- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **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.
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. **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.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair. SOME OF THE CEILING TILES HAVE WATER STAINS
- Observed dusty ceiling tiles and/or air conditioning vent covers. AROUND PREP AREA
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF PATTY OVER READY TO EAT PORTIONED SAUCE
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. SPATULA AND UTENSIL BEHIND 3 COMPARTMENT SINK , AND KNIFE BETWEEN REACH IN COOLERS Corrected On Site.
- Observed wall in disrepair. MISSING TILE AROUND HANDSINK IN WAREWASHING AREA
- Observed wall soiled with accumulated food debris.AROUND KITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA Corrected On Site. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled spray bottle.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. lyme
- Critical - Observed buildup of slime in the interior of ice machine.-front
- Critical - Observed encrusted material on can opener.
- Observed nonfood-grade containers used for food storage.[rice]
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Vacuum breaker mising at hose bibb at rear.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish over plant foods
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times. handwash sink by three compartment sink
- Critical. Observed handwash sink used for purposes other than handwashing. Evidenced by ice in sink
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tartar dressings at 60 degrees
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 35A-06-1 Observed the accumulation of dead or trapped insects in kitchen area light
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps in the bottom of backdoor
- Violation: 36-11-1 Floors not maintained smooth and durable.Kitchen area
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
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4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tartar dressings at 60 degrees
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cutting tomatoes Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps in the bottom of backdoor
- Floors not maintained smooth and durable.Kitchen area
- Observed grease accumulated on kitchen floor.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- 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. Pro
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2/18/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps around backdoor
- Floors not maintained smooth and durable.Cookline area.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated dust.Cookline area.
- Observed ceiling soiled with accumulated dust.Kitchen area.
- Exhaust fan missing in bathroom.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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