- No Violations Were Observed
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6/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left cookline cooler, coleslaw 47-53F, shredded cheese 50F, sliced cheese 47-54F, cooked mushrooms 41F, cooked peppers 37F. Underneath, chicken 41F, raw fish 41F, cooked roast 43F. In walk in cooler, towards front of cooler: crab cake 48F, butter 45F, shrimp 48F. Other cooler temps 41-43F
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked potatoes 50-51F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted, soiled material on slicer. Both **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. April and May not available.
- Intermediate - Refrigerator 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. Top of left cookline cooler.
- Intermediate - Soda lines in bar going through ice bin soiled with black residue.
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6/25/2014 | Routine - Food | Warning Issued |
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dented/rusted cans present. 2 cans artichokes. Operator removed cans for return
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter requiring time or temperature control for safety 58, improperly iced. Operator discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter at 88 with no time or temperature control on cookline.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over cooked ribs. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Oysters over fish dip. **Corrected On-Site**
- Intermediate - Food manager certification expired. Owner expired.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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11/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on kitchen fan cover.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Ice buildup on floor at Entrance to walk in freezer.
- Basic - Soil residue build-up on cambro holding ice scoop. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left cookline cooler, all items in cooler overnight per operator, 40 beef 49 chicken 44 pork 38 deli meat 43 beef. In right cookline cooler, all items in cooler overnight per operator, ham 41-45, chicken 42-46, fish 40, chicken 43
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over pork, left cookline cooler
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Top surface. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan cover walk in cooler.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Packaged raw fish over sauerkraut. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 17 in ice water **Corrected On-Site**
- Intermediate - Observed soiled save a days reused for more than 4 hours. Left from previous day, some used to portion kitchen. **Corrected On-Site**
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chemical spray bottle next to microwave. **Corrected On-Site**
- Ice buildup at entrance to walk in freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles. 1 at end of bar. **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boards, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PH batter at 65-66F,improperly iced on cookline. Advised to use time or ice more fully.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- BUTTER AT 123 F HOT HOLDING, ADVISED TO REHEAT TO 165 F TO HOLD AT 135 F OR ABOVE.
- Critical - EMPLOYEE CHANGED GLOVES WITHOUT HANDWASHING - COS.
- GROOVED CUTTING BOARDS - COOKLINE.
- Critical - HAM AT 45 F; RIC OVERNIGHT PER OPERATOR - MOVED TO WIC - OTHER COOLER TEMPS 39-43 F.
- ICE BUILD-UP ENTRANCE TO WIF DOOR.
- LEAK UNDER SERVER HANDSINK.
- Critical - LIVE FLIES IN KITCHEN.
- NON-FOOD GRADE BASTING BRUSH IN USE - COS.
- Critical - OPEN DRINK ABOVE DISHMACHINE - COS.
- Critical - PH BOTTLE AT 60 F; MOVED TO FREEZER; ADVISED TO ADD ICE.
- SOUFFLE CUP BURIED IN BATTERS - COS.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chemical spray btls stored over clean pans - COS.
- Cutting boards grooved on cookline.
- Critical - Egg wash holding at 53F-54F. Advised to use time or ice fully.
- Critical - H2O, chablis not labeled on cookline - COS.
- Critical - Interior of dish machine doors soiled - COS
- Microwave interior rusted/in disrepair.
- Critical - No trash can at handsink - COS
- Observed reuse of absorbant trays for more than 4 hours - COS.
- Critical - Raw pork stored over RTE oysters. COS
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1/31/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cookline Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Observed ice buildup on walk in freezer floor
- Observed interior water leak/syanding water, right cookline cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous batter at 51F, improperly iced. Advised.
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked ribs and raw pork, reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw scallops over brocolli, walk in freezer
- Critical - Observed soil buildup inside ice bin. waitstation
- Critical - Observed soiled reach-in cooler gaskets. reach in freezer, cookline
- Critical - Observed unlabeled chemical spray bottles. Corrected On Site.
- Wet mop not hung to dry.
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10/19/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 Employee training certificates photocopies
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7/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler holding PHFS at 49F-57F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler unable to maintain 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Critical - Employee training certificates photocopies
- Hood filters missing.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Observed equipment in poor repair. interior water leak, cookline cooler.
- Critical - Observed food being cooled by nonapproved method. covered. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. handsink used to wash soda nozzles
- Critical - Observed improper horizontal separation of raw animal food. raw beevf over fish, walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 46F, shredded cheese at 47F. Advised to keep covered and use metal instead of plastic
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 45F, fish at 46F, wings at 45F in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad cooler holding butter at 49F, half and half at 49F, milk at 57F.
- Critical - Observed propane tanks stored indoors Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw fish over vegetables, walk in freezer. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatloaf on cookline at 127F. Advised to reheat to 165F to hot hold at 135F or above
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker missing at hose bibb. mopsink
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7/26/2011 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair. Front line cooler.
- Observed ice buildup in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.
- Critical. No conspicuously located thermometer in holding unit. Cook line.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves in dry storage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust.
- Critical. Observed soil residue in storage containers.
- Critical. Vacuum breaker mising at hose bibb. Mop sink.
- Observed floor area(s) covered with standing water by dish machine.
- Observed unnecessary items on the premise. Old freezer.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Preparation area.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Preparation area.
- Critical. Observed handwash sink used for purposes other than handwashing. Cook line.
- Lights missing the proper shield, sleeve coatings or covers. Storage area.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in salad cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Observed residue build-up on spice containers.
- Observed water draining inside salad cooler.
- Lights missing the proper shield, sleeve coatings or covers. Cook line. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry.
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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