- High Priority - Live, small flying insects in food preparation area. Approx. 3 flies around the ice machine area **Repeat Violation** At call back inspection, 2 flies around the Dish machine At call back inspection, 10/16/14, 2 flies around the Dish machine
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10/16/2014 | Complaint Full | Call Back - Complied |
- High Priority - Live, small flying insects in food preparation area. Approx. 3 flies around the ice machine area **Repeat Violation** At call back inspection, 2 flies around the Dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 48°, milk 45°, mozz cheese 45°F, mussels 46°, clams 46°F, Walk in cooler ambient temperature 45°F, Shrimp 46°, raw chicken 46°, sausage 44°, meatball 44°, Reach in cooler ambient temperature, 50°F, manager put all food on ice **Repeat Violation** At call back inspection, soup 37°F, cheese 45°, fish 40°, milk 46°, ambient temperature of Walk in cooler 35°F, 24 hours time extended per Dwayne Bussell.
- High Priority - Raw animal food stored over ready-to-eat food. Tray of shell egg on the top shelf of Reach in cooler by back door, employee moved **Corrected On-Site** **Repeat Violation** Bowl of shell eggs on the top shelf of Reach in cooler by back door, employee moved
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Butter 48°, milk 45°, mozz cheese 45°F, mussels 46°, clams 46°F, Walk in cooler ambient temperature 45°F, Manager put some food in ice and open the Walk in Freezer door. At call back inspection, soup 37°F, cheese 45°, fish 40°, milk 46°, ambient temperature of Walk in cooler 35°F, 24 hours time extended per Dwayne Bussell.
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10/14/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - In-use tongs stored on equipment door handle between uses. Throughout the cookline, employee moved **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 can dented on the lid seam, kidney beans on the shelf by ice machine, manager voluntary discarded.
- High Priority - Live, small flying insects in food preparation area. Approx. 3 flies around the ice machine area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 48°, milk 45°, mozz cheese 45°F, mussels 46°, clams 46°F, Walk in cooler ambient temperature 45°F, Shrimp 46°, raw chicken 46°, sausage 44°, meatball 44°, Reach in cooler ambient temperature, 50°F, manager put all food on ice **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Tray of shell egg on the top shelf of Reach in cooler by back door, employee moved **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tiramisu mix contain cream and cheese made 9/21, cook voluntary discarded **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. Tiramisu mix contain cream and cheese made 9/21, cook voluntary discarded
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot stored inside the hand wash sink by the oven, employee moved **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken stock 74°F, cooling on the counter next to the stove. Cook put the ice bath **Corrected On-Site**
- 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. Shrimp 46°, raw chicken 46°, sausage 44°, meatball 44°, Reach in cooler ambient temperature, 50°F, manger turn down the unit and set all food in ice
- 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. Butter 48°, milk 45°, mozz cheese 45°F, mussels 46°, clams 46°F, Walk in cooler ambient temperature 45°F, Manager put some food in ice and open the Walk in Freezer door.
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10/10/2014 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Couple employee working in kitchen without hat **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Cookline **Repeat Violation**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Caesar dressing used shell eggs. Per manager
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of fish stock 60°F by stove, container of cheese 50°F make table cooler top, all Time/Temperature Control for Safety Foods in Walk in Cooler 44°-48°F, corrective action ice bath **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Bag of raw chicken, above the container of cooked meatball., Reach in cooler by Hand Wash Sink cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Small flying insects in bar area. 2-3 flies in bar area and service area
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood cannelloni cooked last night at 1:30 am, 46°F Walk in Cooler with plastic wrap
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooking utensil inside the Hand Wash Sink by cookline
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of pork, Walk in Cooler **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Service station **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Several employee in the kitchen **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Several tongs, cookline **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Salad station **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Flip top Reach in cooler by cookline
- High Priority - Dented/rusted cans present. See stop sale. 2 of can Artichoke hearts, and 1 can of red beans, deep dented on the lid seam and side seam. Manager voluntary removed form sales
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°, butter 44°, Walk in Cooler , correctives action taken, ice bath
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef, over seafood, Reach in cooler by cookline. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw beef, chicken over noodles, Walk in Freezer **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. On the top of Reach in cooler by cookline
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Gatorade. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt in banquet cooler. **Corrected On-Site**
- 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. Half and half in banquet kitchen cooler. Cheesecake in kitchen cooler. **Corrected On-Site**
- Intermediate - Ice machine lid interior side soiled/build up of mold-like substance/slime. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Creme brulee . **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta and 2 lasagnas.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. see comments
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pastas dated yesterday on top shelf of walk in.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cheesecake.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. +200 ppm chlorine, wet towel bucket. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, desserts- cre brulee, tiramisu, etc.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwash sink used for other purpose. Dumping sanitizer water.
- Critical - Interior of ice machine soiled with black stain. COS.
- Critical - No conspicuously located thermometer in make table in cook line. Right corner one. COS.
- Critical - No handwash sign aat portable bar handsink. Also, no soap at handwash sink in kitchen aid room, no handwash sign either.
- Plates on cook line soiled with residue of old food. COS.
- Critical - Raw animal food stored over ready-to-eat food (raw sausage over ice cream). Also, uncovered salad in walk-in cooler. Also, raw animal food not properly separated from each other. WAC (veal, fish, lamb thawing in same container). All of these were COS.
- Critical - Sanitizer exceeds maximum strength in sanitizing bucket, also in triple sink. Both COS.
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2/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.-10-50ppm at dishMACHINE
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clam stock and chicken stock sitting on counter at range Corrected On Site.- manager will use time control
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. *cooked sliced chicken *sausage , meatballs in make table *braciola in reach in cooler *chicken soup - first frozen then moved to walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. seasonings
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. At 3 compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine or quat test kit
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- Critical. Observed handwash sink used for purposes other than handwashing. Sanitizer bucket in handsink at end of cookline. Corrected On Site.
- Observed personal care item stored with food or utensils. Purse on shelf with clean utensils in dishmachine area. Corrected On Site.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. working containers/ flour. salt.
- Critical. No conspicuously located thermometer in holding unit./ white standing refrigerator.
- Critical. Observed uncovered food in holding unit/dry storage area./ top shelf in undercounter cooler/ kitchen.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Equipment and utensils not properly air-dried./ wetnestting/ stacking wet pots & pans.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic oil-discarded, melted butter Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. UNSANITIZED DISHES SHALL NOT BE USED. HAND SANITIZE UNTIL MACHINE REPAIRED
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. slight air gap at back door
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth bucket
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No documentation available for bartender Repeat Violation.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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