soiled with accumulated dust.
- Critical - Observed food being cooled by nonapproved method. / mashed potato and soup were covered during cooling
- Critical - Observed food stored on floor. / in WIF
- Observed gaskets with slimy/mold-like build-up. / RIC
- Observed hole in ceiling.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and water buildup
- Observed nonfood-grade shopping bag used for food storage. / in WIF
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked vegetable at 48 F, cooked chicken at 49 F, in cookline RIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / diced chicken at cookline RIC was 49 F This violation must be corrected by : 8/30/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pork 58 F, chicken at 45 F, burger at 58 F, in 1 st fl back kitchen RIC This violation must be corrected by : 8/30/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / squid at 44 F, PH cheese at 49 F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / whole chickens in WIC This violation must be corrected by : 8/30/12.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / throughout cold holding units/RIC/WIC
- Observed single-service items stored on floor. / pizza boxes
- Critical - Observed toxic item stored by food. / sterno
- Critical - Observed uncovered food in holding unit/dry storage area. / soda syrup boxes
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. / Observed egg white prepared 4 and a half hour ago was at 50 F This violation must be corrected by : 8/30/12.
- Critical - Raw animal food not properly separated from ready-to-eat food. / RTE sausage stored with raw beef / in RIC / Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / throughout cold holding units/RIC/WIC
- Unwrapped single-service utensils not presented so that only the handles are touched. / white plastic spoons
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / bulk flour container/downstair kitchen
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8/29/2012 | Complaint Full | Warning Issued |
- Equipment compartment not equipped to properly drain accumulation of moisture. Water inside units located in front line.
- Observed attached equipment soiled with accumulated dust. Fan covers located in upstairs walk in cooler, in need of training.
- Observed build-up of food debris on shelves located inside upstairs walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. At back line reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Container of water with utensils inside sink. At hand wash located in Pizza station and cook line. Corrected On Site. Chef removed container and utensils.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish stored over ready to eat food. At pizza station cooler. Corrected On Site. Chef stored raw fish under ready to eat food.
- Observed several small cutting board grooved/pitted and no longer cleanable. At Pizza station and grill area.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Dishmachine final rinse 170 degrees F Engineering notify on property. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Cheese reach in cooler located in pantry area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed raw wood used for shelves glassware racksstored on top wood board located in side station.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed frame of cooler in the bakery area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bakery area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. brie 45 degrees F stored in cheese cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. heavy cream 47 degrees F stored in reach in cooler located in bakery areaChef discard immediately. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed pans stacked wet on storage shelve. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand wash sink located in pizza area Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed throughout kitchen spoke to Chef recommend resurface or replace. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Observed in bakery area
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee cutting cheese
- Observed gaskets with slimy/mold-like build-up. Observed refrigeration drawers located back kitchen.
- Observed nonfood-grade containers used for food storage. Observed plastic containers has mainstay food storage container.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef 53 degrees F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. Sugar ,bottles of sauce stored on main cooks line.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 45 degrees F,saute mushrooms 45 degrees F, mozzarella cheese 46 degrees F. Recommend ice bath for food stored in reach in cooler pantry area Chef Richard removed all food products to walk in cooler. This violation must be corrected by : 11/3/2010. mozzarella cheese 40 degrees F, saute mushrooms 41 degrees F. pantry raw hamburger 48 degrees F, grouper 57 degrees , stored inside reach in cooler Per Sous Chef Amber Story products transported from downstairs walk in cooler 15 minutes stored in refrigeration cooler, reach in cooler turned off by maintance employee.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Three reach in coolers not working properly, refrigeration unit must be checked maintain 41 degrees F or below. This violation must be corrected by : 11/3/2010. Checked reach in coolers located in pantry area #0892 not working properly ambient temperature 50/ 52 degrees F. other cooler working properly 40 degrees F.#0858 reach in cooler found turned off observed food inside. Maintance will repair refrigeration units in pantry area and back line cooler.
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11/3/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. Observed seasonings , sugar etc unlabeled salad area also main line Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 45 degrees F,saute mushrooms 45 degrees F, mozzarella cheese 46 degrees F. Recommend ice bath for food stored in reach in cooler pantry area Chef Richard removed all food products to walk in cooler. This violation must be corrected by : 11/3/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Three reach in coolers not working properly, refrigeration unit must be checked maintain 41 degrees F or below. This violation must be corrected by : 11/3/2010.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Chef on expo line
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three compartment sink area Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed throughout main kitchen
- Equipment and utensils not properly air-dried. Observed pans stacked wet in dishmachine area.
- Critical. Hand wash sink lacking proper hand drying provisions. Hand sink located in the pantry area Corrected On Site.
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11/1/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed single-service articles improperly stored. plastic spoons not all going in the same direction. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Back HWS next to pizzz oven. Corrected On Site.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed food-contact surface encrusted with soil deposits. Corrected On Site.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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