- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
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11/04/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Dented cans in the dry storage area, operator moved to be returned for credit.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed two blenders in front of the hand wash sink in the service bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on shelf above ice machine. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.observed wiping cloths on bar area.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Wiping cloth sanitizing solution bucket stored on floor near flat top in kitchen area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed Black green mold in ice machine.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2013 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine chlorine sanitizer at 0ppm. bucket was empty
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 48 degrees f and raw fish at 47 degrees f in reachin cooler with ambient air temperature at 39 degrees f. also observed bleu cheese at 47 degrees f in reachin cooler with ambient air temperature at 38 degrees f.
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7/3/2012 | 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. Observed cooked chicken at 48F, bottom shelf of tall reach in cooler by stove. Corrected On Site. Food items voluntarily discarded.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed cooked chicken besides raw shrimp placed on bottom shelf of tall reach in cooler by stove. Corrected On Site.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Complied.
- Critical - Employees trained by Safe Staff.
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler under gril with ambient temperature of of 55F. Also observed reach in cooler by handsink with ambient temperature of 50F.
- Critical - Expired Boiler certificate. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. bar handsink
- Critical - No handwashing sign provided at a handsink used by food employees. bar handsink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching lettuce and tomato from tray with bare hands. Corrected On Site. Contaminated tray discarded. Observed employee touching wrap with bare hands. Corrected On Site. Wrap discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers at 45F in reach in cooler under grill. Also observed calamari at 50F in reach in cooler by handsink. Corrected On Site. Food items placed in ice and moved to a different unit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed rice at 96F on top of counter by steam wells. Corrected On Site. Rice discarded.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw fish in cookline reach-in cooler drawers found at 50 degrees. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked beef burgers on cookline found at 99 degrees being hot-held on grill. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw bacon behind veggies in cookline reach-in cooler drawers. raw beef behind raw fish in cookline reach-in cooler drawers.
- Observed in-use utensil stored in sanitizer. knives on cookline
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches on employees engaging in food preparation
- 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 handled dirty food wares then handled clean without washing hands inbetween tasks
- Critical. Observed employee wash hands with no soap. cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm observed
- Critical. Observed encrusted material on can opener. dried food debris. Corrected On Site.
- Critical. Identity of food or food product misrepresented. Angus on menu, box not labeled, nor on invoice. Operator states it is an Angus blend. Must provide proof from distributor.
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7/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish reach in cooler on cookline.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. raw fish over cooked chicken in RIC at end of cookline nearest back wall Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee grabbed fruit out of bin on waitline with bare hand for customer plate. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee touched raw fish on cookline with gloved hands then rinsed gloves with water in handsink before handling fries
- 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 switched from handling dirty dishes to handling clean without washing hands inbetween tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top shelf above RICs on cookline Corrected On Site. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employee. waitline
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
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