- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cookline prep table, over freezer. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Clarified butter at 74° on counter, butter in a tub at 74 on shelf. Milk at 48 in wait station reachin. Lasagne 46 in triple reachin.These foods discarded by manager.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Gravy dated 9/3, fish stuffing 9/10, mozzarella 9/13, pita stuffing 9/11. All discarded by mgr. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **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. Wine reachin where milk is also kept at 52. Milk discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salad, flan, cheddar cheese
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottled water **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Under prep table next to stove
- Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at bar area
- Basic - Grease accumulated under cooking equipment. Under stoves
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled buckets. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Wait station.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in dry storage. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Next to oven.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk in Reach in cooler at wait station 45° Corrective action:moved to another cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw bacon above veggies.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom soup. Dated 3/23
- High Priority - Toxic substance/chemical improperly stored. Glass cleaner on top of ice machine. **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melon and cut lettuce in prepped salad.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger at 45° in reachin. Hamburger in hot spot in unit. Moved and was at 43 at end of inspection.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of shortening stored on floor in kitchen. **Corrected On-Site**
- Basic - Dishmachine not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Leaking pipe under handsink in employees restroom.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade Tarter Sauce 45?, Homemade Dressings 47?, and Cheesecake 44? in Dessert Cooler. **Admin Complaint**
- Intermediate - Cold holding equipment incapable of 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. Dessert Cooler. Ambient Air @ 46? See 3A violation for temperatures. **Admin Complaint**
- Intermediate - Soda gun soiled.
- Use of cooking equipment (small fryer) producing grease laden vapors/smoke not under hood suppression system. Notified Fire AHJ. For reporting purposes only.
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5/10/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler at 46.
- Critical - No handwashing sign provided at a handsink used by food employees. wait station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin cooler, scallops 46, fish 45, milk 51, gravy 48, chili 48, quiche 54.
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11/5/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Incomplete 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.Using copies. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method lid on thightly while cooling pasta.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation house made phf shrimp stuffing 11/14. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged.k in kitchen. For reporting purposes only. Repeat Violation.
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11/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Incomplete 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. Using copies.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured at bar.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures server cooler 46-48. DO NOT USE UNTIL ABLE TO MAINTAIN 41 OR BELOW.
- Critical - Incomplete proof(using copies) 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
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area can of sprite on freezer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter, milk in server cooler 46-48. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk,desserts,melons. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed toxic item stored by food spray bottle at bar area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area chest freezer burgers/ice cam Corrected On Site.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored whips not inverted.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container for sugar.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor oil jugs.
- Critical - Observed interior of microwave soiled.
- Observed knife block in use to store knives.
- Observed wall soiled with accumulated dust by glass cooler.
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1/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. No tag on fresh shellfish. CLAMS IN RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TWO OF THREE UNIT IN PREP AREA.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner.USING KNIFE BLOCKED.
- Hood drip tray not pitched to drain into metal container. For reporting purposes only.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. NONE.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles and around hose area of cold plate. BAR.
- Critical. Vacuum breaker mising at hose bibb.HOSES AT TRIPLE SINK AND MOP SINK FAUCET.
- Critical. Observed obstructed exits, stairs, hallways or egress. HASP ON STORE ROOM DOOR. For reporting purposes only.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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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4/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked turkey,ham,pasta
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit Butter on shelf at 77. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles and holder.
- Lights missing the proper shield, sleeve coatings or covers missing end caps.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/30/2008 | Routine - Food | Warning Issued |
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