- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of bulk containers
- Basic - Clean equipment stored on floor. Clean trays
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. At dish wash area
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles not stored inverted or protected from contamination. Black to go containers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar area
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles missing. Throughout ,kitchen area
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand wash sink , knife in sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine **Corrected On-Site**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor. Bag of potatoes in dry storage area **Corrected On-Site**
- Basic - Hole in wall.in middle prep area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Small flying insects in bar area.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of employee hand wash sink **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.box of potatoes **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw veal next to cooked pasta **Corrected On-Site**
- High Priority - Small flying insects in bar area.small bar flies
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar area
- Intermediate - Handwash sink blocked by garbage can
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on front line
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. in lettuce reach in cooler .
- Critical - Hand wash sink lacking proper hand drying provisions. at bar employee handsink .
- Critical - Handwash sink not accessible for employee use at all times. blocked glass trays.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed floor area(s) covered with standing water. bar area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in ice bin, bar area.
- Critical - Observed potentially hazardous food thawed in an improper manner. out on counter Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. not inverted , cooks line.
- Equipment and utensils not properly air-dried.
- Critical - No current boiler certification provided/available. For reporting purposes only. out of date
- Critical - Observed buildup of slime on soda dispensing nozzles. soda gun holders, bar area.
- Observed clean equipment stored on floor. cutting board. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. coffee.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. opened quart of half n half.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. cakes, walk in cooler .
- Observed wall in disrepair. in salad area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. in dry storage area .
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. under cutting board .
- 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 food stored on floor. walkin freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not constant .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant .
- 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. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. cellery storged on used wiping cloth.
- Critical. Observed food stored on floor. walkin freezer.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. in salad area.
- Observed walk-in cooler gasket torn/in disrepair. on cooks line cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles. at bar area.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. straws not wrapped in waite station area.
- Lights missing the proper shield, sleeve coatings or covers. in dishwash area.
- Critical. Gas appliance lacking seal (AGA/UL, etc.). For reporting purposes only. in dry storage area.
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed food stored on floor. walkin freezer.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. dishwash area.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles. at bar area.
- Equipment and utensils not properly air-dried.
- Observed single-service articles improperly stored. at bar area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk and liquid egg.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. in prep/poultry walkin cooler.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. at bar area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates in salad area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed small flying insects in bar area.
- Observed personal care item stored with food.
- Wet mop not hung to dry.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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