- Basic - Beverage naps in food pans in wait station in direct contact with food.
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside bar
- Basic - Ceiling soiled with accumulated dust. Above cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice buildup in reach-in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Salmon in bowl on shelf, chicken thighs on prep table. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine on dish machine in kitchen
- 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. Tomato pure dated 4/13/14, cooked pears in wine 4/12/14, roux with clam sauce 3/15/14.
- Intermediate - Interior of freezer soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated dust.
- Basic - Outer openings not protected with self-closing doors. Rear area
- 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 in the kitchen
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Server touched face, uniform, etc and served customers **Corrected On-Site**
- 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
- Intermediate - Handwash sink not accessible for employee use at all times. Server placing service tray on the hand sink at the front counter **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato from the previous day in the reach in cooler
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. Drink cups **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area added and inside bar **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45, beef 45, scallops 45 in household cooler. Food relocated to other refrigeration **Warning**
- 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. Household refrigerator **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Warning**
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2/12/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/12/2013 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- No plan review submitted and renovations in progress. Operator in in process of adding an outside bar and has created a walk through in the back of the kitchen **Warning**
- Observed cutting board grooved/pitted and no longer cleanable. White board **Warning**
- Observed floor and wall junctures not coved.areas of kitchen **Warning**
- Critical - Observed unlabeled chemical spray bottle at front counter **Warning**
- Critical - Outer openings not protected with self-closing doors. Back doors **Warning**
- Critical - Vacuum breaker mising at hose Bibb. Needed on floor hose side of fitting added to Mopsink faucet **Repeat Violation** **Warning**
- Critical - Working containers of food removed from original container not identified by common name. **Warning**
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12/19/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 43-49F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder. This violation must be corrected by : 3 22 12.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Makeline cooler
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine type
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Needed on hose side of fitting added to mopsinl faucet
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3/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Tested 28F Corrected On Site.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 43-49F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder. This violation must be corrected by : 3 22 12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine type
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair. Makeline cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Scallops 49F, pork 48F over 4 hours per operator. This violation must be corrected by : 3 22 12.
- Observed residue build-up on handsink
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. Needed on hose side of fitting added to mopsinl faucet
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3/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing over cookline handsink
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Facility licensed for 62 seats, observed 98 seats. This violation must be corrected by : 12 14 11.
- Critical - Observed fresh fish packaged using a reduced oxygen method.For trout.
- Observed nonfood-grade containers used for food storage.Common plastic bags used for breads storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham and potato salad 45F in reach in cooler due to over loading cooler.
- Critical - Reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food Food temperature 43-45F. Due to over filling unit. Advised to lower temperature to 41F or colder
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10/14/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored inverted (cookline spoons,spatulas)
- Critical - Handwash sink not accessible for employee use at all times.Kitchen, too many items on floor in pathway to handsink
- Observed clean utensils/equipment (spoons,spatulas) stored in dirty containers on cookline
- Critical - Observed food stored on floor.Liquid shortening
- Observed heavy build-up of food debris, dirt on speed rack in kitchen
- Critical - Observed improper use of bowl to dispense bread crumbs Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Wet mops not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.Cooking oil spray bottle
- Critical - Working containers of food removed from original container not identified by common name.Lexan on speed rack
- Critical - Working containers of food removed from original container not identified by common name.Several containers on spice shelving
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potato mousse 66F on cookline for 20 minutes per operator, heated to 165F for hot holding
- Critical. Observed potentially hazardous food thawed in standing water.Shrimp & chicken in 3 bay sink Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense sugar in bulk container
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms, operator found sanitizer bucket empty. Corrected On Site.
- Observed build-up of grease on hoid filters
- Critical. Hand wash sink lacking proper hand drying provisions.Kitchen
- Observed attached equipment soiled with accumulated grease.Hoid system
- Ceiling not smooth and easily cleanable.Ceiling tiles in both restrooms. Replace with vinyl coated tiles.
- Observed ceiling water damage in men's & women's restrooms
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Cookline
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. Observed liquid shortening stored on floor in kitchen
- Critical. Observed slight buildup of slime in the interior of bar area ice machine.
- Observed residue/grime build-up on cookline handsink
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Dry storage Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Eggs over produce in reach in cooler Corrected On Site.
- Drain cover(s) missing.Mopsink
- Critical. Covered waste receptacle not provided in both unisex bathrooms.
- Ceiling not smooth and easily cleanable.In kitchen and both restrooms. If srfaces become soiled and not maintained clean, installation of proper ceiling may be required
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.Obtain within 60 days.
- 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. Provide training within 60 days of date of hire.
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10/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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