- Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom in downstairs bakery area. Chef closed. **Corrected On-Site**
- High Priority - Food with mold-like growth. Several small pieces of moldy bread in plastic container on dry storage shelf in kitchen. Chef voluntarily discarded.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw himachi directly next to cooked crab meat, both in vacuum packs, in reach in cooler side of kitchen. Raw beef in commercial packaging over fish in plastic wrap in reach in freezer side of kitchen across from hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken, beef, grouper, salmon 46-48° in bottom reach in cooler across from cookline, recommended placing items on ice. Butter 50° in Reach in cooler across from grill. Upstairs walk in cooler - orzo 47°, steak 45°, rice 44°, recommended turning down temperature of walk in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken and raw beef behind raw salmon and group in bottom reach in cooler across from grill. Chef corrected. **Corrected On-Site**
- 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. Cooked Tomato and fat marked 9/11, scallop juice marked 9/11, creamy horseradish sauce marked 9/05
- 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. Reach in cooler and reach in cooler drawers across from grill ambient 50°. All TCS food inside above 41°.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna must be indicated as raw.
- 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 consumer advisory sign for oysters.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler in bakery area.
- Basic - Light not functioning. Above stove
- Basic - Walk-in cooler gasket torn/in disrepair.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of j cups downstairs
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef
- Basic - Equipment in poor repair. Ice machine is not working ice is soiled
- Basic - Food placed in soiled container/equipment. Vegetables in soiled crate in walkin cooler
- Basic - Food storage container/container lid cracked or broken. Clear container melted
- Basic - Food-contact surface not smooth and easily cleanable. Cloth on top of mussels in top of reach in cooler
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Final rinse temp gauge does not move
- Basic - Leaking pipe at plumbing fixture. Under rinse sink at dish machine
- High Priority - Live, small flying insects in food storage area. Downstairs
- 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. Cooked macaroni in walkin cooler dated 7/19; voluntarily discarded
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Deep fryer on top of small reach in cooler not vented
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7/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rock salt **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. sanibucket in hand wash sink side room
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelet
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. cooked risotto dated 9/12 Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. bowl and jacket in hand wash sink in small side room Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. near glass door reach in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. frying oil Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked oysters, walkin cooler, 46'F Corrected On Site. voluntarily discarded
- Critical - Observed potentially hazardous food thawed in standing water. scallops in white plastic utility sink Corrected On Site.
- Critical - Observed toxic item improperly stored. sanitizer bucket on baking prep table
- Waste line missing at soda gun holster. at bar
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in on cookline Corrected On Site. repair man called and arrived during inspection.
- Critical - Handwash sink not accessible for employee use at all times. blocked by boxes
- Lights missing the proper shield, sleeve coatings or covers. cookline
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. fan cover in upright seafood cooler
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright seafood cooler
- Critical - Observed cloth used as a food-contact surface. under veggies
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between changing gloves Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. both reach-ins on cookline pooling water
- Critical - Observed food with mold-like growth. lemons
- Observed gaskets with slimy/mold-like build-up. walk-in downstairs
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 51'F, cream 55'F Corrected On Site. voluntarily discarded
- Critical - Observed slime in the interior of ice machine.
- Observed soda gun holster with accumulated slime/debris.
- Waste line missing at soda gun holster.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2011 | Complaint Full | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Basement walk in cooler Reach in cooler- 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. *bread cutter in kitchen **garnish cutter at bar Repeat Violation.
- Critical - Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation. Cutting bread cutting garnishes at bar
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan covers in walk in cooler , basement
- Critical - Observed expired Food Manager Certification. Chris Robert, expired 01/31/11
- Critical - Observed food stored on floor. oil commissary , basem
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. stacking dishes Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used in ice machine to dispense ice
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/14/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. (1)(d)(3) Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure which addresses all of the following components: (3) EMPLOYEES' who handle ready-to-eat foods must thoroughly wash their hands before returning to their work stations and as needed during their work periods in accordance with the handwash requirements of the Food Code. Additionally, these EMPLOYEES' shall use a chemical hand sanitizing solution which must comply with the specification provided in section 2-301.16(C), Food Code. The establishment must also fully comply with sections 5-203.11(A) and 5-204.11, Food Code, regarding the number and location of hand washing lavatories.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (c) Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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11/12/2010 | 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. grits, polenta, noodles, sausage etc,... ready to eat foods Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. polenta , grits etc ready to eat foods Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter Corrected On Site - product left out some time in am, Discarded by manager
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish over sauces Corrected On Site.
- Observed equipment in poor repair. holding pans for dry bulk ingredients/seasonings
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical. Observed soiled reach-in cooler shelves. smalk fReezer in baker/salad station Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. standing water at the bottom of utensils pan
- Critical. Observed bathroom facility not clean. down stairs
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3/31/2010 | 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. items in reachin cooler across from grill- example -rice, cheese cubes
- Critical. Working containers of food removed from original container not identified by common name. items on shelf by burner stove and items on backside of line on shelf
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. upright true refrig no interior thermometer and exterior reads 48-foods noted below 41
- Critical. No conspicuously located thermometer in holding unit. several reachins
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed soiled reach-in cooler gaskets. and frame where door seal meets on cook line
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf under griil
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives in bus pans
- Critical. No handwashing sign provided at a handsink used by food employees. downstairs handsink
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bulk containers, salt?, panko and almond
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Repeat Violation.
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7/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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