- Basic - Accumulation of food debris/soil residue on handwash sink: brown soil accumulation/stain in wait station handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Gaskets with slimy/black/mold-like build-up: meat walk-in cooler, reach-in coolers and lowboys on cookline.
- Basic - Gaskets/seals on holding unit in poor repair: select units. Operator states replacements have been ordered.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers: outside dish pit.
- 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. Repairman arrived during inspection. Corrected to 100ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: truffle mac sauce 46°, chicken soup 46°, cioppino 45°, gumbo 46°, chicken stock 45° (all products moved to walk-in freezer to cool). All products cooled to 41° within 30mi. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw steaks over chocolate cake (both removed from original packaging). **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: cioppino 50°, stew 60°, truffle mac sauce 51°, bleu cheese sauce 52°, peanut butter mousse pie 47° (operator disposed of all products).
- Intermediate - Employee filled water pitcher/cup at handwash sink: salad area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches: Cioppino 50°, stew 60°, truffle mac sauce 51°, bleu cheese sauce 52° (operator disposed of all products).
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service: while present on lunch menu, missing from brunch and dinner menus. Provided operator with poster. **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting boards are stained and have cut marks; are no longer cleanable: makeline, back prep area.
- 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. Chlorine 0ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw chicken and beef over fries in makeline reachin. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw steaks removed from original packaging over liquid eggs, raw clams, and raw chicken. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils: at wait stations by both bars. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin: indoor wait station. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine: indoor bar. **Corrected On-Site**
- Intermediate - Food being cooled by unknown method as evidenced by inadequate rate of cooling during time of inspection: red bean soup 56°, pork shanks in walk-in cooler 48°. Observed operator disposing of products. **Corrected On-Site**
- Intermediate - Handwash sinks used for purposes other than handwashing: indoor bar, indoor wait station, by three-compartment sink. **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Turbanado sugar container. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. **Corrected On-Site**
- Basic - Cutting boards have cut marks and are no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cups on garnishe station. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See Stop Sale.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Dipper well. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over liquid eggs. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cooler: raw ground beef behind seared filet in low boy, raw steak over raw shrimp in walk-in cooler. **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. Flank steak over fries. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Three pots of tomato stew.
- Intermediate - Food storage container stored inside another container, bottom of container touching food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing dishes. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap, no paper towels, no hand wash signs. **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken stock. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food (cornmeal, coco breading). **Corrected On-Site**
- Basic - Box of potato chips, cooked on site, stored on floor of dry store. **Corrected On-Site**
- Basic - Hand wash sink near the ice machine not clean. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours in cook line lowboy (tuna, snapper).
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented can of ripe oLives. Product not to be used.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
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7/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (oysters, chicken). Air blocked from circulating properly. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding Unit (sandwich unit) at cookline incapable of maintaining potentially hazardous food at proper temperatures. Other units are available and working properly, please use until repairs are effected.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented #5 cans of tomato juice. Product not to be used.
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in a sandwich unit at the cookline. See Stop Sale.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (upright cooler, sandwich unit @ cookline). Other ccolers shall be used until units in question can maintain product at 41 F or below.
- Critical - Handwashing cleanser lacking at handwashing lavatory near the big ice machine.
- Critical - Observed dented #10 cans od crushed tomatoes. Product not to be used.
- Critical - Observed hand wash sink used for purpose other than washing hands at the bar's oyster shucking station. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the cookline sandwich unit, east end of cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the right hand lowboy cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the upright cooler, east end of cookline.
- Critical - Observed unlabeled spray bottle of sanitizer. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by 5/14/11.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the main walk-in cooler. Unit condenser coils appear very dirty, reducing air flow. Technician on site.
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4/14/2011 | 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 (batters and coatings).
- Critical. Observed uncovered food at salad station area (dressings/toppings). Corrected On Site.
- Critical. Observed a pan stacked on/in anothervpan of shrimp, the bottom of pan touching shrimp. Corrected On Site.
- Clean plates, platters, saucers not stored inverted or in a protected manner.
- Waste lines missing at soda gun holsters at bar.
- Critical. No handwashing sign provided at a handsink used by food employees at bar.
- Critical. Hand wash sink lacking proper hand drying provisions at bar.
- Critical. Observed toxic item stored by food at wait station. Corrected On Site.
- Critical. Observed unlabeled spray bottles.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 (still in hiring process).
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2/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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