- Basic - Bowl or other container with no handle used to dispense food.- in salt/pepper mixture **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in dessert cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.- in bar **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Dented/rusted cans present. See stop sale. - 2 46oz tomato juice and 1 8.8 lb of black olives
- 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.0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
- High Priority - Raw animal foods not properly separated from each other in holding unit.- beef over shrimp **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. - milk in bar opened 2 days ago **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.- **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ cooks with watches
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled./ glass cleaner **Corrected On-Site**
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has black rubber bracelets on wrist
- Basic - Gaskets with slimy/mold-like build-up. Sandwich cooler by outside service windows
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50°. Recommend rapid chill
- 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 degrees Fahrenheit. cottage cheese, chicken salad, cut melons 48-50°. Recommend rapid chill/right hand side crab salad above chill line 55°, recommend rapid chill
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty spoons in handwash sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **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. Chef called onsite maintenance to fix cooler
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair.cook line reach in cooler drawer with exposed insulation
- Basic - Wiping cloth/towel used under cutting board.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface-exterior of ice machine near receiving.
- Observed cutting board grooved/pitted and no longer cleanable-recommend resurfacing.
- Critical - Observed dented/rusted cans-several dented cans of product, manager brought to receiving to return.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area -dishwasher had drink on dish machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soil buildup inside ice bin-bar
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed garbage on the ground and/or pad around compactor and a heavy odor emittingnfrom unit
- Observed greach in cooler door panel with gasket loose
- Critical - Observed raw animal food stored over ready-to-eat food./whole shell eggs stored over cut washed vegetables Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours./oatmeal tightly wrapped before meeting the proper parameter Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured in dry storage.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handling cut tomatoes with bare hands. Corrected On Site.
- Observed grill area reaach-in cooler gasket torn/in disrepair.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cups on shelf above clean silverware at the server station. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface./covering,cut melons other friuts n vegetables Corrected On Site.
- Critical - Observed moderate buildup of slime in the interior of ice machine./wall and ice shoot
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./will be discarded;at 2 p.m
- Critical. Displayed food not properly protected from contamination./apples small ice cream bar area/also in the employees cafeteria Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in a prohibited area. Employee drink found in drawer with cold cuts. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over pickles-walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef stored over cold cuts-walk-in cooler.
- Critical. Observed cloth used as a food-contact surface. Bar towels in use under most cutting boards.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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